Introduction
This Cambodian Grilled Chicken recipe, known as Mann Oeng K’tem Sor, offers a delightful blend of flavors that capture the essence of traditional Cambodian cuisine. The dish marries sweet and savory notes with a chargrilled finish, making it an irresistible choice for those looking to explore the rich culinary heritage of Southeast Asia.
Tips for this recipe
To maximize flavor infusion and achieve perfectly grilled chicken, consider marinating your bird overnight in a refrigerator setting. Ensure even cooking by turning the chicken frequently on the grill. Also, don’t hesitate to adjust seasoning levels according to taste preferences while keeping authenticity intact.
Why you will love this recipe
The harmonious blend of garlic, sugar, and soy sauce creates a uniquely complex flavor profile that is both familiar yet distinctly Cambodian. The addition of annatto seeds or paprika introduces an unexpected brightness to the dish. Grilling imparts a smokiness that complements the chicken’s natural juices, ensuring each bite bursts with authenticity and flavor.
Ingredients
1 whole chicken (3 1/2 to 4 pounds)
5 cloves garlic, peeled and cut in half
2 tablespoons sugar
1 teaspoon coarse salt (kosher or sea)
1 tablespoon soy sauce
1 tablespoon Asian fish sauce (or more soy sauce)
2 tablespoons vegetable oil
1 clove garlic, peeled and gently crushed with the side of a cleaver
2 teaspoons annatto seeds (achiote), or 2 teaspoons sweet paprika
1 teaspoon coarse salt (kosher or sea)
1 teaspoon freshly ground black pepper
1/2 teaspoon sugar (optional)
2 limes
A grill basket (optional)
Adviced equipments
– Grill or Barbecue Set (including grate)
– Marinade Dispenser
– Non-stick Skillet
– Blender or Food Processor
– Mixing Bowls
– Cutting Board
– Measuring Cups and Spoons
– Strainer (Colander)
– Kitchen Timer
History of the recipe
Mann Oeng K’tem Sor, or grilled chicken marinated in a blend of sugar, soy sauce, and fish sauce, is deeply rooted in Cambodian culture. This method dates back to times when street food vendors sought efficient ways to prepare meat quickly for the growing urban population. The dish has since transcended its humble origins, becoming a symbol of national pride among Cambodians. Its evolution reflects the dynamic interplay between traditional cooking methods and modern culinary practices.
Fun facts about this recipe
Did you know that annatto seeds, known locally as “achoite,” are not only a key ingredient for color but also add subtle flavors to Mann Oeng K’tem Sor? Annatto is derived from the seeds of the achiote tree and has been utilized across various cultures for its vibrant hue and nutritional benefits. In Cambodian cuisine, this technique showcases a remarkable ingredient that symbolizes both tradition and innovation in cooking.