Asian Spicy Recipes - Somlah Machoo Kruen (Spare Rib and Vegetable Soup)

If you are looking forward to spice up your life........then you have come to the right place!

RECIPES OF CAMBODIA

Somlah Machoo Kruen (Spare Rib and Vegetable Soup)

Ingredients

2 stalks

6 cloves

1 tbsp

1 large

1 1/2 - 2 tbsp

1/4 tsp

5 1/2 cups

2 1/2-3 lb

3 tbsp

1 1/2 tbsp

2 tbsp

1 cup

1-2

1-1 1/2 lb

Lemongrass (do not use the woody leaf ends) (thinly sliced)

Garlic
Galangal (peeled and chopped)
Shallot (coarsely chopped) (or 2 green onions)
Fresh cilantro (chopped)
Turmeric
Water

Baby back ribs (or full slab ribs)

Fish sauce
Salt (adjust to taste)
Sugar
Tamarind juice
Red chile peppers per serving (for garnishing) (optional)

Chinese watercress (or water convolvulas) (cut into 2 inch pieces)

Method

Cut the ribs into 1 1/2 inch pieces across the bone, then cut between the bones
Place lemongrass, garlic, galangal, shallot, cilantro, turmeric and 1/2 cup of water in a food processor or blender until blend until smooth paste
Heat a wok and add the ribs, brown ribs render out some of the fat out
Place in a large pot, bring to a boil; boil for about 10 minutes, rinse ribs under warm water and drain (This is to reduce some of the fat and scum that would otherwise accumulate in the soup)
Add the smooth paste to a large pot, stir in the ribs and fish paste, cook over medium high heat and stir well for about 4-6 minutes
Add the water, fish sauce, salt and sugar and return to a boil over high heat
When the soup has reached a boil, skim off any scum, reduce the heat and simmer, partially covered, until the ribs are tender, for about 1 1/4 - 1 1/2 hours
Add the tamarind juice and watercress, stir and remove from the heat
Serve in a bowl, garnished with red chile pepper