Best 5 Khmer Beef Skewers Recipes
Khmer beef skewers, a delectable Cambodian dish, tantalize taste buds with their unique blend of flavors and textures. These skewers, also known as Satay Siev, are a staple in Khmer cuisine and are often enjoyed as an appetizer or main course. If you're seeking a culinary adventure that combines the richness of beef, the vibrancy of aromatic spices, and the smokiness of the grill, then look no further. In this article, we will guide you through the steps to create authentic and flavorful Khmer beef skewers that will transport you to the vibrant streets of Cambodia.
Check out the recipes below so you can choose the best recipe for yourself!
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.
Provided by Terence Carter
Categories Snack
Number Of Ingredients 6
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.
Nutrition Facts : Calories 306 kcal, Carbohydrate 8 g, Protein 24 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 73 mg, Sodium 1483 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
UYGHUR SPICY BEEF SKEWERS
Uyghur are a Turkic ethnic group, the largest ethnic minority in China. Most have Islamic beliefs, so their food is Halal. They are located mainly in the Xinjiang Uyghur Autonomous Region of China. The Uyghur language is a Turkic language very similar to Turkish. The term Uyghur means "united" or "allied". Uyghur people are also found in Kazakhstan, Uzbekistan, Mongolia and Afghanistan
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the marinade: Place the beef cubes in a large mixing bowl. Add the vegetable oil, soy sauce, sea salt, chili flakes, coriander, cumin, ginger powder, nutmeg, paprika powder, pepper and garlic and mix well. Cover and refrigerate for at least 30 minutes or overnight for a better result.
- Preheat the grill to medium-high heat.
- Thread the beef onto the skewers and grill for 3 minutes per side. Baste the beef with the oil as it cooks and sprinkle with the dried chili flakes and cumin.
- Serve with the lemon wedges.
ASIAN BEEF SKEWERS
Ginger flavored beef skewers are excellent as an appetizer as well as an entree.
Provided by Vivian Chu
Categories 100+ Everyday Cooking Recipes
Time 2h40m
Yield 6
Number Of Ingredients 9
Steps:
- In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger.
- Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.
- Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers.
- Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.
Nutrition Facts : Calories 135.5 calories, Carbohydrate 6.7 g, Cholesterol 25.5 mg, Fat 4.9 g, Fiber 0.5 g, Protein 14.7 g, SaturatedFat 2 g, Sodium 812.4 mg, Sugar 2.8 g
CHEZ SOVAN CAMBODIAN BEEF STICKS
I haven't tried these yet but can't wait to. Found the recipe on another site its from Sovan Boun Thuy, owner Chez Sovan. Ginger can be substituted for galangal if you cant find it. Time does not include the 3 hr marinade. Just a note, i would not omit the kiwi because it has a tenderising effect on meat and will add a subtle flavor that doesnt disturb even if it is not your favorite fruit.
Provided by MarraMamba
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Slice beef on diagonal into thin strips, 1/8- to 1/4-inch thick.
- Place lemongrass, lime zest, garlic, turmeric and galangal in food processor or blender and grind to paste. Stir in 3 tablespoons oil. Place 2 tablespoons of spice mixture in bowl large enough to marinate meat. Add oyster sauce, sugar and paprika. Mix and taste, correcting seasoning to your preference. Cut kiwi in half. Remove flesh from one half and mash to a paste. Stir into marinade. Add beef strips; stir. Cover and refrigerate 3 hours.
- Start coals and burn until coals begin to glow or turn gas grill to medium heat. Thread beef onto skewers. Grill until well browned, 5-6 minutes per side.
- Serves 4.
Nutrition Facts : Calories 1100.7, Fat 108.3, SaturatedFat 37.1, Cholesterol 112.4, Sodium 649.8, Carbohydrate 22.4, Fiber 1.9, Sugar 11.4, Protein 11.3
BEEF AND LEMONGRASS SKEWERS CAMBODIAN STYLE
Make and share this Beef and Lemongrass Skewers Cambodian Style recipe from Food.com.
Provided by Member 610488
Categories Steak
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Slice beef into long thin strips 1/8 inch by 1 inch by 5 inches long.
- Combine the garlic, lemongrass, coriander, sugar and fish sauce in a mortar and pestle until mixture is a paste. Use a blender or food processor if you have to. Marinate meat for 12 to 24 hours in this mixture.
- Make Peanut Sauce: Heat the oil in a small pan and add the garlic, chili paste and tomato paste. Fry until the garlic turns light golden brown. Add the broth, peanut butter, hoisin and sugar, and simmer for 3 minutes. Cool and add the peanuts and chilies. Set aside.
- Thread beef onto skewers, grill briefly to medium rare over high direct heat and serve with the sauce for dipping, garnishing with the nuts.
Nutrition Facts : Calories 308.9, Fat 20.5, SaturatedFat 3.1, Cholesterol 0.5, Sodium 2080.5, Carbohydrate 25.2, Fiber 3.9, Sugar 14.9, Protein 10.5
Tips for Making Khmer Beef Skewers:
- Use high-quality beef: The quality of the beef will greatly impact the flavor of the skewers. Choose flank steak or sirloin steak, which are both tender and flavorful cuts of meat. - Cut the beef against the grain: This will help to tenderize the meat and make it more flavorful. - Marinate the beef: Marinating the beef in a mixture of soy sauce, fish sauce, garlic, and lemongrass will help to infuse it with flavor. - Use bamboo skewers: Bamboo skewers are the traditional choice for Khmer beef skewers. They are strong and sturdy, and they will not burn easily. - Grill the skewers over hot coals: This will help to create a nice char on the outside of the skewers while keeping the inside juicy and tender. - Serve the skewers with a dipping sauce: A dipping sauce is a great way to add extra flavor to the skewers. A popular choice is a mixture of fish sauce, lime juice, garlic, and chili peppers.Conclusion:
Khmer beef skewers are a delicious and easy-to-make dish that is perfect for any occasion. By following these tips, you can make sure that your skewers are juicy, flavorful, and perfectly cooked. So next time you're looking for a new and exciting recipe, give Khmer beef skewers a try. You won't be disappointed!
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