Satrey Khmer Online

Recipe will be posted shortly.

Somlor Somlok - Cambodian mixed vegetable soup with fish, mushrooms, dried shrimps, Khmer squash, green bean, bamboo, taro, chee prohaer (Khmer herb), fresh chili , slek nguob (mountain vegetable), chili leaves combining ingredients with native flavor such as rhizome, lemon grass, prahok, garlic which is the outstanding flavor of somlor somlok.  Very tasty and hearty soup full of  vitamin. It is served with steam rice and along with Trey Ngeat (sun dried fish).

Somlor somlok  is  similar to somlor prohaer both have the same base ingredients and vegetables.  And the same cooking process, the only different is, with somlor prohaer, the fish is pounded into small pieces and tumeric root is often added where somlor somlok, the fish cut into chunk. The best part of somlor somlok is the joy of tasting varieties of vegetable, there are AT LEAST 9  different kinds and more.
 
 
Preparation:

A) *Soak dried shrimps in lukewarm water for 15 minutes. Then wash it very well and discard the soil. Pat dry. -In a mortar - pound dried shrimps and garlic, rhizome together. -In a bowl - extract prahok. And save for later use.

B) Cut fish (catfish) into chunk. Wash and pat dry. Lightly fry them. Set it aside for later use.

(hard vegetables) C) Cut green bean, taro,  and Khmer squash.Wash well and drain them. * Bamboo shoot must be boiled once and wash a few times to get rid of the smell.

Somlor Somlok - Cambodian mixed vegetable soup with catfish and mushroom. Recipe will be available soon.

Request from Bosba (”Satrey Khmer, do you have a recipe for sngou namgau sach moan? Is it ok if you show me how to make it? My mother made it last it
was so good. I want to get this recipe from you. Thank you.”)
-Yes Ms.Bosba, SKO has your request.

Sngou Muoan NamNgau- Cambodian chicken soup with homemade preserved lime.  It’s national and one of favorite preserved dish eaten by Cambodian ( in midland, Kampuchea Krom, Isaan-former Khmer territory).
 
Ingredients:
      
2 1/2 tsp oil
6 cups water
1 chicken breast
1 preserved lime, cut in half
1 garlic, chopped
1 1/2 tsp fish sauce
1/2 tsp salt
1/4 sugar
1/2  yellow or white onion (medium size), sliced
1/2 tsp chicken bouillon
1 stalk green onion, chopped (diagonally- optional)
8 sprigs coriander, washed
3 tiny rings chili (see photo)

Method:

1) Heat the pot and add oil. Saute garlic until golden, then add onion. Cook onion until  soft. Save it aside on the plate.

2) In the same pot, add water and preserved lime, cover it and bring to boil over medium high heat. -Then add chicken and sauteed garlic/onion bring to boil until chicken is tender. *Break  one of the halves preserved lime to release the the aroma and flavor.

3) Season with salt, sugar, fish sauce, and chicken bouillon. Stir well. Remove the white bubble. -Turn off heat. Sprinkle with green onion and coriander.

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.

Somlor Pro`haer: Cambodian vegetable and fish soup with a touch of rhizome, lemon grass and prohok base. Pumpkin, Khmer squash, fern-like vegetable, bamboo, fish, taro and chicken broth. This soup is rich in vitamin A, B, C, E and DHA from fish. Serve with steam rice.

1) Tirk suup monn

2) Tirk, tirk suup monn, kthem sor, slek krei, kcheay, prohok, skor,lmiet, msao suup monn.

3) Trei, trolach, lpoeu, trav, tro`piang, sa`om, kcheay, ktem sor, slek krey, prohok, ombel, chee proher.

Vithi tver:

-Trei ros (you can use tilapia or catfish, snapper if you’re in the US). Yoak trei sohk sro`kah,  leang tirk heuy  katt kong kong.
*Bonlae: Lpeou, throlach, thrav, chet doum toch toch lmom
-sa`om bess slek heuy leang tirk
-tro`paing hann prothess sderng sderng
-Chee proher bess yoak slek heuy threm thirk

*Kreung Bok: Ombel, Kcheay, kthem sor,lmiet  bouk jea muy kneah ouy mott

*Damm tirk ouy pouh heuy nhee slek krey dak chol chnang, chak tirk suup monn kompung chol, bung kreung bok, bung prohok, bung trei
-sngor ouy puoh bontich therb bung bonlae krub mok,  dak  skor, ombel, msao suup monn
-plouk merl tham thier chol chet

-pale cha`en,  bett plerng dak chee proher chea thi bonjub