Cara membuat
- Tumbuk serai, lengkuas, jahe, kunyit, daun jeruk, bawang merah, bawang putih, dan cabai rendaman di lumpang jadi pasta kreung halus.
- Panaskan minyak di panci tebal di atas api sedang. Masukkan adas bintang, kayu manis, dan kapulaga; masak 30 detik.
- Tambahkan pasta kreung; tumis 6 menit; dapur akan dipenuhi aroma harum Khmer dan pastanya akan menggelap.
- Masukkan potongan ayam; aduk supaya terlapisi pasta. Sangrai 4 menit.
- Tuang santan dan kaldu ayam. Tambahkan saus ikan dan gula aren. Rebus tertutup 25 menit.
- Tambahkan kentang potong dan pasta kacang tanah halus. Aduk. Lanjutkan rebus terbuka 20 menit; kari harus menyusut jadi saus amber pekat kental berkilau, ayam empuk garpu. Sajikan dengan nasi kukus atau baguette Prancis (peninggalan kolonial Kamboja).
Common questions
Can Sach Moan Saramann be made ahead?
Sach Moan Saramann is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 60 minutes.
Is Sach Moan Saramann spicy?
Sach Moan Saramann as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Sach Moan Saramann vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Sach Moan Saramann to make at home?
Sach Moan Saramann sits at intermediate difficulty — total time about 80 minutes. The ingredients are not unusual but the timing requires attention.
Can Sach Moan Saramann be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Catatan budaya
Saramann adalah jawaban Kamboja untuk massaman Thailand; hidangan ini punya leluhur jalur dagang Mughal-Persia-India-Muslim yang sama, sudah menyeberangi daratan Asia Tenggara. Versi Khmer dibedakan oleh pemakaian kreung (pasta serai-lengkuas yang menentukan masakan Kamboja) alih-alih pasta kari merah Thai. Saramann adalah makanan perayaan di Kamboja, disajikan saat Tahun Baru Khmer (Chaul Chnam Thmey) dan makan siang keluarga Minggu. Halusan kacang tanah memberi kari tubuhnya yang khas, padat dan sedikit berbutir.
