How to Cook Samlar Kari Sach Morn (Chicken Curry)

Ingredient

1. 500g of chicken, cut in chunk 
2. 200g of sweet potato, cut in chunk 
   
3. 1 onion, sliced in wedges 
4. 1/2 cup of peanut, roasted and break apart 
5. 1 tbsp of Kapik 
6. 1 cup of coconut cream 
7. 3 cups of coconut milk 
8. 3 tbsp of fish sauce 
9. 1 tbsp salt 
10. 1 tbsp of sugar 
11. 2 cups of water   

Kroeung 

1. 3 tbsp of lemon grass stalk 
2. 2-3 slices of galangal 
3. 1-2 slices zest of kaffir lime 
4. 1-2 tsp turmeric 
5. 1tsp of rhizome 
6. 5 garlic cloves 
7. 6 shallots 
8. 7-8 dried red chilies, chopped into pasts 
9. 1 tbsp of Kroeung Kari  

 Vegetable 

Cucumber, banana flower, bean sprout, cabbages and Chi  

Instruction 

1. Clean and cut chicken in quite big chunk, set aside 
2. To make Kroeung by pounding lemon stalk first in the clay mortar when fining add other 5 kinds of Kroeung that mentions above and continue to pound until smooth then add Kroeung Kari and red chili paste and lightly pound. 
3. Fry the Kroeung in pot with oil over a medium heat until fragrant then add Kapi, coconut cream and chicken, stir fry and simmer for around 15 minutes then add coconut milk, season with fish sauce, salt and sugar. 
4. When bubbling, you add sweet potatoes and sliced onion, let it boil around 6-7  minutes 
5. Finally, add peanut and remove from heat. 

It has options for Samlar Kri Sacu Morn, it can be severed with steamed rice, bread, or rice noodle that Khmer people called Kari Sach Morn Num Banh-ChoK. 

Soup Keong Choeung Ko ( Beef Soup, Cow's heel)

Ingredients 

1. 2kg of cow's heel 
   
2. 500g letture
3. 1 carrot, cut in chunk
4. 1 onion, slice 
5. 5-6 garlic cloves, burned and crashed 
6. 2-3 slice of galangal, burned and crashed 
7. 2 tubs soup Knorr 
8. 1 tbsp fish sauce 
9. 1 tbsp white sugar
10. 1 tbsp salt
11. 2 liters of water 
12. Saw mint

Instruction 

1. Clean cow's heel thoroughly and cut into big chunk then put in large pot
2. Pour the water in and bring to boil over the medium high heat for around 3 hours, (Make sure cow's heel is tender)
3.  Add lettuce, sliced onion, carrot and carry on boiling about 4-5 minutes then season with soup Knorr, fish sauce, salt, sugar, galangal and garlic
4. Remove from heat and serve  immediately Yum! Yum!

Measurement are utilized in Khmer Cooking (Khmer Cooking Measurment)

1 cup of uncooked rice   = 200g
1 cup of peanut               = 120g
1 cup of grated coconut  = 100g
1 cup of breadcrumbs     = 60g
1 cup of sugar                 = 200g 

1tsp   = 1 teaspoon   = 5ml
1tbsp = 1tablespoon = 10ml

1/4 cup = 60 ml
1/2 cup = 125 ml
1 cup    =250 ml
2 cups  = 500 ml
4 cups  = 1litre

Chhroeng Chumni Chrouk Aing ( Grilled Pork Rib)

Ingredients

1. 300g rib pork
   
2. 1 tsp sugar
3. 6-7 garlic cloves, chopped  
4. 2 tbsp soy bean sauce 1/2 tsp salt 
5. 1 tsp black pepper 

Instruction 

1.  Cut rib pork around 7-8 cm in length 
2. Put soy bean sauce, sugar, salt, black pepper, chopped garlic and marinate them well
3. Allow them stir about 45 minutes then take them to grill over a medium hot coal till cooked 

Samlar Machou Kroeung Sach Ko (Beef Sour Soup wih water spinach)

Ingredients 

1. 250g of beef, thinly sliced 
   
2. 300g of water spinach 

Kroeung 

1. 2 tbsp lemon grass stalk, slice thinly
2. 1 tsp galangal, sliced thinly 
3. 1 tsp turmeric, thinly sliced zest of 1/4 Kaffir lime 
4. 4 cloves of garlic 
5. 2 shallots 
6. 2 tbsp of Krasaing seeds, you may use ripe tamarind or Sangdan Khmer 
7. 1 tbsp prahok, chopped 
8. 2 tbsp fish sauce 
9. 1 tbsp salt
10. 1 tbsp sugar 
11. 4 cups of water
12. 2-3 stems of Kan-trup leaf 
13. 1-2 fresh red chili for a garnish 

Instruction

1.   Kroeung is ready to cook. Remove old leaves of Tra-koun (water spinach) from their stems,
   
   

   

   Samlar Machou Kroeung Sach Ko

   and keep the young heaves. Crash its stalk with a big Knife and cut around 4cm long, wash and drain 
2. Fry Kroeung and prahok with oil in a large pot over a medium low heat and add a bit of water when the smell bring out from Kroeung of aroma intensifies and add sliced beef and fry for a while, season with salt and sugar and allow it to cook till meat is done
3. Add the rest of water and continue to boil for around 10 minutes in order to make beef tender.
4. Add Tra-koun and Krasaing seeds and stir them then remove from heat. 
5. Brush the Kantrup stem over the flame, finally remove leaves and add to the soup

 Yummy!!

Samlor Kako

Samlor Kako means that "stirring soup" having a lot of stirring is needed to make this soup. You can choose meat for this soup like, chichen or dove.
Samlor Kako is the Khmer National dish, usually served at lunch time with steamed rice. it's very popular for Cambodian adult and old people. 

Ingredients

1. 300g fresh catfish (Trei Chhlang) slice into chuck
   
2. 1 tbsp prahok, chopped 
3. 400g vegetable fruit combo such as green papaya, green banana, green jack fruit, sliced thinly pumpkin and purple eggplant, cut into triangles, long bean, cut into 3 cm pieces, and pea eggplants. 

Kroeung 

1. 1 tsp rhizome, cut small 
2. 1 tsp turmeric, cut small 
3. 1tsp galangal, cut small 
4. 5 cloves of garlic
5. 3 tbsp uncooked rice, roasted and ground 
6. 1 tsp salt
7. 2 tbsp palm sugar 
8. 2 tbsp fish sauce 
9. 4 cups of water 
10. 3-4 stems of Ankeadei 
11. 3-4 stems of Marum leaf 
12. 5-6 stems of Mreah leaf 

Instruction

1. Pound Kroung ready, set aside
2. Slice fish into chunk and set aside,
   
3. Remove leaves of Angkeadei, Marum, Mareah from stems, wash and place them into one bowl.
4.  Fry Kroeung and prahok in vegable oil in large pot over a medium low heat, when the oil turn green from Kroeun and aroma intensifies, add fish, salt, sugar, and a little of water, stir well. 
5. Allow fish to cook for about 5 minutes then add  the vegetable combo, and stir constantly. Then add roasted rice powder and stir then pour the rest of water. 
6. Increase the heat to medium high and let it boil. when it bubbles, add fish sauce meanwhile put Angkeadei, Marum leaves, Mareah leaves, and remove from heat immediately and serve yummy!!

A-Mok Trei

A-Mok is regarded as a delicious dish. it is not only famous for local people but also for international travelers. 

Ingredients 

1. 500g catfish 
2. 1 cup coconut cream 
   
3. 1 cup coconut milk 
4. 4-5 dried red chilies, soaked, drained, and chopped into paste 
5. 4 garlic cloves 
6. 2 shallots 
7. 2 tbsp lemon grass stalk, sliced thinly 
8. 1 tsp galgangal, cut small 
9. 1/4 zest of kaffir lime leaf
10. 1tsp salt 
11. 1 tbsp sugar 
12. 1 tsp kapi 
13. 1 tbsp fish sauce
14. 10 of kaffir lime leaves 
15. 2 fresh red chilies for garnishing 
16. 100g young Chi Neang Vong leaves, sliced about 0.5 cm stripe 
17. 3 ripe coconuts to keep the mixture  

Instruction

1. To make the Kroeung by pounding lemon grass stalk, galangal  and zest of kaffir lime first in a clay mortal then follow garlic and shallot continue to pound when it's fine add dried red chilies paste into and mix well. 
2. Bone catfish and slice a little bit thick and set aside. wash and slice Chi Neang Vong about 0.5 cm strips. Fresh red chili is sliced into small tripe for garnishing. 
3. Remove the Kroeung from a clay mortal to a big bowl than pour coconut ream, coconut milk, but save a bit of coconut cream for a garnish, slice catfish, egg, fish sauce, salt, sugar and kapi stir well about 5-7 minutes until dissolve. 
4. Finally, put Chi Neang Vong leaf sliced into the rip coconut, next add mixture and drizzle the rest coconut cream on top then garnish with fresh red chili stripe and bring it to steam about 20 to 30 or until cooked. 

How to make a ripe coconut cup: 

Peeling ripe coconut, polish well, then use a saw and cut 1/4 of its top as a picture below. Discard the juice and clean well.

If you find difficult to make coconut cup, you can use bananas leaf as cups instead.

Nhoam Makak Trei Chhrae ( Makak with Smoked fish Salad)

Nhoim Makak, is a tasty blend of dry shrimp, fish, fish sauce, bean stew pepper and garlic and the Makak natural product all in one. The party of flavors in this blended serving of mixed greens will stir your faculties. The kiwi-sized Makak (Otaheite Apple) has a pineapple-mango like flavor and crunchy composition that improves this an inclination over utilizing the Mango for this serving of mixed greens.

 Ingredients 

1. 5 Makak, granted 
   
2. 1/2 cup smoked fish, fleshed 
3. 30g dried shrimp, soaked and coarsely pounded  
4. 4 garlic cloves, sliced 
5. 3 shallots, sliced thinly
6. 1 tbsp fish sauce 
7. 1 tsp white sugar 
8. 1 tsp salt 
9. 1-2 bird chilies 
10. Basil and saw mint (Chi)

Instruction

1. Peel Makak then grante, set aside 
   
2. Warm smoked fish over the heat for a second so that it becomes crunchy and then flesh, set aside
3. Place granted Makak in a large bowl then add fleshed of smoked fish, pounded dried shrimp, sliced garlic and shallots, blend well. 
4. Season with fish sauce, sugar and salt. 
5. Next remove onto a serving plate, Finally sprinkle basil and saw mint and garnish with bird chili.

If you need a salad with a little bit to be sour, you can add lime juice.

List of Khmer herbs Known as Chi

There are various kinds of Khmer herbs, various smell and variety of using as well. Basil, saw mint and spring onion, are usually  used for soup, like sour lobster soup  with herbs or sour fish soup with herbs.  Chi Saing hum is normally used for Pong Tea Kon and the five Chi from chi Ang Kam to Chi Saing Hum often are utilized for Khmer Salad (Nhoam). Chi Rona (saw mint) and Chi Neang Vong (basil) usually go along with some Nhoams, like Nhoam Svay Trei Chhrae or Nhoam Makak Trei Chhrae. Bellow is a list of herbs which Khmer usually uses for increasing taste. 

1. Mint known as Chi Angkam 

2. Khmer Basil known as Chi Neang Vong 

3. Chi Saing Hum known as Chi Porng tea Kon

4. Chi Mahor

5. Saw mint known as Chi Rona 

6. Chi Ta-phou

7. Holly basil knows Marah prov

8. Ma-am

9. Parsley 

10. Spring Onion

The Khmer Kroeng

There are three colors of the Khmer Kroeung according to their key herbs conbination.

The green Kroeung 

Lemon grass leaf
Galangal
Rhizome
Turmeric
Garlic
Lemon grass leaf uses usually to make a green Kroeung in which is found in Koko soup ( Samlor Korko)

The yellow Kroeung 

Lemon grass stalk
Galangal
Turmeric
Garlic 
Shallot
Lemon grass stalk normally uses to make a yellow Kroeung by adding turmeric a bit over than other to get color and flavor which is used in Samlor Machou Kroung.

The red Kroeung 

Drid red chilies
Lemon grass Stalk
Galangal
turmeric
Garlic
Shallot
Dried red chilies are known as Mtes Kream. It is used to make the Kroeung with red color and it is always soaked, drained and chopped finely into a paste before adding to the Kroeung. It is found in Samlor Kari and Samlor Khtih.