How To Make Tangy Ham Vegetable Stew Khmer Cambodian Food Recipe
Khmer Food: Tangy Ham Vegetable Stew
Tangy Ham Vegetable Stew Recipe
This dish uses Tamarind to bring a sour element to the other ingredients. Sugar, Ham and Tamarind are combined for a delicious Khmer Curry Soup.
Make this on a cold day and your family will love it! Let's look at the ingredients for this delicious soup. It's easy to make and delicious to eat!
Tangy Ham and Vegetable Stew Ingredients and Recipe
Ingredient
| Amount
| How To Prepare
|
|---|---|---|
Winter Mellon*
| 1/2 melon
| *1 Whole Zucchini can be used as a substitute
|
Slender Asian Eggplant
| 1/2 eggplant
| |
Tamarind Pulp
| 2 Tablespoons
| |
Cooking Oil (I prefer Olive Oil but any cooking oil will work)
| 2 Tablespoons
| |
*Khmer Curry Paste
| 6 Tablespoons
| *See Link for Khmer Curry Paste Recipe Below
|
Ham
| 14 oz (400 g)
| Slice into thin strips
|
*Khmer Chicken Stock
| 2 Cups (500 ml)
| *See recipe below for making the stock
|
Salt
| a pinch
| |
Sugar
| a pinch
| |
Green Onions or Scallions
| 3
| Slice Finely
|
Khmer Curry Paste
*Click this link to see the Ingredients for Khmer Curry Paste and scroll down until you see the recipe.
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Preparing Khmer Chicken Stock Recipe To Be Added to Tangy Ham and Vegetable Stew
This easy Chicken Stock will need to be prepared to add to the main stew, and takes about 50 minutes to prepare.
Let's look at the ingredients:
Khmer Chicken Stock Ingredients
Ingredient
| Amount
| How To Prepare
|
|---|---|---|
Chicken Bones
| 1 lb (500 g)
| Smash bones with a heavy meat cleaver
|
Cooking Oil
| 1 Tablespoon
| |
Galangal Root
| 2 in (5 cm)
| Peel and Chop Finely
|
Garlic Cloves
| 4
| Peel and Chop Finely
|
Lemongrass
| 3 stalks
| Use tender inner part and chop finely
|
Onion
| 1
| Chopped Finely
|
Fish Paste (pro hok, or prahok)
| 1 teaspoon
| |
Water
| 4 Cups (1 liter)
| |
Palm or Dark Brown Sugar
| 2 Tablespoons
| |
Fish Sauce
| 5 Tablespoons
|
- Rinse and then Smash the chicken bones with a heavy meat cleaver roughly into pieces.
- Heat oil in a stock-pot and fry the bones until they begin to turn brown in color.
- Add the Galangal, Garlic, Lemongrass, Onion and Fish Paste (pro hok, or prahok) and mix.
- Add the water.
- Add the Sugar and Fish Sauce and stir to combine.
- Simmer gently for 30 mins.
- Strain and discard solids.
*Makes 4 cups (1 liter) and takes about 50 minutes to prepare.
*This Stock will keep for 1 day if refrigerated, and for up to a month if frozen.
Continuing With Tangy Ham and Vegetable Stew Recipe
Now that we have made the Khmer Chicken Stock, it's time to finish the dish and put it all together. Here's what we do next:
- Peel Melon (or Zucchini) and cut into sticks; remove any seeds from the melon.
- Cut the Eggplant into 1/4 in (5 mm)-thick slices.
- Heat the Tamarind Pulp in a small saucepan with a little bit of water.
- Mash and strain to contain juice.
- Heat Oil in a medium-sized saucepan over medium heat.
- Saute the Ham and Curry Paste.
- When Ham starts to turn a golden color, add the Khmer Chicken Stock from the recipe above.
- Reduce heat and cook for 20 minutes.
- Add the Eggplant, Melon, Tamarind Juice, Salt and Sugar and allow to cook until all the vegetables are tender.
- When completed, sprinkle the top with the Fine-Sliced Green Onions (Scallions) and serve!
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