Salor Machu Kreoung

Description

 * Yield: 4 servings

Ingredients

 * 1/2 lb Beef chuck; cut bite size
 * 1/4 lb Beef tripe; soak in vinegar,
 * 1/2 lb Ta-kuong (Water Spinach);remove leaves, use stalks;cut 2" lengths
 * 4 c Water
 * 1 ea Pepper, bell, red; seeded,
 * 2 T Oil
 * 1/2 c Lemon grass; minced
 * 4 ea Garlic cloves; minced
 * 4 ea Kaffir lime leaves; minced
 * 1 T Galang powder
 * 1/4 t Turmeric powder
 * 1 T Sugar
 * 1 T Fish sauce
 * 1 T Guava paste
 * 2 T Lemon juice
 * 2 ea Pepper, chili, hot; chopped
 * 1 T Pickle fish, creamy style
 * 1/4 c 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. Set aside.
 * 3) Combine garlic, lemon grass. galang, turmeric, lime leaves and chili, pepper.
 * 4) Crush in mortor or use blender with 1 cup water. Set aside.
 * 5) Add oil and spice mix to hot soup pot. Stir in beef and beef tripe.
 * 6) Season with sugar, fish sauce, guava paste and pepper to taste.
 * 7) Stir often, adding water as needed.
 * 8) When the meat is tender, add water spinach and bell pepper.
 * 9) Add creamy pickle fish and lemon juice.
 * 10) Adust taste to suit - more sugar for sweeter,more pickle fish for saltier, more lemon juice for tartness.
 * 11) Spinkle with basil leaves and hot chili pepper, serve with plain rice.