Cambodia - Salor Kor-Ko Sap.(Khmer Vegetarian Stew.)

Salor Kor-Ko Sap

(Khmer Vegetarian Stew)

Savoring eggplant, bitter melon, pumpkin and spinach with Khmer favorite spices is very tasty.

Ingredients

-       1 Asian egg plant. Cut chunks.

-       1 Bitter melon. Removed seeds and cut chunks.

-       2 Cups cubes fresh pumpkin ( already peeled,seeded and cut).

-       5 oz. Frozen chopped spinach or ½ lb. Fresh spinach. Chopped.

-       2 Slices fresh galanga root, or frozen galanga root.

-       1 Kaffir lime leaves.

-       1 Tablespoon minced lemon grass.

-       1 Tablespoon mushroom sauce.

-       1 Tablespoon sugar.

-       2 Tablespoon roasted rice powder.

-       1 Teaspoon salt.

-       ½ Teaspoon turmeric powder, or 3 pieces fresh turmeric roots.

-       ½ Teaspoon paprika.

-       1 Cup coconut milk. (Option, substitute with 1 cup water instead.)

-       2 Cups water.

Directions

-       Put coconut milk, water, lemon grass, galanga, kaffir lime leaves, turmeric, paprika and garlic in a blender and blended it.

-       Places eggplant and bitter melon in a soup pot.

-       Pour the mixes spices sauce over, and cover the pot with lid.

-       Simmering for 10 minutes then add pumpkin and spinach.

-       Cover and cook till the pumpkin tender.

-       Seasoning with sugar, salt, mushroom sauce and roasted rice powder.

-       Stirs well.

-       Serve hot with rice or hot bread.