Lemongrass skewers (Saik kor char kak)

Preparation: 40 mins
Cooking: 5 mins
Complexity: medium
Serves: 6


  • 1 kg tender beef cut with some fat sliced thinly
  • 1 pack of bamboo skewers
  • 4 kaffir lime leaves
  • 3 tbsp of palm sugar
  • 2 tbsp of oyster sauce
  • ½ cup of vegetable oil


  • 1 lemongrass stalk sliced thinly
  • ¼ of galangal peeled and sliced thinly
  • ½ kaffir lime zest
  • 4 cloves of garlic crushed
  • 1 shallot sliced thinly
  • ¼ tumeric sliced thinly


  1. In a mortar and pestle, add the lemongrass, galangal and kaffir lime zest and pound for 2 mins. Then add the tumeric, garlic and shallot. Continue pounding into a fine and smooth paste.
  2. In a bowl, mix all ingredients with the paste ensuring all ingredients are well combined and evenly coated.
  3. Cover the bowl and leave to marinate for 30 mins.
  4. Pre-heat the barbecue or charcoal.
  5. Thread the marinated beef onto the bamboo skewers.
  6. Cook for approximately 5 mins turning regularly on each side ensuring it is cooked but not overcooked or well done.


  • Serve hot with pickle vegetables and/or crusty bread.
  • Use a food processor to blend and grind the paste ingredients as an alternative.

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