Last updated on October 1st, 2023 at 06:27 am
This Cambodian Kroeung recipe is a real pleasure. This spice paste is from Southeast Asia and shares some similarities with others, but it also has its own distinctive flavor profile. It has a wide range of potential applications. I enjoy using this paste as a marinade for meat or poultry, or as a foundation for rice noodles flavored with coconut milk.
In Cambodia, several different kinds of spice pastes go by the name kroeung. The Cambodian Kroeung recipe is the foundation of many Cambodian recipes.
Royal and Individual Kroeung
Royal Kroeung and Individual Kroeung are the two types of Kroeung. There is no implication of status in the phrase. Instead, they describe the process of applying the paste.
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Used in many kitchens, “Royal Kroeung” is a versatile spice paste. The “Individual Kroeung” for a certain meal may have as few as one or as many as ten additional ingredients added to the paste.
The colors also serve as identifiers for Kroeung, today we will be creating the Yellow recipe.
The Cambodian Kroeung recipe is made using this recipe for Khmer yellow kroeung and is an essential component of traditional Khmer cuisine. In this system, the yellow kroeung serves as the basis. Of the five major herb and spice pastes used in traditional Cambodian cooking, samlor machou kroeung sach ko is the most basic and adaptable.
In addition to being used in prahok k’tis, a common Khmer dip prepared with prahok (fermented fish), minced pork, coconut milk, and pea eggplants, the Khmer yellow kroeung is used as a marinade for charcoal-grilled beef skewers, another famous street food snack.
Turmeric and lemongrass stalks impart a bright yellow hue to the kroeung paste. Because Cambodian lemongrass tends to be rougher than Thai lemongrass, it is sold pre-sliced in local shops to make it simpler to pound into a paste using a mortar and pestle.
3 Reasons People Love the Cambodian Kroeung Recipe
1. Flavorful and aromatic spices: The recipe’s star ingredient, yellow kroeung paste, is a blend of fragrant herbs and spices including kaffir lime, lemongrass, galangal, turmeric, and more. This paste gives the dish a distinctive flavor that stands out from more common ethnic fare.
2. Health benefits: The Cambodian Kroeung recipe contains substances with long histories of usage in traditional medicine. Turmeric, for instance, is a potent antioxidant with anti-inflammatory qualities, while lemongrass has a history of use against germs and fungi.
3. Easy to prepare: The Cambodian Kroeung recipes rich taste profile belies its ease of execution. The paste may be made ahead of time and kept in the fridge, and the meal can be cooked quickly and effortlessly, making it a fantastic alternative for hectic weeknights or when entertaining guests.
How To Make Our Cambodian Kroeung Recipe
3 stalks of lemongrass, chopped
2 inch piece of galangal, chopped
4 kaffir lime leaves
4 cloves of garlic
2 shallots, chopped
1 tablespoon of turmeric powder
1 tablespoon of coriander seeds
1 tablespoon of cumin seeds
2 dried red chilies
1/2 teaspoon of salt
In a food processor, blend the lemongrass, galangal, kaffir lime leaves, garlic, shallots, turmeric powder, coriander seeds, cumin seeds, dried red chilies, and salt until smooth.
The paste can be stored in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.
Nutritional Information For the Cambodian Kroeung Recipe
Saturated Fat: 0g
Prep Time: 10 minutes
Cooking Time: 0 minutes
Pots, Pans, and Cooking Equipment Needed for the Cambodian Kroeung Recipe
Food processor or blender
Large pan or wok
Best Way to Store Leftovers From the Cambodian Kroeung Recipe
The leftover yellow kroeung paste can be stored in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months. When reheating, it is best to add a small amount of oil or coconut milk to the pan to prevent the paste from becoming too dry.
Substitutions For the Cambodian Kroeung Recipe
Lemongrass: If lemongrass is not available, lemon zest can be used as a substitute.
Galangal: Fresh ginger can be used as a substitute for galangal.
Kaffir Lime Leaves: Lime zest can be used as a substitute for kaffir lime leaves.
Dried red chilies: Fresh chili peppers or chili flakes can be used as a substitute for dried red chilies.
Substitutions For the Vegetarian Cambodian Kroeung Recipe
The recipe is already vegetarian.
Tips and Tricks For Easier Creation
To make the paste smoother, soak the dried red chilies in hot water for 10 minutes before blending.
Toasting the coriander seeds and cumin seeds in a pan before grinding them can enhance their flavor.
The paste can be made in advance and stored in the refrigerator or freezer, making meal prep easier.
Side Dishes and Desserts For the Cambodian Kroeung Recipe
Fresh fruit salad
Sticky rice with mango
How To Serve the Cambodian Kroeung Recipe
Serve the yellow kroeung paste with steamed rice and stir-fried vegetables.
Use the paste as a marinade for grilled meats, such as chicken or beef.
Use the paste as a base for soups or stews.
FAQs About the Cambodian Kroeung Recipe
What is yellow kroeung paste and what is it used for?
Yellow kroeung paste is a blend of spices and herbs that is commonly used in Cambodian cuisine. It is used as a marinade, a sauce, or a spice paste, and is a key ingredient in many traditional Cambodian dishes.
What are the main ingredients in yellow kroeung paste?
The main ingredients in yellow kroeung paste are lemongrass, galangal, kaffir lime leaves, garlic, shallots, turmeric powder, coriander seeds, cumin seeds, dried red chilies, and salt.
Can yellow kroeung paste be made in advance?
Yes, yellow kroeung paste can be made in advance and stored in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.
What can I use as a substitute for lemongrass or kaffir lime leaves in yellow kroeung paste?
If lemongrass is not available, lemon zest can be used as a substitute. For kaffir lime leaves, lime zest can be used as a substitute.
Can yellow kroeung paste be used with other meats besides chicken?
Yes, yellow kroeung paste can be used with other meats, such as beef, pork, or fish. It can also be used as a base for soups or stews.
While wandering the busy streets of Phnom Penh, I had my first taste of the Cambodian Kroeung recipe. Even if the sights and noises of the market were stimulating enough, it was the mouthwatering scents coming from the many food vendors that pulled me in. The most enticing aspect of the Yellow Kroeung Paste was its aroma.
I found my way to a little food stand where an old lady was happily tending to a hungry audience. She had a stone mortar and pestle in her hand, and she was using it to pulverize a fragrant blend of herbs and spices. I enthusiastically inquired about the food, and she informed me that it was the Cambodian Kroeung recipe and served as the basis for a wide variety of classic Cambodian dishes. The thought of missing out on this special and aromatic paste prompted me to give it a try.
With just a single mouthful of the Cambodian Kroeung recipe, I was whisked away to a place where I could experience aromas and flavors I had never previously encountered. Turmeric, ginger, and bird’s eye chili came together to create a paste with an earthy, warm, and spicy flavor.
Yet it was the aromatic lemongrass and tangy kaffir lime leaves that really took the dish to the next level by balancing the richness and heat of the spices. The sweet palm sugar and savory shrimp paste made for an outstanding flavor combination. It was beyond my comprehension how such a wide variety of ingredients could come together to form a paste.
Since that fateful day, I’ve used the Cambodian Kroeung recipe in innumerable culinary experiments, and it never fails to take an already excellent meal to new heights. Its uses are endless, as I have tried marinating meats in it, adding it to soups and curries, and even using it as a dip for raw veggies.
The paste is not only a great complement to a balanced diet, but also has anti-inflammatory effects and is rich in antioxidants.
Yet, the nicest thing about the Cambodian Kroeung recipe is how simple it is to produce on your own. It may take some time to acquire all the components, but once you do, you can quickly and easily transform them into a fragrant paste by grinding them together. And after you’ve created a batch, you can keep it in the fridge or freezer for later use.
I’ve traveled far and wide to sample many different cuisines, but the Cambodian Kroeung recipe will always remain one of my favorites. This brilliant, golden paste is not just a memento of that life-changing day in Phnom Penh, but also a tribute to the richness and complexity of Cambodian food.
Give the Cambodian Kroeung recipe a go, please. Discover the enchantment for yourself by tasting the wide variety of tastes it offers. I guarantee you’ll have a dining experience you won’t soon forget.
Simple Cambodian Kroeung
- Food processor or blender
- Large pan or wok
- Measuring Spoons
- Cutting board
- 3 stalks of lemongrass, chopped
- 2 inch piece of galangal, chopped
- 4 kaffir lime leaves
- 4 cloves of garlic
- 2 shallots, chopped
- 1 tbsp turmeric powder
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 2 dried red chilies
- 1/2 tsp salt
- In a food processor, blend the lemongrass, galangal, kaffir lime leaves, garlic, shallots, turmeric powder, coriander seeds, cumin seeds, dried red chilies, and salt until smooth.
- The paste can be stored in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.
Tips and TricksTo make the paste smoother, soak the dried red chilies in hot water for 10 minutes before blending. Toasting the coriander seeds and cumin seeds in a pan before grinding them can enhance their flavor. The paste can be made in advance and stored in the refrigerator or freezer, making meal prep easier.
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