My parents are great cooks. Here is one of my favorite Khmer dishes that I would like to share with you.
Samlor Korko for three? Here is one of my parents’ recipes.
Meat (Pick your choice of cat fish, chicken or pork. If you pick catfish, you can combine it with pork fat that has pink flesh on it):
1 table spoon of prahok (fish paste, remove all bones)
1 skinless, boneless chicken breast and cut into cubes
or Catfish and pork fat with some meat on it (according to desire)
or Pork (according to desire)
Remember, prahok and fish sauce are salty (mind your salt intake)
Kroeung (herb paste):
1 fingertop of Romiet (Turmeric)
1 slice of Rumdeng (Galangal)
3 Sleuk Kroch Soeurch (Kaffir lime leaves)
2 glovers of Khtoeum (Garlic)
1 diagonally sliced Derm Sleuk Kreiy (Stalk of lemongrass)
2 tablespoons of ankor ling (long-grain rice that had been sauteed dry)
1 table spoon of fish sauce (if you don’t like it, you can use salt; however, it won’t taste as good)
1/2 pound of grazed Lahong (Green Papaya)
1 peeled and cut Trop Veng or Trop Kdar Ko (Long purple Eggplant)
3 Trop Srouy that are cut into four pieces each (Khmer eggplant)
1/2 pound of cut Lpoeu (Kabocha)
1/2 pound of cut Sondaek Kuor (String beans)
5 oz of baby spinach (thoroughly cleaned) since it is hard to find Sleuk Bas (Ivy-Gourd) in the states
1/2 cup of sauté pea-eggplants (Trop Puth Nhorng)
1. Here’s how you make ankor ling. Take 2 tablespoons of uncooked-rice and stir it in a hot iron-clad pan until it is crispy, golden brown, and then put it in the blender with the rest of the herbs listed under “Kroeung.” Pulsate them until they are paste-like. In Cambodia, people use mortar and pestle to pounce until these herbs turn into paste.
2. Heat your pot. Put in your prahok, paste, and meat. Stir until the meat is cooked. Put in one tablespoon of fish sauce. Stir. Pour in four cups and a half of hot water. Stir. If the water evaporates, pour in some more.
3. Make sure the meat is well cooked to your liking and put in all of the vegetables, except for the baby spinach. Save that for last. Stir. Finally, put in your spinach and 3 or 4 chili peppers, if you like it spicy. Stir. Taste your soup. If it needs more fish sauce, add accordingly. After three minutes of putting in the spinach, turn off the stove. Do your final stir and it’s ready to be served with steamed Jasmine rice.
Obviously, the reason why it is called stirred soup is because you’re constantly stirring. Enjoy.
Prahok image is courtesy of Ediblyasian.com
Romiet image is courtesy of Cambodia-Cooking-Class.com
Rumdeng image is courtesy of Cambodia-Cooking-Class.com
Sleuk Kroch Soeurch is courtesy of Cambodia-Cooking-Class.com
Derm Sleuk Kreiy image is courtesy of foodsubs.com
Papaya image is courtesy of lavidalocavore.org
Trop Veng image is courtesy of SatreyKhmerOnline.com
Trop Srouy image is courtesy of SatreyKhmerOnline.com
Lpoeu image is courtesy of SatreyKhmerOnline.com
Sleuk Bas image is courtesy of SatreyKhmerOnline.com
Trop Puth Nhorng (Pea-like eggplant) image ediblyasian.com