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Sach Ko Ang (សាច់គោអាំង) – Beef Skewers with Tamarind Dip
Sach ko ang means grilled beef and is one of the skewers that lie over charcoal at street stalls in Cambodia in the evening. You marinate thin strips of flank steak in a kroeung of lemongrass, galangal and turmeric with palm sugar and fish sauce. On the hot grill they caramelize in a few minutes. A sweet and sour tamarind dip goes with them. You eat the skewers with rice, pickled vegetables or in a baguette.
Sach Ko Ang (សាច់គោអាំង) – Beef Skewers with Tamarind Dip
Laura Chen
4
1 hour 20 minutes
15 minutes
315
Cambodian
Main course
Sach Ko Ang are Cambodian beef skewers marinated in a kroeung of lemongrass, galangal and turmeric with palm sugar. Grilled over charcoal, the thin strips caramelize in a few minutes. Serve a sweet and sour tamarind dip, peanuts and rice or baguette with them.
Ingredients
For the kroeung marinade:
- 2 stalks lemongrass, lower third finely chopped
- 15 g galangal (Thai ginger), peeled and chopped
- 3 garlic cloves
- 1 shallot
- 1 tsp turmeric powder
- 2 tbsp palm sugar (or brown sugar)
- 2 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tbsp vegetable oil
- 1/2 tsp black pepper
For the skewers:
- 600 g flank steak, in 5 mm thin strips against the grain
- 12 wooden skewers, soaked in water for 30 minutes
For the tamarind dip:
- 30 g tamarind pulp (sour tamarind in a block)
- 80 ml hot water
- 1 tbsp palm sugar
- 1 tbsp fish sauce
- 1 garlic clove, finely chopped
- 1 red chili, finely chopped
To serve:
- 20 g roasted peanuts, chopped
- 10 g cilantro leaves, for garnish
Instructions
- Pound the lemongrass, galangal, garlic, shallot and turmeric in a mortar into a paste. Stir it with the palm sugar, fish sauce, oyster sauce, oil and pepper.
- Mix the beef with the marinade and let it sit, covered, in the fridge for 1 hour.
- For the dip, soak the tamarind pulp in the hot water for 15 minutes, knead it and press it through a sieve. Stir in the palm sugar, fish sauce, garlic and chili until the sugar dissolves.
- Thread the meat onto the skewers in waves and preheat the grill on high.
- Grill the skewers for 2 to 3 minutes per side, until the edges are caramelized. The beef can stay slightly pink inside.
- Sprinkle the peanuts and cilantro over the skewers and serve them with the dip, rice or baguette.
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