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Name: Samlor Korko
Total time: 1 h
Yield: Serves 6
Cuisine: Cambodia
Ingredients: 300 g freshwater fish fillets; 2 tbsp prahok; 2 lemongrass stalks; 15 g fresh turmeric; 4 cloves garlic; 3 shallots; 200 g pumpkin; 150 g Thai eggplant; 150 g green papaya; 100 g yardlong beans; 100 g water spinach; 2 tbsp roasted rice powder; 4 kaffir lime leaves; 1 tbsp palm sugar

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Cambodia1 hServes 6이전에 요리됨

Samlor Korko

សម្លរកកូរ · Samlor Korko

재료14

freshwater fish fillets300 g
prahok2 tbsp
lemongrass stalks2
fresh turmeric15 g
garlic4 cloves
shallots3
pumpkin200 g
Thai eggplant150 g
green papaya150 g
yardlong beans100 g
water spinach100 g
roasted rice powder2 tbsp
kaffir lime leaves4
palm sugar1 tbsp

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만드는 법

Pound lemongrass, turmeric, garlic, and shallots to a coarse paste.
Rinse the prahok, then simmer it briefly in a little water and strain the liquid into a pot with about 1.5 L water.
Add the spice paste and bring the broth to a gentle boil.
Cut pumpkin, eggplant, green papaya, and yardlong beans into bite-size pieces and add the firmer vegetables first.
Add the fish and cook until just done, then stir in roasted rice powder to lightly thicken the soup.
Add water spinach, torn kaffir lime leaves, and palm sugar; simmer a few minutes more.
Taste and adjust saltiness from the prahok; serve hot with rice.