Saturday, June 9, 2012

Grilled Lemongrass Beef Skewers ( Sach Ko Ang Jakak)

Grilled Lemongrass Beef Skewers ( Sach Ko Ang Jakak)

2 lbs of good beef thinly sliced
3 T of water
2 T of palm sugar or brown sugar
3 T of oyster sauce
2 T of fish sauce or soy sauce
1/2 cup of minced lemongrass
1 T of galangal
4 cloves of garlic
2 to 3 kaffir lime leaves shredded
3 T of vegetable oil (help the meat softer)
1 T of crush red chili pepper (optional)
1/4 cup of crush peanuts (optional some people like it)
1 T of lemon juice
1/4 t of turmeric
1/4 t of paprika (optional good color)
Skewers soak for 30 minutes before thread the meat to grill
Yoshida sauce if needed at the end to brush on beef skewers for color (optional)

In mortar pound lemongrass, garlic, galangal, kaffir lime leaves and turmeric to paste.
Marinate the beef with lemongrass paste and the rest of ingredients overnight or at least 4 hours. Thread meat in skewers. Grill beef on medium heat and when ready brush with some of Yoshida sauce for color.

For Jruk Lahong (papaya salad)

Sorry I didn’t measuring this part, but I have the ingredients for you

Shredded green papaya
Shredded carrot
Thinly sliced fresh ginger
Minced garlic
Fish sauce
Fresh jalapeƱo pepper thinly sliced if you don’t like spicy take seeds out
Make this salad the night before or it won’t taste good

Serve sach ko ang with jruk lahong


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