Recipe by AmandaInOz
From The Age, August 15, 2007. Quick Cambodian stir-fry. Serve with rice vermicelli noodles, lettuce, fresh mint and bean shoots.
Top Review by Leggy Peggy
Outstanding flavour and so easy to make. It was a good way to put the teenagers to work chopping and slicing. Made it with sliced beef. Didn't have fresh galangal, so used 1 1/2 teaspoons of laos powder (dried galangal). Galangal has a lovely, mild taste so I decided it was okay to use equal amounts of fresh or dried. A word of warning -- just coarsely grind the roasted peanuts. Otherwise you end up with peanut butter. Served on lettuce leaves -- the finished dish looks gorgeous. Made and thoroughly enjoyed for the Asian Forum's Tempted by Turmeric Tag Game. Yummo!
For the kroeung paste
- 2 stalk lemongrass, thinly sliced
- 5 garlic cloves, coarsely chopped
- 1 large shallot, coarsely chopped
- 7.39 ml galangal, peeled and coarsely chopped
- 6 kaffir lime leaves, deveined
- 2.46 ml turmeric
- 2 chilies, chopped and seeded
- 118.29 ml water
For the stir-fry
- 44.37 ml vegetable oil
- 600 g beef or 600 g chicken
- 44.37 ml fish sauce
- 29.58 ml sugar
- 2.46 ml salt
- 1 large onion, peeled and sliced into wedges
- 1 red capsicum, sliced (bell pepper)
- 118.29 ml roasted peanuts, ground
- rice vermicelli, for serving
Directions See How It's Made
- Blend all the paste ingredients in a blender until smooth.
- Transfer the paste to a bowl, add the meat and mix well.
- Heat the oil in large wok over medium heat. Add meat, stirring well until browned.
- Add fish sauce, sugar and salt and stir until the sauce is bubbling.
- Add the onion wedges and cook, stirring, until soft and translucent.
- Add the red capsicum and 6 tablespoons of roasted peanuts. Stir for another minute, then remove from heat.
- Sprinkle with remaining peanuts and serve with rice vermicelli noodles, lettuce, fresh mint and bean shoots.