Grilled skewered beef recipe (sakh ko changkak)

Cut the meat along the grain into 5 cm (2 in) strips, then cut across each strip into 1 cm (12 in) slices. Pound the spices to a fine paste in a mortar or a food processor attachment first the chilli, then add one by one the lemongrass, galangal, turmeric and finally garlic, pounding after each addition. In a bowl mix this with the salt, the sugar, the oyster sauce and the oil. Add the meat to the bowl and mix everything together thoroughly.

Soak bamboo skewers, then thread the meat slices onto the skewers across the grain and flatten them so that you have five flat pieces on each skewer. Place under a griller on low heat or grill over a low charcoal fire, turning them so that they become brown on both sides. Serve on their skewers.

Recipe from South East Asian Food by Rosemary Brissenden. Published by Hardie Grant Books .