Tuesday, 28 June 2016

Globecooking recipe : Sath Ko Ann (Cambodia)

 Sath Ko Ann is one of the recipes from this month's Cambodian-themed Kitchen Trotter box and it's a simple beef dish. The presentation on the recipe card was as beef skewers, stabbing the marinated meat onto wooden sticks before cooking it on the barbecue or under the grill, but for simplicity, I cooked it in a large frying pan instead. The starting point for the marinade is kroeung, which I showed you in the recipe for noum protchok khmer, a fishy stew, but I'll give you a refresher course here too.

Sath Ko Ann

ingredients :

for the kroeung:

90g lemongrass paste
30g powdered galanga
1 bird's eye chilli
a few Kampot black peppercorns
1tsp curcuma
3 shallots
2 cloves of garlic
the zest of a lime
a pinch of salt
2 or 3tbsp water if necessary

for the sath ko ann :

800g beef
3tbsp fish sauce (nuoc mam)
25g sugar
1 tbsp sunflower oil

Throw all of the kroeung ingredients in a blender and give it a whizz. The quantities above are for enough kroeung to make the three recipes in the box and you'll need half of it for this recipe. You can keep the rest in the fridge until required.

Stir in the fish sauce, the sugar and the oil.

Chop the beef into thin strips and toss in the marinade. Leave for the flavours to soak in for at least an hour in the fridge.

Thread onto skewers and grill them or fry in a large frying pan. Serve with rice.

It was nice enough but I thought it was lacking in veggies so the next day, I went through the fridge and stir-fried everything that needed using up - red pepper, green pepper, mushrooms, courgette and also some onions.

To intensify the lemongrass hit from the kroeung, I added a lemongrass and ginger flavour pot (which is a nifty shortcut if you don't want to make your own kroeung, even if the flavour's not quite the same).

I added the beef and stir-fried it until warmed through. I actually thought this was nicer than the day before with just plain rice.

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