Kreoung is a paste made from lemongrass, turmeric, galangal, kaffir lime, garlic, and shallots. Kreoung and Cambodian chili paste can be made from scratch or found along with other traditional Cambodian ingredients at a local specialty market or online at Angkor Cambodian Food.
Marinated Kroeung Beef
Ingredients
- 1.2 kilograms (2 ½ pounds) flank steak
- 60 grams (¼ cup) kreoung (see note)
- 20 grams (1 tablespoon) cubanelle chili paste
- 3 grams (1 teaspoon) curry powder
- 15 grams (1 tablespoon) fish sauce
- 3 grams (½ teaspoon) kosher salt
- 40 grams (2 tablespoons) prepared palm sugar
- 40 grams (3 tablespoons) annatto oil
- 12-18 bamboo skewers
Method
- Slice the flank steak across the grain into thin strips and then as needed into 1 ½ to 2-inch pieces and put in a large bowl. In a medium bowl, combine the kroeung, chili paste, curry powder, fish sauce, kosher salt, and palm sugar, mixing well. Add to the steak along with the annatto oil and, using your hands turn the beef, separating the slices to coat each piece in the marinade. Let sit at room temperature for 30 minutes.
- To prepare the pickled papaya, in a large bowl toss the papaya and carrot together. Cut the cucumbers in half widthwise and then into slices. In a small bowl, combine the fish sauce if using, salt, brown sugar, and lime juice. Pour over the papaya mixture. Add the shallot, garlic, and ginger, and toss to combine.
- Preheat a charcoal or gas grill to medium-high heat. Soak the bamboo skewers in water for 15 minutes to keep them from burning.
- In a medium bowl, whisk the coconut cream, curry powder, and annatto oil together and set aside.
- Thread the slices of beef onto the skewers, using 2 slices per skewer. Grill the skewers until well-marked on the first side, 1 ½ to 2 minutes. Turn, brush on the coconut-annatto sauce and grill until the underside is well marked, 1 ½ to 2 minutes. Turn the skewers again and brush the other side with the sauce. Continue to grill until the beef is cooked through, 1 to 2 minutes more.
- Serve hot with the pickled papaya on the side.
Green Papaya Pickle
Ingredients
- 435 grams (3 cups) shredded green papaya
- 30 grams (¼ cup) shredded carrot
- 4 small cucumbers
- 10 grams (2 teaspoons) fish sauce, optional
- 3 grams (½ teaspoon) kosher salt
- 24 grams (2 tablespoons) brown sugar
- 25 grams (2 tablespoons) freshly squeezed lime juice
- 20 grams (2 tablespoons) thinly sliced shallot
- 8 grams (1 tablespoon) thinly sliced garlic
- 25 grams (2 tablespoons) julienned ginger
Method
Coconut-Annatto Sauce
Ingredients
- 25 grams (2 tablespoons) annatto oil
- 3 grams (1 teaspoon) curry powder
- 30 grams (2 tablespoons) unsweetened coconut cream
Cambodian kreoung beef skewers are unlike any skewers I’ve had in other countries. Kreoung, a paste made from lemongrass, turmeric, galangal, kaffir lime zest/leaves, garlic, and shallots is the key component of this dish, and is deliciously fragrant especially when grilled. The skewers are served with a refreshing crunchy green papaya pickled salad. I like to involve family and friends in the preparation and the enjoying of these skewers, bringing everyone together.