Kroeung, The Basis of Cambodian food

Kroeung, The Basis of Cambodian food

Cambodian Kroeung which directly translates to “ingredients” is the herb paste that gives Cambodian cuisine their distinctly exotic flavours and aromas which distinguish Khmer dishes from neighbouring countries such as Thailand and Vietnam. 

This is a basic recipe for yellow kroeung, but there are many variations available, such as red kroeung and green kroeung. Kreoung is used in many Cambodian cuisines. When making kreoung for curry, we usually call it ‘kreoung kari’, but when making kreoung for somlar (soup/stew) we use the term kreoung somlar. Depending on the dish we’re making, the ingredients used to make kreoung will vary and change in quantities, but the base ingredients will always be galangal, turmeric, lemongrass, kaffir lime leaves, garlic, and shallots. For example, when making num banh chok, we also use the base ingredients for kreoung, but what changes the flavour, giving num banh chok somlar praheur its own unique flavours is the added ingredient such as finger roots and a little more lemongrass.

Fresh Ingredients in Cambodian Cuisine 

In Cambodian cuisine, we prefer to use all fresh ingredients. So every morning fresh kreoungs are made, all ingredients sliced and ground to a thick paste in a mortar and pestle. Since we like to cook fresh, kreoung made each morning are usually used up by the end of the day as it tends to dry out, diminishing the flavours. When I lived with my mother, this was her usual morning routine, making kreoung. Whenever I hear the pounding of the mortar and pestle, tuk tuk tuk,  I would wake up and go watch her before getting ready for school. To this day when making kreoung, the pounding sound of the mortar and pestle evoke a sense of comfort and nostalgia. But due to convenience, I usually do not make this every day. More like a large amount once a month, portioned into separate bags for whenever the Cambodian food cravings hit me.

The holy grail of Cambodian cooking, every family probably have a recipe that has been passed on from generation to generation. My grandma passed this recipe to my mum and my mum knocked this recipe into my head, literally. I had the attention span of a goldfish with ADHD. Yeah, I didn’t really like cooking when I was young. What’s the point when the food is made for you? I was spoiled that way, I only started cooking when I moved out on my own. And let me tell you, once you start cooking, you start reading food books, and eventually, you start wanting to make every food from every culture. Although I do love Korean, Italian and Japanese foods, I always come back to Cambodian cooking. There’s nothing like the cooking that you grew up with, the taste of nostalgia.

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yellow kroeung
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Cambodian Yellow Kroeung
Prep Time
30 mins
Total Time
30 mins
 
Kroeung is the generic term for a wide variety of spice pastes in Cambodia, and many Khmer recipes such as curry, dry rubbed chicken and stir fries are cooked with kroeung as the base.
Course: Main Course
Cuisine: Cambodian, Khmer
Servings: 4
Calories: 280 kcal
Author: Yuen Mi | A Travel Diary
Ingredients
  • 6 stalks lemongrass thinly sliced
  • 16 cloves garlic crushed and finely chopped
  • 3 oz galagal thinly sliced
  • 2 oz fresh turmeric thinly sliced
  • 8 pieces kaffir lime leaves finely sliced with the hard ribs removed
  • 4 pieces bird eye chilli
  • 4 shallots finely chopped
  • 1 teaspoon salt
Instructions
  1. Combine all ingredients and grind it to a paste with a blender (put the softer/easier to grind ingredients in first since the liquid that forms will help to process the other harder ingredients). After everything is grinded to a paste, I like to use my mortar and pestle to grind it some more to release all of its distinctive flavours and juices.
Recipe Notes

I used 6 stalks of lemongrass, but they do vary in size, so I will give you a hint on the amount you really require. If you use for example 1 cup of galagal, you should also use the same amount of lemongrass, 1 cup.

IF YOU LIKE THIS, YOU WILL LIKE:  Khmer Food: Steamed Fish with Lemongrass and Galangal in Spicy Lime Sauce

This recipe is enough for many Cambodian stews, stir fries and soup. I like to make large batches and storing them since fresh turmeric roots leaves yellow stains behind. Plus we use so much kroeung in our cooking that it makes sense to do so. I seriously hate handling turmeric, it stains everything it touches, including your skin and nails. I learn that it's always a good idea to wear those disposable plastic food handling gloves when making this. Anyways, the kroeung that I'm going to be using for two weeks will be stored in a plastic bag, while the rest of the kroeung would be placed into a glass container and freezed, which should last for months.


When you hand rip the kaffir lime leaves instead of chopping it with a knife, it releases more of their fragrance so you can really scent it in the salaw.

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