Samlor Korko (recipe)
| Samlor Korko (recipe) | |
|---|---|
| Dish | Samlor Korko |
| Recipe language | English |
| Adapted from | 196 Flavors |
| Instructions | Recipe available |
| Yield | 6 servings |
| Preparation time | 45 minutes |
| Cooking time | 45 minutes |
| Subjects | Food & Foodways |
Cambodian stirred soup of meat and mixed vegetables seasoned with Khmer curry paste and prahok and thickened with ground roasted rice.
This page records one documented preparation of Samlor Korko, summarised from a published recipe. (196 Flavors)
Ingredients
- 3 oz galangal
- 2 oz fresh ginger
- 2 oz fresh turmeric
- 3 oz lemongrass
- 5 cloves garlic
- 2 shallots
- 10 kaffir lime leaves
- 4 tbsp vegetable oil, for the paste
- 2 tsp oil
- 2 tbsp palm sugar
- 1 tbsp prahok (fish paste)
- 2 tbsp fish sauce
- 1 tsp salt
- 2 tbsp rice, for roasting and grinding
- 4 tbsp Khmer curry paste (kroeung)
- 1.5 lb chicken, beef or pork
- 3 lb assorted vegetables: pumpkin, grated green papaya, yardlong beans, eggplants, Thai eggplants
- 8 Thai chilli peppers
- 3 cups boiling water
Preparation
- Strip and slice the galangal, turmeric, ginger and kaffir lime leaves.
- Fry the paste aromatics in oil until lightly browned, then cool them.
- Pound the fried aromatics into a homogeneous paste.
- Cut the vegetables into bite-sized pieces.
- Melt the palm sugar gently in oil without letting it burn.
- Stir in the prahok, then brown the meat lightly.
- Add the curry paste, fish sauce, salt, vegetables and chillies.
- Sprinkle in the ground roasted rice and pour in the boiling water.
- Cover and cook gently about 30 minutes, stirring carefully.
- Serve with steamed white rice.
Sources and reuse information
The ingredient list above is a plain factual listing of what the cited source calls for. The numbered method is a short original summary written for this wiki, not a copy of the source's instruction text. Follow the link for the full published recipe.