作法
- 研缽中將香茅、南薑、黃薑、大蒜與紅蔥頭搗成略粗醬——快炒用的 kreung 不需要搗到極細。
- 炒鍋大火熱油至最高溫，下 kreung 醬爆香 90 秒，廚房應充滿香茅與黃薑的氣味。
- 下牛肉片大力翻炒 90 秒至剛上色、中央仍粉紅。
- 加入長豆與新鮮辣椒，再炒 90 秒。長豆應仍脆。
- 下魚露、蠔油與棕櫚糖，大力翻拌 30 秒——醬汁應裹勻並開始略乾。
- 加入卡菲爾萊姆葉、青蔥與九層塔，拌炒 20 秒立即起鍋。配茉莉香米飯，char kreung 是配飯菜，不是湯。
Common questions
Can 高棉香茅炒牛肉 be made ahead?
高棉香茅炒牛肉 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 8 minutes.
Is 高棉香茅炒牛肉 spicy?
高棉香茅炒牛肉 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 高棉香茅炒牛肉 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 高棉香茅炒牛肉 to make at home?
高棉香茅炒牛肉 is approachable for a home cook with basic stove skills — total time about 28 minutes, no special technique required.
Can 高棉香茅炒牛肉 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Char kreung 是高棉日常的快炒料理——幾乎任何蛋白質都可以做：牛肉（sach ko）、雞肉（sach moan）、魚（trey）。kreung 醬讓這道菜獨樹一幟，沒有它就會被誤認為越南或泰國菜。每個高棉廚師有自己的 kreung 比例：馬德望偏重黃薑，暹粒偏重南薑。配米飯做午晚餐皆宜，是柬埔寨工人家庭最常見的桌上菜。
