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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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| A) In medium high heat, add cooking oil in a pot, then add Kreung, a little bit of fish sauce and salt. Cook for about 7 or until Kreung is a little dry. Then add coconut milk. Stir well, cook the coconut milk until thick. | B )Add pork ribs. Stir well until the meat is cooked. Then add beef tendon, prohok. Add water and loosely cover and let it boil until the meat is tender. | C) Add trokuon stalk. Cook until soft then add tamarind extract or powder, stir and add trokuon leaves.
More or less salt, sugar, chicken flavored broth or cube… adjust your taste! |
**Note**
-In case you can’t find ripe tamarind, you may use tamarind powder made by KNOR. It’s more convenient. And if you are using tamarind powder, you do not need to use chicken flavored broth or chicken cube since both have the MSG base.
-Beef tendon (optional). If you’d like, in a separate pot, slow cook it for hours until translucent and tender. Then slice cube and add it to the soup (see letter B).
Hi, Bang Srey,
This is one of my favourite khmer food.
Roup Pheap nis tver oy khgnom neuk Mhoup Khmer nas…..
Chili adding on the top of dish, make the food look more interesting…
បងស្រីពូកែធ្វើម្ហូបខ្មែរមែនសូមសរសើរដោយស្មោះ
បើរូបថតស្អាតបុនហ្នឹងទៅហើយទំរាំបានភ្លក់ទៀតមិនដឹងឆ្ងាញ់យ៉ាងណាទេ។
សូមបោះឆ្នោតឲ្យអ្នកស្រី នួន ភីមាន ផងគាត់ជួយក្មេងៗរើសសំរាមនៅតំបន់ស្ទឹងមានជ័យរាប់រយនាក់ ដោយផ្ដល់ការសិក្សា និងបង្ហាត់បង្រៀនជំនាញផ្សេងៗដល់ពួកគេ។បើកាលណាគាត់ជាប់គាត់នឹងទទួលបានរង្វាន់ជាទឹកប្រាក់ច្រើនដែលអាចជួយដល់កុមារជាច្រើនទៀត។សូមកុំភ្លេចណាម្នាក់ៗអាចបោះឆ្នោតឲ្យគាត់ច្រើនដងដោយគ្មានកំណត់។បោះច្រើនកាលណាល្អកាលហ្នឹង។ខ្ញុំបោះឲ្យគាត់១ថ្ងែ១០ដងសង្ខឹមថាគាត់នឹងជាប់បានជា CNN Heros នៅពេលខាងមុខ។
Vote now at: http://edition.cnn.com/SPECIALS/2008/cnn.heroes/
Mr. Chandrapong,
Thanks for your sweet words and support.
To find out how good it is, you will have to try the recipe.
Mr.Chumnith,
How are you??
Glad you like it too. The soup has coconut base and it really does give a lot of flavor to the soup.
“Roup Pheap nis tver oy khgnom neuk Mhoup Khmer nas…..” Sak tver somlor nis, min pibak the.
Sour Sdey Bang Srey!
Khgom Sok Sabay Chea Thoamada te!
Ponter Oloy Nis, Nov Ti Nis Kan Te Trocheak Tov, Trocheak tov,
Tver Oy Kar Ros Nov Mean Ka Pibak Bontech Bontuoch.
Chos Bang Srey, Sok Sabay Chea Te??
Kar tver somlor Nis, Hak douch chea Ka Pibak Bontech Samrab Khgnom.
Min douch Bong Srey Tver Te!!! Kroan Te Meul, Min Toan Plok Phong,
Kor Chha’agn De….!!!
សួរស្តី!
អូ រឿងការបោះឆ្នោតឲ្យអ្នកស្រី នួន ភីមាន នោះគឺខ្ញុំឯងក៏បានបោះឲ្យជាច្រើនដងដែរ គឺបោះតាមវេបសាយ CNN
http://edition.cnn.com/SPECIALS/2008/cnn.heroes/ នេះតែម្តង។ អរគុណណាស់ចំពោះការនែនាំ
Suo sdey mr.Chumnith,
Always a pleasure to see you. Is it cold at your place? Are you not back in our homeland?
Jas, bong mean sach kdei sok jea tomada. aw kun bahn suo.
-Robeab tver somlor nis min pi bak the oun, thier veah throv kah veleah yu bontich, doch chea chom`en sach heuy neng sorsai ko ouy phuy.
-somlor nis chnganh nas. Kuo ouy sdaay dael oun min bahn nhum. Thier bong songkehm tah tngai nah muy oun neng mean ao`kas la`aw neng bahn nham ma`hoap nis chea min kahn.
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Mr.Bunlin,
Jum reab suo lok.
Knhom bahn bos chnaut ouy koat (Phymean Nuon) pi bei dohng, thier kuo ouy sdaay pale nis koat min bahn jub chmuos.
Best regard,
SKO
Let me say Happy New Year to Bong Srey!
May Good health and Happiness stay with you and your family for always!
My place is now very cold, and snow fall sometimes.
I dont know yet when I will be back to our homeland.
Hope to see you one day, and nham ma`hoap del bong tver oy pign poh te ma`dong
!
Dear mr.Chumnith,
How are you? Good to see you. I am sorry for the delay.
Thank you for the wonderful wish. May this year fills with luck and prosperity.
I hope to meet you one day too. And sure I will make delicious Khmer food for you.
Regards,
SKO
The food looks so yummy bong srey!!! I can’t wait to taste its actual flavor.
By the way, you’re so quiet recently. I guess you must be very busy, am I right? I’ve been absolutely busy in the last several months as well but now I’m abit free. Recently, I change to use wordpress instead of blog spot. If you have time come and visit me dear.
Satrey Khmer, You have made my saliva dried now. I just come from another Khmer food website that made my saliva dripping non-stop. Seeing your food, my mouth is very dry now.
Congratulation for preparing such very delicious-looking Khmer food. I want to put you in touch with a Khmer Krom woman who, I assumed, is a master cook like yourself. Her Khmer Krom food look so delicious. Here is her website: http://www.khmerkromrecipes.com/ . Please get in touch with her. You will make a very good friend of her for sure.
Wonderful recipe, very precise. Anymore of your recipes so we can all learn from you?. However, khmer pronounciation is almost impossible to learn by foreiner’s tong.
Suo sdey Stein,
Recipes are usually posted from page to page, see previous page for more recipes. SKO is currently busy, Khmer recipes will be posted from time to time. If you have any question please share with everyone here.
-sko
Very nice, this dish is wonderful to me, I love this kind of taste, thanks satreykhmeronline ! hope to get more idea from this site about Khmer cuisine.
Regards,
Vannak