Meat
Ang kaer (grilled chicken with kroeung)
Chicken marinated in kroeung, the Cambodian aromatic paste of lemongrass, galangal and turmeric, then grilled until golden and juicy. It is often served on a bed of rice with a spicy dipping sauce.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Instructions
- Thinly slice the lemongrass, galangal, turmeric, garlic, shallots and chili.
- Pound everything in a mortar until you get a fine paste: this is the kroeung.
- Mix the kroeung with the fish sauce, sugar, oil, salt and pepper.
- Score the chicken thighs and coat them with the marinade. Cover and refrigerate for at least 1 hour.
- Preheat the oven to 200 °C and place the chicken on a rack set over a tray.
- Bake for 25 to 30 minutes, turning halfway, until the skin is golden and the juices run clear.
Variations and tips
On the barbecue. Grill over medium heat for 10 to 12 minutes per side, watching to avoid burning the sugary marinade.
More ideas
Ang prahok (grilled fish with prahok)40 min · 4 serv.Happy pizza (Cambodian pizza)35 min · 4 serv.Samlar kako55 min · 4 serv.Pleah sach ko (stir-fried beef with lime)35 min · 4 serv.Prahok ktis (prahok stew with coconut milk)45 min · 4 serv.Cha kroeung (kroeung stir-fried meat)32 min · 4 serv.Samlor prahoc55 min · 4 serv.Ang dtray (grilled whole fish with lime)30 min · 4 serv.
Cambodia
Cambodia
Cambodia
Cambodia
Cambodia
Cambodia
Cambodia
Cambodia
Original Ecomely recipe.