samlor kako
Samlor Kako
Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 30 mins
 

Samlor kako is a delicious traditional soup dish from Cambodia, which is often considered as one of the country's national dishes. It is prepared with kroeung (curry paste), fish paste, fish sauce, and an assortment of meats and vegetables.

Course: Main Course, Soup
Cuisine: Asian, Cambodian
Servings: 6 people
Author: Kriszti Terei-Vigh
Ingredients
For the Khmer curry paste (Khmer Kroeung)
For the samlor kako
  • 2 teaspoons oil
  • 2 tablespoons palm sugar , reduced to powder
  • 1 tablespoon fish paste (prahok)
  • 2 tablespoons fish sauce
  • 1 teaspoon salt
  • 2 tablespoons rice , roasted and ground
  • 4 tablespoons Khmer curry paste (Khmer Kroeung), recipe below
  • lb meat (chicken, beef or pork), cut into large pieces
  • 3 lb assorted vegetables: pumpkin (grated green papaya, yardlong beans, eggplants, Thai eggplants)
  • 8 Thai chili peppers
  • 3 cups boiling water
Equipment
Instructions
Khmer curry paste (Khmer kroeung)
  1. Peel the galangal by scraping it with a knife and cut it into thin strips.
  2. Then peel the turmeric and ginger and cut into strips.
  3. Remove the thick center vein from the kaffir leaves and cut them into strips.
  4. Heat oil in a wok over medium heat and fry all the ingredients until lightly browned, about 5 minutes.
  5. Let cool.
  6. Pound the mixture with a mortar and pestle until obtaining a homogeneous paste.
Samlor kako
  1. Cut the vegetables into pieces.
  2. Heat the oil in a large pot over medium heat and add the palm sugar. Stir quickly until partially dissolved. Be careful not to burn the sugar.
  3. Add the fish paste and mix well.
  4. Add the meat.
  5. Stir and sauté the meat until it is coated and slightly brown.
  6. Add the Khmer curry paste and stir.
  7. Add the fish sauce and salt. Add all the assorted vegetables and hot peppers. Mix well.
  8. Sprinkle with ground roasted rice.
  9. Mix and finally add the boiling water.
  10. Cover and cook for 30 minutes over medium heat, stirring gently from time to time so as not to crush the vegetables.
  11. Serve with steamed white rice.