| Somlah Machoo Kruen ~ ( pronounced Somm-lah Ma-choo Krue-ng ) This is a Cambodian spare rib and vegetable soup. I first had this dish with a close friend (Sing) and his wife (Sann). It has taken me about a year to get this recipe down because of the language barrier and getting the measurements correct. Sing & Sann have not mastered the English language, and I speak even less Cambodian. Almost every time I visit them that I am asked: Nee-um-by? (the literal translation is "eat rice", actually they mean "would you like to eat?") Sann says there are variations where winter melon is used. Group 1 ~ to make a paste 2 stalks of lemongrass, thinly sliced - do not use the woody leaf ends 5 garlic cloves 1 tbsp galangal (Cambodian = ma-dehng), peeled, chopped 1 large shallot, coarsely chopped or 2 green onions 1½ - 2 tbsp chopped fresh cilantro ¼ tsp turmeric ¼ - 2/3 cup water ~ keep in mind you are making a paste 1. Place group 1 in a blender; blend until smooth. This should take 2-3 minutes. Sann minces the ingredients and then uses a mortar and pestle. I prefer the food processor or blender. Set aside. 2½-3 pounds of baby back ribs or full slab ribs. Have your butcher cut the ribs into 1½-inch pieces across the bone, then cut between the bones. Group 2 1 tbsp fish paste Cambodia = prahok, Filipino = bagoong, Thai = pla ra (see note below) 5 cups of water. 3 tbsp of fish sauce. 1½ tbsp salt or to taste 1 tbsp sugar 1 cup of tamarind juice - this can be found at most Asian stores 1-1½ pounds of Chinese watercress or water convolvulas, cut into 2-inch pieces 1-2 Red Thai peppers per serving for garnish ~ optional as these are very hot. 1. Heat a wok and add the ribs, brown ribs render out some of the fat out. Place in a large pot, bring to a boil; boil for about 10 minutes, rinse ribs under warm water and drain. (This is to reduce some of the fat and scum that would otherwise accumulate in your soup.) 2. Add group 1 to a large pot; stir in the ribs and fish paste (prahok), cook over medium high heat, stir well for about 4-6 minutes. 3. Add the water, fish sauce, salt and sugar and return to a boil over high heat. When the soup has reached a boil, skim off any scum; reduce the heat and simmer, partially covered, until the ribs are tender, about 1¼ - 1½ hours. 4. Add the tamarind juice and watercress; stir and remove from the heat. Serve in a bowl; garnish with Thai Dragon (red chile pepper). Prahok is made from fermented fish. Depending on where the fish paste is made it may contain gourami (a fish sold at pet stores...commonly called three-spot-gourami). My friend swears by the brand that has a picture of the fish on the jar. |
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