Char kroeung
“Char kroeung is one of the most popular dishes at Bopha Devi, and the stir-fry, made with the traditional Cambodian kroeung paste, includes both Chinese and Indian influences.”
For the kroeung paste
- 2 stalks lemongrass, thinly sliced
- 5 garlic cloves, coarsely chopped
- 1 large shallot, coarsely chopped
- 1 1/2 tsp peeled and coarsely chopped galangal
- 6 kaffir lime leaves, deveined
- 1/2 tsp turmeric
- 2 chopped and seeded chillies
- 1/2 cup of water
For the stir-fry
- 3 tbsp vegetable oil
- 600g beef or chicken
- 3 tbsp fish sauce
- 2 tbsp sugar
- 1/2 tsp salt
- 1 large onion, peeled and sliced into wedges
- 1 red capsicum, sliced
- 1/2 cup of roasted ground peanuts
Working for BHP for 20 years doesn't usually qualify you for a job as a chef, but for Cambodian-born Sunny Chung, head chef at Bopha Devi in Yarraville, the change from fitter and turner to cook wasn't so unusual. As a young language student in Cambodia, Sunny often happily cooked for friends and family, but when the Khmer Rouge came to power in 1975, that part of his life ended. After a stint as a cook in a labour camp, Sunny eventually came to Australia as a refugee in 1980.
Method
For the paste
Blend all the paste ingredients in a blender until smooth.
For the stir fry
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 or vermicelli noodles, lettuce, fresh mint and bean shoots.
Serves 4.
