Delicious Somlor Kako
Some of you are required to take vitamin daily. Have you ever considered tossing away your vitamin tablets and start eating naturally? This soup has more than what you need. A bowl full of vitamin! Somlor Kako is authentic Cambodian dish made from vegetables that are high in vitamin and minerals. It is tremendously nutritious. Also good source of protein from meat and fish. A twist of native freshly homemade spice gives the best aroma. This whole hearty soup is a real treat for vegetable lovers. Serve with steam rice! See recipe below. Somlor Kako requires a lot time to make, so many processes but the result is very rewarding.
Ingredients: click on the image to see the ingredients. The process is in alphabetical order. Happy cooking!
A |
B |
C |
D |
E |
F |
G  |
Making Somlor Kako:
| 1) Heat oil in cooking pot, Put A in the pot, stir for 5 minutes until the herb/spice turn brown and the fragrant comes out, push it to the side. Then add B, stir until the meat turn brown. Add 1tsp of salt, sugar and roasted rice.  |
2) Add fish, pour some water, then cover and bring to boil.
|
3) Add C & D (vegetables), stir well. |
4) Add E (chicken broth and water), the amount of liquid should be above the vegetable and meat. Then add some salt, sugar, and roasted rice and chicken flavored broth powder stir well. Cover and bring to boil until vegetables are soft and translucent. |
| 5) Last, add a few tablespoon of fish sauce. Mix well. Check and adjust your taste bud. Then toss F, cook the watercress for about 7 minutes or until it soft, stir and turn of the heat. | Garnish with fresh chilli. (G) Enjoy! |
NOTE:
-Cut and clean the fish and meat. This soup is best with Trei Ros, Cambodian fish but if you cannot find it, catfish, tilapia, snappers are fine too.
– You can either use pork rib or fish. OR a combination of pork and fish which I made.
-Wash vegetables and cut into shapes as seen in the picture. You may add vegetables of your choice for extras, I chose watercress, they are the most beneficial for health, rich in minerals and iron. Eat healthy!
-Plantain (letter D), cut into half and take of the green skin, the white part of the skin is edible, try to peel off as little as possible. Then slice it into small long pieces as shown on the picture.
-Pumpkin leaves(stalk), PEEL the prickle and wash it thoroughly.
*I did not take note on measurement. I hope the pictures will give you some idea. Should you have any question please let SKO know.*
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The som law looks very good. I’m going to try to make some for Cory to try. BTW, don’t you need to add some pra hok in the cooking process?? What kind of khmer food is it without the pra hok?
I guess, you can replace that with fish sauce. You’ve done a great job with your page… Keep up the good work and I will check back from time to time to check out some new recipes 
May 7th, 2008 at 1:16 pm
Hello Neang,
Yes prohok is very important flavor in Khmer food. Please click on step A for base ingredient. You may use half prahok and half fish sauce, it still taste good.
As for prahok, extract first. Put some water and scoop prahok(whatever amount you like)into a sauce pan. Cover and bring to first boil. Turn of the heat and carefully put prahok liquid into a bowl for further use.
I will post the intruction on prahok extract in a few days. Any question let SKO know.
Thank you for your interest in Khmer cooking.
regards,
SKO.
May 7th, 2008 at 2:54 pm
The soup looks really good. I am going to try it this weekend. Thank you bong for the recipe.
May 14th, 2008 at 7:37 pm