The Cambodian Spicy Beef and Aubergine Stew, or known as Samlaw Machou Kroeung , is a fantastic one dish wonder with its multitude tastes of tanginess, salty and spicy. The beef and the egg plants make a wonderful combination when cooked with the traditional Kroeung – the iconic Cambodian marinade paste and the Tuk Trey dipping sauce.
This dish involves a multi-step process, but when it all comes together, the flavors will pleasantly surprise you. Cook a big portion, as it keeps well in the freezer for up to a month.
Photograph © Dennis K H Sim, licensed to About.com
Comments
Wow. these recipes all look delicious. My mother in law is Khmer and makes something called Samla Machou Yun. I was wondering if you could post that recipe.
Thanks again for all the great recipes
Sabadee kha Dennis
I am surprised to find curry leaf in this Cambodian recipe as it is typical in India and Sri Lanka. I have never seen Murraya Koenegii (Curry Leaf) in Cambodia-or for that matter in Laos, Vietnam or Thailand. Maybe in Myanmar and Malaysia due to the Indian population.
Murraya koenegii is very popular in South India where it is native.