Sach Ko Jakak (Lemongrass Beef Skewers)

This recipe is shared by Vanna Moul. She recalls first having this dish when she was six years old at a street food cart during Cambodian New Year in Battambang, Cambodia. She eventually learned how to cook this dish for a family gathering in Dallas, TX when she was eighteen years old. Her sister taught her how to make this dish instead of her mom teaching her because her mom does not eat beef.

Recipe Yield: 15 servings

Prep Time: 1 hour

Cook Time: 30 minutes

Ingredients:

• 4 lbs beef shoulder roast, thinly sliced

• 1 cup of lemongrass paste (krueng)

• 1 tbsp of fish sauce

• 1 tbsp of salt

• 2 tbsp of chicken bouillon

• ¼ cup of sugar

• ½ cup of canola oil

• 30 grams/1 oz of coconut milk powder

Directions:

Step 1: Soak bamboo skewers overnight

Step 2: Thinly slice beef shoulder roast

Step 3: In a large bowl combine beef with lemongrass paste, fish sauce, salt, chicken bouillon, sugar, canola oil, and coconut milk powder, mix thoroughly

Step 4: Skewer meat onto soaked bamboo skewers

Step 5: Grill the meat for about five to six minutes per side or until cooked through and slightly charred