Samla Kako means "stirring soup" having a lot of stirring is needed to make this soup. You can choose meat for this soup like fish, chicken or dove. For fish is Chhang fish or Andeng fish.
Ingredients
- 300 g chhlang fresh fish, sliced into chunk
- 1 tbsp prahok
- 400 g vegetable fruit combo including: green papaya, green juck fruit and young palm fruit, sliced thinly pumpkin and purple eggplant, cut into triangles long beans, cut into 3 pieces, and pea eggplants and 5-6 cups of water.
Kroeung
- 40 g lemon grass leaves, sliced very thinly
- 11/2 rhizome, cut small
- 1 tsp turmeric, cut small
- 1 tsp galangal, cut small
- 5 arlic cloves
- 1/2 cup uncoooked rice, roasted and ground
- 11/2 salt
- 2 tbsp palm sugar or white sugar
- 2 tbsp fish sause
- 3-4 stems of angkeadei leaf
- 3-4 stems fo M' rum leaf
- 5-6 stems of m'reah leaf
Method
kroeung is pounded ready. Slice fish in chunk and set aside. Next remove leaves of Angkeadei, M' rum and M'reah from stem, wash and place them in one bowl.
Fry kroeung and prahok in vegetable oil in a large pot over a medium-low heat, when the oil turn green from the kroeung and aroma intensifies add fish, salt, sugar and a little or water, stirring well. While, allow fish to cook for about 15 minutes, then add the vegetable combo, stirring consistently. Then add the roasted rice powder, still stirring and then the rest of water. Increase the heat to medium-high and let it boil. When it bubbles, add fish sauce while put Angkeadei, M'rum and m'reah leaves, and remove from heat immediately and serve.
(Samla kako is a lunch time dish, usually served with steamed rice. It is very popular for Cambodian adult and old people)
