Cambodian mix vegetables stew (Somlor Kor Ko)

Cambodian mix vegetables stew (Somlor Kor Ko)

The best vegetables for this stew is Asian pumpkin, long bean, green papaya, and all kind of eggplant
For the meat you can use

2 cups of Pork, Cat fish, Chicken legs ect…I like Pork with Cat fish, cut to bite site
2 cups of shredded papaya (do it by hand is the best)
4 Thai medium round eggplants (trop )
1 small long purple eggplant cut to bite size
1 cup of long bean or green bean cut to bite site
1 cup of tiny baby eggplant (it comes fresh with stem on or in a jar)
1/4 cup plus 2 T of roasted rice (this will thicken your stew so adjust the way you like it)
If you have pumpkin put it in ¼ of pumpkin (I don’t have it for today stew)
1 to 2 T of prahok up to you
1 t of sugar (optional)
MSG (optinal)
2 cup of green leaves like bitter melons, green chili pepper leaves, or Chinese broccoli (katna) for garnish

You also need 4 cups of water, 1 can of chicken broth,

For the lemongrass paste

You need about half cup full of
2 stalk of lemongrass slice thin
4 kaffir lime leaves slice thin
1/4 t of turmeric
3 to 4 cloves of garlic
2 pieces of galangal
1 ½ pieces of finger roots
1 t of salt
1 T of knorr chicken bouillon

In a mortar pestle pound all the ingredients together into paste except the chicken bouillon you put it last
Make sure the lemongrass paste has a yellow color of turmeric if not enough put a bit more.

Preparation

You need a big pot to do this stew

Turn the stove on add to the pot meat and lemongrass paste with 1 cup of water first (if you use fish handle it carefully) stir till the meat is no longer pink and fish is about to be done but not cook.
Take the fish out only and set aside.

Now add all the vegetables except the green leaves for garnish add the rest of water and chicken broth
Turn the heat to medium and cook the vegetables for 15 minutes until it is tender
Then add prahok, roasted rice and fish back into the pot, cook for few more minutes, at this point taste your stew and adjust the flavor by adding sugar, msg, and fish sauce up to you. Garnish with the green leaves then turn the heat off.

Serve hot with rice and chili fish sauce