Khmer Samlor Korko

Samlor Korko is a traditional Cambodian soup commonly referred to as "stirring soup". It originally began as a royal dish and eventually became a comforting staple for many families across Cambodia. The name itself comes from the word "Korko", which means "to mix or stir", referencing the soup's unique preparation method. The dish is celebrated for its wholesome combination of vegetables, meats, and ground rice, delivering both rich flavor and texture. This nutrient-rich soup reflects the cultural diversity within Cambodia, as it can be customized with various ingredients.

Ingredients

• Ground rice (1/2 cup)
• Chicken (500g, cut into pieces)
• Fish paste (1 tablespoon)
• Banana flower (1, sliced)
• Eggplant (2, diced)
• Green papaya (1/2, grated)
• Moringa leaves (1 cup)
• Green beans (1 cup, chopped)
• Lemongrass (2 stalks, finely chopped)
• Galangal (2 slices)
• Turmeric (1 teaspoon, grated)
• Kaffir lime leaves (3 leaves)
• Fish sauce (2 tablespoons)
• Palm sugar (1 tablespoon)
• Salt (to taste)
• Water (4 cups)

Preparation

Before commencing the cooking process, it's crucial to prepare the ingredients. Start by grinding the rice into a fine powder. This can be achieved either by using a traditional mortar and pestle or a modern grinder. The ground rice will later help thicken the soup, giving it a nice creamy consistency.

Next, clean and cut the chicken into bite-sized pieces. Using fresh vegetables will enhance the flavor profile of your Samlor Korko. Slice the banana flower, dice the eggplant, and grate the green papaya. Prepare the moringa leaves and chop the green beans.

Cooking Process

1. To begin, heat a pot over medium heat and dry roast the ground rice until golden brown. Remove and set aside.
2. In the same pot, add a bit of oil and sauté the chicken pieces until they turn golden. This step seals in the juices and adds depth to the flavor.
3. Introduce the lemongrass, galangal, and turmeric, allowing them to infuse the oil with their aromatic essence.
4. Now, add the kaffir lime leaves and the previously roasted ground rice to the mixture.
5. Pour in the water and bring it to a boil. Once boiling, reduce the heat to a gentle simmer.
6. Add the fish paste along with the sliced banana flower, diced eggplant, and grated green papaya.
7. Season the soup with fish sauce, palm sugar, and salt. Simmer for 20-25 minutes, allowing the flavors to meld perfectly. You may want to use a cooking timer to keep track.
8. Finally, a few minutes before serving, add the moringa leaves and chopped green beans. These ingredients will retain a bit of crunch, adding texture to the soup.

Enjoying Samlor Korko

Samlor Korko is best enjoyed fresh and hot, typically with steamed rice on the side. Its hearty and comforting nature makes it ideal for cooler days but also serves well as a filling dish year-round.

To further elevate your experience, try pairing it with a side of pickled vegetables or a simple salad. As a traditional Cambodian dish, enjoying it in the company of family or friends often enhances the meal itself, bringing a sense of warmth and togetherness.