Cambodian Herbal Paste (Kroeung)
 This paste, known as kroeung, could be
described as the essence of Cambodia. Lemongrass, galangal and turmeric
are three of the key flavors in Khmer cooking. This versatile paste is
used to flavor many marinades, soups and stir-fries.
Ingredients: (Makes about 150 ml/0.25
pt)
3 lemon grass stalks, trimmed, with outer
leaves removed, and chopped
25 g/1 oz galangal, peeled and chopped
25 g/1 oz fresh turmeric, peeled and chopped
8 garlic cloves, crushed
1 small onion or 2 shallots, finely chopped
4 kaffir lime leaves, ribs removed
2.5 ml/0.5 teaspoon sea salt
Method:
1. Use a mortar and pestle, grind the
ingredients to a paste, adding a little water to bind. Or simply put all
the ingredients in a food processor with 15-30 ml/1-2 tablespoons water
and process until they form a paste.
2. Spoon the paste into a jar or small bowl
and cover. Keep the kroeung in the refrigerator for up to a week.
Happy Cooking,
Carol |
