How To Grill Meat With Cambodian Flavours | StoryBites

Prepare the beef satay marination by mixing oil, salt, msg, sugar, curry powder, and green paste.

Marinate the beef for at least 30 minutes to allow flavors to infuse.

Use beef with a little bit of fat for better flavor and texture.

Skewer the marinated beef onto 3 gram skewers and wrap with plastic wrap until ready to cook.

Prepare the charcoal barbecue.

Grill the skewers on the barbecue for 2 to 3 minutes until cooked.

For the Cambodian sausage, combine 100 grams of pork mince with five spice, special seasoning, and a splash of Chinese cooking wine.

Mix the pork by hand until it reaches a sticky, meatball-like consistency.

Form the pork mixture into firm balls and skewer them.

Heat a shallow amount of oil in a pan over medium heat.

Cook the skewers in the pan for 2 to 3 minutes, searing all sides until caramelized.

Prepare an instant pickle with daikon and carrot, combining them with sugar and vinegar for a sweet and sour flavor.

Serve the grilled skewers with the pickle for a refreshing contrast.

Equipment Needed

Spice Level:

Dietary

Allergens