Kroeung - the basis of Cambodian food
Cambodian Kroeung which directly translates to “ingredients” is the herb paste that gives Cambodian dishes their distinctly exotic flavours and aromas which distinguishes Khmer dishes from neighboring countries such as Thailand and Vietnam. This is a basic recipe for yellow kroeung, but there are many variations available, such as red kroeung and green kroeung. Yellow kroeung is the holy grail of Cambodian cooking. Every family probably have a recipe that have been passed on from generation to generation. My grandma passed this recipe to my mom and my mom knocked this recipe into my head, literally. I had the attention span of a goldfish with ADHD. Yah, I didn’t really like cooking when I …
Salaw Machu Kroeung - a Cambodian national favorite!
Salaw machu kroeung is a staple in Cambodian cooking. It literally translates to “sour soup ingredient”. This is my favourite salaw (soup) because of its mixture of salty, sour and spicy with a distinctly Cambodian taste due to the lemongrass, galangal, kaffir lime leaves and turmeric. There are many food in our culture that is similar to Thai and Vietnamese cooking, but this soup along with our other food that uses kreung really differentiate our cooking from theirs. The taste is uniquely Cambodian. This version of salaw machu kreung is for the more adventurous foodie. I’ve included in it beef tripe and lung, because to me it is the authentic …