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.