Samlaa Ko Phet is one of the most popular dish in Cambodian cuisine. Very rich, very refreshing and most of all, very Cambodian.
Although it is called “beef curry” in English, it doesn’t have any curry at all! So, don’t be put out with it. Try this beautiful dish and get to know the taste of Cambodia.
Here’s the recipe…
Preparation Time 15 mins
Cooking Time 45 mins
25g Compressed Tamarind Pulp
150ml Boiling Water
450g Beef Fillet
2 Large Chilies, coarsely chopped
1 tbsp fresh Coriander
5cm Fresh Root Galangal, chopped or 1 tsp Ground Galangal
1 stalk of Lemon Grass, chopped or 2 tsp Ground Lemon Grass
2 tbsp Vegetable Oil
1 Onion, chopped
2 Garlic Cloves, crushed
2 tbsp Fish Sauce
1 tsp Sugar
1 x 40g tin Coconut Milk
150g Aubergines (eggplants) cut into 2.5cm/1-inch cubes
The Juice and grated rind of 1 lime
Place the tamarind pulp in a small mixing bowl, pour over the boiling water and set aside to soften for 20 minutes.
Meanwhile, cut the meat into very thin strips 12mm/1/2inch wide and 5cm/2inches long. Set aside.
Place the chilli, coriander, galangal and lemon grass in a food processor and process to a paste. Set aside.
Heat the oil in a large frying pan or wok, add the onion and garlic and fry for 2 minutes.
Add the curry paste and fry stirring for 3 minutes then add the beef and stir fry for 3-4 minutes.
Add the fish sauce, sugar and coconut milk and the water in which the tamarind has been soaking to the beef (discard the tamarind pulp), mix well and simmer for 15 minutes.
Add the aubergine, lime juice and grated lime zest and continue to simmer for about 5 minutes until the aubergines have softened. Serve immediately.
*Thanks to Cambodia Cooking Class website.