About this component
The golden-green aromatic paste at the foundation of Khmer cooking, layered with lemongrass, galangal, makrut and turmeric. (This condiment is also drafted as Recipe #81 in the collection; keep the two versions reconciled.)
Component facts
- Yield
- About 1 cup (240 ml)
- Prep
- 30 minutes
- Heat
- Mild (base)
Development draft. This is an untested development recipe from the cookbook project. It has not been kitchen-tested, and the quantities and timings are the author’s working draft rather than a verified result.
Ingredients
- 4 stalks lemongrass, tender part, sliced
- 1 in (2.5 cm) galangal
- 1 in (2.5 cm) fresh turmeric
- 6 makrut lime leaves, deveined
- 4 cloves garlic
- 3 shallots
- 1 tsp (5 g) shrimp paste (kapi/prahok, optional)
- 1 tsp (6 g) salt
Method
- Pound the fibrous aromatics — lemongrass, galangal, turmeric, makrut — with salt until fine.
- Add garlic and shallots; pound to a paste.
- Work in the fermented paste if using, until smooth and glossy.
- Use as the base for amok, soups and stir-fries.
Notes from the book
- Balancing
- Bright, herbal and earthy; smoothness comes from thorough pounding.
- Substitutions
- Food processor with a little oil; ground turmeric for fresh (less vivid); omit fermented paste for a lighter base.
- Storage and food safety
- Refrigerate up to 1 week or freeze up to 3 months. Optional fermented paste adds shellfish/fish.
Pairs with in this book
The Complete Edition
Kroeung (Khmer Lemongrass Paste) sits in the foundations
The book carries this component alongside the other twenty-three, the twenty-seven pantry studies, and the Cambodia chapter it belongs to.
In review with Amazon KDP
Both editions have been submitted to Amazon Kindle Direct Publishing and are currently in review. Submitted prices are $9.99 for the kindle edition and $49.99 for the paperback. Neither is on sale yet, and prices are as submitted rather than final.