做法
- 把香茅、高良姜、姜黄、大蒜和红葱头捣成粗酱。与鱼露、蚝油、棕榈糖、压碎的贡布胡椒和油混合。
- 加入牛肉条,仔细按摩腌制至少4小时,最好过夜。
- 把腌好的牛肉穿上泡过的竹签——紧凑地穿。
- 点燃炭火。炭红无明火时,把肉串横放在烤架上。
- 每面烤2分钟,刷上剩余腌料。牛肉应有焦斑,外皮焦糖化。切勿过头;薄条很快干硬。
- 把肉串叠在盘上。配蒸熟的糯米饭(用手捏成小团)、腌菜和tuk trey蘸汁。吃法:把肉从签子上推下来,蘸tuk trey,与糯米团交替享用。
Common questions
Can 高棉炭烤牛肉串 be made ahead?
高棉炭烤牛肉串 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 12 minutes.
Is 高棉炭烤牛肉串 spicy?
高棉炭烤牛肉串 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 高棉炭烤牛肉串 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 高棉炭烤牛肉串 to make at home?
高棉炭烤牛肉串 is approachable for a home cook with basic stove skills — total time about 42 minutes, no special technique required.
Can 高棉炭烤牛肉串 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
炭烤牛肉串是柬埔寨街头炭烤的代表——金边、暹粒、马德望的夜市炭烤推车都卖。这道菜与老挝或泰国的牛肉串本质相同,高棉的标志是腌料中的kreung酱。贡布胡椒是地区奢侈食材;贡布省的青胡椒带柑橘松脂的复杂香气。糯米饭是标配,用手指捏成小团蘸tuk trey与肉一起入口。
