Sach Ko Jakak
(Cambodian Grilled
Lemongrass Beef Skewers)
Sach Ko Jakak
(Cambodian Grilled Lemongrass
Beef Skewers)
Recipe by Deana Saukam
“These grilled beef skewers from Deana Saukam, called sach ko jakak, are a popular street food in Cambodia (think Southeast Asian jerky). A honey, lime, and rice wine glaze, infused with galangal and lemongrass, gives the meat an addictive char and sweetness.” – Food & Wine
“These grilled beef skewers from Deana Saukam, called sach ko jakak, are a popular street food in Cambodia (think Southeast Asian jerky). A honey, lime, and rice wine glaze, infused with galangal and lemongrass, gives the meat an addictive char and sweetness.” – Food & Wine
- Prep Time1 hr
- Cook Time30 min
- Total Time1 hr 30 min
- Yield8
Ingredients
- 1/3 cup rice wine
- 1/3 cup fish sauce
- 1/4 cup canola oil, plus more for brushing
- 1/4 cup granulated sugar
- 3 tablespoons honey
- 1 1/2 tablespoons sweet paprika
- 1 tablespoon kosher salt
- 6 garlic cloves
- 1 (2-inch) piece fresh galangal, peeled and coarsely chopped
- 2 lemongrass stalks, tender inner bulbs only, chopped
- 3 fresh lime leaves, thinly sliced
- 1 teaspoon ground turmeric
- 2 pounds beef chuck, sliced into 1-by- 1/4-inch strips
- 16 (12-inch) bamboo skewers, soaked in water
Preparation
1
Combine rice wine, fish sauce, 1/4 cup oil, sugar, honey, paprika, and salt in a small saucepan. Bring to a boil and cook, stirring, until sugar is dissolved. Let cool.
2
Meanwhile, place garlic, galangal, lemongrass bulbs, lime leaves, and turmeric in a mini food processor; pulse until finely chopped. Scrape into a large bowl, and whisk in rice wine mixture until smooth. Add beef and stir to coat. Cover with plastic and refrigerate at least 1 hour or overnight.
3
Thread 5 beef strips lengthwise on each skewer, stretching meat flat.
4
Preheat a grill to medium-high (about 450°F) or heat a grill pan over medium-high, and brush grate with oil. Grill skewers until meat is caramelized and cooked through, about 2 minutes and 30 seconds per side. Serve immediately.
- Prep Time1 hr
- Cook Time30 min
- Total Time1 hr 30 min
- Yield8
INGREDIENTS
- 1/3 cup rice wine
- 1/3 cup fish sauce
- 1/4 cup canola oil, plus more for brushing
- 1/4 cup granulated sugar
- 3 tablespoons honey
- 1 1/2 tablespoons sweet paprika
- 1 tablespoon kosher salt
- 6 garlic cloves
- 1 (2-inch) piece fresh galangal, peeled and coarsely chopped
- 2 lemongrass stalks, tender inner bulbs only, chopped
- 3 fresh lime leaves, thinly sliced
- 1 teaspoon ground turmeric
- 2 pounds beef chuck, sliced into 1-by- 1/4-inch strips
- 16 (12-inch) bamboo skewers, soaked in water
PREPARATION
1
Combine rice wine, fish sauce, 1/4 cup oil, sugar, honey, paprika, and salt in a small saucepan. Bring to a boil and cook, stirring, until sugar is dissolved. Let cool.
2
Meanwhile, place garlic, galangal, lemongrass bulbs, lime leaves, and turmeric in a mini food processor; pulse until finely chopped. Scrape into a large bowl, and whisk in rice wine mixture until smooth. Add beef and stir to coat. Cover with plastic and refrigerate at least 1 hour or overnight.
3
Thread 5 beef strips lengthwise on each skewer, stretching meat flat.
4
Preheat a grill to medium-high (about 450°F) or heat a grill pan over medium-high, and brush grate with oil. Grill skewers until meat is caramelized and cooked through, about 2 minutes and 30 seconds per side. Serve immediately.
