Cambodian Street Style Samlor Kako Recipe
The Cambodian Samlor Kako Recipe is a vibrant and flavourful hearty stew that is sure to tantalise your taste buds. This dish, with its golden-brown broth and bold yet balanced flavours, is a must-try for any food enthusiast.
The broth of the Samlor Kako Recipe is thickened by the inclusion of ground rice or roasted rice powder, giving it a rich yet not too heavy texture. This stew is versatile, as it can be served with cilantro and basil on top, or even made vegetarian by omitting the meat and fish.
The vegetables in the Samlor Kako Recipe remain firm, providing a crispness that contrasts beautifully with the tender meats and thick broth. The recipe includes a variety of vegetables such as chicken breast, cabbage, Chinese cabbage, bok choy, carrots, green beans, sliced onion, and garlic.
In making the Samlor Kako Recipe, chicken is stir-fried, followed by onion and garlic, curry powder, green beans, bok choy, cabbage, and carrots. Chicken stock, fish sauce, tamarind paste, sugar, salt, and pepper are then added, bringing all the flavours together. This dish is cooked in a large saucepan or wok and takes about an hour to prepare.
Interestingly, the Cambodian kitchen is not complete without Prahok, a fermented fish paste that adds a deep umami flavour to various dishes. Prahok, with its strong, pungent, and salty flavour, can be used in small quantities in soups, stir-fries, and stews, or incorporated into sauces or marinades for more control over its intensity.
While the Samlor Kako Recipe does not include coconut milk, it is a key ingredient in many Cambodian soups and curries, providing a creamy base.
Serve the Easy Cambodian Samlor Kako Recipe hot, and enjoy this hearty stew that is visually vibrant with a mix of greens, oranges, and earthy tones. Whether you are a seasoned cook or a beginner in the kitchen, this recipe is easy to follow and requires only basic equipment - a cutting board, knife, measuring spoons, wooden spoon or spatula, and vegetable oil.
