Recipes: Cambodian Appetizer Recipes from the Kitchen of Amanda Maly Prom
Stach Go Cha Kaak
To make the Kroueng ( a dry rub):
Mix in an electric blender or T’bal (stone mortar and pestle)
1 inch Galangal root chopped fine
2 cloves Garlic chopped
2 stalks Lemongrass chopped fine
3 leave Kaffir lime leaf chopped fine
¼ tsp Turmeric powder (or, ½ inch root chopped)
Pinch Salt
Pinch Sugar
Slice into ¼ inch thick strips: Beef Flank Steak, Chuck or Rump Roast (a cut with fat is best)
Marinate beef strips in the Kroueng for 3 hours or overnight.
Soak 30 bamboo skewers in water to prevent burning.
Thread each piece of marinated beef onto a bamboo skewer.
Grill over medium flame 2-3 minutes on each side.