CHA KROEUNG SACH KO | Yummy Herb Paste Beef Stir Fry

You guys, welcome back. Today I'll be making Cha Krung Sai Ko, an herbaceous umami beef stir-fry dish that's a true rice killer. There are many variations, but this has to be one of my favorite ways to make it. Let's get started. The basis of most Cambodian food is krung, this aromatic paste. Pound it down as best as you can. Krung is complete. We'll use it in a bit. If you've been tuning in for some time, you'll know what magic this unfiltered fish paste has to offer. The depth of flavor, the aroma, the creaminess. You can remove the seeds and membrane to make it less spicy. Chop the longhorn peppers thinly like this. It's more tasty this way. Onions, chopped like this. And holy basil. The leaves have a serrated edge like this but are not sharp to touch. They're actually really delicate. On medium-high heat, in goes oil. Now add the krung. And in goes the perhaps liquid. Discard the solids. Combine them well and until the krung is toasted up. This is ground beef. 85% lean, 50% fat. The meat will stay juicy. Once the krung is fragrant, in goes the beef. Combine well and stir-fry until 80% cooked. Let's season with fish sauce, granulated chicken flavor soup base mix, in it goes, and some sugar. Now add in the Mix well. After the onions have softened slightly, we still want to crisp on them. Add in tamarind soup base mix for a slight tang and rounding off the flavors. Add in the holy basil last. Stir-fry for 5 seconds and turn off the heat. The residual heat will soften them up nicely while maintaining their vibrant flavor. Serve with jasmine rice. Here we have it, cha krung saikou. It's so savory, umami, herbaceous, and fragrant. I hope you give this a try. Please hit that like button and I'll see you all in the next video. Be safe everyone.