របៀបធ្វើគ្រឿង៣ប្រភេទ || Khmer Kroeung 3 Kinds || Life with LY

#KhmerKroeung3Kinds #Lifewithly #Khmercooking
🔥 Inside this video Life with LY Presents: Khmer Kroeung 3 Kinds | Life with LY | Khmer Cooking 🔥
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Khmer Kroeung 3 Kinds
Khmer Kroeung is a must know for Khmer kitchen 😊 from what I know there are 3 kinds of Kroeung and each one, we use it for different dishes.
✔️#1 - Basic Kroeung
▪️ Sliced GALANGA - 7 slices
▪️ Turmeric Root - 1 big root or 4-5 smaller ones ( also can use Turmeric Powder 1 Tbsp )
▪️ Kaffir lime Leaf - 4 big leaf
▪️ Garlic - 1 bulb
▪️ Sliced Lemongrass - 1 Cup
✨ This type of Kroeung, can be used to cook Somlaw Machu Kroeung, Stir Fried Kroeung, Frog Stuffing, Chicken Stuffing, Sach Ko Jakak and many other traditional dishes.
✔️ #2 - Kroeung Kary ( Curry Paste )
▪️ Sliced GALANGA - 7 slices
▪️ Turmeric Root - 1 big root or 4-5 smaller ones ( also can use Turmeric Powder 1 Tbsp )
▪️ Kaffir Lime Leaves - 4 big leaf
▪️ Garlic - 1 bulb
▪️ Sliced Lemongrass - 1 Cup
▪️ Ref Dry Pepper - 12x ( Clean and soak 20mins first before used )
✨ Kroeung Kary, can be used to make Prokhok Ktiss, Somlaw Kary, Somlaw Numya and other dishes.
✔️ #3 - Kroeung for Somlaw Num Ban-Jok
▪️ Sliced GALANGA - 7 slices
▪️ Turmeric Root - 1 big root or 4-5 smaller ones ( also can use Turmeric Powder 1 Tbsp )
▪️ Kaffir Lime Leaves - 4 big leaf
▪️ Garlic - 1.5 bulbs
▪️ Sliced Lemongrass - 1 Cup
▪️ KaChai Root - 6 roots
✨ This Kroeung is the kind you used to make Somlaw Num Ban-Jok and other fishy dishes.
✔️Most Kroeung ingredients are very similar. The 5 Basic Kroeung consist of these 5 ingredients like GALANGA , Kaffir Lime Leaf, Turmeric, Garlic and Lemongrass
And from that you can either add Red Dry Pepper to make Kroeung Kary or add KaChai to make Somlaw Num Ban-Jok
Once you made it one time, you know that it’s not hard to make these 3 Kroeung at all. Using blender really help the process, you can blend everything in couple minutes. If you use mortal and pestle to smash them, then you won’t like the process too much 😊 I guess our parents did that their whole life smashing those Kroeung into paste. Maybe that is why they don’t make the foods that has Kroeung in it too often. 😁
Thank you for watching and hope to see you all in my next video 💕
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[@kaysin3529]

Love your video. Thank you for sharing your recipe. I can follow your recipe with no problem because you explained it so clearly.👍 Great job 👏

[@LifeWithLY]

Thank you 💕

[@ErnieHatmaker]

The red pepper is probably my favorite!

[@masbropainting819]

Like 32 good morning...

[@SomPlus]

Nice sharing sister i love red colour look yummy 😋

[@LifeWithLY]

I will make Num Ban-Jok with the red Kroeung one day 💕

[@vongreaseyvanna764]

Thank you for sharing ❤️

[@SomPlus]

Somlor machour my favourite 😍

[@LifeWithLY]

It is my favourite too 💕

[@maxking5459]

Thank you ❤️

[@kearamenmen9165]

Thank you very much

[@dimepieces]

Thank you for speaking clearly and explaining how and when to use each kind. Can you make a video of different prahok, fermented shrimp paste and ways and when to use it?

[@vibolsok9581]

M

[@sokkheang4771]

សុំរបៀបធ្វើនំកូឆាយជុង