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Samlor Kakyi
Cambodian Vegetable Stew
Samlor Kakyi is a hearty and flavorful Cambodian vegetable stew, often prepared during special occasions and festivals. It features a rich broth simmered with a variety of vegetables, fermented soybeans, and sometimes pork or fish for added depth. This comforting dish is a staple in Cambodian home cooking, showcasing the country's love for fresh produce and complex, savory flavors.
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- 300 g Pork belly(cut into bite-sized pieces)
- 100 g Fermented soybeans ( Tua Pe)(rinsed and roughly chopped)
- 5 cloves Garlic(minced)
- 2 medium Shallots(chopped)
- 1 tsp Turmeric powder
- 2 tbsp Vegetable oil
- 2 liters Water or chicken broth
- 2 medium Chinese eggplant(cut into chunks)
- 200 g Long beans(trimmed and cut into 2-inch pieces)
- 300 g Winter melon(peeled and cut into chunks)
- 200 g Taro root(peeled and cut into chunks)
- 2 tbsp Fish sauce
- 1 tsp Salt(or to taste)
- 1 tsp Sugar(or to taste)
- 0.25 cup Fresh cilantro(chopped, for garnish)
- 0.25 cup Fresh mint leaves(chopped, for garnish)
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- 1
In a large pot or Dutch oven, heat vegetable oil over medium heat. Add minced garlic and chopped shallots and sauté until fragrant, about 2-3 minutes.
- 2
Add the pork belly pieces and cook until lightly browned on all sides. Stir in the turmeric powder and cook for another minute.
- 3
Add the chopped fermented soybeans to the pot and stir well to combine with the pork and aromatics. Cook for about 5 minutes, allowing the flavors to meld.
- 4
Pour in the water or chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 1 hour, or until the pork is tender. Skim off any impurities that rise to the surface.
- 5
Add the chunks of Chinese eggplant, long beans, winter melon, and taro root to the pot. Stir gently to distribute them in the stew.
- 6
Continue to simmer, covered, for another 20-30 minutes, or until all the vegetables are tender but not mushy. The taro and winter melon should start to break down slightly, thickening the stew.
- 7
Season the stew with fish sauce, salt, and sugar to taste. Adjust seasonings as needed.
- 8
Ladle the Samlor Kakyi into serving bowls. Garnish generously with fresh chopped cilantro and mint leaves before serving.
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- âFor a vegetarian version, omit the pork and use vegetable broth. You can add firm tofu or mushrooms for protein.
- âThe fermented soybeans are key to the unique flavor of this dish. Ensure they are well-rinsed to avoid an overly salty stew.
- âDon't overcook the vegetables; they should retain some texture.
- âThis stew is often served with steamed rice.
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- Some recipes include dried shrimp for an extra layer of umami.
- Other vegetables like pumpkin or chayote can be used depending on availability.