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.
D) -Part enoki and oyster mushroom. Wipe the dirt out or wash them if necessary.	E) Part chee prohaer, slek nguob, slek mtess from the stems. Wash each item and drain well.

Making somlor somlok:

In medium soup pot bring water to boil on high heat. Reduce to medium high heat, add A & C with some salt, sugar, fish sauce and chicken broth powder. Loosely cover and bring to boil until the hard vegetables are tender. Remove the white foam. Then add B & D,  Loosely cover and bring to boil, then add E. Bring E to first boil and turn of the heat right away. Do not over cook the leaves (E - herbs, slek nguob, chili leaves).

Note: If you don’t have chicken broth powder, you can use msg.
-You may use catfish, Trey ros (Khmer fresh water fish), Trey Ondaeng (Khmer mud fish), tilapia, OR even chicken if you can’t find any fish.
-Vegetable option: slek bas, zucchini, spinach are fine.