Royal Khmer Cuisine - Samlor Machu M'noas

Samlor Machu M’noas - Sour Fish Soup with Pineapple

This is one of a series of Royal Khmer Cuisine dishes that I recently learned to prepare, at the Raffles Grand Hotel d’Angkor - Link to schedule of the COOKING CLASS AND THE ROYAL KHMER CUISINE

Royal Khmer Cuisine available from the Restaurant Le Grand - Explore the exotic tastes of fine Khmer cuisine at Restaurant Le Grand. In an idyllic atmosphere you will be able to enjoy the delights of original Cambodian dishes. Candlelight and a superb selection of wines available will make for a memorable night. Should you fancy Western cuisine, Restaurant Le Grand also offers a selection of Western dishes. Opening hours are 6.30-10.30pm.

Ingredients of the Samlor Machu M’noas - Sour Fish Soup with Pineapple

Clockwise from top right - sugar, fish, tomato, tamarind juice, galangang, chilies, ‘ma orm’ leaves, fish sauce, fried garlic, pineapple.

2. Blanch fish in boiling water containing salt and dash of lime juice, set aside for later.

3. Bring fish soup stock to a boil and add fish sauce, tamarind juice, chillies, galangal and sugar. Reduce to simmer and add pineapple cubes. and tomato cubes.

4. Remove galangal and chillies, add blanched fish to pot and simmer for another 2 minutes.

5. Transfer soup to serving dish and garnish with crushed ‘mar orm’ leaves and fried garlic.

6. Serve soup immediately for best taste.
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