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| By
: H. Rajana. |
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Samlor
kako is considered a special dish. It is different
from other Khmer soups because of the mixture
of meats and vegetables which go into making
it.
This soup is considered health-giving, due
to the sheer variety of vegetables it contains,
all rich in vitamins. It mixes many contrasting
flavors bitter, hot, sharp and sweet _ in
every mouthful. Ingredients
Spices and Flavorings
Prahok (fish cheese), citronella (lemon grass),
roasted rice powder (the powder obtained from
grinding toasted rice), rumdeng (a kind of
ginger that can be also used as medicine),
saffron, leaves |
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of small sour
orange, garlic and sugar.
Meat
Any one of these meats of a combination of several may
be used
Fish (trei), usually from fresh, scale-less fish such
as trei an-deng (silure clarias), trei ch’laing or
trei po (types of catfish), chicken (moan), duck, (tiar),
pork (sach chrouk), beef (sach ko), a species of small
turtle dove (lolork traing), a kind of large turtle-dove
(lolork trou), pigeon (preap), partridge or quail (kruoch
eut), turtle (an-doeuk), frog (kang-kep), eel (an-tong)
Vegetables
Every one of these vegetables and fruits must be included
to create authentic Samlor kako.
Egg plant, pumpkin, green jack fruit, dishcloth gourd,
bean with ribbed pad, long bean (phaseolus tuberosus),
green papaya fruit, green banana fruit, green sugar palm
fruit, the young bud of the coconut tree, the young bud
of the sugar palm tree
Vegetable Leaves or Shoots
Flowers of kra'saing (a kind of a large spiny tree with
flat, round, sour fruit), flower of male papaya, flower
of ang-kear dei (a kind of tall tree with edible flowers
and leaves), leaves of bitter melon, leaves of green pepper,
leaves of gnup (phyllantus emblica), leaves of chreh (its
timber is used for lumber and the leaves eaten), shoots
of pramatt dei (bitter grass used to cure fever), leaves
of p'tee (amarantus bletum _ its leaves are edible and
its ashes produce soda from which a soap is made), leaves
of bah (a type of vine and its leaves of which are used
in soups), leaves of mrom (moringa oleifera), stems and
flowers of pumpkin fruit.
Preparation
Dice the meat and chop the vegetables, grind toasted rice
to a powder, chop citronella into fine circles and grind
it together with saffron, leaves of small sour orange
and garlic in a mortar and pestle.
Dice the prahok.
Cooking
Fry the meat and two thirds of the chopped vegetables,
leaves and flowers fruits, together with diced prahok.
Cook together until meat is tender and liquid from the
other ingredients has almost evaporated.
Pour in vegetable fruits and add two thirds of the toasted
rice. Add water and continue to simmer until it the meats
and vegetables are well done
Add water one final time. Boil vigorously.
Pour in the remaining toasted rice. Season with salt,
sugar, seasoning powder to taste. Place remaining vegetable
leaves and shoots into the pot.
Stir thoroughly until soup is done. Balance the amounts
of various vegetables according to taste. For instance,
if you like your soup hot, increase the amount of spicy
vegetables. Sweet, increase the number of sweeter flavors.
For this soup, toasted rice can be considered a catalyst
or the key of the formula. Depending on individual desire,
people in some regions like to add coconut milk to their
soup.
Well prepared Samlor kako is a delicious dish to serve
parents, friends and relatives, and of course our dearest
visitors who wish to experience Khmer food during their
stay. Enjoy!
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Suite
B8, Regency Square, InterContinental Hotel, 294 Mao Tse Toung
Boulevard,
Phnom Penh, Kingdom of Cambodia.
Tel: (855) 23 213 133 Fax: (855) 23 213 033
E-mail:
editor@leisurecambodia.com |
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