Ease : 1
Cost : 1
Spicy :
People : 4
Baking :
Ingredients :
- 400 g of meat beef
- 1 stalk of lemongrass
- 3 clove garlic
- 1/2 ginger
- 5 tablespoons of oyster sauce
- 1 teaspoon of salt
- 4 tablespoons of nuoc mam sauce
- 5 tablespoons of sugar
- 5 tablespoons of soy sauce
- wooden skewers
Preparation :
Cut meat into thin slices and reserve. Chop the garlic, ginger and lemongrass and put in a blender and mix until obtaining a very smooth puree.
Put in a bowl the sugar, soy sauce, salt, sauce, fish sauce, oyster sauce, puree and lemongrass and stir the meat, cover with a cellophane and marinate for 1 hour in the fridge.
Skewer the meat and then cook on the barbecue or the grill for 10 minutes per side.
Serve with rice.
Tips : The Jakah Sach ko be eaten natur or with a salad of mango, papaya, or carrot or white rice or sandwich.
Anecdotes : Cambodia are bought Jakah Sach ko in small shops or street vendor and are eaten with friends or family.
Oyster sauce
The oyster sauce (Preng Khyang, haoyou) is often used in China, Thailand and Cambodia.
The oyster sauce (Preng Khyang, haoyou) is often used in China, Thailand and Cambodia.
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