2:05Eater
Cuisine
Cambodian
Kroeung pastes, prahok and sour soups — Khmer cooking that leans herbal rather than chilli-hot.
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2:05Questions from the pass
Cambodian: frequently asked
What is the base of a Cambodian yellow kroeung paste?
Yellow kroeung relies on lemongrass stalks (outer leaves removed, finely sliced), galangal, turmeric, garlic, shallots, and kaffir lime leaves. To maintain authenticity in a commercial kitchen, blend or pestle these in a 3:1 ratio of lemongrass to galangal. Turmeric provides the distinct yellow hue used in Amok Trei (steamed fish curry).
How do you use prahok in professional kitchens without overpowering the dish?
Prahok, a salted, fermented mudfish paste, delivers deep umami. Introduce it sparingly: mince and fry it with minced pork for Prahok Ktis, or whisk a teaspoon into a boiling broth for Samlor Kako. Always cook it out first to mellow the pungent aroma. For cold dips, temper its intensity with lime juice, sugar, and pea eggplants.
What is the difference between Cambodian and Thai curries?
Cambodian curries, like Khmer Saraman, are milder and more herbal than Thai equivalents. They rely on dry spices like star anise and cardamom combined with fresh kroeung paste, rather than heavy chilli heat. They also feature less coconut milk, resulting in a lighter consistency that highlights fresh herbs like sweet basil and sawtooth coriander added at the pass.
What provides the acidity in Cambodian sour soups?
Cambodian sour soups (Samlor Machu) get their clean acidity primarily from ripe tamarind pulp, fermented pineapple, or fresh lime juice. For Samlor Machu Kroeung (sour beef soup), dissolve tamarind paste in hot water at a 1:10 ratio before straining it into the boiling broth. Some regional variations use young mango or bilimbi for a sharper, astringent note.
How should Kampot pepper be used in traditional Khmer cooking?
Genuine Kampot pepper, particularly green peppercorns, is central to Cambodian stir-fries. Fry whole fresh sprigs directly in hot oil with garlic and spring onions for 30 seconds before adding squid or crab. For dried red or black varieties, grind them coarsely just before serving to preserve the volatile, citrusy piperine notes.