Samlor Korko – Cambodian Vegetables Stew Recipe សម្លកកូ

In the heart of Cambodian cuisine lies a soup that is as much a cultural institution as it is a culinary masterpiece: Samlor Korko. Often called “stirring soup,” this dish is a true testament to the resourcefulness and rich flavors of Khmer cooking. It’s not just a meal; it’s a taste of home, a warm hug in a bowl that tells a story of tradition, family, and the abundance of Cambodia’s countryside.

What is Samlor Korko?

The name Korko means “to stir” in Khmer, and it refers to the traditional method of stirring the soup to prevent the ingredients from sticking to the bottom of the pot. This soup is a vibrant and hearty medley, known for its thick, almost stew-like consistency and its deep, earthy flavor. Unlike many other Cambodian soups that rely on a clear broth, Samlor Korko gets its body from a unique blend of roasted rice, toasted fish, and a special herb paste.

The star of the show is often a mix of various vegetables, known as k’tish. This can include a beautiful array of local produce like green papaya, pumpkin, eggplant, green beans, and long beans. The soup is also commonly made with a combination of freshwater fish or pork, though chicken is also a popular choice.

The Secret to Its Flavor

The magic of Samlor Korko lies in its two main flavor bases:

1. Kroeung: A fragrant, all-purpose paste that is the soul of Khmer cooking. For Samlor Korko, this paste typically includes lemongrass, galangal, turmeric, and garlic, giving the soup its beautiful golden hue and aromatic depth.
2. Toasted Rice and Fish Powder: This is the ingredient that sets Samlor Korko apart. Toasted rice is ground into a fine powder, and sometimes combined with toasted, ground fish. This powder is added to the soup at the end of the cooking process, thickening the broth and imparting a nutty, satisfying flavor that is absolutely essential to the dish.

A Culinary Experience

Making Samlor Korko is a communal and cherished activity in many Cambodian households. It often involves gathering a wide variety of vegetables and herbs, chopping them meticulously, and slowly simmering them to perfection. The stirring of the pot, the fragrant steam rising from the kitchen, and the final flourish of fresh herbs all contribute to an experience that is deeply tied to family and community.

When you sit down to a bowl of Samlor Korko, you’re not just eating. You’re partaking in a piece of Cambodian culture. It’s a dish that celebrates simplicity and showcases how simple, fresh ingredients can come together to create something truly extraordinary. Whether you’re enjoying it in a bustling market or at a family dinner table, each spoonful offers a taste of Cambodia’s heart and soul.

Somlor Kako - Cambodian Vegetables Stew Recipe

5 from 2 votes

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Servings: 2 servings

Ingredients Method

Ingredients

  

• 1/2 pound Pork cut into bite site
• 1 whole catfish cut into 1-inch thick
• 2 cups papaya shuffle shredded
• 4-5 Thai medium round eggplants
• 1 long purple eggplant cut to bite size
• 1 cup string bean or green bean cut to bite size
• 1 cup tiny baby eggplant
• 1/3 cup roasted rice
• 1 cup pumpkin
• 1 to 2 tablespoon of prahok up to you
• 1 teaspoon 1 sugar optional
• 2 cups green leaves like bitter melons green chili pepper leaves
• 4 cups water

For the lemongrass paste

• 2 stalk of lemongrass slice thin
• 5-7 kaffir lime leaves slice thin
• 1/4 teaspoon turmeric
• 3 to 4 cloves garlic
• 2 pieces galangal
• 1 1 ½ pieces rhizome roots
• 1 teaspoon 1 salt
• 1 tablespoon chicken bouillon

Method

 

1. In a mortar pestle pound all the ingredients together into paste except the chicken bouillon you put it last
2. Make sure the lemongrass paste has a yellow color of turmeric if not enough put a bit more.
3. You need a big pot to do this stew
4. Turn the stove on add to the pot meat and lemongrass paste with 1 cup of water first (if you use fish handle it carefully) stir till the meat is no longer pink and fish is about to be done but not cook.
5. Take the fish out only and set aside.
6. Now add all the vegetables except the green leaves for garnish add the rest of water and chicken broth
7. Turn the heat to medium and cook the vegetables for 15 minutes until it is tender
8. Then add prahok, roasted rice and fish back into the pot, cook for few more minutes, at this point taste your stew and adjust the flavor by adding sugar, msg, and fish sauce up to you. Garnish with the green leaves then turn the heat off.