My favorite Khmer dish is Beef Sour Soup(solor majur kroeung sai kor), it's also a very famous dish as well.
Photo by Khatiya-Korner
1 ½ lb steak, sliced or cut into bite size pieces (you can also use other cuts of beef, pork ribs or bone-in chicken – delicious too!)
1 cup of lemongrass paste (Kroeung)
½ lb water spinach (Trokoun) stems pound with the back of your knife, cut into 2 inch lengths
2 tablespoons cream-style pickled fish (Prohok)
1 lb beef tripe, slice (optional)
4 jalapenos, slice into quarters (optional)
1 cup of basil leaves (use holy basil if you can get them)
5-6 tablespoons fish sauce
3 tablespoons knorr sour soup base
3 tablespoons sugar
Heat pot and add lemongrass paste. Fry until fragrant about 1-2 minutes. Add beef and half way through cooking add the creamy pickle-fish. Stir and mix well.
Next add enough water to cover about ½ inch above the meat. Bring to a boil and then reduce the heat to medium. Cook until the meat is tender about 30 minutes depending on the cut of meat.
Turn the heat back to high and add sugar, fish sauce, knorr soup base and adjust the saltiness and sourness according to taste, by varying the amount of pickled fish, and soup base.
Finally add the beef tripe, water spinach and jalapenos. Allow the soup to continue cooking for a couple of minute until the water spinach turns to an olive green color but not too soggy.
Turn off the heat and add basil leaves. Give it a quick stir then ladle to a bowl and serve with steam rice.
Tip 1: If you find that there’s too much liquid in the soup, take off the pot cover and allow the liquid to reduce.
lemon grass, ****** lime leave, dried red sweet pepper, ktim sor, ombel(salt), and romeat.
Ingredients for stir-fry:
2 lb thin sliced beef
1 spoon sugar
2 spoon oyster sauce
1 teaspoon of fish sauce
1/2 teaspoon salt
2 spoon rice wine
a handful of crunched roasted peanuts
- Heat the cooking oil, add the kreurng paste, sugar, oyster saue, salt, fish sauce, rice wine, and peanuts. stir till it gets very red and oily. Take it off and let it cool to room temperature.
- marinate the beef with this sauce and grill it on a stick to serve with jruok lahong (khmer papaya salad)
4 cups of water
¼ onion, chopped
3 tablespoons ground pork
1 tablespoon sugar
1 tablespoon soy sauce
2 tablespoons fish sauce
½ chicken or pork bullion
6 oz dried rice stick, pre-soak in warm water for 30 minutes
Ideas for toppings/condiments
cuttlefish or pork/shrimp/fish balls
siracha chili sauce
pickled jalapeños (see my recipe)
mung bean sprouts
Bring 4 cups of water to a boil and add the ground pork breaking it up as you put it into the pot. Once the broth returns to a boil add the chopped onion followed by chicken bullion. Stir to dissolve. Add sugar and fish sauce then simmer for 5-10 minutes.
Meanwhile in another pot bring about 8 cups of water to a boil. .Strain the pre-soak noodles and separate the noodles into 2 servings. Cook in boiling water until soften about 1-2 minutes. Empty the noodles (straining all the liquid back into the pot) into serving bowl.
It is now ready to assemble. Add additional toppings of your choice. The meat such as slice pork or seafood should be cook it in the broth. This will add another layer of flavor to the broth. It can also be prepared ahead of time and refrigerate until you are ready to use it. Ladle about 2 cups broth into each bowl, distributing the hot broth evenly to warm all the ingredients. Serve immediately with garnishes and your choice of condiments.
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