cambodian cooking

The Cambodian curry paste called kroeung is an irreplaceable ingredient in Khmer cooking and yellow kroeung is the most versatile of the curry pastes, used in many classic Cambodian dishes, especially soups and dips.

Khmer Yellow Kroeung — Kroeung Samlor Machou Recipe

tbsp galangal (peeled and chopped finely)

kaffir lime zest

tsp turmeric (peeled and chopped finely)

garlic (peeled and chopped finely)

shallots (peeled and chopped finely)

Place the lemongrass in a well-supported mortar and pound with the pestle until you can no longer see the rings of the lemongrass and it's all mashed up.

Add the galangal, turmeric and kaffir lime zest and pound until they're incorporated into the mashed lemongrass.

Add the garlic and pound and then add the shallots and pound.

The finished paste will still have some fibres from the lemongrass but should otherwise be quite smooth.

This Cambodian green papaya salad recipe makes Cambodia’s Bok Lahong or Nhoam Lahong, a fragrant, crunchy pounded salad that’s a little funky, spicy, sour, salty, and sweet. Typically eaten as a late afternoon snack, and made to order, it has cousins in Laos (Tum Som), Thailand (Som Tum), and Vietnam (Gỏi Đủ Đủ).

Cambodian Green Papaya Salad Recipe

garlic (finely chopped)

2-3 bird’s eye chillies (finely chopped)

purple shallots (finely sliced)

tbsp fish sauce

tbsp liquid palm sugar –

tbsp lime juice

shrimp paste (optional)

shrimps

green papaya

carrot

cucumber

cherry tomatoes

herbs

peanuts

Throw the finely chopped bird’s eye chillies and garlic, finely sliced purple shallots, fish sauce, palm sugar, lime juice, and optional shrimp paste (only add this if you like funky flavours) into your big wooden mortar and pestle and pound until everything is well combined and soft and juicy. You don’t want the consistency of a spice paste so don’t go too far.

Soak your dried shrimps in a small dish of hot water for about ten minutes.

Prep all your fresh fruit and vegetables, grating, shredding or julienning your green papaya, carrot and cucumber, and slicing your cherry tomatoes in half, then pop the lot in a big salad bowl.

Wash and gently pat dry your fresh fragrant herbs – basil is essential, coriander and mint and also nice – pluck the basil and mint leaves from stalks, but leave some coriander sprigs in there. Add most to the salad bowl, leaving some to garnish.

Drain your dried shrimps and add half to the salad bowl, along with two tablespoons of peanuts, and the juicy dressing that you first pounded until soft. Gently combine everything together, using gloved hands.

Pile the salad onto a serving plate and then garnish with the remaining fresh herbs, dried shrimps, and peanuts, and serve immediately.

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Khmer Yellow Kroeung — Kroeung Saml...

Cambodian Green Papaya Salad Recipe

Top 2 cambodian cooking recipes from across the web

The most viewed cambodian cooking recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Khmer Yellow Kroeung — Kroeung Saml...

Cambodian Green Papaya Salad Recipe

The most viewed cambodian cooking recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine