Clay's Kitchen : Cambodian Recipes

Cambodian Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Salor Machu Kreoung (Hot, Sour and Spicy Beef Soup)

Servings: 4 servings

½ pound beef chuck, cut bite size
¼ pound Beef tripe, soak in vinegar, scrub with salt, rinse
½ pound Ta-kuong (water spinach), remove leaves, use stalks cut 2 inch lengths
4 cup Water
1 red bell pepper, seeded and sliced
2 tablespoon oil
½ cup lemon grass, minced
4 garlic cloves, minced
4 kaffir lime leaves, minced
1 tablespoon galang powder
¼ teaspoon turmeric powder
1 tablespoon sugar
1 tablespoon fish sauce
1 tablespoon guava paste
2 tablespoon lemon juice
2 hot chile pepper, chopped
1 tablespoon pickle fish, creamy style
¼ cup basil leaves, chopped
ground black pepper

Place tripe in soup pot, cover with water and cook 20 minutes. Drain and rinse, cut in bite size pieces. Set aside.

Combine garlic, lemon grass. galang, turmeric, lime leaves and chili pepper. Crush in mortor or use blender with 1 cup water. Set aside.

Add oil and spice mix to hot soup pot. Stir in beef and beef tripe. Season with sugar, fish sauce, guava paste and pepper to taste. Stir often, adding water as needed. When the meat is tender, add water spinach and bell pepper. Add creamy pickle fish and lemon juice. Adust taste to suit - more sugar for sweeter, more pickle fish for saltier, more lemon juice for tartness. Spinkle with basil leaves and hot chili pepper, serve with plain rice.


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