作法
- 研缽中將香茅、南薑、黃薑、大蒜與紅蔥頭末搗成略粗醬。與魚露、蠔油、棕櫚糖、壓裂的貢布胡椒與油拌勻。
- 加入牛肉條徹底按摩，醃至少 4 小時，最好整夜。
- 把醃好的牛肉串到泡過水的竹籤上，緊密排列。
- 點燃炭火，待木炭燒成深紅無焰時把肉串置上。
- 每面烤 2 分鐘，期間刷上剩餘醃料。牛肉應有局部焦斑、表面深焦糖化。薄條容易乾，不要烤過頭。
- 肉串裝盤，配蒸糯米飯（捏成小球）、醃菜與 tuk trey 沾醬。吃法：把肉從竹籤上取下沾醬，與糯米飯交替入口。
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
Sach ko angke 是柬埔寨夜市常見的炭烤料理——金邊、暹粒與馬德望的夜市裡，炭火攤車總是飄出香氣。這道菜本質與寮國或泰國的牛肉串相似，差別在於高棉的招牌 kreung 醃料。貢布胡椒是當地的奢華食材，貢布省的青胡椒帶有複雜的柑橘松香。糯米飯是標配，捏成小球與肉串共沾 tuk trey。
