Salor Machu Kreoung

== Description ==
* Yield: 4 servings
== Ingredients ==
* ½ lb beef chuck; cut bite size
* ¼ lb beef tripe; soak in vinegar,
* ½ lb ta-kuong (water spinach); remove leaves, use stalks;cut 2" lengths
* 4 cups water
* 1 red bell pepper; seeded,
* 2 tbsp oil
* ½ cup lemon grass; minced
* 4 garlic cloves; minced
* 4 kaffir lime leaves; minced
* 1 tbsp galang powder
* ¼ tbsp turmeric powder
* 1 tbsp sugar
* 1 tbsp fish sauce
* 1 tbsp guava paste
* 2 tbsp lemon juice
* 2 chile peppers, hot; chopped
* 1 tbsp pickled fish, creamy style
* ¼ cup basil leaves; chopped
* pepper, black, ground
== Directions ==
# Place tripe in soup pot, cover with water and cook 20 minutes.
# Drain and rinse, cut in bite size pieces.
# Set aside.
# Combine garlic, lemon grass, galang, turmeric, lime leaves and chile pepper.
# Crush in mortor or use blender with 1 cup water.
# Set aside.
# Add oil and spice mix to hot soup pot.
# Stir in beef and beef tripe.
# Season with sugar, fish sauce, guava paste and pepper to taste.
# Stir often, adding water as needed.
# When the meat is tender, add water spinach and bell pepper.
# Add creamy pickle and lemon juice.
# Adjust taste to suit - more sugar for sweeter, more pickle for saltier, more lemon juice for tartness.
# Sprinkle with basil leaves and hot chile pepper, serve with plain rice.
Category:Basil Recipes
Category:Tripe Recipes
Category:Beef chuck and blade Recipes
Category:Cambodian Soups
Category:Chile pepper Recipes
Category:Guava Recipes
Category:Kaffir lime leaf Recipes
Category:Lemongrass Recipes
Category:Lime Recipes
Category:Garlic Recipes
Category:Red bell pepper Recipes
Category:Lemon juice Recipes
Category:Recipes that need photos