Angkor Cambodian Food

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25-30 bamboo skewers

6 ounces Angkor Lemongrass Paste

½ ounce palm sugar (shaved)

2 tablespoon Kaffir Lime leaves (finely julienned)

2 tablespoon olive oil

2 pounds beef Chuck Roast (sliced ¼” thick)



Beef on a Stick

Saich Ko Chrawkak

Absolutely the most favorite Cambodian appetizer (beef brochettes)

Ingredients

Soak the end of bamboo skewers into a glass of warm water for 10 minutes (to keep them from burning while cooking).   Mix lemongrass paste, palm sugar, kaffir lime leaves, and olive oil in a large bowl.  Add sliced beef and mix well.  Slide the meat onto the bamboo skewers, ensure the skewer is not exposed between the pieces of meat.  Grill at high heat, 5-7 minutes each side.

Directions

Serve with papaya salad and your favorite cold beer.


Tip: Skewered meat can be prepared ahead and frozen for future use.

Serving Suggestions

Yield:

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Style:

Authentic Cambodian

15 servings

Level:

Easy

Total:

40 min (30 min prep)

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