+ Ingredients
- 500g fish (Trei ch'dor)
- 150g pork skin
- 1\4 cup steamed rice
- 1\2 cup roasted rice power
- 1 tbsp salt
- 1 1\2 tbsp white sugar
- 1 1\2 tbsp galangal. cut small and pounded finely
- 9 garlic cloves, pounded finely
- 1 tbsp m'sow soup
- amount of bird chilies, cut small pieces
+ Wrapping stuff:
- Sleu!k kan-Tourt
- Sleuik cheak or banana leaves string
+ Method
Boil pork skin when cool thinly slice in 2cm stripe pieces, set aside. Bone fish and thinly slice then place in a clay mortar and pound. Take time to pound and being sure it is sticky. Remove in a large bowl then add skin pork, pound garlic and galangal, season with salt, sugar and m'sow soup, blend well. Finally add steamed rice and roasted rice power and blend it again until well mixed. Pick it up that side is alike thumb then stick it with a pieces of chili and covered by sleuik khan- Tourt 5-6 leaves and wrapped by banana leaf. Use string to tie thoroughly. Let it stay overnight, so that you can eat.
Nem is enjoyed on its own as an appetizer. It is acceptable delicious in kratie province.
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