Saturday, April 22, 2006

Cambogee Beef


2 red serrano or jalapeƱo chiles, stems removed
1/4 cup lemongrass, sliced thin
6 Kaffir lime leaves or the peel of 1 lime
4 cloves garlic
1 slice or teaspoon galangal or substitute ginger
1/2 cup oyster sauce
2 tablespoons sugar
1 pinch salt
1/2 cup water
1 pound beef, cut into thin slices and threaded onto skewers

Mash or blend the chiles, lemongrass, lime leaves, garlic, and galangal together. Combine the mixture with the remaining marinade ingredients. Place the mixture in a saucepan, bring to a boil, and boil for 1 minute. Remove from the heat and let cool. Taste for sweetness--it should be present but not dominant.

Marinate the beef on the skewers in the refrigerator for at least one hour.

Grill the skewers over hot coals, keeping the beef at least four inches from the heat, lest the sugar burn, until desired doneness.

Serving suggestion: Before cooking, stick a chunk of fresh pineapple on the end of each skewer.

Serve with a salad and steamed rice.

When the aroma of this dish rises up from the cooking fire, it tantalizes the nostrils. For the best results, use a mortar and pestle to combine the ingredients or if you lack one, use a blender.

Yield: Eight skewers


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