Kroeung (Khmer: គ្រឿង, romanized: krœăng, IPA: [krɨəŋ]) is a generic Khmer word for a number of spice/herb pastes that make up the base flavors of many Khmer dishes. Such dishes are often dubbed with the "-kroeung" suffix. Kroeung is traditionally made by finely chopping the ingredients and grinding them together using a heavy mortar and pestle although mechanical food processors can be used in modern kitchens. Various ingredients, depending on the dish and the taste of the cook, can be pounded into kroeung. The eight most commonly used are lemongrass, magrut lime zest and leaves, galangal, turmeric, garlic, shallots, dried red chillies and various rhizomes (lesser galangal, fingerroot, Kaempferia galanga, etc.).This herbal paste is essential for preparing Khmer dishes in order to create t
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| - Kroeung (es)
- Kroeung (fr)
- Kroeung (in)
- Kroeung (it)
- Kroeung (en)
- 끄르엉 (ko)
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| - Le kroeung (khmer : គ្រឿង) est un mélange d'épices formant une pâte utilisée dans de nombreux plats khmers. (fr)
- Kroeung (in lingua khmer គ្រឿង, pronuncia: krɨəŋ) è un prodotto tradizionale della cucina cambogiana ottenuto tritando finemente gli ingredienti e macinandoli insieme in un mortaio. Ci sono molti ingredienti che possono essere utilizzati per ottenere questa pasta di erbe, ma i più comuni sono la citronella, la buccia e le foglie di lime kaffir, la galanga, la curcuma, l'aglio, lo scalogno, peperoncino e alcuni rizomi. (it)
- 끄르엉(크메르어: គ្រឿង)은 캄보디아 요리에 쓰이는 양념 페이스트 및 그것을 사용한 요리를 일컫는 말이다. 커리 페이스트의 일종이며, 아목 뜨러이나 삼로 까꼬 등 끄르엉을 사용한 국물 요리들이 캄보디아식 커리(Cambodia式curry)나 크메르 커리(Khmer curry)로도 알려져 있다. 레몬그래스, 카피르라임 잎, 울금, 마늘, 셜롯, 새눈고추, 큰고량강, 고량강, , 산내 등 여러 가지 향신채를 절구에 빻아 만든다. (ko)
- El kroeung (គ្រឿង) es una pasta de hierbas que constituye el sabor base de muchos platos camboyanos, que a menudo se llaman con el sufijo kroeung. Las pastas de curry tailandesas tienen una forma y función similar. Hay muchos ingredientes que pueden añadirse a la pasta de hierbas, pero los ocho más comunes son la hierbalimón, la cáscara y hojas de combava, el galangal, la cúrcuma, la rizoma, el ajo, la chalota y la seca. (es)
- Kroeung (Khmer: គ្រឿង, romanized: krœăng, IPA: [krɨəŋ]) is a generic Khmer word for a number of spice/herb pastes that make up the base flavors of many Khmer dishes. Such dishes are often dubbed with the "-kroeung" suffix. Kroeung is traditionally made by finely chopping the ingredients and grinding them together using a heavy mortar and pestle although mechanical food processors can be used in modern kitchens. Various ingredients, depending on the dish and the taste of the cook, can be pounded into kroeung. The eight most commonly used are lemongrass, magrut lime zest and leaves, galangal, turmeric, garlic, shallots, dried red chillies and various rhizomes (lesser galangal, fingerroot, Kaempferia galanga, etc.).This herbal paste is essential for preparing Khmer dishes in order to create t (en)
- Kroeung (Bahasa Khmer: គ្រឿង, pengucapan Khmer: ) adalah bumbu Kamboja. Kroeung adalah istilah generik dalam Bahasa Khmer untuk merujuk kepada aneka bumbu yang dihaluskan yang memberi cita rasa pada Hidangan Kamboja. Beberapa hidangan kadang ada yang ditambahi dengan akhiran "-kroeung". Kroeung secara tradisional dibuat dengan cara mengiris halus dan melumatnya dengan menggunakan cobek dan ulekan, meskipun kini alat-alat modern seperti food processor juga dapat digunakan. Aneka macam bahan bumbu dapur dapat dibuat menjadi adonan pasta kroeung. Delapan tumbuhan bumbu yang lazim menjadi bahan campuran kroeung adalah serai, jeruk purut, lengkuas, kunyit, bawang putih, bawang merah, cabai rawit dan aneka tanaman rimpang (lengkuas, temu kunci, dll.). Campuran bumbu herbal ini memainkan peranan (in)
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| - El kroeung (គ្រឿង) es una pasta de hierbas que constituye el sabor base de muchos platos camboyanos, que a menudo se llaman con el sufijo kroeung. Las pastas de curry tailandesas tienen una forma y función similar. Hay muchos ingredientes que pueden añadirse a la pasta de hierbas, pero los ocho más comunes son la hierbalimón, la cáscara y hojas de combava, el galangal, la cúrcuma, la rizoma, el ajo, la chalota y la seca. El kroeung tiene dos categorías principales: individual y real. La primera incluye platos únicos que pueden llevar ingredientes extra añadidos a la mezcla, y la segunda incluye hierbas adicionales (perejil chino y combava). El kroeung puede clasificarse también por el color de los platos: amarillos, verdes y rojos. El kroeung de color suele usarse para hacer rellenos, sopas y revueltos. (es)
- Kroeung (Khmer: គ្រឿង, romanized: krœăng, IPA: [krɨəŋ]) is a generic Khmer word for a number of spice/herb pastes that make up the base flavors of many Khmer dishes. Such dishes are often dubbed with the "-kroeung" suffix. Kroeung is traditionally made by finely chopping the ingredients and grinding them together using a heavy mortar and pestle although mechanical food processors can be used in modern kitchens. Various ingredients, depending on the dish and the taste of the cook, can be pounded into kroeung. The eight most commonly used are lemongrass, magrut lime zest and leaves, galangal, turmeric, garlic, shallots, dried red chillies and various rhizomes (lesser galangal, fingerroot, Kaempferia galanga, etc.).This herbal paste is essential for preparing Khmer dishes in order to create the authentic flavour. Kroeung has two main categories: "individual kroeung" and "royal kroeung". Individual kroeung are dishes which may call for extra ingredients specific to the dish, resulting in a unique-use kroeung. Royal kroeung on the other hand is fairly standardized. The various types of kroeung can be further distinguished by their colors, specifically, yellow, green and red. The color kroeung are commonly used to make stuffings, soup, and stir-fry. (en)
- Kroeung (Bahasa Khmer: គ្រឿង, pengucapan Khmer: ) adalah bumbu Kamboja. Kroeung adalah istilah generik dalam Bahasa Khmer untuk merujuk kepada aneka bumbu yang dihaluskan yang memberi cita rasa pada Hidangan Kamboja. Beberapa hidangan kadang ada yang ditambahi dengan akhiran "-kroeung". Kroeung secara tradisional dibuat dengan cara mengiris halus dan melumatnya dengan menggunakan cobek dan ulekan, meskipun kini alat-alat modern seperti food processor juga dapat digunakan. Aneka macam bahan bumbu dapur dapat dibuat menjadi adonan pasta kroeung. Delapan tumbuhan bumbu yang lazim menjadi bahan campuran kroeung adalah serai, jeruk purut, lengkuas, kunyit, bawang putih, bawang merah, cabai rawit dan aneka tanaman rimpang (lengkuas, temu kunci, dll.). Campuran bumbu herbal ini memainkan peranan penting dalam memasak hidangan Khmer untuk menciptakan cita rasa yang khas dan otentik. (in)
- Le kroeung (khmer : គ្រឿង) est un mélange d'épices formant une pâte utilisée dans de nombreux plats khmers. (fr)
- Kroeung (in lingua khmer គ្រឿង, pronuncia: krɨəŋ) è un prodotto tradizionale della cucina cambogiana ottenuto tritando finemente gli ingredienti e macinandoli insieme in un mortaio. Ci sono molti ingredienti che possono essere utilizzati per ottenere questa pasta di erbe, ma i più comuni sono la citronella, la buccia e le foglie di lime kaffir, la galanga, la curcuma, l'aglio, lo scalogno, peperoncino e alcuni rizomi. (it)
- 끄르엉(크메르어: គ្រឿង)은 캄보디아 요리에 쓰이는 양념 페이스트 및 그것을 사용한 요리를 일컫는 말이다. 커리 페이스트의 일종이며, 아목 뜨러이나 삼로 까꼬 등 끄르엉을 사용한 국물 요리들이 캄보디아식 커리(Cambodia式curry)나 크메르 커리(Khmer curry)로도 알려져 있다. 레몬그래스, 카피르라임 잎, 울금, 마늘, 셜롯, 새눈고추, 큰고량강, 고량강, , 산내 등 여러 가지 향신채를 절구에 빻아 만든다. (ko)
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