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Cambodian Spicy Beef and Aubergine Stew Samlaw Machou Kroeung

By December 5, 2008

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


December 10, 2008 at 6:03 pm
(1) KD says:

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

December 11, 2008 at 8:20 pm
(2) Mary-Anne says:

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.

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