How to Grill Sach Ko Ang – Cambodian Beef Skewers Recipe

What makes sach ko ang recipe so special in Cambodia? Is it the mix of flavors in the khmer grilled beef skewers? Or is it the dish itself that wins hearts?

This dish has a rich history and is very meaningful. I’m excited to learn more about it and share what I find with you.

This traditional dish is quick to make. It takes 1 hour to prepare and 15 minutes to cook. It serves 4 people, with about 306 kcal per serving.

The recipe uses 400g of sirloin steak and 50g of pork fat. It also includes lemongrass, garlic, and galangal for flavor.

The marinade includes yellow kroeung, roasted peanuts, and palm sugar. These ingredients, along with fish sauce and vegetable oil, make the dish unique. I’m excited to share my journey of exploring sach ko ang and khmer grilled beef skewers.

What is Sach Ko Ang?

To understand Sach Ko Ang, we must explore cambodian street food and the real flavors of Cambodian cuisine. Sach Ko Ang means “grilled beef” in Cambodian. It’s a favorite dish known for its strong tastes and smells.

The dish has marinated beef skewers, grilled just right. It comes with fresh veggies and steamed rice on the side.

The secret to tasty Sach Ko Ang is the marinade. It’s made with lemongrass, garlic, and fish sauce. This mix gives the beef a deep, savory taste.

To make Sach Ko Ang, marinate the beef for at least 2 hours. Then, grill the skewers for 3 minutes on each side.

• 1 pound of beef sirloin or flank steak
• 4 tablespoons of fresh lemongrass
• 2 teaspoons of fresh thyme leaves
• 1 teaspoon of turmeric powder
• 1 tablespoon of sugar

By following a simple recipe and using the right ingredients, you can make Sach Ko Ang. Enjoy the real tastes of Cambodian cuisine at home.

Preparing the Marinade

To make tasty beef skewers, start with a great marinade. The marinade makes easy Cambodian recipes special. For grilled beef on lemongrass skewers, mix lemongrass, garlic, and galangal into a paste.

This paste will make the beef taste amazing. To make the marinade, pound the ingredients in a mortar and pestle. This method is traditional in many Cambodian kitchens. You can also use a food processor, but be gentle.

These ingredients will make your grilled beef on lemongrass skewers taste unique and real. By following this recipe, you’ll make a dish that’s both yummy and simple.

Choosing the Right Cut of Beef

Choosing the right beef is key for a tasty sach ko ang recipe. Khmer grilled beef skewers need a special beef type. Sirloin, flank steak, or ribeye work best.

Beef with lots of marbling stays moist while grilling. For easy skewering, pick a cut that slices thin. Good cuts for grilling are:

• Sirloin: known for its rich flavor and tender texture
• Flank steak: a leaner cut that is perfect for marinating and grilling
• Ribeye: a richer cut with a lot of marbling, ideal for a juicy and flavorful sach ko ang recipe

To make your beef skewers tender, tenderize it first. Use kroeung paste and other marinades. This makes the meat tender and flavorful. Choosing the right beef and tenderizing it right makes your dish authentic and tasty.

Grilling the Beef Skewers

To get the best grilled beef on lemongrass skewers, start with the right grill. Choose between charcoal or gas. Make sure the grates are clean and oiled to avoid sticking.

Remember, cambodian street food is all about balance. Pay attention to the marinade and cooking time.

Soak bamboo skewers in water for 30 minutes to prevent burning. Preheat your grill to medium-high. Cook the skewers for 3 minutes on each side. This will give you the perfect authentic cambodian cuisine taste.

• Use a meat thermometer to check the beef’s internal temperature.
• Don’t put too many skewers on the grill at once. It can lower the temperature.
• Let the skewers rest for a few minutes before serving. This keeps the meat tender.

By using these tips, you’ll make tasty grilled beef on lemongrass skewers. Serve them with cambodian street food like pickled relish or fresh herbs. This will make your meal complete.

Serving Suggestions

There are many ways to serve Sach Ko Ang. I pair it with Cambodian sides. Pickled carrots and daikon add a cool touch.

Fresh herbs like cilantro and mint bring color. Serve with steamed jasmine rice or noodles. They soak up the marinade well.

Elevating the Presentation

For a great look, arrange skewers on a big platter. Add sliced chilies, toasted sesame seeds, and marinade. It looks amazing and makes it easy to eat.

Remember, the flavors must balance. Serve with dipping sauces. Try sweet and spicy chili sauce or tangy lime-fish sauce.