Samlor Machu Kroeung (recipe)
| Samlor Machu Kroeung (recipe) | |
|---|---|
| Dish | Samlor Machu Kroeung |
| Recipe language | English |
| Adapted from | Lara Dunston, Grantourismo |
| Instructions | Partial instructions |
| Yield | 4 servings, or 6 to 8 small bowls |
| Preparation time | 45 minutes |
| Cooking time | 30 minutes |
| Subjects | Food & Foodways |
Sour beef and morning glory soup in which beef is marinated in yellow kroeung, seared, then simmered with stock, greens and sour seasonings.
This page records one documented preparation of Samlor Machu Kroeung, summarised from a published recipe. (Grantourismo) The cited source gives only partial instructions, so the method below is incomplete.
Ingredients
- 6 tbsp yellow kroeung
- 300 g beef tenderloin, sliced into two-bite pieces
- 3 tbsp cooking oil
- 4 cups beef or vegetable stock
- 300 g morning glory (water spinach, trorkuon)
- 2 tbsp fish sauce and/or 1 tbsp prahok
- 1 tbsp tamarind paste, optional
- 1 tbsp salt
- 2 tbsp palm sugar, or brown sugar
- 5 small red chillies, for garnish
Preparation
- Prepare the yellow kroeung paste first; the cited recipe links this out as a separate preparation.
- Wash, trim and drain the morning glory, then cut it into roughly three-centimetre lengths.
- Marinate the sliced beef in the kroeung for about 15 minutes.
- Fry the beef and paste quickly in oil, then move them to the soup pot.
- Add the stock with all the leaves and half the stems.
- Blend the remaining morning glory with a little liquid and stir it in.
- Season with fish sauce, prahok, tamarind, salt and palm sugar, tasting as you go.
- Simmer about 30 minutes, then serve with sliced red chillies alongside.
Sources and reuse information
The ingredient list above is a plain factual listing of what the cited source calls for. The numbered method is a short original summary written for this wiki, not a copy of the source's instruction text. Follow the link for the full published recipe.