Kroeung

Kroeung is the main flavoring agent that distinguishes Khmer dishes from neighboring Thai and Vietnamese cuisine. There are many ingredients that can be pounded into the herb paste, but the eight most commonly used are Lemon grass, Kaffir lime zest and leaves, Galangal, Turmeric, Rhizome, Garlic, Shallots, and Dried Red Chilliescite book | title = The Cuisine of Cambodia | first = Nusara | last = Thaitawat | pages = p. 47-48 | publisher = Nusara and Friends Co. Ltd. | location = Bangkok, Thailand | isbn = 974-87788-5-1 | year = 2000] .

Kroeung has two main categories: Individual Kroeung and Royal Kroeung.cite book | title = The Cuisine of Cambodia | first = Nusara | last = Thaitawat | pages = p. 44 | publisher = Nusara and Friends Co. Ltd. | isbn = 974-87788-5-1 | location = Bangkok, Thailand | year = 2000] Individual Kroeung are unique dishes which may call for extra ingredients to be blended in. Royal Kroeung on the other hand includes additional herbs, such as kaffir lime leaves. Kroeung can be further distinguished by the dishes' colors, which are yellow, green and red. The Color Kroeung are commonly used to make stuffings, soup, and stir-fry.

This herbal paste is the base flavor of countless Khmer dishes Cambodian Cooking Class [http://www.cambodia-cooking-class.com/cambodia-cuisine.htm "What makes Cambodian Cuisine different"] Accessed July 21, 2007.] , often being dubbed with the "Kroeung" suffix. Kroeung (គ្រឿង) is a must for preparing authentic Khmer dishes as well, as there is no sufficient substitute that can match its unique flavor.

Individual Kroueng

Kroeung that are pounded for specific single dishes or have only one unique use falls into this category. Individual Kroeung also consists of extra ingredients not found in its base recipe. "Somlar Kako", for example, requires roasted ground rice for the smoky flavor of the soup. The Kroeung in Amok is considered an Individual Kroeung since it uses the red kroeung base but omits Turmeric in place of Kaffir lime leaves. It is also worth noting that many Kroeung recipes, specifically for curries, requires whole spices to be grounded with the herb paste. Curry powder can also be used in place of the whole spices. These types of Kroeung are also considered as Individual Kroeung because many of these curries are exclusively used in the respective curry for which it is specifically made.

Royal Kroeung

Royal Kroeung is used for royal dishes. The difference between Royal and Individual Kroeung is the extra ingredient used to make the paste, Chinese Parsley and Kaffir Lime leaves. This does not conclude that all Royal Kroeung requires the two extra ingredients, but it is only an additional or substituted herb to the original recipe.

Cambodians living abroad use Kaffir lime leaves instead of Kaffir lime zest, which is actually the whole lime rind that has been sun-dried, as Kaffir limes are not widely available outside of Cambodia. [citebook |title = The Elephant Walk Cookbook |last = De Monteiro |first = Longteine |coauthors = Neustadt, Katherine |pages = p.296 |publisher = Houghton Mifflin Company |location = Boston, New York |isbn = 0-395-89253-8 |year = 1998]

Color Kroeung

There are three distinct color groups into which all Kroeung can be categorized: Red, Green, and Yellow. The dominant herb or spice present in the spice-blend paste tints the three different color Kroeung. Uncooked Kroeung will often change color as it cooks.

The list of ingredients in these Color Kroeung will vary from recipe to recipes, and there are some ingredients included purely for their coloring ability.

Red Kroeung

គ្រឿងក្រហម "Kroeung Kraharm" or Red Kroeung in Khmer, receives its deep color from a type of chilli pods which contributes very little flavor to the Kroeung. This desirable trait of adding a natural red color from the pulp of the chilli makes it more useful than red peppers, although as the dish is meant to be spicy, hotter chilli peppers may also be used in the spice paste. Lemongrass stalks are used in this paste, rather than lemongrass leaves, as the leaves impart a green to the dish when cooked which can overpower the red chilli coloring. The lemongrass stalk is a pale beige color, so it easily takes on the dominant red hues from the red peppers.

*Lemongrass stalk
*Turmeric
*Shallot
*Garlic
*Galangal
*Dried red pepper

Preparation Method

There are many ingredients that require advanced preparation prior to pounding the herbs and spices to make this specific Kroeung.
*Soak, deseed, and drain the excess water from the chilli pod and dried red pepper.
*Thinly slice the lemongrass stalks and dice the fresh galangal. If using fresh or brine-soaked turmeric, dice this as well.
*If using Kaffir lime zest, slice into thin strips. If using the Kaffir lime leaves, devein and chop thinly. Slice the garlic and shallot thinly.

1. In a stone mortar, finely pound the kaffir lime leaves or zest till a smooth consistency is reached. Add the soaked chilli pod and red peppers till the paste becomes bright red in color.

2. Add the chopped lemongrass stalks and cubed galangal and pound with the pestle until all ingredients are incorporated. If using fresh turmeric, add it to stone mortar as well. The texture should feel fibery but moist.

3.Next add the garlic and shallots till the entire mixture is blood-red in color and the texture feels somewhat pliable.

4. Lastly fold the turmeric into the kroeung if using the powdered form.

Green Kroeung

*Lemongrass, leaf : stalk, 3:1
*Rhizome
*cinnamon
*Galangal
*Turmeric
*Prahok (optional)

Yellow Kroeung

*Turmeric
*Lemongrass, stalk
*Garlic
*Shallot
*Galangal

References