Kroeung (Cambodian Lemongrass Paste)
Kroeung is one of the essential foundations of Cambodian cooking: an aromatic paste made from lemongrass, galangal, turmeric, kaffir lime, garlic, and shallots. Traditionally pounded by hand in a mortar and pestle, it releases the full fragrance of the herbs and creates the deep base flavor used in many Khmer soups, curries, steamed dishes, and marinades. Make it ahead and keep it ready for cooking.
Will be in next my cookbook HOPE - Delicious, Simple and Fast Cambodian Cooking
METHOD
-
Yield: 300 g
Makes: 7–10 uses
Time: Prep 20–30 min
Difficulty: Medium
Key flavors: lemongrass, galangal, turmeric, kaffir lime
Storage: refrigerator or freezer -
2 g kaffir lime peel or zest, finely chopped (optional)
6 g kaffir lime leaves, finely shredded
15 g fresh turmeric, thinly sliced
39 g galangal, thinly sliced
60 g garlic, peeled
90 g shallots, peeled
90 g lemongrass stalks, thinly sliced
-
Pound the galangal until smooth, then add kaffir lime peel and leaves. Continue pounding until well blended.
-
Add the sliced lemongrass and continue pounding until the mixture becomes smooth and aromatic.
-
Incorporate the turmeric and pound until the paste takes on an even golden color.
-
Add the garlic, then the shallots, pounding well after each addition until a uniform paste is achieved.
-
Transfer the kroeung to airtight bags or containers and store in the refrigerator or freezer until ready to use.
-
For the deepest aroma, pound kroeung by hand with a mortar and pestle. A food processor can be used for convenience, but pounding slowly releases the oils and fragrance of each ingredient more beautifully.
