សម្លរម្ជូខ្ទិៈឆ្អឹងជំនីជ្រូក- Somlor Maju Ktis Cambodian Sour Curry Pork Ribs

Somlor MaJu Ktis
(Cambodian Sour Curry Pork Ribs )Kaeng Som
សម្លរម្ជូខ្ទិៈឆ្អឹងជំនីជ្រូក

2.5 lbs of Pork spareribs
1 Tbsp of chili paste ( one dry jumbo chili soak and mince)
1 Tbsp of fermented fish paste (brohok)
1 Tbsp of fish sauce
1 can of coconut milk
1/2 Cambodian lemongrass paste
2 Tbsp of sugar
2 Tbsp of tamarind powder (add more if you want more sour)
12 oz of pineapple (use more if you want)
More or less Seedless red chilies
A handful of Cambodian basil aka Thai basil
Some Cut up Shallot
Some Whole kaffir lime leaves
Julienne kaffir lime leaves
6 oz of green bean or Asian string beans

Thai also have this kind of Sour curry they call it Kaeng Som (sour curry) There’s a lot of curry paste and chilli in southern food, they use shrimp paste instead of fermented fish and it is usually spicy and sour, not so much sweet vs central Thai eat more sweet than spicy.

The same as Cambodian because of Battambang is close to Thailand and the food is similar to flavor and taste. Battambang people tends to eat more spicy vs Phnom Penh is more sweet so I would say it’s all the same.

Some Cambodian call somlor kaeng the word kaeng is from Thai which translate to curry. In this video is Cambodian version which I learned from my mother and my oldest sister and we use fermented fish paste not the shrimp paste because this is not a main curry dish and the difference is because this is the sour dish. If you have any questions please feel free to contact me by comment in this video or you can visit my Facebook page.

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