Char Kroeung Recipes
CHAR KROEUNG
From The Age, August 15, 2007. Quick Cambodian stir-fry. Serve with rice vermicelli noodles, lettuce, fresh mint and bean shoots.
Provided by AmandaInOz
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Blend all the paste ingredients in a blender until smooth.
- Transfer the paste to a bowl, add the meat and mix well.
- Heat the oil in large wok over medium heat. Add meat, stirring well until browned.
- Add fish sauce, sugar and salt and stir until the sauce is bubbling.
- Add the onion wedges and cook, stirring, until soft and translucent.
- Add the red capsicum and 6 tablespoons of roasted peanuts. Stir for another minute, then remove from heat.
- Sprinkle with remaining peanuts and serve with rice vermicelli noodles, lettuce, fresh mint and bean shoots.
Nutrition Facts : Calories 551.7, Fat 48, SaturatedFat 13.1, Cholesterol 32.7, Sodium 1596.6, Carbohydrate 22.6, Fiber 4, Sugar 12, Protein 11.7
ELEPHANT WALK SWEET BEEF STEW (KHAR SAIKO KROEUNG)
Make and share this Elephant Walk Sweet Beef Stew (Khar Saiko Kroeung) recipe from Food.com.
Provided by MarraMamba
Categories Stew
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Put the beef in a medium bowl. Grind the ginger slices with a mortar and pestle, adding them a few at a time until you have extracted most of the juice, or use a mini-chop to make a wet paste. Squeeze the juice from the fibers (you should have 1 1/2 to 2 tablespoons) and stir it into the beef; discard the ginger solids. Let the beef marinate for at least 10 minutes.
- Meanwhile, make the paste: Blend all the ingredients in a blender until smooth, 2 to 3 minutes.
- Heat the oil in a large pot over medium-high heat. Add the paste and cook, stirring occasionally, until the flavors are released, about 2 minutes. Stir in the beef, sugar, fish sauce, soy sauce, salt, pepper and broth. Bring to a boil, reduce the heat to low and simmer, partially covered, until the liquid is reduced by half, about 40 minutes.
- Add the coconut and tamarind juices and cook for another 20 minutes. If the sauce is too thin at this point, increase the heat and reduce further; the sauce should be fairly thick.
- Garnish with cilantro sprigs and serve with cucumber slices and rice.
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