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Somlor Kako - Cambodian Vegetables Stew Recipe

5 from 3 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.