Chrouk Krow Chnang
Chrouk Krow Chanang - Ingredients for making Cambodian Gazpacho: summer veggies, herbs, smoked salmon and sliced hard boiled eggs. The broth is savory and sour from combination of tamarind and fresh lemon juice.
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 large eggs (boiled and sliced)
- 2 burpless cucumbers (peel and cut into byte size)
- 4 medium mostly green tomatoe (slice into byte size)
- 1 stem green onion (chopped)
- 2-3 sprigs Thai basil (Che Krawhom) - Optional (chopped)
- 3-4 sprigs Vietnamese coriander (Che Sanhg Kahum) - Optional (chopped)
- 1-2 sprigs spearmint (chopped)
- 1 pound hot-smoked salmon (discard skin and break meat into byte size)
- 2 medium bulbs of shallot (thinly sliced)
- 1 tbsp Angkor Tamarind Concentrate
- 4 cups hot water
- 1 tsp sea salt
- 1 tsp fish sauce
- 1 tbsp lemon juice to taste
- Some chili flakes for garnish
Instructions
- 1
Perfect Boil Eggs for easy to remove shell - In a small pot bring water to rolling boil. Using slotted spoon to gently add one egg at a time. Uncover the pot and let it continue cooking for 13-14 minutes. Turn off heat, discard the hot water, and place the eggs in a cold bath. When the eggs are cool to touch, peel them.
- 2
Prepare the Bowl - While the eggs are cooking, prepare the remaining the ingredients. In a large bowl, layer the ingredients in order: Cucumber, tomato, egg, most of green onion and mints, top with half of the salmon pieces, shallots, the remaining green onion and herbs, then spingle with some chili flakes.
- 3
Prepare the Broth - Right before serving, place the tamarind, salt and fish sauce in a small bowl, add hot water and mix until salt and tamarind are dissolved. Pour the broth over the prepared bowl. The broth brings out the flavor and aroma from the vegetables, herbs and meat into each spoonful.Add lemon juice to taste; green tomatoes are slightly sour, so you may not need too much lemon juice.
- 4
Serving - Scoop into small bowls and garnish with a dash of chili flakes, pieces of salmon, and whole leaves of fresh herb