作法
- 做 kreung 醬：研缽中將香茅、南薑、黃薑與大蒜搗成細泥。
- 厚底鍋將豬肋排與 1.5 公升水煮 35 分鐘至軟，期間撇沫。
- 加入 kreung 醬與用湯汁化開的 prahok，燉 10 分鐘。
- 先下較硬的蔬菜：青木瓜、香蕉花與南瓜，煮 8 分鐘。
- 再下茄子、蛇瓜與長豆，煮 6 分鐘——蔬菜應熟透。
- 下魚露、棕櫚糖與烘香米粉，米粉會略微勾稠湯汁。離火後撒上稻田香草。配白飯享用，samlor korko 是湯也是主食。
Common questions
Can 高棉雜菜燉 be made ahead?
高棉雜菜燉 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 高棉雜菜燉 spicy?
高棉雜菜燉 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 高棉雜菜燉 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 高棉雜菜燉 to make at home?
高棉雜菜燉 is approachable for a home cook with basic stove skills — total time about 60 minutes, no special technique required.
Can 高棉雜菜燉 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
Samlor korko 是柬埔寨最古老的料理之一——以菜園裡有什麼就煮什麼為原則。傳統在收穫季初登場，當大量蔬菜紛紛採收。每家有偏好的搭配，有些放 10 種以上，有些只放 4、5 種。烘香米粉（samlor mam）是高棉的勾稠材料，少了它就只是普通蔬菜湯。也容易素食化（去掉豬肉與 prahok），是 Pchum Ben 節寺廟齋飯常見的湯品。
