Entree: Cambodia – Khmer Central Cuisine – សម្លម៉ាច់គ្រឿង ➤ Samlor Machu Kreung (Cambodian sour and aromatic stew flavored with kreung spice paste and tamarind)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
20 min
Total
35 min
Ingredients
Kreung paste
- 3 shallots, peeled (about 3 oz / 90 g)
- 3 cloves garlic (about 9 g)
- 2 stalks lemongrass, white parts only, finely chopped (about 2 oz / 60 g)
- 1 inch fresh galangal, peeled and sliced (about 15 g)
- 1 inch fresh turmeric, peeled and sliced (about 10 g) or 1 tsp (2 g) ground turmeric
- 2 small red Thai chiles (adjust to heat), about 10 g
- 1 tsp (6 g) fermented fish paste (prahok) or 1 tsp (5 g) shrimp paste (optional)
- 1 tbsp (15 ml) neutral oil for blending
Soup and main ingredients
- 6 cups (1.4 L) fish or light chicken stock
- 2 tbsp (30 ml) vegetable oil
- 1 lb (454 g) firm white fish fillets (such as barramundi, snapper or cod), cut into 1-inch pieces
- 1 cup (165 g) pineapple chunks
- 2 medium tomatoes, quartered, about 10 oz (300 g)
- 8 medium okra, trimmed (about 200 g)
- 1 cup (150 g) Asian eggplant, sliced
- 2 tbsp (30 ml) tamarind paste diluted in 1/4 cup (60 ml) warm water, strained
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 g) palm sugar or brown sugar
- 1 tbsp (15 ml) lime juice (or to taste)
- 1/4 cup (10 g) fresh cilantro leaves, roughly chopped
- 1/4 cup (10 g) fresh Thai basil or Khmer basil leaves
- Freshly ground black pepper to taste
Instructions
1. Make the kreung paste by combining shallots, garlic, lemongrass, galangal, turmeric, chiles, fermented fish or shrimp paste, and 1 tbsp oil in a mortar and pestle or small blender; pound or blend into a coarse paste.
2. Heat 2 tbsp vegetable oil in a large pot over medium heat, add the kreung paste and fry gently for 2–3 minutes until aromatic, stirring so it does not burn.
3. Pour in the stock, bring to a simmer, then add diluted tamarind, palm sugar, and fish sauce; simmer 5 minutes to meld flavors.
4. Add pineapple, tomatoes, eggplant, and okra; simmer until vegetables are just tender, about 6–8 minutes.
5. Gently add fish pieces and simmer 3–5 minutes more until fish is cooked through and flakes easily; do not overcook.
6. Remove from heat, stir in lime juice and fresh herbs, adjust seasoning with fish sauce or lime as needed, and serve hot.
