Salor Kor-Ko Sap

Salor Kor-Ko Sap Recipe - Vegetarian Cambodian Dish

Region / culture: Cambodia | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Salor Kor-Ko Sap is a traditional Cambodian vegetable stew that is bursting with flavors and textures. This dish is a perfect combination of bitter, sweet, and savory flavors that will tantalize your taste buds.

History

Salor Kor-Ko Sap has been a staple in Cambodian cuisine for generations. It is a popular dish that is often served during special occasions and family gatherings. The dish is known for its unique combination of vegetables and aromatic spices that create a delicious and comforting meal.

Ingredients

1 Asian eggplant, cut into chunks
1 bitter melon, seeds removed and cut into chunks
2 cups fresh pumpkin, peeled, seeded, and cut into cubes
5 oz (142 g) frozen chopped spinach or 0.5 lb (227 g) fresh spinach, chopped
2 slices fresh galanga root or frozen galanga root
1 kaffir lime leaf
1 tbsp minced lemongrass
1 tbsp mushroom sauce
1 tbsp sugar
2 tbsp roasted rice powder
1 tsp salt
0.5 tsp turmeric powder or 3 pieces fresh turmeric roots
0.5 tsp paprika
1 cup coconut milk (optional, substitute with 1 cup water instead)
2 cups water

How to prepare

Put coconut milk, water, lemon grass, galanga, kaffir lime leaves, turmeric, paprika, and garlic in a blender and blend until smooth.
Place eggplant and bitter melon in a soup pot.
Pour the blended spice mixture over the vegetables and cover the pot with a lid.
Simmer for 10 minutes, then add pumpkin and spinach.
Cover and cook until the pumpkin is tender.
Season with sugar, salt, mushroom sauce, and roasted rice powder.
Stir well.
Serve hot with rice or hot bread.

Variations

Add tofu or tempeh for extra protein.
Substitute the vegetables with your favorite seasonal vegetables.
Add some coconut cream for a creamier texture.

Cooking Tips & Tricks

Make sure to remove the seeds from the bitter melon before cutting it into chunks to avoid any bitterness in the dish.

- Roasting the rice powder before adding it to the stew will enhance its nutty flavor and aroma.

- Adjust the amount of sugar and salt according to your taste preferences.

- For a spicier version of the dish, add some chopped chili peppers or chili paste.

Serving Suggestions

Serve Salor Kor-Ko Sap hot with steamed rice or crusty bread for a complete and satisfying meal.

Cooking Techniques

Simmering

- Blending

- Seasoning

Ingredient Substitutions

Use zucchini or squash instead of pumpkin.

- Substitute Thai basil for kaffir lime leaves.

Make Ahead Tips

You can prepare the spice mixture and chop the vegetables ahead of time for easy assembly.

Presentation Ideas

Garnish the stew with fresh cilantro or Thai basil leaves. - Serve the stew in individual bowls for a more elegant presentation.

Pairing Recommendations

Serve Salor Kor-Ko Sap with a side of jasmine rice and a refreshing cucumber salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the stew in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

180

Carbohydrates

- Total Carbohydrates: 25g

- Dietary Fiber: 6g

- Sugars: 8g

Fats

- Total Fat: 5g

- Saturated Fat: 3g

- Trans Fat: 0g

Proteins

- Protein: 4g

Vitamins and minerals

Vitamin A: 150%

- Vitamin C: 50%

- Calcium: 10%

- Iron: 15%

Alergens

Contains coconut milk

Summary

Salor Kor-Ko Sap is a nutritious dish that is rich in vitamins, minerals, and fiber. It is a healthy and satisfying meal that is perfect for vegetarians and vegans.

Summary

Salor Kor-Ko Sap is a delicious and nutritious Cambodian vegetable stew that is perfect for a comforting and satisfying meal. With its unique combination of flavors and textures, this dish is sure to become a favorite in your household.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, the sun was shining brightly, and the air was filled with the fresh scent of blooming flowers. I was visiting my dear friend, Mrs. Thida, in her quaint little village in Cambodia. Mrs. Thida was a talented cook, and she always had a new recipe or two up her sleeve to share with me.

On this particular day, Mrs. Thida invited me into her kitchen to watch her prepare a traditional Cambodian dish called Salor Kor-Ko Sap. I watched in awe as she expertly chopped vegetables, mixed spices, and cooked the dish to perfection. The aroma that filled the kitchen was intoxicating, and my mouth watered in anticipation.

As the dish simmered on the stove, Mrs. Thida sat me down at her kitchen table and began to tell me the story behind the recipe. She explained that Salor Kor-Ko Sap was a dish that had been passed down through her family for generations. It was a dish that was typically made during special occasions, such as weddings or festivals, and was always a hit with guests.

Mrs. Thida went on to tell me that the recipe for Salor Kor-Ko Sap was a closely guarded secret in her family. Her grandmother had learned how to make the dish from a traveling merchant who had passed through their village many years ago. The merchant had shared the recipe with her grandmother as a token of gratitude for her hospitality, and it had been treasured ever since.

As Mrs. Thida shared the story with me, I felt a deep sense of admiration for her family's culinary traditions. I could see the pride and joy in her eyes as she talked about the dish, and I knew that I wanted to learn how to make it myself.

After a delicious meal of Salor Kor-Ko Sap, Mrs. Thida graciously offered to teach me how to make the dish. She guided me through each step of the recipe, showing me how to chop the vegetables, mix the spices, and cook the dish to perfection. I watched and learned, taking in every detail and committing it to memory.

As I cooked alongside Mrs. Thida, I felt a sense of connection to the generations of women who had come before us. I imagined her grandmother teaching her how to make the dish, just as she was teaching me. It was a beautiful moment of shared knowledge and tradition, and I felt grateful to be a part of it.

When the dish was finally ready, Mrs. Thida and I sat down to enjoy our creation. The flavors were rich and complex, the textures perfectly balanced. It was a dish unlike any I had ever tasted before, and I knew that I had found a new favorite recipe.

As I savored each bite of Salor Kor-Ko Sap, I felt a deep sense of gratitude for Mrs. Thida and her willingness to share her family's recipe with me. I knew that I would treasure this recipe for years to come, passing it down to future generations just as it had been passed down to me.

And so, the recipe for Salor Kor-Ko Sap became a beloved addition to my own culinary repertoire. It was a dish that reminded me of the power of shared traditions and the joy of cooking with loved ones. I would always be grateful for the day that I learned how to make this special dish, and for the memories that it brought with it.