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KHMER SOUR SOUP (
Samlor Machou Trakoun )
Cambodian cuisine may not be renowned
worldwide, but its in-country following is
well-established and unwavering. With
accents from Vietnamese and Chinese food,
Khmer dishes appeal to a diverse array of
palettes and cooks.
Since many meals are quick and easy to
prepare, the Cambodian menu offers even the
most novice chefs a chance to shine.
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Sour soup is among the most popular
Khmer foods. For years, this
vegetable stew has fed hardworking
Cambodians, particularly in the
countryside where ingredients are
easily found in neighboring pastures
and ponds. Today, city dwellers
enjoy this dish as a healthy
alternative to fried bananas and
fish. Expatriates living in Cambodia
also are realizing the healthy
benefits of eating a diet of fresh
fish and water green, the base of
Khmer sour soup.
Since most cooks journey to the
market in the morning to pick up
fresh ingredients, like water green,
Khmer sour soup is often enjoyed for
lunch and not dinner. |
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A
bowl of fresh Khmer sour
soup helps the body feel
refreshed and clean,
leaving just enough room
for dessert. |
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Before heading home today, head to the
market for a few key ingredients, so that
you too may share a taste of Cambodia with
your family.
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INGREDIENTS:
The essential fresh ingredients for
Khmer sour soup.
* Prahok
(Khmer fish cheese)
* Tamarind (leaf of tamarind, can
also be used)
* Water green
* Ma'am (an aquatic herb used as a
spice)
* Romdehng (a type of Khmer ginger)
* Fish
* Salt
* Sugar. |
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The essential fresh
ingredients for Khmer
sour soup. |
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DIRECTIONS:
Clean vegetables and fish. Bring one liter
of water to a boil. Add Romdehng to water.
Using a spoon, pound Prahok into a soft
paste and remove small bones. Add paste to
boiling water. Add a small pinch of salt.
Pound tamarind and pour into water, which
now should be simmering and not boiling.
Combine fish with other ingredients and cook
for about 10 minutes. Increase temperature
to high, adding water green to water as it
comes to a boil. Reduce temperature to a low
setting to prevent water green from losing
its fresh taste. Cut Ma'am into slices and
add to soup. Enjoy with white rice!
Sourced Leisure Cambodia
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