Cambodian Beef Skewers Recipe – How To Make Sach Ko Ang
This Cambodian beef skewers recipe makes the classic afternoon to early evening snack that's eaten right across the country. Served with pickled vegetables, the skewers can be eaten on their own or some locals will slide the meat off the skewer into baguette to make a full meal out of them.
- 400 g sirloin steak
- 50 g pork fat fatty pork belly (rindless)
- 4 tbsp yellow kroeung
- 1 tbsp peanuts roasted, finely chopped, then pounded
- 2 tbsp palm sugar
- 4 tbsp fish sauce
Soak the wooden skewers in water for one hour. This will prevent them from burning while barbecuing.
Cut the beef into cubes of around 3cm.
Cut the pork into thin squares around the same size as the beef cubes.
Mix the palm sugar, fish sauce, kroeung and peanuts in a bowl and marinate the beef and pork for one hour. Now is a good time to heat your barbecue.
Make the skewers by placing one piece of beef and then one slick of pork and repeat.
Make sure the barbecue is at the white heat stage with no open flames.
Place the skewers on the barbecue and cook until medium. Turn the skewers as each side of the meat is done. Brush the leftover marinade on the sticks. If this causes a little flare-up this is fine – it just adds to the smokiness of the skewers.
Serve immediately with pickled vegetables.
Calories: 306kcal | Carbohydrates: 8g | Protein: 24g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 73mg | Sodium: 1483mg | Potassium: 412mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2363IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 2mg