Method
- Pound minced lemongrass, galangal, turmeric, garlic and shallots to a coarse paste. Combine with fish sauce, oyster sauce, palm sugar, cracked Kampot pepper and oil.
- Add beef strips. Massage thoroughly. Marinate at least 4 hours, ideally overnight.
- Thread the marinated beef onto soaked bamboo skewers — pack closely.
- Light a charcoal grill. When the coals are glowing red with no flame, lay the skewers across.
- Grill 2 minutes per side, basting with remaining marinade. The beef should char in patches and develop a deeply caramelised exterior. Don't overcook; thin strips dry out fast.
- Pile skewers on a plate. Serve with steamed sticky rice (formed into small balls), pickled vegetables and tuk trey dipping sauce. Eat by sliding meat off the skewer, dipping in tuk trey, and alternating with bites of sticky rice.
Common questions
Can Sach Ko Angke be made ahead?
Sach Ko Angke is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 12 minutes.
Is Sach Ko Angke spicy?
Sach Ko Angke as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Sach Ko Angke vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Sach Ko Angke to make at home?
Sach Ko Angke is approachable for a home cook with basic stove skills — total time about 42 minutes, no special technique required.
Can Sach Ko Angke be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Sach ko angke is the Cambodian street-grill dish — sold from charcoal carts at night markets in Phnom Penh, Siem Reap and Battambang. The dish is essentially the same as Lao or Thai sai krok beef skewers, with the Khmer signature being the kreung paste in the marinade. Kampot pepper is the regional luxury ingredient; the green pepper from Kampot province has a complex citrus-pine note. Sticky rice is the standard pairing, formed into small balls with the fingers and dipped alongside the meat into the tuk trey.
