Salor kor ko.
( Khmer ethic stew.)
Supreme Cambodian ethnic stew makes up with many ingredients and absolutely delicious.
Authentic recipe used many kinds of meats and vegetables.
For the vegetables, add any your choices of vegetables and for meat, some people like with only fish, other like with chicken and my family like combinations of both chicken and fish.
Some provinces like to add coconut milk with salor kor ko also.
This Khmer Krom recipe you can cook with just only chicken or just fish or combination.
- 1 Medium Basa fish, or catfish or Asian catfish(trey naing), or 1 lb fillet any kind fish that you prefer. Cut 2 inches length
- ½ Chicken. Cut chunks bite size
- 6 Cups of water
- 1 lb Butternut pumpkin. Peeled and cut cubes
- ¼ lb Asian long string beans. Cut 2 inches in lenght
- 1 Asian egg plant. Peeled and cut an inch length
- ½ lb. Collar green leaves, or 1-package 10 oz frozen chopped spinach,or any green leaf vegetables that you like. Chopped
- 1 Sweet potato. Peeled and cut cubes
- ½. Yellow onion. Chopped
- 3 Clove Garlic. Minced
- ¼ Cup fresh or frozen minced lemon grass
- 2 Tablespoons cooking oil
- 3 Tablespoons roasted rice powder(ankor leang)
- 3 Tablespoons creamy style picklefish (pahok)
- 2 Tablespoons fish sauce
- 1 Teaspoon sugar
- ½ Teaspoon turmeric powder, or 1 tablespoon fresh grated turmeric roots
- 2 Kaffir lime leaves. Minced
- 1 Hot chili pepper. Chopped (option)
Using mortal and pestles to pounded and crushed garlic, lemon grass, chili pepper, turmeric powder and kaffir lime leaves together by hand, or blend in food processor till very fine.
Heat up a large soup pot. When it hot, add cooking oil.
Sauté mix spices with onion and chicken meat. Stirs well .
Seasoning chicken meat with fishsauce, pahok, roasted rice powder and sugar.
Pour 6 cups of water in the pot with chicken and cook till meat tender.
Add fish, pumpkin, sweet potato, and eggplant. Stirs and simmering till fish and sweet potato tender.
Add string bean and collar green leaves or spinach. Stirs gently so fish meat not break apart.
Serve hot with rice.
Copyright by Mylinh Nakry.