👨‍🍳 作り方

1. 1

   If making kroeung from scratch, pound lemongrass, galangal, turmeric, shallots, garlic, and chilies into a fine paste using a mortar and pestle. If using store-bought kroeung, skip this step.

   💡 プロのコツ: Ensure all aromatics are finely pounded for maximum flavor release.
2. 2

   In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the kroeung paste and sauté for 2-3 minutes until fragrant.

   💡 プロのコツ: Don't rush this step; toasting the kroeung is crucial for developing its aroma.
3. 3

   Add the pork belly or chicken pieces to the pot and sear until lightly browned on all sides.

   💡 プロのコツ: Browning the meat adds depth of flavor to the stew.
4. 4

   Pour in the water or chicken broth, fish sauce, and palm sugar. Bring to a boil, then reduce heat to a simmer.

5. 5

   Add the eggplant, long beans, pumpkin, and taro root (if using) to the simmering broth. Cook for about 20-25 minutes, or until the vegetables are tender but not mushy.

   💡 プロのコツ: Add harder vegetables first, followed by softer ones to ensure even cooking.
6. 6

   Taste and adjust seasoning with more fish sauce or palm sugar if needed. The broth should be savory, slightly sweet, and aromatic.

   💡 プロのコツ: The balance of savory and sweet is key to Cambodian cuisine.
7. 7

   Ladle the Samlor Korkor into bowls. Garnish generously with fresh Thai basil leaves, chopped cilantro, and fried shallots.

   💡 プロのコツ: Fresh herbs add a bright contrast to the rich stew.