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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":435,"variations":437,"ingredients":447,"instructions":506,"pronunciation":530,"substitutions":531,"slug":548,"title":549,"shortTitle":550,"nativeName":551,"countrySlug":552,"region":553,"baseServings":455,"prepMinutes":554,"cookMinutes":555,"restMinutes":556,"difficulty":557,"course":558,"diet":561,"mainIngredients":563,"images":564,"keywords":574,"publishedAt":582,"updatedAt":582,"authorSlug":583,"summary":584,"localeSlug":548,"alternates":585},[394,397,400,403,406],{"answer":395,"question":396},"Flank, skirt, bavette or rump all work well: they have enough fat and flavour to survive fast grilling and are cheap enough to use generously. Slice them thinly across the grain so the muscle fibres are short. Very lean cuts like eye of round dry out, and stewing cuts like shin stay tough no matter how thin you cut them.","Which cut of beef works best for skewers?",{"answer":398,"question":399},"Two hours is the minimum for the lemongrass to penetrate, and overnight is better. Do not go beyond about 24 hours, because the fish sauce and lime start to cure the surface of the meat and the texture turns mealy. If you are short of time, pound the marinade finer and cut the beef thinner, which speeds up absorption.","How long should I marinate the beef?",{"answer":401,"question":402},"Too much heat. The marinade contains palm sugar, which begins to burn well below the temperature that a roaring charcoal fire reaches. Spread the coals into a low, even bed, wait until they are covered in grey ash, and turn the skewers every 30 to 45 seconds. If the flames flare from dripping marinade, move the skewers aside rather than trying to smother the fire.","Why do my skewers burn on the outside?",{"answer":404,"question":405},"Yes. A cast-iron grill pan on medium-high gives good caramelisation, and a broiler with the rack about 12 cm from the element works if you turn the skewers frequently. Neither gives you charcoal smoke, which is a real part of the flavour. Cooking them in a well-ventilated kitchen matters, because the sugar in the marinade smokes heavily.","Can I cook these indoors?",{"answer":407,"question":408},"Yes, for at least 30 minutes in cold water. Dry bamboo catches fire over coals and the ends burn through, which is both annoying and unsafe when you are trying to turn twelve skewers at once. Covering the exposed ends with a folded strip of foil gives extra protection over a hot grill.","Do I need to soak the bamboo skewers?",[410,411,412,413,414,415],"Slice the beef across the grain at a shallow angle into strips 3–4 mm thick, then thread them in loose folds so heat reaches both faces.","Pound the lemongrass rather than chopping it. Chopped lemongrass leaves woody splinters and gives up far less of its oil.","Soak bamboo skewers in water for at least 30 minutes, and lay a strip of foil under the exposed ends on the grill.","Build a low, even bed of coals. High heat scorches the palm sugar long before the beef is done.","Brush leftover marinade on at every turn for the first two minutes only, then stop so the last coat cooks through properly.","Pull the skewers when the edges are dark and crisp but the flat surfaces still look glossy — they carry on cooking for a minute off the heat.","🍢","Sach ko ang is the smell of a Cambodian night market — beef on bamboo skewers over a low charcoal grill, the marinade dripping and flaring, lemongrass smoke going everywhere. The meat is cut thin and marinated in a pounded paste of lemongrass, garlic, shallot, palm sugar and fish sauce, which does two things at once: the lemongrass perfumes the beef right through, and the sugar caramelises into a dark, sticky crust in the four minutes the skewers spend over the fire. They come off charred at the edges and juicy in the middle, eaten straight from the stick with pickled vegetables, a wedge of lime and either rice or a fistful of herbs. Nothing about them is complicated, which is why they are everywhere.","Grilling on a stick is the oldest street food format there is, and every country in mainland Southeast Asia has a version: Thai moo ping, Vietnamese thit nuong, Indonesian and Malay sate. What identifies the Khmer one is the marinade, which leans on lemongrass and palm sugar rather than on turmeric, peanut or five-spice, and which contains no coconut milk — that belongs to the pork breakfast, not to the beef skewer. The beef itself is usually a working cut, sliced thin against the grain so that a cheap piece of meat eats tender.\n\nSkewers occupy a specific slot in Cambodian eating. They are not dinner; they are what you eat standing up between other things, from about six in the evening onwards, along the river in Phnom Penh or around any provincial market. Vendors keep the coals low and the grill crowded, brushing on more marinade as the skewers cook, and sell them by the stick with a small bag of pickles. The same marinade goes on chicken, pork and, in the countryside, on beef offal, which is grilled the same way and eaten with the same pepper-lime dip.\n\nThe grill technique is worth copying exactly. Cambodian vendors use a low, wide bed of coals rather than a fierce fire, and they turn constantly. With this much sugar in the marinade a hot fire produces black skewers with raw centres in under two minutes. Low and slow, with a brush of leftover marinade every turn, builds up layers of caramelisation instead — the difference between beef that tastes grilled and beef that tastes burnt. Soaking the bamboo first keeps the sticks from becoming part of the fire.","Marinated raw beef keeps 2 days refrigerated and freezes for a month, which makes this a good batch job — marinate a large quantity, freeze in portions and grill straight from thawed. Grilled skewers keep 2 days and are best revived in a hot dry pan or under a broiler for a minute, not in a microwave, which turns the caramelised crust soft and grey. Leftover meat pulled off the stick is excellent cold in a herb salad or rolled into rice paper.",[421,422,423,424],"A pounded lemongrass paste rather than chopped lemongrass, so the flavour goes into the meat instead of sitting on it.","Marinade balanced so the sugar caramelises without burning at grill temperature.","Cuts and slicing angle specified, so a cheap piece of beef comes off the skewer tender.","Works over charcoal, on a gas grill or under a broiler, with the trade-offs spelled out.",[426,427,428],"Charcoal grill or cast-iron grill pan","Bamboo skewers, soaked","Mortar and pestle",{"fat":430,"carbs":430,"fiber":431,"sugar":432,"protein":433,"calories":434,"estimated":8},18,2,14,38,390,[436],"Pickled carrot and daikon, lime wedges, and either steamed rice or a plate of lettuce and herbs to wrap the meat in.",[438,441,444],{"name":439,"description":440},"Chicken skewers (sach moan ang)","The same marinade on boneless thigh, grilled a little longer. The most common variation at night markets.",{"name":442,"description":443},"Pork neck skewers","Pork neck sliced thin takes the marinade well and stays juicier than lean pork thanks to its fat marbling.",{"name":445,"description":446},"Skewers with tuk meric","Served with the pepper-lime dip used for lok lak instead of pickles, which suits beef especially well.",[448,454,460,465,469,473,477,480,482,486,490,492,496,499,502],{"qty":449,"ref":450,"name":451,"unit":452,"group":453},700,"beef-chuck","beef flank or skirt, sliced 3–4 mm thick across the grain","g","For the beef",{"qty":455,"ref":456,"name":457,"unit":458,"group":459},4,"lemongrass","lemongrass stalks, tender part only, thinly sliced","piece","For the marinade",{"qty":461,"ref":462,"name":463,"unit":464,"group":459},6,"garlic","garlic cloves","clove",{"qty":466,"ref":467,"name":468,"unit":458,"group":459},3,"onion","shallots, peeled",{"qty":466,"ref":470,"name":471,"unit":472,"group":459},"fish-sauce","fish sauce","tbsp",{"qty":474,"ref":475,"name":476,"unit":472,"group":459},1,"soy-sauce","light soy sauce",{"qty":474,"ref":478,"name":479,"unit":472,"group":459},"oyster-sauce","oyster sauce",{"qty":466,"name":481,"unit":472,"group":459},"palm sugar, finely chopped",{"qty":474,"ref":483,"name":484,"unit":485,"group":459},"black-pepper","black pepper, coarsely ground","tsp",{"qty":487,"ref":488,"name":489,"unit":485,"group":459},0.5,"turmeric","ground turmeric",{"qty":431,"name":491,"unit":472,"group":459,"noScale":8},"neutral oil",{"qty":431,"ref":493,"name":494,"unit":458,"group":495},"lime","limes, cut in wedges","To serve",{"qty":474,"ref":497,"name":498,"unit":458,"group":495},"cucumber","cucumber, sliced",{"qty":500,"name":501,"unit":452,"group":495},200,"pickled carrot and daikon",{"qty":474,"ref":503,"name":504,"unit":505,"group":495},"cilantro","cilantro and mint leaves, mixed","cup",[507,511,515,519,522,527],{"tip":508,"text":509,"title":510},"The paste should smell sharply of lemongrass oil. If it just smells green and grassy, keep pounding.","Pound the lemongrass in a mortar until it stops looking like slices and starts looking like wet fibre, then work in the garlic and shallots. Stir in the fish sauce, soy, oyster sauce, palm sugar, pepper, turmeric and oil until the sugar has dissolved.","Pound the marinade",{"text":512,"title":513,"timerSeconds":514},"Pour the marinade over {qty:beef-chuck} of sliced beef and massage it in with your hands for a minute so every strip is coated. Cover and refrigerate at least 2 hours, ideally overnight, and no longer than a day.","Marinate the beef",7200,{"text":516,"title":517,"timerSeconds":518},"Soak bamboo skewers in cold water for 30 minutes. Thread the beef strips onto them in loose concertina folds, three or four pieces per skewer, leaving small gaps so heat can reach both faces. Reserve any marinade left in the bowl.","Soak and thread",1800,{"text":520,"title":521},"Spread the coals into a low, even bed and wait until they are entirely coated in grey ash — you should be able to hold your hand 10 cm above the grate for five or six seconds. On a gas grill or grill pan, use medium heat, not high.","Build a low fire",{"tip":523,"text":524,"title":525,"timerSeconds":526},"Move skewers away from any flare-up rather than letting flames lick the meat — the marinade drips and soot tastes bitter.","Lay the skewers on the grate and cook for 4–5 minutes total, turning every 40 seconds and brushing with the reserved marinade for the first two minutes. They are done when the edges are dark and crisp, the surface is lacquered and the meat springs back lightly to a press.","Grill and baste",270,{"text":528,"title":529},"Pile the skewers on a warm plate and rest for 2 minutes so the juices settle. Serve with lime wedges, cucumber, pickles and a handful of herbs, and eat straight from the stick.","Rest and serve","sahk koh ahng",[532,536,540,544],{"note":533,"swap":534,"original":535},"Chicken thigh takes the marinade beautifully and needs a minute or two longer on the grill to cook through.","Sirloin, rump, or chicken thigh","Beef flank or skirt",{"note":537,"swap":538,"original":539},"Honey caramelises faster and burns more readily, so drop the grill heat further if you use it.","Light brown sugar, or honey","Palm sugar",{"note":541,"swap":542,"original":543},"You lose the smoke, which is a genuine part of the dish. A cast-iron grill pan gives better colour than a broiler but no smoke either.","Gas grill on medium, or a broiler with the rack 12 cm from the element","Charcoal grill",{"note":545,"swap":546,"original":547},"The marinade loses some depth but the lemongrass and sugar still carry it.","Light soy sauce plus a pinch of salt","Fish sauce","sach-ko-ang","Sach Ko Ang (Khmer Lemongrass Beef Skewers)","Sach Ko Ang","សាច់គោអាំង","cambodia","Phnom Penh",25,10,120,"easy",[559,560],"street-food","main",[562],"dairy-free",[450,456,462,470],[565,568,570,572],{"alt":566,"src":567},"Charred lemongrass beef skewers on bamboo sticks over glowing coals, with lime wedges and pickled vegetables","\u002Fimages\u002Frecipes\u002Fsach-ko-ang\u002Fhero.jpg",{"alt":566,"src":569},"\u002Fimages\u002Frecipes\u002Fsach-ko-ang\u002Fhero-16x9.jpg",{"alt":566,"src":571},"\u002Fimages\u002Frecipes\u002Fsach-ko-ang\u002Fhero-4x3.jpg",{"alt":566,"src":573},"\u002Fimages\u002Frecipes\u002Fsach-ko-ang\u002Fhero-1x1.jpg",[575,576,577,578,579,580,581],"sach ko ang","khmer beef skewers","lemongrass beef","cambodian street food","grilled beef","night market","cambodian food","2026-08-20","dishroute-kitchen","Night-market skewers: beef marinated in pounded lemongrass, garlic, palm sugar and fish sauce, threaded on bamboo and grilled over coals until the edges catch and caramelise.",{"en":586},"\u002Frecipe\u002Fsach-ko-ang",{"items":588,"total":555,"page":474,"limit":865,"hasMore":866},[589,622,652,680,707,738,767,799,809,838],{"slug":590,"title":591,"shortTitle":592,"nativeName":593,"countrySlug":552,"region":594,"baseServings":455,"prepMinutes":595,"cookMinutes":554,"difficulty":596,"course":597,"diet":598,"mainIngredients":601,"images":605,"keywords":615,"publishedAt":582,"updatedAt":582,"authorSlug":583},"amok-trey","Amok Trey (Khmer Steamed Fish Curry Custard)","Amok Trey","អាម៉ុកត្រី","Tonlé Sap Basin",30,"medium",[560],[599,562,600],"gluten-free","pescatarian",[602,603,456,488,604],"white-fish","coconut-milk","eggs",[606,609,611,613],{"alt":607,"src":608},"Steamed Khmer fish amok set in a banana leaf cup, topped with coconut cream, shredded lime leaf and red chile","\u002Fimages\u002Frecipes\u002Famok-trey\u002Fhero.jpg",{"alt":607,"src":610},"\u002Fimages\u002Frecipes\u002Famok-trey\u002Fhero-16x9.jpg",{"alt":607,"src":612},"\u002Fimages\u002Frecipes\u002Famok-trey\u002Fhero-4x3.jpg",{"alt":607,"src":614},"\u002Fimages\u002Frecipes\u002Famok-trey\u002Fhero-1x1.jpg",[616,617,618,619,620,621,581],"amok trey","khmer amok","cambodian fish curry","steamed fish custard","kroeung","banana leaf",{"slug":623,"title":624,"shortTitle":625,"nativeName":626,"countrySlug":552,"region":553,"baseServings":455,"prepMinutes":554,"cookMinutes":554,"restMinutes":627,"difficulty":557,"course":628,"diet":630,"mainIngredients":631,"images":635,"keywords":645,"publishedAt":582,"updatedAt":582,"authorSlug":583},"bai-sach-chrouk","Bai Sach Chrouk (Khmer Grilled Pork and Broken Rice)","Bai Sach Chrouk","បាយសាច់ជ្រូក",480,[629,560],"breakfast",[562],[632,633,603,462,634],"pork-shoulder","jasmine-rice","carrot",[636,639,641,643],{"alt":637,"src":638},"Plate of charred sliced pork over broken rice with pickled carrot and daikon, cucumber and a bowl of clear broth","\u002Fimages\u002Frecipes\u002Fbai-sach-chrouk\u002Fhero.jpg",{"alt":637,"src":640},"\u002Fimages\u002Frecipes\u002Fbai-sach-chrouk\u002Fhero-16x9.jpg",{"alt":637,"src":642},"\u002Fimages\u002Frecipes\u002Fbai-sach-chrouk\u002Fhero-4x3.jpg",{"alt":637,"src":644},"\u002Fimages\u002Frecipes\u002Fbai-sach-chrouk\u002Fhero-1x1.jpg",[646,647,648,649,650,651,581],"bai sach chrouk","khmer breakfast","grilled pork","broken rice","cambodian pork","street food",{"slug":653,"title":654,"shortTitle":655,"nativeName":656,"countrySlug":552,"region":657,"baseServings":455,"prepMinutes":554,"cookMinutes":658,"difficulty":596,"course":659,"diet":660,"mainIngredients":661,"images":663,"keywords":673,"publishedAt":582,"updatedAt":582,"authorSlug":583},"kampot-pepper-crab","Kdam Chaa Mrech Kchei (Kampot Green Pepper Crab)","Kdam Chaa Mrech Kchei","ក្តាមឆាម្រេចខ្ចី","Kampot and Kep",15,[560],[562,600],[662,483,462,470],"crab",[664,667,669,671],{"alt":665,"src":666},"Cracked crab pieces glazed in a dark sauce with whole stems of fresh green peppercorns and scallions","\u002Fimages\u002Frecipes\u002Fkampot-pepper-crab\u002Fhero.jpg",{"alt":665,"src":668},"\u002Fimages\u002Frecipes\u002Fkampot-pepper-crab\u002Fhero-16x9.jpg",{"alt":665,"src":670},"\u002Fimages\u002Frecipes\u002Fkampot-pepper-crab\u002Fhero-4x3.jpg",{"alt":665,"src":672},"\u002Fimages\u002Frecipes\u002Fkampot-pepper-crab\u002Fhero-1x1.jpg",[674,675,676,677,678,679,581],"kampot pepper crab","khmer crab","green peppercorns","kep crab","cambodian seafood","stir-fried crab",{"slug":681,"title":682,"shortTitle":683,"nativeName":684,"countrySlug":552,"region":553,"baseServings":455,"prepMinutes":685,"cookMinutes":658,"restMinutes":595,"difficulty":557,"course":686,"diet":687,"mainIngredients":688,"images":690,"keywords":700,"publishedAt":582,"updatedAt":582,"authorSlug":583},"khmer-lok-lak","Lok Lak (Khmer Beef with Kampot Pepper-Lime Dip)","Lok Lak","ឡុកឡាក់",20,[560],[562],[450,483,493,604,689],"tomato",[691,694,696,698],{"alt":692,"src":693},"Seared beef cubes on lettuce, tomato and cucumber with a runny fried egg and a saucer of pepper-lime dip","\u002Fimages\u002Frecipes\u002Fkhmer-lok-lak\u002Fhero.jpg",{"alt":692,"src":695},"\u002Fimages\u002Frecipes\u002Fkhmer-lok-lak\u002Fhero-16x9.jpg",{"alt":692,"src":697},"\u002Fimages\u002Frecipes\u002Fkhmer-lok-lak\u002Fhero-4x3.jpg",{"alt":692,"src":699},"\u002Fimages\u002Frecipes\u002Fkhmer-lok-lak\u002Fhero-1x1.jpg",[701,702,703,704,705,706,581],"lok lak","khmer beef","cambodian beef","kampot pepper","tuk meric","shaking beef",{"slug":708,"title":709,"shortTitle":710,"nativeName":711,"countrySlug":552,"region":553,"baseServings":455,"prepMinutes":685,"cookMinutes":712,"difficulty":557,"course":713,"diet":716,"mainIngredients":717,"images":721,"keywords":731,"publishedAt":582,"updatedAt":582,"authorSlug":583},"nhoam-svay","Nhoam Svay (Khmer Green Mango Salad)","Nhoam Svay","ញាំស្វាយ",5,[714,715],"appetizer","side",[599,562,600],[718,719,493,470,720],"mango","peanuts","thai-basil",[722,725,727,729],{"alt":723,"src":724},"Green mango salad piled in a bowl with red chile, herbs, crushed peanuts and crisp fried shallots","\u002Fimages\u002Frecipes\u002Fnhoam-svay\u002Fhero.jpg",{"alt":723,"src":726},"\u002Fimages\u002Frecipes\u002Fnhoam-svay\u002Fhero-16x9.jpg",{"alt":723,"src":728},"\u002Fimages\u002Frecipes\u002Fnhoam-svay\u002Fhero-4x3.jpg",{"alt":723,"src":730},"\u002Fimages\u002Frecipes\u002Fnhoam-svay\u002Fhero-1x1.jpg",[732,733,734,735,736,737,581],"nhoam svay","green mango salad","khmer salad","cambodian salad","sour mango","fish sauce dressing",{"slug":739,"title":740,"shortTitle":741,"nativeName":742,"countrySlug":552,"region":594,"baseServings":455,"prepMinutes":743,"cookMinutes":744,"difficulty":745,"course":746,"diet":747,"mainIngredients":748,"images":750,"keywords":760,"publishedAt":582,"updatedAt":582,"authorSlug":583},"num-banh-chok","Num Banh Chok (Khmer Rice Noodles in Fish Gravy)","Num Banh Chok","នំបញ្ចុក",45,35,"hard",[560],[599,562,600],[749,602,456,488,603],"rice-noodles",[751,754,756,758],{"alt":752,"src":753},"Bowl of Khmer rice noodles under pale green fish gravy, topped with shredded banana blossom, cucumber and herbs","\u002Fimages\u002Frecipes\u002Fnum-banh-chok\u002Fhero.jpg",{"alt":752,"src":755},"\u002Fimages\u002Frecipes\u002Fnum-banh-chok\u002Fhero-16x9.jpg",{"alt":752,"src":757},"\u002Fimages\u002Frecipes\u002Fnum-banh-chok\u002Fhero-4x3.jpg",{"alt":752,"src":759},"\u002Fimages\u002Frecipes\u002Fnum-banh-chok\u002Fhero-1x1.jpg",[761,762,763,764,765,766,581],"num banh chok","khmer 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