How to Make Cambodian Spicy Beef and Aubergine Soup Asian Cooking Recipe Cuisine

Cambodia Spicy Beef and Aubergine Soup

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 6 Servings

4 dried New Mexico chilies

1 tbsp vegetable oil

5 tbsp kroeung

2-3 red Thai chilies

5 tbsp tamarind extract

1-2 tbsp tuk trey

2 tbsp palm sugar

12 Thai eggplants, with stems removed and cut into bietsize chunks

1 bunch watercress, trimmed and chopped

1 handful fresh curry leaves

STOCK:

2 ¼ lb beef shanks or brisket

1 large onions, quartered

2-3 carrots, cut into chunks

3 oz fresh ginger, sliced

2 cinnamon sticks

4 star anise

1 tbsp black peppercorns

2 tbsp soy sauce

4 tbsp tuk trey


Directions:

Put beef shanks into a deep pan with all other stock ingredients, apart from soy sauce and tuk trey. Cover with 12 cups water and bring to a boil. Reduce heat and simmer, covered for 2-3 hours. 

Soak New Mexico chilies in water for 30 minutes. Split them open, remove the seeds and scrape out pulp.

Take lid off stock and stir in remaining ingredients. Simmer, uncovered for 1 hour until you have about 8 cups of stock. Skim off any fat and strain the stock. Lift the meat onto a plate , tear into thin strips and put half aside for the soup.

Heat oil a wok. Stir in kroeung along with pulp from New Mexico chilies and Thai chilies. Stir until it begins to darken. Add tamarind extract and tuk trey, sugar and stock. Stir well and bring to a boil.

Reduce heat and add beef, eggplants and watercress. Continue cooking for 20 minutes to allow flavours to mingle. 

Dry fry the curry leaves in a small pan over high heat. 

Season the soup to taste. Stir in half the curry leaves and ladle to individual bowls. Garnish with remaining curry leaves.

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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