Samla Kako

Samla Kako is the most popular and famous soup of Cambodian  Samla kako means “stirring soup” . The soup has been popular among cambodian adults and up to now Khmer still make this as part of their dinner menu . Aside from various kinds of vegetables, the soup can also be added with meat like fish, chicken, dove or pork. If one has to opt fish, Chhlang fish or Andeng fish is recommended.

There are many ingredients that we need to use for cooking this soup. If we choose fish, chop it into chunks. For vegetable, we have many kinds such as green papaya, green banana and young palm fruit, sliced it thinly, purple egg plant cut into triangles, long beans cut into three pieces. Other ingredients include lemon grass leaves, rhizome, and turmeric, galangal cut into small pieces, five garlic cloves, and half cup of rice roasted, salt, palm sugar and fish sauce. Another ingredient is stem of Angkeadei leaf and stems of Marum leaf.

         Here's the secret in cooking the soup. First, fry  Prahok in vegetable oil in large pot over a medium low heat, when oil turns green,  add fish, salt, sugar, and water, while stirring. Next, put fish and cook it for 15 minutes, then add the vegetables stirring it constantly. Add the roasted rice powder, sand put some water. Stir well. Increase the heat to medium high and let it boil. When boiled, add Ankeadei and Marum leaf. Samla Kako can already be served.