Salor Machu Kreoung

Description

 * Yield: 4 servings

Ingredients

 * ½ lb beef chuck; cut bite size
 * ¼ lb beef tripe; soak in vinegar,
 * ½ lb ta-kuong (water spinach); remove leaves, use stalks;cut 2" lengths
 * 4 cups water
 * 1 red bell pepper; seeded,
 * 2 tbsp oil
 * ½ cup lemon grass; minced
 * 4 garlic cloves; minced
 * 4 kaffir lime leaves; minced
 * 1 tbsp galang powder
 * ¼ tbsp turmeric powder
 * 1 tbsp sugar
 * 1 tbsp fish sauce
 * 1 tbsp guava paste
 * 2 tbsp lemon juice
 * 2 chile peppers, hot; chopped
 * 1 tbsp pickled fish, creamy style
 * ¼ cup basil leaves; chopped
 * pepper, black, ground

Directions

 * 1) Place tripe in soup pot, cover with water and cook 20 minutes.
 * 2) Drain and rinse, cut in bite size pieces.
 * 3) Set aside.
 * 4) Combine garlic, lemon grass, galang, turmeric, lime leaves and chile pepper.
 * 5) Crush in mortor or use blender with 1 cup water.
 * 6) Set aside.
 * 7) Add oil and spice mix to hot soup pot.
 * 8) Stir in beef and beef tripe.
 * 9) Season with sugar, fish sauce, guava paste and pepper to taste.
 * 10) Stir often, adding water as needed.
 * 11) When the meat is tender, add water spinach and bell pepper.
 * 12) Add creamy pickle and lemon juice.
 * 13) Adjust taste to suit - more sugar for sweeter, more pickle for saltier, more lemon juice for tartness.
 * 14) Sprinkle with basil leaves and hot chile pepper, serve with plain rice.