Somlor Machu Kreung Ktih Sach Chrook – Flavorful Cambodian pork rib and beef tendon braised coconut with water spinach, lemon grass paste and ripe tamarind. A combination of nutty and tangy taste.
Ingredients:
Khmer water spinach (trokuon)
pork ribs, cut in pieces
ripe tamarind or tamarind powder
Chicken flavored broth or chicken broth cube
fish sauce
salt
cooking oil
coconut milk
prohok (fermented fish)
Mreas Prov (holy basil)
beef tendon (optional)
Lemon grass paste – Kreung
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| Making Kreung: (Lemon grass paste) 1) Remove seeds from dried chili and soak in water until soft. Squeeze the water out. Then mince it. 2) Thinly cut lemon grass, kaffir lime leaves, galanga, tumeric root, garlic and fresh shallots *Pound # 1 & 2 well together in a (Cambodian) mortar or grind them in the blender. |
**Extract tamarind: Put water and ripe tamarind together and bring to first boil. Smash it with a ladle or spoon to release the sourness. Then drain and keep it for later use. | Separate trokuon leaves from the stalk. Then wash well. Drain it and keep it for later use. |
Preparation:
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