Angkor Food Kroeung Prawlak

$14.95

Flecked with aromatics and spices like lemongrass and turmeric, this Cambodian spice paste is often used to marinate meat and veggies or flavorful sauce for grilled foods. It has an inherent savoriness, which is great for enhancing the meatiness of whatever protein you choose (or for giving extra umami to some veggies), but the bold and tangy-sweet tamarind and citrusy lemongrass balances the earthiness of the grill wonderfully. Chili peppers provide just the right amount of heat. Inspired by the tastes of Cambodian street food, this paste comes to us just in time for grilling season.

Ingredients

Ingredients: Lemongrass, avocado oil, cane sugar, beef flavor (beef stock, maltodextrin, salt, sugar, yeast extract, onion powder, natural flavor, beef extract, beef fat), garlic, onion, sea salt, spice (including turmeric), tamarind, chile peppers.
Specifications

Net Weight: 6.5 ounces
Place of Origin: U.S.A.
How to use

This grilling paste is inspired by the tastes and smells of Cambodian street food.

Meats like chicken and steak are often served on skewers and seasoned with ingredients like fragrant lemongrass and complexly sweet tamarind—both of which star in this versatile sauce.

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HOW TO USE

BBQ enthusiasts, meet your new best friend. Kroeung Prawlak is as versatile as it is aromatic. Use it to marinate skirt steak skewers, head-on shrimp or even a whole, spatchcocked chicken before grilling. It is also delicious with vegetables—toss with brussels sprouts, green beans, asparagus and mushrooms before they're kissed by the flames. Or, use the Cambodian barbecue paste, as a flavor-boosting ingredient. Add a couple spoonfuls to stir fries, braises and pan sauces. We also love adding a few tablespoons to ground meat (it's great with pork, chicken, turkey and beef) with lots of chopped cilantro and mint and egg for a bold meatball mix. Roll into balls and broil until caramelized and crispy on the outside. One jar is enough paste to marinate about 2 1/2–3 pounds of meat.

A Cambodian refugee, Channy Laux started Angkor Food in 2010 to honor the memory of her mother, who fled to the United States with Laux and her three siblings during the Khmer Rouge's regime. The chef's award-winning company, based in the San Francisco Bay Area, is our favorite source of authentic Southeast Asian ingredients.

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