1. Food

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

Comments

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.

Leave a Comment


Line and paragraph breaks are automatic. Some HTML allowed: <a href="" title="">, <b>, <i>, <strike>

©2014 About.com. All rights reserved.