Cambodian Authentic Hot & Sour Stew (Somlor Maju Krueng)

scrumptiousingredients.blogspot.com

sngo16

1 lb. of your choice of Thinly sliced meat (pork spare ribs preferred, cut into bite sizes.)

buy it here 6 Fresh Lemon Grass

subheading: Stew Paste:

1 package of minced lemon grass or 2 stem of minced lemongrass

3 to 4 garlic cloves

4 to 5 kaffir lime leaves

3 thinly sliced gangla

2 teaspoons of Turmeric powder

2 Large Mexican Red Chili, soaked in hot water. (seeded is optional)

subheading: For the Veggies:

about 6 to 7 Thai egg plant, Chopped into 4s and soak in ice water.

About ½ to 1 lb. of On Choy (trokun), leafs and stems separated. (cut the stems about 3 to 4 inches)

4 Jalapeños (Or Thai Red Chili) cut into thick slices, seeded is optional (spicier with seeds).

1 bunch of holy basil or slirk ma'rass leafs

Source unknown

note: ** Tips: Washing the veggies with 1 cup of vinegar in about 1 gallon of water for 10 minutes in the sink will remove wax and dirt. This method works great for all fruits and vegetables.***

subheading: Season With:

2 tablespoons of Fermented Mud Fish Paste (Creamy, no rice added)

2 cans of 12oz chicken stock/soup

24 oz of water

2 tablespoons of Tamarind liquid (adjust to taste)

4 tablespoons of Chicken granulate or MSG

4 tablespoons of olive oil

note: If there is no fermented mud fish in hand, fish sauce can be subsituted. This is the brand I use;

Directions at scrumptiousingredients.blogspot.com

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