Samlor korko

Ingredients

Quantities for 6 servings.

• 500 g Pork, diced
• 60 g Rice, to toast and grind
• 3 piece Lemongrass
• 30 g Galangal
• 20 g Fresh turmeric
• 5 clove Garlic
• 2 tbsp Prahok
• 300 g Pumpkin
• 300 g Green papaya
• 200 g Aubergines
• 150 g Yard-long beans
• 150 g Moringa leaves or spinach
• 2 tbsp Fish sauce
• 1 tbsp Palm sugar
• 60 ml Vegetable oil
• to taste Salt

Method

1. Toast the rice in a dry pan to a deep gold and grind it to a fine powder.
2. Pound the lemongrass, galangal, turmeric and garlic into a kroeung paste.
3. Fry the paste in oil for five minutes, add the prahok and cook two minutes more.
4. Add the pork and brown it, then pour in a litre and a half of water.
5. Cook twenty minutes, then add the pumpkin, papaya and aubergine.
6. Add the rice powder, first stirred into a ladle of the broth, and cook ten minutes.
7. Add the beans and moringa leaves for the last five minutes and adjust with fish sauce and palm sugar.