Samlor Korko
The 'stirring pot': Cambodia's most ancient soup — a pounded-rice-thickened vegetable and meat soup built on prohok and roasted rice powder.
What it is
The 'stirring pot': Cambodia's most ancient soup — a pounded-rice-thickened vegetable and meat soup built on prohok and roasted rice powder. Ingredients: pork, chicken or fish, roasted rice powder, prohok, lemongrass, kaffir lime, pumpkin, eggplant, green papaya, long beans, morning glory, ivy gourd, basil, fish sauce, palm sugar. Recipe: 1) Simmer the meat in water. 2) Add vegetables by density. 3) Season with prohok and lemongrass. 4) Stir in roasted rice powder to thicken and perfume. Serve: with white rice — korko is the soup grandmothers make to use the whole garden. Flavor: earthy, smoky-nutty, deeply savoury. History: some call samlor korko Cambodia's oldest soup, pictured in spirit if not name in Angkorian kitchens; it embodies Khmer cooking's garden economy. See also: Fish Amok, Nom Banh Chok.
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