Ang Dtray-Meuk Recipe – Traditional Cambodian Grilled Squid
Ang Dtray-Meuk (អាំងត្រីមឹក) is a popular Cambodian street food made from fresh squid grilled over charcoal and served with a bold, tangy dipping sauce. Smoky, tender, and infused with simple marinades, this dish captures the essence of Cambodia’s coastal flavors and vibrant street food culture.
Commonly found along riversides, night markets, and beach towns such as Kep and Sihanoukville, Ang Dtray-Meuk is enjoyed as both a snack and a main dish.
What Is Ang Dtray-Meuk?
Ang Dtray-Meuk translates to “grilled squid” in Khmer. Whole squid or large squid bodies are cleaned, lightly marinated, skewered, and grilled until lightly charred. The squid is then sliced and served with a signature Cambodian sweet-and-sour dipping sauce, often made with lime, salt, chili, and palm sugar.
Unlike heavily seasoned seafood dishes, Ang Dtray-Meuk relies on freshness and fire to develop its flavor.
Cultural Importance of Grilled Squid in Cambodian Cuisine
Seafood plays a major role in Cambodian coastal cooking. Ang Dtray-Meuk is especially popular in:
- Coastal provinces
- Night markets
- Riverfront street stalls
- Informal gatherings
Its simplicity makes it accessible, while its smoky aroma draws crowds, making it a defining example of Khmer street food.
Key Ingredients in Ang Dtray-Meuk
Authentic Ang Dtray-Meuk uses minimal ingredients:
- Fresh squid
- Garlic
- Fish sauce
- Sugar
- Cooking oil
The dipping sauce typically includes:
- Lime juice
- Salt or fish sauce
- Palm sugar
- Fresh chili
Flavor Profile and Texture
Properly grilled Ang Dtray-Meuk is:
- Smoky with light char
- Tender, not rubbery
- Mildly savory and slightly sweet
- Balanced by acidic, spicy dipping sauce
The key is quick grilling over high heat to retain moisture.
Step-by-Step Guide: How to Make Ang Dtray-Meuk
Ingredients (Serves 2–3)
- 500 g fresh squid, cleaned
- 2 cloves garlic, minced
- 1 tbsp fish sauce
- 1 tsp sugar
- 1 tbsp oil
Dipping Sauce:
- Juice of 1 lime
- 1 tsp palm sugar
- ½ tsp salt or fish sauce
- Fresh chili, finely chopped
Instructions
Step 1: Clean the Squid
Remove innards, beak, and skin if desired. Rinse and pat dry.
Step 2: Prepare the Marinade
Mix garlic, fish sauce, sugar, and oil.
Step 3: Marinate the Squid
Coat squid lightly and rest for 10–15 minutes.
Step 4: Preheat the Grill
Heat charcoal or grill pan until very hot.
Step 5: Grill the Squid
Grill squid for 1–2 minutes per side, turning frequently.
Step 6: Prepare the Dipping Sauce
Mix lime juice, sugar, salt, and chili until balanced.
Step 7: Slice and Serve
Slice squid into rings or strips and serve immediately with sauce.
How to Serve Ang Dtray-Meuk
Ang Dtray-Meuk is typically served:
- Hot off the grill
- With cucumber or herbs
- As a street snack or shared dish
It pairs well with cold drinks or steamed rice.
Tips for Perfect Ang Dtray-Meuk
- Use very fresh squid for best texture
- Do not overcook
- Grill over high heat
- Keep seasoning light
Variations of Ang Dtray-Meuk
- Spicy Ang Dtray-Meuk – extra chili in sauce
- Garlic-Heavy Version – more marinade aroma
- Stuffed Squid – filled with herbs or glass noodles
Why Ang Dtray-Meuk Is a Cambodian Favorite
Ang Dtray-Meuk remains popular because it highlights fresh ingredients, open-fire cooking, and bold dipping sauces three pillars of Khmer street food. Its simplicity allows the natural sweetness of squid to shine.
Learning this recipe brings a taste of Cambodia’s night markets straight to your kitchen.
