Yey's Salaw Machu Kroueng Recipe

If you come from a Cambodian household, I’m pretty certain Salaw Machu Kroeung is a favorite! And if this is your first time making it, you will love the combination of flavors that make this dish uniquely Khmer. Over the years, Yey (my mak) has modified this recipe quite a bit based on time, taste preferences, and the ease (or difficulty) of obtaining key ingredients.

No mortar and pestle? No problem!

The best method for getting your Kroeung into a paste is debatable. Traditionalists will say that mashing it in a mortar and pestle is best for releasing the flavors, while others prefer the quick and easy convenience of a blender.

What is prahok?

Prahok is a salted and fermented mudfish fish paste that’s used in many traditional Cambodian dishes. Pungent to its core, a teaspoon of this will transform the flavor profile of your dish. While you might be able to find it in many Asian markets, Yey will only use what she can gather from her trips to Cambodia. If you are unable to get a hold of some prahok, fish sauce should suffice.

What is machu?

Machu is a fruit typically used in Khmer cooking for its sour flavor. Tamarind is a great fruit for this dish, but there are other types of machu that can be substituted. Yey usually prefers using “sandan” when making Salaw Machu Kroeung. But this is also something she gets from her trips to Cambodia. The tamarind soup mix is the easiest and most accessible in Asian markets in the states.

What is kaffir lime leaf?

Also known as makrut lime leaf, kaffir lime leaf is used in Southeast Asian cuisines to enhance the tartness of a dish. A leaf consists of a double leaf. Most people will refer to a double leaf as one leaf. For simplicity, we will refer to each leaf as one in this recipe. 

As is the case with any recipe, seasoning should be adjusted according to taste. The seasoning measurement listed here is only baseline. Some days, Yey will make her soup more sour than other days by adding more machu. If there's anything Yey wants you to take out of this recipe, it's that this is a dance between the sugar, sodium and machu. So make sure to taste and adjust. 

I hope you enjoy your Salaw Machu Kroueng!

Course: Main Course

Prep Time: 20 minutes

Cook Time: 45 minutes

Yield: Serves 4-6

Ingredients:

Kroeung

8 stalks of lemongrass (bottom half only)

8 kaffir lime leaves (double leaves) + 10 more to infuse

3 slices of galangal

1 shallot bulb

1 tbsp turmeric powder

4 cloves of garlic

Salaw

4 lbs of beef (preferably with some fat and tendons)

1 lb water spinach

4-6 cups water

1 tsp salt

2 tsp sugar

2 tbsp tamarind soup mix

1 tsp prahok (or 2 tbsp fish sauce)

2 Thai chili peppers (optional)

Instructions:

1. Prepare the beef: Cut it into 1-inch strips and set aside.
2. Prepare water spinach: Wash and dry the water spinach, separating the leaves from the stems into 2-inch pieces.
3. Prepare the kroeung: Thinly slice the lemongrass, kaffir lime leaves, galangal, turmeric, shallots, and garlic. If using a blender, blend with just enough water to help the blender along. If a mortar and pestle is preferred, mash this into a thick paste. (Water is not needed if using a mortar and pestle.) Set aside.
4. Cook the beef: In a large pot, stir in the Kroeung and beef over medium-high heat. 
5. Season the beef: Add salt, sugar, the remaining kaffir lime leaves (whole), and fish sauce (if you are substituting for prahok) and stir constantly until the beef is coated evenly.
6. Add water: Add enough water to cover the beef. Add the tamarind soup mix and let it come to a boil, stirring occasionally.
7. Simmer: Add 3-4 more cups of water, Thai chili peppers and prahok (add more fish sauce is substituting). Let it come to a boil and continue to stir occasionally. Let it cook for 30 more mins until the beef is tender.
8. Add water spinach: Mix in the stems of the water spinach and cook for a few minutes until tender before adding the leaves.
9. Adjust seasoning: Taste and adjust the seasoning.
10. Serve: Serve over steamed white rice.