Recipe
Kroeung (recipe)
Hand-pounded lemongrass paste built up aromatic by aromatic, made in a batch large enough for several dishes.
This kroeung recipe by Chef Nak makes the Cambodian lemongrass paste that is the base of many Khmer soups, curries, steamed dishes and marinades.[1] It appears in Chef Nak's cookbook HOPE: Delicious, Simple and Fast Cambodian Cooking. The ingredients go into the mortar one at a time and are pounded by hand. Chef Nak holds that slow pounding releases the oils and fragrance of each ingredient more fully, though a food processor also works.[1]
Ingredients
- 2 g makrut lime peel or zest, finely chopped, optional
- 6 g makrut lime leaves, finely shredded
- 15 g fresh turmeric, thinly sliced
- 39 g galangal, thinly sliced
- 60 g garlic, peeled
- 90 g shallots, peeled
- 90 g lemongrass stalks, thinly sliced
Method
- The galangal is pounded in the mortar until smooth.
- The lime peel and leaves are added and pounded until blended in.
- The lemongrass goes in and is pounded until the paste is smooth and aromatic.
- The turmeric is added and pounded until the paste is an even golden color.
- The garlic is added and pounded in thoroughly.
- The shallots go in last, and the paste is pounded until uniformly smooth.
- The finished kroeung is packed into airtight containers or bags and kept in the refrigerator or freezer.[1]