Khmer · Paste · Served at Mekong (#5 and #6)
Kroeung
Cambodian lemongrass paste
Kroeung is the Cambodian wet spice base behind amok, soups, and marinades: lemongrass, galangal, turmeric, garlic, shallots, and makrut lime leaf, pounded smooth. I use it in the fish amok and the sach ang marinade.
Use only the tender, pale part of the lemongrass stalk to keep the paste smooth.
Notes
- I use Chef Nak's recipe, without the optional lime peel. Wear gloves; the turmeric stains.
- If the pounded paste still has threads, blend it with 2 tbsp coconut cream and push it through a fine sieve. Throw away what won't pass.
- If you can't find galangal, use 25 g of ginger and bump the lemongrass to 100 g. It won't taste the same.
- It keeps up to 4 days in the fridge.
