Angkor Wat

angkor_wat
Angkor Wat in Cambodia
the world's largest religious monument built in the 12th century
now a world heritage site
View photos....

Today 851
Yesterday3204
This week 12026
Last week 29351
This month 64374
Last month 66534
Total 3256908
Visitors Counter
 

Amok-Cuisine-Final-Logo

Kroeung Samlor Prahoeur
 Green Curry Paste

                                                     
 

This kroeung is used in three very popular Khmer dishes: samlor kako, samlor prahoeur, and samlor nom banh-chok. The latter is a  traditional  noodle dish which is one of my favourites.

Not only do they have a distinctly fresh aroma, lemon grass leaves give a lovely green colour to any dish. Lemon grass is the most important herb in Cambodia. It is used for both cooking and for medicinal purposes.

                                                                                            
Makes 250g - for a dish with 4-6 servings

Ingredients:

3 tbsp  lemon grass leaves, very thinly sliced
4 kaffir lime leaves or zest of ¼ kaffir lime
1 tbsp peeled and chopped fresh turmeric[1]
   (from 2 medium roots)
2 tbsp kcheay (finger-root) washed and chopped
4 cloves garlic - peeled and chopped
shallots - peeled and chopped
1 tsp coarse salt

Real photo to come ...

Method:

1. If using a mortar and pestle, pound the hard ingredients first by following the order in the list above.  Start with the lemon grass and pound for about 30 seconds, then add the kaffir lime leaves and continue to pound for about the same length of time. Repeat the same process with the rest of the ingredients until you obtain a smooth paste.

2. If using a food processor - I suggest using a small one if available, put the softer and watery ingredients in first, turn it on for a few seconds, then add the hard ingredients. You may want to add a tablespoon of water to help process it.

3. Add a thin layer of oil on top of the kroeung to maintain its freshness if you don't use it right away.

 

Lemon_Grass

Lemon Grass Bush

Tips: As making kroeung is time consuming, I would normally make it in larger quantities using a grinder or food processor. It can be kept refrigerated for a few days; or in the freezer for up to 6 months. It would also be a good idea to wrap it up in small individual plastic bags - each enough for a single portion.

[1] Substitute 1 tsp of ground turmeric for fresh turmeric if not available.

Notes:  As you may know, similar kroeurngs produced in Thailand are available in major supermarkets or Asian food stores. Although I agree that they could be handy for many of us who work full time and lead a very busy lifestyle, I find some of them a bit too spicy and very salty - and some have added MSG.