Trob char kreoung sach ko.
(Spicy beef with eggplant.)

Eggplant is one of many ancient vegetables in Kampuchea, well known for nice , soft , delicious texture with lots of iron and fiber. Long time ago the French thought eggplant was Khmer apple, and when they took a bite, and discovered that it didn’t taste like apple they got mad. They named it “ mad apple”, because of that many elder French still didn’t eat eggplant because they afraid it would turn them insane. However the Italian and Spanish got chances to tasted Khmer cuisine with eggplant, which they loves it. They love it so much that they rename “love apple”, and they brought the eggplant back to their countries. The American thought eggplant was Khmer ornament apple, they also brought it back to America, but they planted it indoor just for home decoration. Until over hundred years ago, when a diplomat from India told them that Khmer apple were edible, and very popular in Indian cuisine, that they started to eat eggplant.:)
Spicy beef and eggplant with collar green stalks and Khmer favorite spices is authentic recipe from Khmer Krom in Karmourn Sor (Rach Gia)province. Many people use only collar green leaf for cooking and didn’t realized that young collar green stalks is great for cooking as well.

• Ingredients :
  • ½ lb Sirloin beef, sliced thin
  • 2 Cloves garlic, mnced
  • 2 Tablespoons fresh or frozen minced lemon grass
  • 1 Teaspoon turmeric powder, or 3 or 4 fresh turmeric roots, minced
  • 1 Tablespoon fish sauce
  • ½ Tablespoon sugar
  • ¼ Teaspoon salt
  • ½ Teaspoon cayenne pepper or paprika
  • ¼ Teaspoon black pepper
  • 2 Tablespoons vegetable oil
  • 1 Yellow onion, sliced
  • 1 large eggplant, cut in half and sliced to bite sizes
  • 2 Cups collar green stalks, cut 2 inches length
  • 1 Red bell pepper, seeded and sliced
  • ½ Cup coconut milk
• Procedures :
  In a large bowl, marinate beef with garlic, lemongrass, turmeric powder, fish sauce, salt, paprika and black pepper, mix well and set a side.
  Heat up a skillet or wok.
  When skillet is hot, add oil, yellow onion and marinated beef, stirs well.
  Add eggplant and collar green stalks, stirs well.
  Add coconut milk , stirs well, covered skillet with lid and cook till eggplant tender.
  Add bell pepper, stirs well.
  Serve hot with rice and sweet fish sauce.