Quote

"At the bottom of the modern man there is always a great thirst for self-forgetfulness, self-distraction ... and therefore he turns away from all those problems and abysses which might recall to him his own nothingness." (

SKO Visitors Today: 57

Kampuchea Time
«  
  »

Somlor Ktih Mnoh

Braised pork with coconut milk and pineapple.
Braised Pork with Coconut Milk and Pineapple (Samlo kti)

Click the image to view the recipe.

January 27th, 2010 | Category: Cambodian Classic dish, braised pork with coconut milk and pineapple

6 comments to Somlor Ktih Mnoh

  • Steven UNITED STATES
    March 2nd, 2010 at 9:45 am

    This sounds delicious and I will be making it. Khmer curry paste…is something I’m not likely to find at any of the SE Asian markets in my area. I’m quite willing to make my own, as I do for Thai curry pastes. Some sources online are saying its the same as Kroeung, while some folks on a forum were saying there’s a difference, and they seemed to indicate that roasted chilies and peanuts were involved. Could you provide a recipe for Khmer curry paste? Or pastes, if there are a variety, like in Thailand…

    I love this website, and will be exploring it in much greater depth! Cambodia and the Khmer interest me greatly. Thanks!

  • jayavaraman
    March 8th, 2010 at 12:44 am

    Hello Steven,
    Thanks for your interest.

    I do not have the exact measurement for the Cambodian curry paste but I will provide a complete ingredients:

    Making Cambodian curry PASTE. Slice everything into small pieces. Pound or grind them in a Khmer mortar or blender:
    -star anise
    -dried red sweet pepper (remove seed)
    -lemon grass
    -kaffir lime leaves
    -galanga
    -fresh tumeric roots or tumeric powder
    -garlic
    -red onions

    Add in the rest of ingredients into the cooking pot
    salt
    sugar
    shrimp paste
    fish sauce
    roasted peanuts

  • Steven UNITED STATES
    March 10th, 2010 at 9:45 am

    Thanks! I can work with that. I imagine the proportions are similar to Kroeung and the Thai curry pastes. I noticed you specified dried sweet peppers. The curry paste is not intended to be hot, then? Is that correct?

    I’m looking forward to making this and trying the recipe for the pork. I need to get to the SE Asian market now…

  • THEA
    March 14th, 2010 at 3:37 am

    Yummy!!! Love Khmer food :-)

  • Khmer Song UNITED STATES
    May 16th, 2010 at 6:01 am

    Hi I would like to know if we could do link exchange? Because we both aimed to promote everything about Khmer from Cambodia. I got two sites that would like to exchange link with you. If you are agree with me please put my links on yours and send me back your link detail, and I will do the same for you. Thanks!

    1. Site name: Cambodia News
    Site URL: http://www.khmercambodia.com/

    2. Site name: Cambodian Genocide
    Site URL: http://www.cambodiagenocide.com/

    Regard.,

    P. Chann

  • Angie NEW ZEALAND
    July 11th, 2011 at 8:11 pm

    Looks yummy, will tried to make this tonight. Can I use pork instead because it’s kind of goes together with the pineapple. Thanks for the krounge recipe :)
    Ange

Leave a Reply

 

 

 

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>