Tuesday, March 6, 2012

Somlor Praherh Trapeang

Somlor Praherh Trapeang

For Kroeung
In a mortar pestle pound the following ingredients together
1 stalk of lemongrass cut to small pieces
2 pieces of rhizome (like finger roots)
4 cloves of garlic
1 t of salt
Pound it to paste set aside

3 cups of water + 3 cups of chicken broth
11/2 cup of cat fish or Tilapia cut to bite size
11/4 lbs of fresh bamboo shoots sliced thin (if you use fresh peel the outside off)
Or 1 big can of bamboo
1/4 cup of raw rice wash set aside
11/2 T of prahok (I use American measuring spoon) not rice spoon
1 to 2 t of sugar (up to you)
1 T knorr chicken powder
Fish sauce to your taste
Msg (optional)
Handful of chili leaves for garnish or
Handful of Saoum for garnish

If you use fresh bamboo parboiled and wash with cold water because fresh bamboo taste kind of bitter
In a soup pot boil the raw rice with water until the rice is soft then add chicken broth, kroeung, bamboo,
Cook until the bamboo is soft
Then add fish, prahok, sugar, chicken powder, msg, fish sauce to your taste continue to cook for 2 minutes until the flavor come together.
Turn the heat off add chili leaves or Saoum for garnish

Serve hot with rice and red chili. It is best to find fresh bamboo for this recipe, but in Seattle we don’t have much luck with fresh bamboo or many of Khmer vegetables.

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