做法
- 做kreung酱:把香茅、高良姜、姜黄和大蒜捣成细酱。
- 在厚底锅中,把猪排骨在1.5升水里慢炖35分钟至软嫩;撇浮沫。
- 加入kreung酱和用一点汤稀释的prahok。慢炖10分钟。
- 先放硬的蔬菜:青木瓜、芭蕉花和南瓜。煮8分钟。
- 加茄子、蛇瓜和长豆。再煮6分钟——蔬菜应软糯。
- 加鱼露、棕榈糖和焙米粉。米粉略勾稠汤汁。离火后撒入稻香草。配米饭享用;杂菜炖汤兼具菜与汤。
Common questions
Can 高棉杂菜炖汤 be made ahead?
高棉杂菜炖汤 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 35 minutes.
Is 高棉杂菜炖汤 spicy?
高棉杂菜炖汤 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 高棉杂菜炖汤 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 高棉杂菜炖汤 to make at home?
高棉杂菜炖汤 is approachable for a home cook with basic stove skills — total time about 60 minutes, no special technique required.
Can 高棉杂菜炖汤 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.
文化背景
高棉杂菜炖汤是柬埔寨最古老的菜之一——一种用园里现有蔬菜炖煮的杂菜汤。它传统上在收获季节开始时烹煮,因为那时蔬菜最丰盛。每个柬埔寨家庭都有偏爱的蔬菜组合;有的放10种以上,有的只用4到5种。焙米粉(samlor mam)是高棉勾稠剂;少了它,这汤就只是普通蔬菜汤。这道菜也可素食化(去掉猪肉和prahok),Pchum Ben期间在柬埔寨寺庙餐桌上出现。
