Samlar Kako is a lunch time dish, usually served with steamed rice. It is very popular for Cambodian adult and old people.
Ingredients
1- 300g Chhlang Fish Fresh, slice to chunk
2- 1tbsp prahok
3- 400g vegetable fruit combo including:
green papaya,green banana, green junk fruit and young palm fruit, sliced thinly, pumpkin and purple eggplant, cut into triangles, long beans, cut into 3cm pieces, and pea eggplants
4- 5-6 cups of water
Kroeung
1- 40g lemon grass leaves, sliced very thinly
2- 1 1/2 rhizome, cut small
3- 1 tbsp turmeric, cut small
4- 1 tbsp galangal, cut small
5- 5 garlic cloves
6- 1/2 cup uncooked rice, roasted and ground
7- 1 1/2 salt
8- 2 tbsp palm sugar or white sugar but i prefer used palm sugar
9- 2 tbsp fish sauce
Additional vegetable
Some people cooking Salaor Kako with Angkeadei Leaf, Marum Leaf, or Mareah Leaf
HOW TO COOK
Kroeung is pound ready. Slice fish in junk and set aside. Next remove leaves of Angkeadei leaf or Mareah leaf or Marum leaf as you like wash them and place them in one bowl.
Fry kroeung and Prahok in vegetable oil in a large pot over a medium-low heat, when the oil turn green from the Kroeung and aroma intensifies add fish, salt, sugar and alittle of water, stiring well.
While, allow fish to cook for about 15 minutes, then add the vegetable combo striring constantly.Then add the roasted rice powder, still stiring and then the rest of water. Increase the heat to medium-high and let it boil. When it bubbles, add fish sauce while put Angkeadei leaf, and remove from heat immediately and serve. Samlor Kako must be eaten when hot and well with people who love vegetable.
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