Traditional Recipe: Cambodian Samlor Kako

Cambodian samlor kako, also known as somlaw koko, samlor koko, samlor korko or សម្លកកូរ in Khmer, is made with traditional spices and ingredients such as ginger, lemongrass, galangal, turmeric, fish paste and fish sauce. The vegetables are traditional Asian ones too, including eggplant, grated green papaya and long beans. Samlor kako should be prepared and cooked the traditional way

Cambodian samlor kako

Like many other Cambodian dishes, samlor kako is built on a spicy curry paste. The base ingredients (ginger, turmeric, galangal, lemongrass, garlic and shallots) are first browned, then pounded in a mortar into a thick paste. The browning matters. It gives the ingredients a particular umami flavour.

Do not skip this step. Browning the meat and vegetables matters for the same reason. Samlor kako is considered one of Cambodia's national dishes.

Samlor kako ingredients (serves 6)

For the Khmer curry paste (kroeung)

·       100 g galangal

·       50 g fresh ginger

·       50 g fresh turmeric

·       100 g chopped lemongrass

·       5 garlic cloves, finely chopped

·       2 shallots, chopped

·       10 kaffir lime leaves

·       4 tablespoons vegetable oil

For the samlor kako

·       2 teaspoons oil

·       2 tablespoons palm sugar, crushed to a powder

·       1 tablespoon fish paste (prahok)

·       2 tablespoons fish sauce

·       1 teaspoon salt

·       2 tablespoons rice, toasted and ground

·       4 tablespoons Khmer curry paste (kroeung), method below

·       250 g meat (chicken, beef or pork), cut into large pieces

·       1.5 kg mixed vegetables: pumpkin, grated green papaya, green beans, eggplant

·       8 red chillies

·       3 cups boiling water

Equipment

·      Mortar and pestle

How to make samlor kako

Khmer curry paste (kroeung)

·       Peel the galangal by scraping it with a knife and cut it into thin strips.

·       Peel the turmeric and ginger and cut them into strips.

·       Remove the thick central vein from the kaffir lime leaves and cut them into strips.

·       Heat the oil in a wok over medium heat and fry all the ingredients for 5 minutes, until lightly golden.

·       Leave to cool.

·       Pound the mixture with a mortar and pestle into a smooth paste.

Samlor kako

·       Cut the vegetables into pieces.

·       Heat the oil in a large pot over medium heat and add the palm sugar. Stir quickly until it partly dissolves.

·       Add the fish paste and mix well.

·       Add the meat.

·       Stir-fry the meat until it is coated and lightly browned.

·       Add the Khmer curry paste and stir.

·       Add the fish sauce and salt. Add all the mixed vegetables and the chillies. Mix well.

·       Stir and pour in the boiling water.

·       Cover and cook for 30 minutes over medium heat, stirring from time to time.

·       Serve with steamed white rice.