Wednesday, February 15, 2012

Fermented Fish and Shrimp With Green Papaya And Carrots (Khmer Mam)

And Carrots (Khmer Mam)

This recipe is for Khmer younger generation living in the US who like Mum, but have no idea how to make it.( It might not be suitable for American.) you can do either shrimps or fish, but I always do both in one jar.  One thing about Mum you have to balance the salt if it too much it won't be sour, but if it is too little it will spoil,  I mix everything together and kind of lick my finger to see if it is salty enough before I put in the jar.

4 cups of mix shredded and sliced green papaya and carrot
2 cups of raw shrimps (peel and tail off)
2 cups of Tilapia or Salmon or mud fish, slice to bite size
2 to 3 T  of salt (use rice spoon, add it little by little, you have to lick your finger when you mix it to make sure the salt is just right or it won't work)
1/2 cup of shredded galangal
1/2 cup roasted rice (make sure the rice is really golden brown for a good color)
1 cup green pineapple thinly sliced ( optional but it makes Mam sour very fast)
1/3 cup of water (if you use Pineapple don't put water because Pineapple will give lot of juice to mam)
10-15 Chilies stem remove.

In a large bowl combine all the ingredients together mix well. Spoon the mixture into a big clean jar with lid on. Mam process takes about 2 to 3 weeks before it is sour depending on which state you live where the weather is warmer. I leave Mam outside until it is fermented (you can see mam juice come up inside the jar) then I keep it in the refrigerator for later use.

When it is ready you can garnish it with lime juice, mint, basil, chili, and serve with rice.
Serve raw or steam up to you.



  1. Thank you, I've been looking on how to make this ever since my mom passed.

  2. This is my favorite! Thank you,could never get it quite right after my divorce. Alone with my beautiful precious half Khmer Son...means the world to me. Long live Khmer heritageđź’–