kroeung in khmer cuisine

Kroeung is a blend of spices and aromatic herbs that plays a central role in Khmer cuisine, bringing an explosion of flavors to traditional Cambodian dishes. It is an essential and versatile condiment that gives a distinct identity to Cambodian cuisine.
The preparation of kroeung consists of finely grinding fresh ingredients such as lemongrass, galangal, ginger, garlic, shallot, chilli and kaffir lime leaves. This fragrant and potent blend is used as the base for many Khmer dishes, adding a complex and delicious flavor.
In Khmer cuisine, kroeung is often used to prepare casseroles, soups, and stir-fries. For example, the famous “Amok“, considered the national dish of Cambodia, is prepared by mixing kroeung with coconut milk, spices and herbs, then adding fish or seafood to it. This mixture is then steamed in banana leaves, which gives Amok its characteristic, fragrant flavor.
Kroeung is also used to marinate meat before cooking. Pieces of meat, such as chicken or beef, are generously coated with kroeung, allowing the complex flavors to penetrate the meat and make it tender and flavorful when cooked.
Additionally, kroeung is used to flavor Khmer soups, such as “Samlor Korko”, a traditional vegetable soup. Kroeung is added to the broth base to give it a complex and delicious flavor, creating a rich and satisfying taste experience.
Kroeung is a key ingredient in Khmer cuisine, bringing distinctive flavor and depth of taste to traditional dishes. Its blend of spices and aromatic herbs creates a symphony of flavors that Cambodian cuisine is famous for. Whether in casseroles, soups, stir-fries or marinades, kroeung is the secret element that adds an exceptional culinary dimension to Cambodian dishes.