I love to cook at home for my family.
Anne Salatandre
From Manila, PH
Member Since Mar, 2014
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Recipe for Khmer Beef Skewers

500 g beef brisket (finely sliced)

1 tbsp liquid palm sugar or shaved palm sugar (jaggery)

2 tbsp fish sauce

4 tbsp kreoung paste

4 Vietnamese baguettes

2 tbsp annatto oil

Pickled vegetables:

½ carrot (peeled & shredded)

500 g green papaya (peeled & shredded)

2 long red chillies (finely sliced)

125 g sugar

70 ml white vinegar

70 ml fish sauce

Preparation Method

Make the pickled vegetables a day ahead. Combine the vinegar, fish sauce, sugar & 250 ml water in a saucepan then bring to boil.

Remove from the heat & allow to cool to room temperature. Transfer the mixture to a container. Add the papaya, chillies & carrot. Mix well, seal & leave to pickle overnight or for 24 hours.

The beef can also be marinated well ahead. Combine the annatto oil, palm sugar, kreoung paste & fish sauce in a mixing bowl with sea salt to taste. Stir until the salt has dissolved.

Add the beef & mix until well coated. Cover & leave to marinate in the refrigerator for up to 24 hours but at least 2 hours.

When you are ready to cook, soak eight bamboo skewers in cold water for about 30 minutes.

Heat a barbecue or chargrill pan to medium. Put the beef onto the skewers & chargrill for about 2–3 minutes on each side.

Slice the baguettes halfway & create a pocket. Fill with some pickled vegetables & two beef skewers.

 Khmer Beef Skewers
Prepration Time: 0 hrs 50 mins
Cook Time: 0 hrs 10 mins
Serves: 4 Persons
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