Chern chrouk sngo paset .
( Braised pork hock and straw mushroom. )
Braised pork hocks with straw mush room, preserved daikon(salty white radish) is authentic Khmer Krom recipe from *Khleang* Soc Trang province.
Khmer Krom farmers from *Khleang* are well known for produces the best straw mushroom in Kampuchea Krom (now know as South Viet Nam). Grow from rice straws; delicious straw mushroom is also known as Volvariella Volvacea or paddy straw mushroom. Straw mushroom is very popular in Khmer Krom cuisine and have becoming quite popular with around the world cuisines as well.
Most Khmer Krom prefers
unpeeled straw mushroom with it top un open (can find at frozen section at most Asian markets) to
peeled straw mushroom with it top opened,because unpeeled straw mushroom taste better.
- Ingredients :
- 2 Tablespoons vegetable oil
- 2 Cloves garlic, minced
- 1 Yellow onion, sliced
- 1½ lbs Pork hock, cut 3 inches in lenght
- 1 Stalk lemon grass, cut 4 inches in lenght
- 1 Piece salty
preserved radish, soaked in warm water, rinsed and sliced thin
- 7 Cups water
- 1 Canned
straw mushroom, drained, or 1 cup fresh or frozen
unpeeled straw mushroom,soaked in cold water to wash any residue sands and drained
- 2 Tablespoons fish sauce
- 1 Tablespoon sugar
- ¼ Teaspoon black pepper
- 3 Stalks green onion, chopped
- Procedures :
Pre-heat a large soup pot, when it hot add oil.
Saute' garlic, onion and pork hock.
Add lemon grass root,preserved radish and water, and cook till pork hock tender.
Add straw mush room and seasoning with fish sauce, sugar, and black pepper.
Top with green onion.
Serve hot with rice.
Copyright by Mylinh Nakry.