Salor Machu Kreoung

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[edit] Description

• Yield: 4 servings

[edit] 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

[edit] 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.