Recipe
Sach Ko Ang (recipe)
Cubed sirloin and pork fat marinated in yellow kroeung with palm sugar and fish sauce, then barbecued over coals.
This recipe for sach ko ang, Cambodian beef skewers marinated in yellow kroeung, is by Terence Carter of Grantourismo.[1] In Khmer the name means "beef barbecue." Street vendors grill the skewers over clay braziers, which are charcoal burners.[2]
In Cambodia the skewers are a late-afternoon or early-evening snack, eaten with pickled vegetables. Some people slide the meat off the skewer into a buttered baguette to make a meal. The pork fat keeps the lean local beef moist and adds a smoky flavor as it drips onto the coals. The pickles are thin strips of carrot and daikon, quick-pickled with water, salt, sugar and a little lime juice.[1]
Ingredients
- 400 g sirloin steak
- 50 g fatty pork belly, rindless
- 4 tbsp yellow kroeung
- 1 tbsp roasted peanuts, finely chopped and pounded
- 2 tbsp palm sugar
- 4 tbsp fish sauce
- Wooden skewers
Method
- Soak the wooden skewers in water about one hour so they do not burn.
- Cut the beef into cubes of about 3 centimeters (1.2 inches).
- Cut the pork fat into thin squares about the same size.
- Stir the palm sugar, fish sauce, kroeung and peanuts together and marinate the beef and pork about one hour.
- Thread the skewers, alternating beef and pork.
- Heat the barbecue until the coals are white with no open flame.
- Grill the skewers to medium, turning as each side cooks and brushing on the remaining marinade.
- Serve immediately with pickled vegetables.