Samla Kako Khmer

Samla Kako

Samla Kako means “Stirring Soup” 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 or Anden fish.

Ingredients

300g Chhlang fresh fish, sliced into chunk

1 tablespoon prahok

400g vegetable fruit combo including: Green Papaya, Green Banana, Green Juck fruit and Young Palm fruit, Sliced Thinly Pumpkin and Purple Eggplant, Cut into triangles Long Beans, Cut into 3cm pieces, and Pea Eggplants 5-6, cups of water

Kroeung

40g lemom grass leaves, sliced very thinly

1 ½ Rhizome, cut small

1 teaspoon Turmeric, cut small

1 teaspoon Galangal, cut small

5 Garlic Cloves

½ Cup Uncooked rice, roasted and ground

1 ½ Salt

2 tablespoon Palm sugar or White sugar

2 tablespoon Fish sauce

3-4 stem of Angkeadei leaf

3-4 stems of M’rum leaf

5-6 stems of M’reah leaf

Method

Kroeung is pounded ready, Slice fish in chunk and set aside. Next remove leaved of Angkeadei, M’rum and M’reah from stem, wash and place them in on bowl.

Fry kroeung and prahok in vegetable oil in a large pot over a mediem-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 15 minutes, and then add the vegetable combo, stirring constantly. Then  add the roasted rice powder, still stirring 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, M’rum and M’reah leaves, and remove from heat immediately and serve.

Samla Kako is a lunch time dish, usually served with steamed rice, It is very popular for Cambodian adult and old people.

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