Samla kako means "stirring" having a lot of stirring is needed to make this soup.You can choose meat for this soup like fish, chicken or dove. For fish is chhlang fish.
+ Ingredients
- 300g chhlang fresh fish, sliced into chunk
- 1 tbsp prakhok, chopped
- 400g vegetable fruit combo including :
Green papaya, greeen banana, green juck fruit, sliced thinly pumpkin and purple eggplant, cut into triangles long bean, cut into 3cm pieces, and pea eggplants.
+ kroeung
- 40g lemon granss leaves, sliced very thinly
- 1g tsp rhizome, cut small
- 1g tsp turmeric, cut small
- 1g tsp galangal, cut small
- 5 larlic vloves
- 3 tbsp uncooked rice, roasted and ground
- 1 tsp salt
- 3-4 stems of angkeadei
- 2 tbsp palm sugar
- 3-4 stems of m'rum leaf
- 2 tbsp fish sauce
- 5-6 stems of m'reah leaf
- cups water
+ Method
kroeung is pounded ready. sliced fish in chunk and set aside. Next remove leaves of Angkeadei, M'rum and M'reah from stem, wash and place them in one blow.
Fry kroeung and prahok in vegetable oil in large pot over a medium low heat, when the oil turn green from the kroeung and aroma intensifies add fish, salt, sugar and a little of water, stirring well. while, allow fish to cook for about 5 minute, then add the vegetable combo, stirring constantly. Then add the roasted rice powder stirring and then the rest of water. Increase the heat to medium high and let it boil. When it bubbles, and remove from heat immediately and serve.
Samla kako is the khmer national dish, usually served at lunch time with steamed rice. it's very popular for Cambodian adult and old people,
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