Khmer Daily Meals

 សម្លរកកូរ / Sum-Law Gar-Go  Spice and Ingredients used: Seasoning: Fermented fish paste, Salt, Sugar, Veggie Extract or MSG, Protein of choice:  Fish, Chicken or Pork. Grueng:  A paste consists of Lemongrass, Kaffir lime leave, Galangal, Tumeric,  Garlic.  Veggie Assortment: Moringa or Kale, Calabash gourd or green Papaya, and Cabocha.  Toasted grounded rice:  It's for both, thickening agent and  make a distinctive GawGo aromatic.

 សម្លប្រហើរ / Sum-Law Braw-Hore

 ជ្រក់ផ្កាស្ពៃ (Pickling 101) Recipe & Directions: Veggies of choice  Salt  Sugar  Water  Washed and drip off of excessive water. Salt cured with generous amount of salt till completely welt, or for about 1.5 to 2 hours.  Meanwhile, make a brine of 1 Tbsp. Sugar,  1 Tbsp. Salt per quart of water, bring it to a boil and let cool. Be sure to make enough to submerge the solid ingredients. A quick rinse to get rid of excess salt and let drip to rid of excess water. Make fistful bundle, tightly fold and load tightly into a jar. Make sure to leave some room for submersion of veggies contents and leave about 3 inches of empty space. Brine in, DO NOT fill water to the top of jar, as fermenting creates pressure and it will flood the jar. Remember to leave about 2" of empty space from the rise of brine surface.  Airtight lid on, place the jar in a deep bowl to catch any messy liquid overflow. Let it go through fermentation for the next 3-4 days. At this...

A khmer  ជ្រក់ស្ពៃ/Jrug-Spia (pickled  mustard greens).  Only four simple ingredients but everyone is craving for it  and can't live without it. The combination of a balance ingredients and methods used yielded a well-balanced salt and sour taste,  with a crisp and chewy bite.  Anyone can master this if you believe in yourself.  Veggies of choice  Salt  Sugar Water  Recipe & Directions: Sun dry a day, clean and wansh, dry rub with (1 Tbsp Salt, 1 Tbsp Sugar per Lb.  Veggie.),  Let cure for at least 1 hour.  Fold in portion, pack into pickling jar neatly and tightly. Pour whatever left over salt liquid from marinade bin into jar.  Then pour the boiled cool water into jar just enough to submerge veggies completely. It's important that veggies must be completely submerge as this helps in preventing rot.  DO NOT fill water to the top of jar, as fermenting creates pressure and it will flood the jar. Remember to le...