Monday, August 4, 2014

Cambodian Authentic Hot & Sour Stew (Somlor Maju Krueng)

Cambodian Authentic Hot & Sour Stew (Somlor Maju Krueng)

Cambodian/Khmer Authentic Sour Soup Stew (Somlor Maju Krueng) is one of the most popular stew in Cambodia. Just about every restaurants serves it in the country. This is also our families favorite. This fine cuisine is made authentically and no ingredients should be left out because of the unique and complex flavors. 


  • 1 lb. of your choice of Thinly sliced meat (pork spare ribs preferred, cut into bite sizes.)

buy it here 6 Fresh Lemon Grass
Stew Paste
  • 1 package of minced lemon grass or 2 stem of minced lemongrass
  • 3 to 4 garlic cloves
  • 4 to 5 kaffir lime leaves
  • 3 thinly sliced gangla         
  • 2 teaspoons of Turmeric powder
  • 2 Large Mexican Red Chili, soaked in hot water. (seeded is optional)

For the Veggies:
  • about 6 to 7 Thai egg plant, Chopped into 4s and soak in ice water.
  • About 1/2 to 1 lb. of On Choy (trokun), leafs and stems separated. (cut the stems about 3 to 4 inches)
  • 4 JalapeƱos (Or Thai Red Chili) cut into thick slices, seeded is optional (spicier with seeds).
  • 1 bunch of holy basil or slirk ma'rass leafs

Source unknown

  *** Tips: Washing the veggies with 1 cup of vinegar in about 1 gallon of water for 10 minutes in the sink will remove wax and dirt. This method works great for all fruits and vegetables.***

Season With:
N0 Rice
  • 2 tablespoons of Fermented Mud Fish Paste (Creamy, no rice added)
  • 2 cans of 12oz chicken stock/soup
  • 24 oz of water
  • 2 tablespoons of Tamarind liquid (adjust to taste)
  • 4 tablespoons of Chicken granulate or MSG
  • 4 tablespoons of olive oil

*If there is no fermented mud fish in hand, fish sauce can be subsituted. This is the brand I use;
 Three Crabs Brand Fish Sauce, 24-Ounce Bottle


In a mortar or blender add 1 package of minced lemon grass,  garlic clove, kaffir lime leaves, thinly sliced galanga, Turmeric powder and pound with the pestle until well grounded or if you're using the blender, add 1/4 cup of chicken stock into blender until everything is well combined.

In a large Cast iron pot (is highly recommended) add in the olive oil and meat. Traditionally pork spare ribs (chopped into bite sizes), beef and chicken is preferred. Cook the meat about half way through, add the Stew paste and cook the meat thoroughly. Add in the fish paste and stir well. Pour in the chicken stock and bring it into a boil, cover for about 5 minutes.
In a blender add in the Soaked Chili peppers. Seeding is optional but it will be spicier.  Pour about 24 oz of water. Blend until smooth. Stir into the pot and bring it into a boil for about 5 minutes. 

 Stir in the Tamarind liquid or powder (watch the sodium, gradually pour and add to taste). Stir in the Chicken granulate or MSG.

**One of my favorite Chicken Granulate that I regularly use is this Knorr brand. It's low in sodium.


Or  for a gluten free plus sodium free option I highly recommend this product, it's inexpensive and besides healthy, its also delicious as well!

Adding the Veggies:

 Thai egg plant, Chopped into 4s and soak in ice water. This will remove the brown sap that usually browns the eggplant. It's optional. 

Add in the Thai eggplants, when it's about half way cooked, add in the thick sliced JalapeƱos (Or Thai Red Chili), seeded is optional for extra spiciness, stir well. Stir in the On Choy (trokun) stems. Give the stems about a minute to cook then add in the leaves and holy basils. Stir and cover for a couple of minutes until the leaves are cooked. Serves with white Jasmine rice.