450:. The dried chili pod must be soaked, seeded, and then drained of excess water. The lemongrass stalks need to be thinly sliced and fresh galangal should be diced. If fresh or brine-soaked turmeric is used, it must be diced as well. Kaffir lime zest must be sliced into thin strips and Kaffir lime leaves require deveining and thinly chopping. The ingredients are then added to the mortar and pounded, usually lime zest/leaves first until smooth, then chili, lemongrass, galangal, and turmeric, until a deep red color is achieved. Lastly, the garlic and shallots are added.
347:) receives its deep color from a type of dehydrated chili pod which contributes very little flavor to the kroeung and is added solely for the natural red color, 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 which would impart a green to the dish when cooked. The lemongrass stalk is a pale beige color, so it easily takes on the dominant red hues from the red peppers. The ingredients of red
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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, and by extension the
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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.
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and used as a dipping condiment for fresh or slightly blanched vegetables eaten with rice either as a side dish or as a meal in itself.
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can be categorized: red, green, and yellow. The dominant herb or spice present in the spice-blend paste tints the three different color
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can be used in modern kitchens. Various ingredients, depending on the dish and the taste of the cook, can be pounded into
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makes use of the two extra ingredients, but they are the only additions or substitutions in the original recipe.
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can also be used in place of the whole spices, in which case the kroeung would also be considered individual
147:, etc.). This herbal paste is essential for preparing Khmer dishes in order to create the authentic flavour.
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can also be added depending on the dish to be made. A version with prahok, minus the cinnamon, is called
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The yellow kroeungs are used often in common everyday dishes, a primary example being the ubiquitous
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recipes, specifically for curries, requires whole spices to be ground with the herb paste. However,
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is traditionally made by finely chopping the ingredients and grinding them together using a heavy
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will vary by recipe, and there are some ingredients included purely for their coloring ability.
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are dishes which may call for extra ingredients specific to the dish, resulting in a unique-use
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can be further distinguished by their colors, specifically, yellow, green and red. The color
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These ingredients require some advance preparation prior to pounding into this specific
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is considered an individual kroeung since it uses the red kroeung base but omits
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is turmeric. To this is added lemongrass stalks, garlic, shallot and galangal.
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base that becomes greenish when cooked, fatty pieces of pork (usually ribs),
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used for royal dishes. The difference between royal and individual
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610:. Bangkok, Thailand: Nusara and Friends Co. Ltd. pp. 47–48.
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are lemongrass (about a three to one ratio of leaves to stalks),
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on the other hand is fairly standardized. The various types of
644:. Bangkok, Thailand: Nusara and Friends Co. Ltd. p. 44.
260:
is the extra ingredients sometimes used to make the paste,
85:. Such dishes are often dubbed with the "-kroeung" suffix.
264:
and Kaffir Lime leaves (instead of zest). Not every royal
181:
are commonly used to make stuffings, soup, and stir-fry.
321:
The selected herbs and spices that goes into making red
673:. Boston, New York: Houghton Mifflin Company. pp.
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There are three distinct color groups into which all
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De
Monteiro, Longteine; Neustadt, Katherine (1998).
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536:), papaya or tamarind for sourness and
302:The list of ingredients in these color
583:What makes Cambodian Cuisine different
299:will often change color as it cooks.
153:has two main categories: "individual
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7:
101:. The eight most commonly used are
489:The usual ingredients for a green
25:
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1000:Sauces, spices and flavourings
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1047:Desserts, snacks and pastries
524:, a stew made with a yellow
1381:Category: Cambodian cuisine
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107:magrut lime zest and leaves
64:
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669:The Elephant Walk Cookbook
640:Thaitawat, Nusara (2000).
606:Thaitawat, Nusara (2000).
476:), vegetable platter with
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1421:Cuisine of Southeast Asia
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501:, galangal and turmeric.
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1242:Cambodian Chinese dishes
894:Stir-fried morning glory
580:Cambodian Cooking Class
1518:Herb and spice mixtures
1447:Cocos (Keeling) Islands
642:The Cuisine of Cambodia
608:The Cuisine of Cambodia
593:Accessed July 21, 2007.
225:leaves. Traditionally,
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900:Trei boeng kanh chhet
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522:samlor machu kroeung
93:although mechanical
27:Khmer culinary term
983:Neorm kroch thlong
827:Khor cheung chrouk
807:Kampot Pepper Crab
589:2007-12-25 at the
487:
439:mtés krâhâm snguŏt
430:Dried red pepper (
355:Lemongrass stalk (
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202:
144:Kaempferia galanga
127:dried red chillies
41:
1513:Cambodian cuisine
1500:
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1011:Kampot fish sauce
739:Individual dishes
732:Cambodian cuisine
91:mortar and pestle
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16:(Redirected from
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433:ម្ទេសក្រហមស្ងួត
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274:Southeast Asian
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135:lesser galangal
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74:[krɨəŋ]
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18:Green kroeung
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976:Neorm masour
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923:Num banhchok
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867:Samlor machu
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198:Samlar kakou
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129:and various
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83:Khmer dishes
44:
43:
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29:
1477:Philippines
1349:Num por pia
1210:Longan wine
1200:Angkor Beer
881:Sngao mreah
860:Samlor ktis
853:Samlor kako
801:Prahok ktis
780:Cha kroeung
534:wintermelon
295:. Uncooked
223:Kaffir lime
185:Individual
1523:Food paste
1507:Categories
1452:East Timor
1307:Num kachai
1300:Naem chien
1286:Mee katang
1007:Fish sauce
955:Neorm svay
569:References
563:Thai curry
415:Galangal (
388:ខ្ទឹមក្រហម
370:Turmeric (
364:slœ̆k krey
339:គ្រឿងក្រហម
139:fingerroot
103:lemongrass
1482:Singapore
1457:Indonesia
1314:Num kroch
1225:Sra peang
1220:Rice wine
1215:Palm wine
1205:Green tea
1192:Beverages
1132:Num kreab
1097:Num ansom
1076:Chek ktis
1055:Banh chao
917:Fish amok
834:Khmom ang
794:Chha trob
409:khtœ̆m sâ
385:Shallot (
358:ស្លឹកគ្រៃ
262:coriander
215:fish amok
59:romanized
1487:Thailand
1467:Malaysia
1437:Cambodia
1356:Siev mai
1293:Mee kiev
1279:Lort cha
1167:Poat dot
1146:Num pang
1139:Num krok
587:Archived
552:See also
499:cinnamon
474:ទឹកគ្រឿង
400:Garlic (
276:region.
219:Turmeric
169:. Royal
131:rhizomes
123:shallots
115:turmeric
111:galangal
1492:Vietnam
1472:Myanmar
1363:Yao hon
1342:Num pia
1335:Num pao
1321:Num kom
1272:Kuyteav
1265:Bai cha
1153:Num pom
1090:Nataing
1018:Kroeung
910:Curries
773:Chanang
546:kroeung
538:trakuon
530:tralach
526:kroeung
515:kroeung
513:Yellow
495:rhizome
491:kroeung
483:kroeung
456:kroeung
448:kroeung
424:rumdéng
349:kroeung
331:kroeung
323:kroeung
312:kroeung
304:kroeung
297:kroeung
293:kroeung
289:kroeung
282:kroeung
266:kroeung
258:kroeung
254:kroeung
250:kroeung
243:kroeung
235:kroeung
227:kroeung
205:Kroeung
187:kroeung
179:kroeung
175:kroeung
171:kroeung
167:kroeung
163:kroeung
159:kroeung
155:kroeung
151:Kroeung
99:kroeung
87:Kroeung
61::
45:Kroeung
38:kroeung
1432:Brunei
1379:
1083:Kralan
1025:Prahok
946:Salads
846:Phahut
681:
648:
614:
503:Prahok
479:prahok
454:Green
403:ខ្ទឹមស
379:rômiĕt
280:Color
248:Royal
241:Royal
119:garlic
65:krœăng
1251:Babor
1181:Vawee
558:Bumbu
470:Khmer
418:រំដេង
351:are:
335:Khmer
79:Khmer
54:គ្រឿង
50:Khmer
1462:Laos
1032:Kapi
990:Larb
679:ISBN
646:ISBN
612:ISBN
373:រមៀត
329:Red
310:Red
70:IPA:
820:Kha
675:296
1509::
677:.
626:^
598:^
497:,
472::
436:,
421:,
406:,
391:,
376:,
361:,
341:,
337::
237:.
141:,
137:,
125:,
121:,
117:,
113:,
109:,
105:,
68:,
56:,
52::
1413:e
1406:t
1399:v
1228:)
1222:(
1013:)
1009:(
717:e
710:t
703:v
687:.
654:.
620:.
540:(
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468:(
442:)
427:)
412:)
397:)
382:)
367:)
333:(
325:.
133:(
48:(
20:)
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