I wanted to share one of my favorite dipping sauce that I find goes very well with any type of grill/BBQ meat. I’ve made it numerous time to accompany my grilled chicken and this was the first time I tried it with beef. It taste equally delicious! You ought to give it a try.
The beef was marinade with equal parts of fish sauce and light soy sauce. The longer you marinade the better. I did it for about 3-4 hrs. Marinating your meat for this dish is optional because the star is in the dipping sauce. Grill your meat to your liking.
Grilled Beef with Tamarind Sauce
(Sach Ko Arng Nung Tuk Jroluk Ompil Thom) សាច់គោអាំងនិងទឹកជ្រលក់អំពឹលទុំ
Tamarind Dipping Sauce
2 tablespoon tamarind concentrated
2 tablespoon fish sauce
2 tablespoon water
1 tablespoon sugar (palm sugar is the best because of the consistency it forms)
1 tablespoon toasted rice (grin using a mortar & pestle)
2 tablespoon ground chili pepper (adjust to your liking)
2 fresh chili pepper (optional) I just like spicy stuff 
1 green onion, chopped
1 small shallots or ¼ purple onion, chopped
Method:
In a small saucepan, heat fish sauce, tamarind concentrate, and water over medium low heat. Stir to combine. Bring to a boil and remove from heat, let cool.
When the sauce is completely cool, add the rest of the ingredients. Mix well, adjust to your taste and serve.
Man! your blog full of Yumy Yumy, Oh fell so hungry now
I wish I have one of those for me tomorrow
Everytime I come to this web-site I gained lbs. Everything look so good.
I should promote my site to those who are trying to gain weight huh?
I made this the other day and the suace was superb!!! The flavor was just right with the right balance. I will definitly add this to my favorite recipe list.
Thanks!
hey, I just wanted to let you know that your site is a blessing! esp, for those who don’t live with their moms anymore lol keep it up:))
Khatiya, thanks so much for the website! I always love learning new Khmer recipes. For the beef marinade, say there’s 2lbs of beef, how much would the measurements be? Otherwise, could you tell us the measurements for marinade and the amount of meat you typically use? What’s the cut of beef again, by the way. I forgot.
Kristen,
The cut of beef that I use tend to vary depending on what is on sale. I personally like the cross cut rib and sometime sirloin or round bottom. Like mentioned, the star of this recipe is actually the tamarind sauce so you can go with almost any cuts of meat. But if your going to go with filet mignon or a New York strip steak then it’s better to enjoy the beef as it or with not too much flavors that would just overpower the beef and what a waste of money right?
As for the measurement, I would say about 1 tablespoons of each for a pound of meat. For example, 2 lbs of beef would use 2 tablespoons of fish sauce and 2 tablespoons light soy sauce. It might sound a bit too salty but you can adjust it with the tamarind sauce.
What is tamarind concentrate? is it the tamarind pulp with seeds that come in square or do you mean tamarind powder? Can’t wait to try this recipe!
Vannessa,
It is not the same as the tamarind that comes in a block with seeds, although you can try to to extract the juice from the block by adding a little hot water and pressing through a strainer.
However, the tamarind concentrated that I used in this recipe comes in a small plastic container. It’s a bit liquid-y. Here is an image for guidance.