Samlor Kako

Ingredients

• 1/2 lb catfish, cut into chunks
• 1/2 lb pork belly, sliced
• 2 tbsp prahok (fermented fish paste)
• 3 tbsp kroeung (Cambodian lemongrass-turmeric paste)
• 6 cups water
• 2 tbsp raw rice
• 1 small butternut squash, peeled and cubed
• 1 cup long beans, cut into 2-inch pieces
• 1 small green papaya, peeled and sliced
• 1 Asian eggplant, sliced
• 2 tbsp fish sauce
• Salt, to taste
• Fresh basil leaves, to serve

Before you cook

• Peel and cube the squash, and prepare the papaya, eggplant and long beans.

Steps

1. Toast the raw rice in a dry pan over medium heat until deep golden, then grind it to a coarse powder.
2. Bring the water to a boil in a large pot.
3. Add the pork belly and simmer for 10 minutes.
4. Stir in the prahok and kroeung paste until dissolved into the broth.
5. Add the fish chunks and squash.
6. Simmer for 10 minutes until the squash begins to soften.
7. Add the long beans, green papaya and eggplant.
8. Simmer for 10 more minutes until all the vegetables are tender.
9. Stir in the toasted rice powder to thicken the broth slightly.
10. Simmer for 5 more minutes, stirring occasionally so the rice powder doesn't clump.
11. Season with fish sauce and salt to taste.
12. Ladle into bowls and top with fresh basil leaves.
13. Serve hot with steamed rice.