Slirk d'um lon sngo nung tirk jao.
(Hot preserved bean curd sauce with boiled potato leaves. )

Preserve bean curd or fermented soybean is one of Sino-Khmer Krom favorite vegetarian foods. The vegetarian prefers this preserve bean curd sauce for dips fruits, cooked or raw vegetables.
Boiled potato leaves with hot preserved bean curd sauce is absolute fantastic.
• Ingredients :
  • 5 Cups water
  • 1 lb potato leaves, removed tough stalks, wash and drained
  • 2 Tablespoons fresh lime juice
  • 1 Tablespoon sugar
  • 4 Chopped hot chili pepper or to your taste
  • 1 Small jar 4.6 oz hot preserved bean curd
• Procedures :
  Cook water in a large pot till water bubbling, add potato leaves in to boiling water, stirs and cook for 5 minutes. Pour cooked potato leaves in a colander and set a side to drain .
  In a small bowl, mix lime juice with sugar and hot chili pepper, stirs till sugar dissolved.
  Add preserve bean curd with prepared lime sauce and gently mix it together.
  To serve: Put boiled potato leaves in a plate along with a bowl of preserved bean curd sauce. Serve with rice.