🇰🇭 Cambodia recipe
Samlor Kako
Samlor Kako is considered the king of all Cambodian soups, an ancient Khmer recipe of extraordinary complexity and depth. This ceremonial soup features a meticulously prepared paste of roasted spices and dried fish, combined with ground roasted rice and an abundance of fresh vegetables. It is a soup of celebration, traditionally served at weddings, festivals, and important gatherings.
Prep40 mins
Cook50 mins
Serves6
Difficultyhard
Ingredients
- 200g catfish or tilapia fillets, cut into chunks
- 100g pork belly, thinly sliced
- 50g dried shrimp, soaked in warm water for 15 minutes
- 3 tablespoons roasted rice, ground to a fine powder
- 2 tablespoons green kroeung paste (lemongrass with green leaves, galangal, turmeric, garlic, shallots)
- 2 tablespoons prahok (fermented fish paste)
- 200g kabocha squash, peeled and cubed
- 150g green papaya, peeled and cubed
- 100g banana flower, thinly shredded
- 100g long beans, cut into 5cm lengths
- 100g Asian eggplant, cubed
- 100g water spinach, cut into 5cm lengths
- 100g moringa leaves (or spinach)
- 2 tablespoons fish sauce
- 1 teaspoon palm sugar
- 1.5 liters water
- 2 tablespoons vegetable oil
- Fresh Thai basil for garnish
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 260
- Protein
- 14 g
- Carbs
- 28 g
- Fat
- 10 g
