Sach Ko Ang

Ingredients

Pickled Vegetables

• 1 shallot, thinly sliced
• 2 garlic cloves, thinly sliced
• 1 inch piece ginger, peeled, finely chopped
• 3 cups shredded crunchy vegetables and/or fruit (such as carrots, cucumbers, and/or young green papaya)
• 1 cup unseasoned rice vinegar or white wine vinegar
• 1 cup grated palm sugar, coconut sugar, or light brown sugar
• 2 Tbsp Diamond Crystal kosher salt or 1 Tbsp. plus ½ tsp. Morton kosher salt

Marinade and Assembly

• 9 stalks lemongrass, tough outer layers removed, thinly sliced
• 3 long red chiles, thinly sliced
• 2 medium shallots, thinly sliced, divided
• 3 cloves garlic, thinly sliced, divided
• 5 makrut lime leaves, thinly sliced, or zest of 2 limes
• 1 inch piece galangal or ginger, peeled, thinly sliced, or 1 Tbsp. plus 1½ tsp. very finely chopped galangal paste
• 1 ½ inches piece fresh turmeric, thinly sliced (or 1 tsp ground turmeric)
• 3 Tbsp oyster sauce
• 1 Tbsp plus 1½ tsp. grated palm sugar, coconut sugar, or light brown sugar
• 1 Tbsp fish sauce
• 1 Tbsp garlic powder
• 2 Tbsp vegetable oil, plus more for grill
• 1 ½ tsp Diamond Crystal kosher salt or ¾ tsp. Morton kosher salt
• 2 lb. trimmed boneless sirloin or rib-eye steaks, cut into 1" pieces
• 16 8"–10" metal or bamboo skewers, soaked 30 minutes

Instructions

Nutrition Facts (estimated)