Street Food
Sach Ko Ang
Ingredients
- - 500 g (1.1 lb) beef sirloin, cut into thin strips
- - 2 stalks lemongrass, finely minced
- - 3 garlic cloves, minced
- - 2 tbsp (30 ml) oyster sauce
- - 1 tbsp (15 ml) fish sauce
- - 1 tbsp (15 g) palm sugar
- - 1 tbsp (15 ml) vegetable oil
- - wooden or metal skewers
- - For the dip: 2 tbsp (30 g) crushed peanuts, juice of 1 lime, 1 tbsp (15 g) sugar, pinch of chili flakes
Method
- In a bowl, combine lemongrass, garlic, oyster sauce, fish sauce, palm sugar and oil to make the marinade.
- Add the beef strips, toss to coat thoroughly, cover and marinate for at least 30 minutes, ideally 2 hours.
- Thread the marinated beef strips onto skewers, weaving back and forth for even cooking.
- For the dip, mix crushed peanuts, lime juice, sugar and chili flakes in a small bowl; set aside.
- Preheat the grill to medium-high (200°C/390°F). Grill the skewers for 2–3 minutes per side until charred at the edges and cooked to preference.
- Serve hot with the peanut-lime dipping sauce.
Introduction: Sach Ko Ang are marinated beef skewers grilled over charcoal at street stalls and night markets throughout Cambodia, often eaten as a quick snack alongside a cold drink or as part of a larger shared meal.
Cultural Background: Sach Ko Ang are marinated beef skewers grilled over charcoal at street stalls and night markets throughout Cambodia, often eaten as a quick snack alongside a cold drink or as part of a larger shared meal. The marinade's balance of lemongrass, garlic and palm sugar reflects the broader Khmer approach to grilled meats found across the country's street food scene.
Tips: Weave the beef strips onto the skewers rather than threading straight through, which helps them cook evenly and stay secure. Soak wooden skewers in water for 20 minutes before use to prevent them burning on the grill.
Variations: Pork or chicken can be used in place of beef. A sweeter glaze made from extra palm sugar can be brushed on in the final minute of grilling for a caramelised finish. Replace beef with thick strips of firm tofu or seitan, marinated the same way and grilled until lightly charred.
Storage: Store cooked skewers in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat on a grill or in a hot pan for 1–2 minutes per side, or microwave covered for 60 seconds.
Nutrition: Per serving (approx.): 260 kcal, 26 g protein, 13 g fat, 8 g carbohydrate, 1 g fibre, 620 mg sodium.
FAQs:
Q: Can I bake these instead of grilling?
A: Yes — bake at 220°C (425°F) for 10–12 minutes, turning halfway, though the smoky char will be less pronounced.
Q: How long should the beef marinate?
A: At least 30 minutes for a light flavour, though 2 hours or overnight gives the best result.