Salor machu kreoung sach ko.
( Hot, sour and spicy beef soup).
Savory tender beef and beef tripe in Khmer favorite spices, Asian water spinach and a light touch of picklesfish(pahok) is absolutely delicious Khmer ethic soup.
- Ingredients :
- ½ lb. Beef chuck. Cut to bite size.
- ¼ lb. Beef tripe. Soaked in vinegar, scrub with baking soda,and rinsed well.
- 1 lb. Water spinach. Removed all leaves from it stems. Cut stems to 2 inches length.
- 4 Cups water.
- 1 Red bell pepper.( Ma teh plout)Removed seeds and sliced.
- 2 Tablespoons cooking oil.
- ½ Cup fresh or frozen minced lemon grass.
- 4 Cloves garlic.(Tum sor). Minced.
- 2 Kaffir lime leaves.
- 3 Sliced fresh galanga root, or frozen galanga root,
- ½ Teaspoon turmeric powder, or 1 teaspoon grated fresh turmeric roots.
- 1. Tablespoon sugar.
- 1. Tablespoon fish sauce.
- 1 Tablespoon Guava paste(kroxang), or 2 Tablespoons fresh lemon juice.
- 2 Hot chili peppers. Chopped. ( Option).
- 1 Tablespoon creamy style pickle fish (pahok).
- A handful chopped sweet basil leaves.
- Procedures :
Boiled water and beef tripe in a medium soup pot 20 minutes.
Drained beef tripe and rinsed well with water and cut to bite size. Set a side.
Using mortal and pestles to pounded ( boke) garlic, lemon grass, galang, turmeric, lime leaves and chili pepper together. Or blended all the spices with a cup of water, in a blender. Set a side.
Heat up a large soup pot on the stove. When the it hot, add oil and mix spices. Stirs.
Add beef and beef tripe. Stirs.
Seasoning with sugar, fish sauce, guava paste and black pepper. Stirs well.
Add water and simmering till beef tender, to your taste.
Add Asian water spinach and bell pepper. Stirs.
Add creamy picklefish and lemon juice. Stirs well.
Always taste your food. A perfect dish is by adding or subtracting the seasoning to your taste. Sweeter taste more sugar and more picklefish if you like saltier. Or for more sour taste add more lemon juice.
Sprinkles with sweet basil leaves and hot chili peppers before serve.
Serve hot with rice.
Copyright by Mylinh Nakry.