Ingredients 250 g chicken 1 tbsp Prahok 400 veg-fruit combo including: green papaya, green banana, green jack fruit, young palm fruit, sliced thinly, pumpkin, purple eggplant, cut into triangles long beans,cut into 10 cm pieces and pea eggplants. 5-6cups water |
30b leaf of lemon grass, sliced finely
1 tbsp rhizome, cut small
1 tbsp turmeric, cut small
4 garlic cloves
shallots
1/2 cup rice, roasted and ground
tbsp salt
tbsp palm sugar (or white sugar)
tbsp fish sauce
1 cup angkeadei
1 cup m'rum
2 cups m'reach
3 stems Kantrup
How to cook
Prepare the kroeung, then chop chicken into bite-size pieces. Next remove leaves from angkeadei and m’rum stems and place in one bowl, and remove m’reah leaves but keep separately. Fry the kroeung and prohok in vegetable oil in a large pot over a medium-low heat. When the oil turns green from the kroeung, and the aroma intensifies add the chicken, salt, sugar and ¼ cup of water, stirring well. Allow chicken to cook for about 15 minutes, then add the vegetable combo, stirring constantly. Then add the roasted rice powder, still stirring and then the rest the water. Increase the heat to medium-high and bring soup to the boil, once it bubbles add the fish sauce, and angkeadei and m’rum leaves and remove from heat immediately. Brush the kantrup over the flame about 4 times so the leaves burn slightly, then remove by running a thumb and index finger up the stem. Add to soup just before serving.
Note: Samlo kako is a lunchtime dish, usually served with steamed rice and with fresh m’reah leaves on the side.
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