Khmer Beef Food

KHMER BEEF

Steps:

• Slice the beef as thinly as possible. I recommend freezing briefly before slicing; the colder the easier to thin slice.
• Heat oil on med-hi heat.
• Brown beef in Wok for 1 minute.
• Slice 4 very thin pieces of the fresh pear and set aside for garnish.
• Add Pear, Scallions, Garlic, Soy Sauce, Honey, Curry, and Sesame Seeds.
• Stir-fry until golden, about 2-3 minutes or until fresh pear is soft.
• Garnish with pear and serve with steamed basmati rice.

CAMBODIAN BEEF SKEWERS RECIPE - HOW TO MAKE SACH KO ANG

Steps:

• 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.

CAMBODIAN MARINATED BEEF

Steps:

• Combine sugar, 1 teaspoon of the black pepper, soy suace and garlic. Stir well and add the beef. Stir well to coat beef and marinade for 20 minutes or longer.
• Combine remaining pepper with lime juice and water. Place in a small serving bowl.
• Saute beef in hoit oil, three to four minutes until medium rare. Arrange on platter lined with lettuce and serve with lime sauce and toothpicks, or serve as a main dish over jasmine rice.

KHMER BEEF SKEWERS

Steps:

• For the pickled vegetables: Combine the sugar, fish sauce, vinegar and 1 cup water in a saucepan and bring to a boil. Remove from the heat and let cool to room temperature. Transfer the mixture to an airtight container and add the papaya, chiles and carrots. Mix well, seal and let pickle overnight or up to 24 hours.
• For the beef: Combine the Kroeung paste, annatto oil, fish sauce and liquid sugar in a mixing bowl with a pinch sea salt. Stir until the salt has dissolved, then add the beef and mix until well coated. Cover and marinate in the refrigerator for at least 2 hours and up to 24 hours.
• Heat a grill or grill pan to medium heat.
• Thread the beef slices onto the soaked skewers and grill until desired doneness, 2 to 3 minutes per side. Slice the baguettes halfway through, creating a pocket. Fill each one with some pickled vegetables and 2 beef skewers. Pull the skewers out of the rolls and serve.