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Yellow Kroeung (Kroeung Samlar M’chou). Siem Reap Studios, Siem Reap, Cambodia. Copyright 2014 Terence Carter / Grantourismo. All Rights Reserved.

Khmer Yellow Kroeung Recipe for Kroeung Samlor Machou, Cambodia’s Essential Spice Paste

This Khmer yellow kroeung recipe makes the Cambodian herb and spice paste called kroeung, which is an irreplaceable ingredient in Khmer cooking. The yellow kroeung is the foundational kroeung. it’s the most basic kroeung and the most versatile of the five main herb and spice pastes used in so many classic Cambodian dishes, especially soups such as samlor machou kroeung sach ko.

The Khmer yellow kroeung paste is the basic kroeung or freshly-pounded herb and spice paste in Cambodian cooking. The other four are the green kroeung (kroeung prâhoeur), the red kroeung (kroeung samlor kari), ‘k’tis kroeung’ (kroeung samlor k’tis), and the saraman kroeung (kroeung samlor saraman), used to make the Cambodian Saraman curry.

The yellow kroeung is used for many classic Khmer and Cambodian dishes, including fish amok (amok trei) and soups such as samlor machou kroeung sach ko, a sour beef soup with morning glory, which is why the paste is commonly called kroeung samlor machou.

Before I tell you more about this recipe for Khmer yellow kroeung paste, we have a favour to ask. Grantourismo is reader-funded. If you’ve cooked our Cambodian recipes or any of our recipes and enjoyed them, please consider supporting Grantourismo by supporting our epic Cambodian cuisine history and cookbook on Patreon. Or you could buy us a coffee, although we’ll use our coffee money to buy cooking ingredients for recipe testing.

Another option is to use our links to buy travel insurance, rent a car or campervan or motorhome, book accommodation, or book a tour on Klook or Get Your Guide. Or buy something on Amazon, such as these cookbooks for culinary travellers, James Beard award-winning cookbooks, cookbooks by Australian chefs, classic cookbooks for serious cooks, travel books to inspire wanderlust, and gifts for Asian food lovers and picnic lovers. We may earn a small commission but you won’t pay extra.

You could also browse our Grantourismo store for gifts for food lovers, including food-themed reusable cloth face masks designed with my images. Now let me tell you about this Khmer yellow kroeung paste.

Khmer Yellow Kroeung Recipe for Kroeung Samlor Machou, Cambodia’s Essential Spice Paste

The Khmer yellow kroeung is also used as a marinade for the popular street food snack, charcoal-grilled beef skewers, and in prahok k’tis, the ubiquitous Khmer dip made with prahok (fermented fish), minced pork, coconut milk, and pea eggplants that is eaten with crunchy vegetable crudites.

The yellow kroeung paste gets its colour from the turmeric and lemongrass stems. The lemongrass here in Cambodia is generally tougher than that found in Thailand, which is why in the local markets you’ll find the lemongrass already sliced thinly to make pounding the paste in a mortar and pestle much easier.

Yellow Kroeung (Kroeung Samlar M’chou). Siem Reap Studios, Siem Reap, Cambodia. Copyright 2014 Terence Carter / Grantourismo. All Rights Reserved.

Two of the key ingredients for the Khmer yellow kroeung paste can sometimes be difficult to find outside Southeast Asia — kaffir limes (krauch soeuch in Khmer) and fresh turmeric.

Oddly enough you’ll often find fresh kaffir lime leaves in markets here in Siem Reap, but not always the kaffir limes themselves, as they’re quite bitter.

Just a few tips to making this Cambodian yellow kroeung paste.

Tips to Making this Khmer Yellow Kroeung Herb and Spice Paste

I only have a few tips to making this Khmer yellow kroeung paste. If you must, you can substitute the kaffir limes with the kaffir lime leaves, and you can substitute fresh turmeric with ground turmeric or turmeric powder quite successfully.

As usual with a curry paste or, more correctly, a herb and spice paste, when you are starting to grind the ingredients in the mortar and pestle, start with the hardest ingredients and gradually grind in the softer ingredients.

When preparing the fresh turmeric for the yellow kroeung, it will stain your skin like crazy, so it’s best to wear gloves while handling it.

This Khmer yellow kroeung, like a lot of freshly pounded herb and spice pastes is best used on the same day, as it tends to dry out.

Submerging it in oil to preserve it doesn’t really work as quite often it’s used just gently mixed into coconut milk and the oil is an unwanted addition.

A note on our use of ‘kaffir’ lime: there has been some debate in the media in recent years on the use of ‘kaffir’, which is a word of Arabic origin used by Muslims to refer to non-Muslims or atheists.

The word ‘kaffir’ is considered racist in South Africa, where use of the term ‘makrut’, Thai for kaffir limes, is being encouraged.

If you’re an English speaker and are shopping for ingredients for this yellow kroeung and you can’t pronounce the Khmer translation ‘krauch soeuch’ and try to use the term ‘makrut’ in Cambodian markets, most vendors won’t know what you want. Or, as the word ‘makrut’ originates from Thailand, they may just pretend they don’t know.

Best to learn the Khmer krauch soeuch, pronounced ‘crouch search’ or stick to ‘kaffir lime’ here in Cambodia, where you are not going to offend anyone. If you’re shopping for Southeast Asian ingredients in South Africa, that’s a whole different story obviously!

Khmer Yellow Kroeung Spice Paste Recipe for Kroeung Samlor Machou

Yellow Kroeung (Kroeung Samlar M’chou). Siem Reap Studios, Siem Reap, Cambodia. Copyright 2014 Terence Carter / Grantourismo. All Rights Reserved.

Khmer Yellow Kroeung — Kroeung Samlor Machou Recipe

Print Recipe Rate Recipe
The Cambodian curry paste called kroeung is an irreplaceable ingredient in Khmer cooking and yellow kroeung is the most versatile of the curry pastes, used in many classic Cambodian dishes, especially soups and dips.
Prep Time: 30 minutes
Total Time: 30 minutes
Course: Curry Paste
Cuisine: Khmer
Servings: 1 Curry
Calories: 257kcal
Author: Terence Carter

Ingredients

  • 200 g lemongrass stalks peeled, chopped and outer layers discarded
  • 1 tbsp galangal peeled and chopped finely
  • 1 tsp kaffir lime zest
  • 1 tsp turmeric peeled and chopped finely
  • 5 cloves of garlic peeled and chopped finely
  • 2 shallots peeled and chopped finely

Instructions

  • Place the lemongrass in a well-supported mortar and pound with the pestle until you can no longer see the rings of the lemongrass and it's all mashed up.
  • Add the galangal, turmeric and kaffir lime zest and pound until they're incorporated into the mashed lemongrass.
  • Add the garlic and pound and then add the shallots and pound.
  • The finished paste will still have some fibres from the lemongrass but should otherwise be quite smooth.

Notes

I've used samlor machou here, but you will also see it written as samlor m'chou, samlar machou, samlar m'chou, samloh machou, sam-law machou, and so on.

Nutrition

Serving: 3g | Calories: 257kcal | Carbohydrates: 58.2g | Protein: 7.7g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 6mg | Fiber: 0.9g | Sugar: 0.3g

Do let us know if you make this Khmer yellow kroeung recipe. We’d love to know how it turns out for you.

Support our Cambodia Cookbook & Culinary History Book with a donation or monthly pledge on Patreon.

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About Terence Carter

Terence Carter is an editorial food and travel photographer and infrequent travel writer with a love of photographing people, places and plates of food. After living in the Middle East for a dozen years, he settled in South-East Asia a dozen years ago with his wife, travel and food writer and sometime magazine editor Lara Dunston.

Reader Interactions

Comments

  1. Scarlet says

    June 11, 2017 at 11:05 am

    I really loved this paste and am eager to try and prepare it myself. The versatility of it and your easy to follow recipe is very appealing.5 stars

  2. Cathie Carpio says

    June 15, 2017 at 12:22 pm

    Thanks for including required amount of lemongrass stalks in grams. I’ve browsed through a lot of recipes that indicate lemongrass stalks in units, which would not be accurate for me as the lemongrass stalks in my farm’s smaller than the ones I found in Siem Reap. Great recipe.5 stars

  3. Terence Carter says

    June 15, 2017 at 1:36 pm

    Funnily enough, I was working on a few recipes yesterday with different versions of yellow kroeung and comparing grams Vs tbsp and stalks, grams win! Even in neighbouring Thialand the lemongrass generally has much more girth making stalks a useless measurement. You might get 20 grams of finished lemongrass from a stalk Vs 10 grams from the ones I used yesterday…

    Thanks for your comments! I’m working on a few new recipes I’m testing coming soon.

  4. Lara Dunston says

    July 14, 2017 at 10:25 pm

    Great to hear, Scarlet! Let us know how it goes.

  5. Marko says

    September 1, 2018 at 10:11 am

    Is the 200g of lemongrass before or after the unwanted bits are discarded?

  6. Terence Carter says

    September 1, 2018 at 3:43 pm

    After, Marko.

  7. Pauline Benedict-Lau says

    April 6, 2019 at 1:36 am

    If I don’t have access to galangal, can I replace it with ginger?

  8. Terence Carter says

    April 6, 2019 at 9:20 am

    Yes Pauline, it’s the best replacement, just use 3/4 of the amount as ginger is a little more stronger flavoured. Happy cooking!

  9. Srey says

    April 23, 2020 at 1:39 pm

    This is just like my granny used to make! Awkun jaran!5 stars

  10. Terence Carter says

    April 24, 2020 at 9:52 am

    Thank you Srey, glad this would get your granny’s stamp of approval. Okun charan!

  11. Suzanne says

    May 29, 2020 at 9:22 pm

    Is there anywhere in the US I can find Morning Glory?? Is there a substitute??

  12. Lara Dunston says

    May 30, 2020 at 9:34 am

    Hi Suzanne, morning glory is also known as water spinach – although there are actually two types of morning glory here in Southeast Asia, one grown in water and one grown on land. I recommend heading to your nearest Asian market/store and asking what they have available that would work – but lookout for other Chinese spinaches or leafy greens. If you’re in the US, kale would be a good option. Please don’t hesitate to come back to us if you need more tips.

  13. Kerry says

    June 4, 2020 at 12:34 pm

    Terence and Lara, this was so good! We have been using Thai pastes when we’ve cooked Cambodian food as they didn’t explain the difference in the cooking class we did in Siem Reap. Bob and I tried this on the weekend when we made your soup and it was fantastic. We then realised how many of your recipes this is used in so we’ll make a bigger batch on the weekend. Can we freeze it or store it in a jar?5 stars

  14. Terence Carter says

    June 12, 2020 at 10:13 am

    Hey Kerry, only the classic Thai red curry paste is close to the Cambodian one! I don’t recommend freezing the paste, but you can put it in a jar and cover it with a layer of vegetable oil.
    Happy cooking.
    T

  15. Marly Sheehan says

    January 5, 2021 at 7:38 am

    Hello!

    I was wondering if I can substitute the fresh turmeric for powdered turmeric? Also will kaffir lime leaves work? It’s hard to find the actual lime!

    I live in Hawaii and I miss my mom’s home cook meals! I’ve been making a lot of Cambodian food myself but my husband has been wanting the New Year’s Sach ko jakak! My mom had to ship me some galangal. Sometimes it’s hard to find! Please let me know! Thank you!!

  16. Terence Carter says

    January 5, 2021 at 9:21 am

    Greetings Marly,
    Powdered turmeric will work ok. Just add it to the final kroeung.
    Kaffir limes, however, are unique as you know. I’ve tried using leaves when I could not find good limes and it does not break down in the paste – it’s not like lemongrass stalks. I think it’s better to leave it out. It won’t be the same, but it will be close.
    Now I have a craving for some beef skewers.
    Happy cooking and have a great year.
    T

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Still looking for Christmas cooking inspo? Check o Still looking for Christmas cooking inspo? Check out our seafood recipe collection, especially if you celebrate Christmas on Christmas Eve with a fish focused meal in the Southern Italian tradition, transformed by Italian-Americans into the Feast of the Seven Fishes, or like Australians, who celebrate Christmas in the sweltering summer, feast on seafood for Christmas Day lunch, we’ve got lots of easy seafood recipes for you.

Our recipes include a classic prawn cocktail, blini with smoked salmon, a ceviche-style appetiser, and devilled eggs with caviar. We’ve also got recipes for fish soup, seafood pies and pastas, salmon tray bake, and crispy salmon with creamy mashed potatoes.

You’ll find the recipes here: https://grantourismotravels.com/seafood-recipes-for-christmas-eve-and-christmas-day-menus/
(Link in bio if you’re seeing this on IG)

Merry Christmas if you’re celebrating!! 

#christmas #christmasfood #seafood #fish #recipes #christmasrecipes #foodstagram #foodblogger #food #foodlover #igfood #picoftheday #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #grantourismo #grantourismotravels #xmas #merrychristmas #happychristmas
If you’re still looking for food inspo for Chris If you’re still looking for food inspo for Christmas Eve or Christmas Day meals, my smoked salmon ‘carpaccio’ recipe is one of dozens of recipes in this compilation of our best Christmas recipes (link below). 

The Christmas recipe compilation includes collections of our best Christmas breakfast recipes, best Christmas brunch recipes, best Christmas starter recipes, best Christmas cocktails, best Christmas dessert recipes, and homemade edible Christmas gifts and more.

My smoked salmon carpaccio recipe makes an easy elegant appetiser that’s made in minutes. If you’re having guests over, you can make the dish ahead by assembling the salmon, capers and pickled onions, and refrigerate it, then pour on the dressing just before serving. 

Provide toasted baguette slices and bowls of additional capers, pickles and dressing, so guests can customise their carpaccio. And open the bubbly!

You’ll find that recipe and many more Christmas recipes here: https://grantourismotravels.com/best-christmas-recipes/ (link in bio if you’re seeing this on IG)

Merry Christmas!! X

#christmas #christmasfood #recipes #christmasrecipes #foodstagram #salmon #smokedsalmon #foodblogger #food #foodlover #igfood #picoftheday #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels 
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If you haven’t visited our site in a while, I sh If you haven’t visited our site in a while, I shared a collection of recipes for homemade edible Christmas gifts — for condiments, hot sauces, chilli oils, a whole array of pickles, spice blends, chilli salt, furakake seasoning, and spicy snacks, such as our Cambodian and Vietnamese roasted peanuts. 

I love giving homemade edibles as gifts as much as I love receiving them. Who wouldn’t appreciate jars filled with their favourite chilli oils, hot sauces, piquant pickles, and spicy peanuts that loved-ones have taken the time to make? 

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You’ll find the recipes here: https://grantourismotravels.com/homemade-edible-christmas-gifts/ (link in bio if you’re seeing this on IG)

Yes, that’s Pepper... every time there’s a camera around... 

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This crab omelette is a decadent eggs dish that’ This crab omelette is a decadent eggs dish that’s perfect if you’re just back from the fish markets armed with luxurious fresh crab meat. It’s a little sweet, a little spicy, and very, very moreish.

Our crab omelette recipe was one of our 22 most popular egg recipes of 2022 on our website Grantourismo and it’s no surprise. It’s appeared more times than any other egg recipes on our annual round-ups of most popular recipes since Terence launched Weekend Eggs when we launched Grantourismo in 2010.

If you’re an eggs lover, do check out the recipe collection. It includes egg recipes from right around the world, from recipes for classic kopitiam eggs from Singapore and Malaysia and egg curries from India and Myanmar to all kinds of egg recipes from Thailand, Japan, Korea, China, Mexico, USA, Australia, UK, and Ireland.

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We’re hoping 2023 will be the year we can finally publish the Weekend Eggs cookbook we’ve talked about for years based on that series. After we can find a publisher for the Cambodia cookbook of course... :( 

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If you cook the recipe and enjoy it please let us know — we love to hear from you — either in the comments at the end of the recipe or share a pic with us here.

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Our soy ginger chicken recipe will make you sticky Our soy ginger chicken recipe will make you sticky, flavourful and succulent chicken thighs that are fantastic with steamed rice, Chinese greens or a salad, such as a Southeast Asian slaw. 

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Recipe here (and proper link to Grantourismo in our bio): https://grantourismotravels.com/soy-ginger-chicken-recipe/

If you cook it and enjoy it please let us know — we love to hear from you — either here or in the comments at the end of the recipe on the site or share a pic with us x 

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Who can guess the ingredients and what we’re mak Who can guess the ingredients and what we’re making with my market haul from Psar Samaki in Siem Reap — all for a whopping 10,000 riel (US$2.50)?! 

Birds-eye chillies thrown in for free! They were on my list but the seller I spent most at (5,000 riel!) scooped up a handful and slipped them into my bag. She was my last stop and knew what I was making.

My Khmer is poor, even after all our years in Cambodia, as I don’t learn languages with the ease I did in my 20s, plus I’m mentally exhausted after researching and writing all day. I have a better vocabulary of Old and Middle Khmer than modern Khmer from studying the ancient inscriptions for the Cambodian culinary history component of our cookbook I’m writing.

So when one seller totalled my purchases I thought she said 5,000 riel but she handed back 4,500 riel! The sum total of two huge bunches of herbs and kaffir lime leaves was 500 riel.

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Psar Samaki is cheaper than Psar Leu, which is cheaper than Psar Chas, as it’s a wholesale market, which means the produce is fresher. I see veggies arriving, piled high in the back of vehicles, with dirt still on them — as I did on this trip. 

The scent of a mountain of incredibly aromatic pineapples offloaded from the back of a dusty ute was so heady they smelt like they’d just been cut. More exotic European style veggies arrive by big trucks in boxes labelled in Vietnamese (from Dalat) and Mandarin (from China), such as beautiful snow-white cauliflower I spotted.

Note: the freshest produce is sold on the dirt road at the back of the market.

#cambodia #siemreap #foodwriter #foodblogger #foodphotography #igfood #foodstagram #instafood #instafoodie #foodie #instadaily #picoftheday #market #siemreapmarket #psarsamaki #marketfresh #vegetables #healthyfood #marketshopping #traveltips #foodtravel #culinarytravel #localtravel #cooking #cookingtime #curry #homemade #currypaste #grantourismotravels
My Vietnamese-ish meatballs and rice noodles recip My Vietnamese-ish meatballs and rice noodles recipe makes tender meatballs doused in a delightfully tangy-sweet sauce, sprinkled with crispy fried shallots, with carrot-daikon, crunchy cucumber and fragrant herbs. 

The dish is inspired by bún chả, a Hanoi specialty, but it’s not bún chả. No matter what Google or food bloggers tell you. Names are important, especially when cooking and writing about cuisines not our own.

This is an authentic bún chả recipe:  https://grantourismotravels.com/vietnamese-bun-cha-recipe/ You’ll need to get the outdoor BBQ/grill going to do proper smoky bún chả meat patties (not meatballs).

My meatball noodle bowl is perhaps more closely related to dishes such as a Central Vietnam cousin bún thịt nướng (pork skewers on rice noodles in a bowl) and a Southern relation bún bò Nam Bộ (beef atop rice noodles, sprinkled with fried shallots (Nam Bộ=Southern Vietnam) though neither include meatballs. 

Xíu mại= meatballs although they’re different in flavour to mine, which taste more like bún chả patties. Xíu mại remind me of Southern Italian meatballs in tomato sauce.

In Vietnam’s Mekong Delta, home to millions of Khmer, there’s bánh tằm xíu mại. Bánh tằm=silk worm noodles. They’re topped with meatballs, cucumber, daikon, carrot, fresh herbs, crispy fried onions. Difference: cold noodles doused in a sauce of coconut cream and fish sauce. 

Remove the meatballs, add chopped fried spring rolls and it’s Cambodia’s banh sung, which is a rice noodle salad similar to Vietnam’s bún chả giò :) 

Recipe here: (link in bio) https://grantourismotravels.com/vietnamese-meatballs-and-rice-noodles-recipe/

For more on these culinary connections you’ll have to wait for our Cambodian cookbook and culinary history. In a hurry to know? Come support the project on Patreon. (link in bio)

#recipe #recipes #vietnamesefood #cambodianfood #asianfood #southeastasianfood #ricenoodles #rice #noodlebowl #meatballs #igfood #igfoodie #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #writingacookbook #writingacambodiancookbook #patreon #patreoncreator #grantourismo
It is pure coincidence that Pepper’s eye colour It is pure coincidence that Pepper’s eye colour matches the furnishings of our rented apartment. So, no, I did not colour-coordinate the interiors to match our cat’s eyes. 

I keep getting DMs from pet clothing brands wanting to “partner” with Pepper and send her free cat clothes and cat accessories. Although she did wear a kerchief for a few years in her more adventurous fashion-forward teenage years, I cannot see this cat in clothes now, can you? 

#pepper #blackcat #blackcats #blackcatsofinstagram #blackcatsrule #blackcatsmatter #cat #cats #catsofinstagram #catstagram #catlover #catlovers #catlove #catoftheday #catphoto #catpic #catpics #cambodiancat #cambodiancatsofinstagram #catlife #catloversclub #catoftheday #catgram #catstagram #cats_of_instagram #catphotography #catsofig #catsoftheworld #catsofinsta #cats🐱 #siemreap #cambodia

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