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)
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.
Serve with papaya salad and your favorite cold beer.
Tip: Skewered meat can be prepared ahead and frozen for future use.