Cambodian eggplant with pork and shrimp, known as "Samlor Kako", is a traditional Cambodian dish that combines the flavors of savory pork, succulent shrimp, and tender eggplant in a flavorful broth. This hearty stew is a staple in Cambodian cuisine and is enjoyed by people of all ages. It is typically served with steamed rice and is a great way to experience the unique flavors of Cambodia. In this article, we will explore the best recipe for Cambodian eggplant with pork and shrimp, providing step-by-step instructions and highlighting the key ingredients that make this dish so delicious and authentic.
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CAMBODIAN EGGPLANT WITH PORK AND SHRIMP
Make and share this Cambodian Eggplant With Pork and Shrimp recipe from Food.com.
Provided by Ck2plz
Categories Pork
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 450 degrees F.
- Puncture eggplant in a few places with a fork or skewer. Bake on a sheet pan until soft, about 15 minutes. Set aside and let cool slightly, then peel and split lengthwise into strips about 1 inch thick.
- Heat oil in a wok or saucepan over medium heat. Add garlic and cook until lightly browned. Add pork, chile, soy sauce, fish sauce, chili powder andsugar; cook, stirring, until meat loses its raw color. Add stock and waterand bring to a boil. Add lime sauce, shrimp and eggplant; simmer until shrimp are done.
- Season with salt and pepper. Transfer eggplant pieces to a serving dish and top with pork mixture. Garnish with coriander and green onions.
- Spicy Lime Sauce: Combine garlic, chiles and the water in a blender or food.
- processor and liquefy. Combine fish sauce, lime juice, sugar and.
- chile-garlic mixture in a small bowl. Stir to dissolve sugar. If using.
- sauce by itself, add a bit of shredded carrot for garnish. Makes 1 scant.
- cup.
CHA TRAOP DOT (CAMBODIAN EGGPLANT/PORK STIR-FRY)
This comes from "The Elephant Walk Cookbook," published by my all-time favorite restaurant, The Elephant Walk. If you're ever anywhere near Boston, make a point of finding your way to Porter Square in the Cambridge/Somerville area -- you'll find the restaurant a few blocks north on Mass. Ave. The food is unbelievably good!
Provided by KLHquilts
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Prick eggplants with a fork, then put on baking sheet and bake for 45 minutes (or until soft). Allow to cool slightly, then peel and discard the skins. Mash the flesh with a fork until smooth. Set aside.
- Heat the oil in a large skillet over medium-high heat. Add the garlic until golden (about 10 seconds). Stir in the pork and shrimp, breaking up any clumps.
- Add the fish sauce, sugar and ground pepper. When well mixed, add the eggplant and continue stir-frying until warmed through (about 3 minutes). Add the scallions, stir well, and remove from heat and serve over rice (or not!).
Nutrition Facts : Calories 599.4, Fat 33.1, SaturatedFat 8.8, Cholesterol 245.7, Sodium 1360.3, Carbohydrate 33.4, Fiber 15.9, Sugar 16.2, Protein 45.4
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- If you can't find Cambodian eggplant, you can substitute regular eggplant.
- To make the dish more flavorful, use a combination of pork and shrimp.
- Don't overcook the pork or shrimp, or they will become tough.
- Serve the dish with rice, noodles, or bread.
Conclusion:
Cambodian eggplant with pork and shrimp is a delicious and flavorful dish that is sure to please everyone at your table. It is a great way to use fresh, seasonal vegetables and seafood. The dish is also relatively easy to make, making it a great option for a weeknight meal. So next time you're looking for a new and exciting recipe, give Cambodian eggplant with pork and shrimp a try. You won't be disappointed!
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