My Global Food Challenge

Cambodia (2)

Chez Sovan Cambodian Beef Sticks (Cambodia)

“I haven’t tried these yet but can’t wait to. Found the recipe on another site it’s from Sovan Boun Thuy, owner Chez Sovan. Ginger can be substituted for galangal if you can’t find it. Time does not include the 3 hr marinade. Just a note, i would not omit the kiwi because it has a tenderizing effect on meat and will add a subtle flavor that doesn’t disturb even if it is not your favorite fruit.”

Yield:  4 Servings


1 lb beef, preferably tri-tip
1⁄4 cup lemongrass, chopped
1 tablespoon lime zest, grated
1 head garlic, peeled
1 teaspoon turmeric
1 piece galangal, about 1 1/2-inches long, chopped
1⁄2 cup vegetable oil, divided use
5 tablespoons oyster sauce
3 tablespoons sugar
1 1⁄2 tablespoons paprika
1 kiwi
8 bamboo skewers, soaked in water


Slice beef on diagonal into thin strips, 1/8- to 1/4-inch thick.

Place lemongrass, lime zest, garlic, turmeric and galangal in food processor or blender and grind to paste. Stir in 3 tablespoons oil. Place 2 tablespoons of spice mixture in bowl large enough to marinate meat. Add oyster sauce, sugar and paprika. Mix and taste, correcting seasoning to your preference. Cut kiwi in half. Remove flesh from one half and mash to a paste. Stir into marinade. Add beef strips; stir. Cover and refrigerate 3 hours.

Start coals and burn until coals begin to glow or turn gas grill to medium heat. Thread beef onto skewers. Grill until well browned, 5-6 minutes per side.

Link to My Post on Cambodia:

Cuisine:  Cambodian

Main Ingredient:  Beef

Poat Dot – Cambodian Grilled Corn (Cambodia)

“Goes great with satay and other grilled items.”

Yield:  6 Servings


6 ears corn, husks and silk removed
2 tablespoons vegetable oil
2 tablespoons fish sauce
2 tablespoons water
1 1⁄2 tablespoons sugar
1 teaspoon salt
2 green onions, white parts only, thinly sliced
vegetable oil, for brushing


Prepare charcoal grill or preheat an ungreased cast-iron skillet over medium heat.  Very lightly brush the corn with oil and set on the grill rack or in the skillet.  Cook, turning every 2-3 minutes, until the kernels are tender and nicely charred, 12-15 minutes total; keep warm.

Meanwhile, in a bowl stir together the fish sauce, water, sugar and salt until it is dissolved.  Heat the 2 tbsp oil in a saucepan over medium heat until very hot but not smoking.

Carefully pour liquid mixture in (it may sputter a bit so watch out); add the green onions and simmer until the sauce begins to thicken, about 30 seconds; remove from heat and cool.  Brush cooked corn with the sauce and serve.

Link to My Post on Cambodia:

Cuisine:  Cambodian

Main Ingredient:  Corn

File:Cambodia in Asia (-mini map -rivers).svg

One thought on “Cambodia (2)

  1. I was in California many years ago. I ate in a Cambodian restaurant, the name of which escapes me. It was very good.. I had the quail and the frogs legs in garlic sauce.

    Steve C.

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