Sach Ko Ang

Name: Sach Ko Ang
Cuisine: Asian, Thai
Ingredients: 1 shallot, thinly sliced; 2 garlic cloves, thinly sliced; 1 1" piece ginger, peeled, finely chopped; 3 cups shredded crunchy vegetables and/or fruit (such as carrots, cucumbers, and/or young green papaya); 1 cup unseasoned rice vinegar or white wine vinegar; 1 cup grated palm sugar, coconut sugar, or (packed) light brown sugar; 2 Tbsp Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt; 9 lemongrass stalks, tough outer layers removed, thinly sliced; 3 long red chiles (such as cayenne or serrano), thinly sliced; 2 medium shallots, thinly sliced, divided; 3 garlic cloves, thinly sliced, divided; 5 makrut (Thai) lime leaves, thinly sliced, or zest of 2 limes; 1 2" piece galangal or ginger, peeled, thinly sliced, or 1 Tbsp. plus 1½ tsp. very finely chopped galangal paste; 1 1 ½” piece fresh turmeric, thinly sliced (or 1 tsp ground turmeric); 3 Tbsp. oyster sauce; 1 Tbsp. plus 1½ tsp. grated palm sugar, coconut sugar, or light brown sugar; 1 Tbsp. fish sauce; 1 Tbsp. garlic powder; 2 Tbsp. vegetable oil, plus more for grill; 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, plus more; 2 lb. trimmed boneless sirloin or rib-eye steaks, cut into 1" pieces; Sixteen 8"–10" metal or bamboo skewers, soaked 30 minutes