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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":530,"pronunciation":553,"substitutions":554,"slug":571,"title":572,"shortTitle":573,"nativeName":574,"countrySlug":575,"region":576,"baseServings":577,"prepMinutes":578,"cookMinutes":579,"difficulty":580,"course":581,"diet":584,"mainIngredients":588,"images":589,"keywords":599,"publishedAt":607,"updatedAt":607,"authorSlug":608,"summary":609,"localeSlug":571,"alternates":610},[394,397,400,403,406],{"answer":395,"question":396},"It thickens the broth and adds a nutty, toasted aroma. Because it is dry-roasted whole grain rather than refined starch, it gives body without the gloss or slipperiness of cornflour, and leaves a faint grain in the texture that is part of the dish. The same ingredient appears in Lao and northeastern Thai cooking, where it is called khao khua.","What does toasted rice powder do in this stew?",{"answer":398,"question":399},"A mild bitterness is correct and comes from the greens — moringa, bitter melon, sometimes young papaya leaves. It is balanced against the salt of prahok and the sweetness of pumpkin. If it is unpleasantly bitter, you either used too much bitter melon or over-toasted the rice. Add a little palm sugar and more squash to bring it back into balance.","Is samlor korko supposed to taste bitter?",{"answer":401,"question":402},"Yes. Substitute two tablespoons of fish sauce plus a teaspoon of shrimp paste for a similar fermented depth, or a tablespoon of miso for a vegetarian version. The stew will taste cleaner and less pungent. Cambodians would say something essential has gone, and they have a point, but the result is still a good soup.","Can I make samlor korko without prahok?",{"answer":404,"question":405},"Almost any mix of firm and leafy vegetables works, which is the spirit of the dish. Aim for a hard root or squash for body, something with crunch that holds up, a green bean for texture and a leafy green for bitterness. Pumpkin, sweet potato, daikon, green beans, eggplant, cabbage and spinach make a good supermarket version.","Which vegetables can I use if I cannot find the traditional ones?",{"answer":407,"question":408},"The rice powder settles and scorches if the stew is not stirred. Once it goes in, stir every couple of minutes and keep the heat low enough that the surface barely moves. Using a heavy-based pot rather than a thin one makes a large difference, because thin pans create hot spots that catch the starch immediately.","Why does my stew keep sticking to the bottom of the pot?",[410,411,412,413,414,415],"Toast the rice in a dry pan over medium heat and keep it moving until the grains are deep gold and smell like popcorn — pale rice adds no flavour and burnt rice makes the whole pot bitter.","Add vegetables in three waves by hardness: roots and jackfruit first, squash and eggplant next, leaves and beans in the final five minutes.","Stir often once the rice powder goes in. It sinks and catches on the base of the pot within a couple of minutes if you walk away.","Use prahok sparingly the first time. It is powerfully fermented, and you can always stir in more after tasting but you cannot take it out.","The stew should be thick enough that a spoon leaves a trail for a second before closing over. Loosen with stock rather than water so it does not thin out in flavour too.","Fry the kroeung until the oil separates before any liquid goes in, or the paste tastes raw and grassy through the whole stew.","🥣","Samlor korko is a thick, murky, deeply savoury stew that looks like nothing and tastes like everything. A dozen vegetables — green jackfruit, pumpkin, green papaya, long beans, eggplant, moringa leaves, whatever the garden holds — go into a pot with kroeung, prahok and fish or pork, and are simmered until the softer ones fall apart and thicken the broth. Toasted rice, ground to a coarse powder, is stirred in near the end and gives the stew its signature slightly gritty body and a nutty smell. The flavour is savoury and faintly bitter, salty from fermented fish, sweetened only by the vegetables. The name comes from the verb korko, to stir, because the pot needs constant attention as everything breaks down.","Ask Cambodians which dish is most theirs and a lot of them will say samlor korko rather than the more famous amok. The argument is that amok has cousins in Thailand and Laos while korko does not — it is a stew of whatever the countryside provides, seasoned with prahok, thickened with roasted rice, and cooked in every province with a different set of vegetables. Nothing about it is designed for a restaurant menu, and that is precisely the point.\n\nIt is also survival food with a long memory. The vegetable list is deliberately open: unripe jackfruit, green papaya, banana flower, pumpkin, taro stems, moringa leaves, water spinach, bitter melon, wild greens gathered from the edges of the rice fields. Nothing needs buying; almost everything can be grown, foraged or traded, and the stew stretches a small piece of fish or pork across a family. Cambodians who lived through the Khmer Rouge years and the famine that followed have a complicated relationship with a stew built from whatever grows, and korko carries that weight alongside its status as a national dish.\n\nThe toasted rice deserves attention. Raw rice is dry-fried in a pan until the grains turn golden and smell like popcorn, then pounded to a coarse meal. Stirred into the pot it thickens without making the stew glossy or gluey the way cornflour would, and adds a toasted aroma that runs underneath everything else. The same technique appears in Lao and Isaan cooking, where the powder is called khao khua. Between that, the prahok and the bitterness of the greens, samlor korko is not a dish that flatters newcomers — it is one you grow into, and Khmer cooks are entirely unapologetic about it.","Korko is better on day two once the vegetables have surrendered fully to the broth, and keeps 3 days refrigerated. It thickens considerably as it sits because of the rice powder, so add stock when reheating and stir over low heat so the base does not catch. It freezes for 2 months, though the leafy greens turn to threads — if you plan to freeze a batch, hold back the leaves and add fresh ones when you reheat. Reheat on the hob rather than in a microwave, which heats it unevenly and scorches the starch.",[421,422,423,424],"Toasted rice powder made from scratch, which is what gives korko its body and its aroma.","A vegetable list organised by cooking time, so nothing turns to mush while something else stays raw.","Explains where the bitterness comes from and how to dial it up or down without breaking the dish.","Realistic substitutions for green jackfruit, moringa and prahok, with what each swap actually costs you.",[426,427,428],"Large heavy pot","Dry frying pan for the rice","Mortar and pestle or spice grinder",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"protein":434,"calories":435,"estimated":8},11,33,7,9,24,330,[437],"Steamed jasmine rice, and a saucer of sliced chile in fish sauce for anyone who wants more edge.",[439,442,445],{"name":440,"description":441},"Korko with pork ribs","Pork ribs instead of fish, browned first and simmered for 45 minutes before the vegetables go in. Richer and more common in the dry season.",{"name":443,"description":444},"Vegetarian korko","Built on mushrooms and fried tofu with miso and soy in place of prahok and fish sauce, keeping the toasted rice and the full vegetable list.",{"name":446,"description":447},"Korko with smoked fish","A Tonlé Sap version using dried or smoked freshwater fish, which turns the whole stew smokier and much saltier.",[449,455,460,466,469,474,478,481,484,488,492,496,499,503,506,510,514,518,523,526],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},3,"rice","jasmine rice, for toasting","tbsp","For the toasted rice",{"qty":450,"ref":456,"name":457,"unit":458,"group":459},"lemongrass","lemongrass stalks, tender part only, thinly sliced","piece","For the kroeung",{"qty":461,"ref":462,"name":463,"note":464,"unit":465,"group":459},15,"turmeric","fresh turmeric root, peeled","or 1 tsp ground turmeric","g",{"qty":461,"ref":467,"name":468,"unit":465,"group":459},"ginger","galangal, peeled and sliced",{"qty":470,"ref":471,"name":472,"unit":473,"group":459},5,"garlic","garlic cloves","clove",{"qty":475,"ref":476,"name":477,"unit":458,"group":459},4,"onion","shallots, peeled",{"qty":450,"ref":479,"name":480,"unit":458,"group":459},"kaffir-lime-leaves","kaffir lime leaves, ribs removed",{"qty":450,"name":482,"unit":453,"group":483,"noScale":8},"neutral oil","For the stew",{"qty":485,"name":486,"note":487,"unit":453,"group":483},1.5,"prahok (fermented fish paste)","or 2 tbsp fish sauce plus 1 tsp shrimp paste",{"qty":485,"ref":489,"name":490,"unit":491,"group":483},"stock","fish or chicken stock","l",{"qty":493,"name":494,"note":495,"unit":465,"group":483},300,"green jackfruit, in chunks","canned young jackfruit, rinsed, is fine",{"qty":493,"ref":497,"name":498,"unit":465,"group":483},"pumpkin","pumpkin or squash, in 3 cm chunks",{"qty":500,"ref":501,"name":502,"unit":465,"group":483},200,"eggplant","eggplant, in chunks",{"qty":500,"ref":504,"name":505,"unit":465,"group":483},"daikon","green papaya or daikon, in batons",{"qty":507,"ref":508,"name":509,"unit":465,"group":483},150,"green-beans","long beans, in 4 cm lengths",{"qty":511,"ref":512,"name":513,"unit":465,"group":483},500,"white-fish","firm white fish fillet, in large chunks",{"qty":515,"ref":516,"name":517,"unit":465,"group":483},100,"spinach","moringa leaves or spinach",{"qty":519,"ref":520,"name":521,"unit":453,"group":522},2,"fish-sauce","fish sauce","To season",{"qty":524,"name":525,"unit":453,"group":522},1,"palm sugar",{"qty":527,"name":528,"unit":529,"group":522},null,"salt and black pepper","to taste",[531,536,539,542,546,550],{"tip":532,"text":533,"title":534,"timerSeconds":535},"Stop the moment the colour goes from gold to brown. Burnt rice powder makes the whole pot taste acrid.","Dry-fry the jasmine rice in a pan over medium heat, shaking constantly, for 6–8 minutes, until the grains are deep gold and the kitchen smells of popcorn. Tip out to cool, then grind to a coarse, sandy powder in a mortar or spice grinder.","Toast and grind the rice",420,{"text":537,"title":538},"Pound the lemongrass, turmeric, galangal, garlic, shallots and lime leaves in a mortar until you have a damp yellow paste with no visible fibres. Start with the lemongrass and add the softer ingredients as it breaks down.","Pound the kroeung",{"text":540,"title":541,"timerSeconds":535},"Heat the oil in a heavy pot over medium heat and fry the kroeung for 5 minutes, stirring, until it darkens and oil pools at the edges. Stir in the prahok and cook 2 minutes more, until the sharp fermented smell mellows into something rounder.","Fry the paste",{"text":543,"title":544,"timerSeconds":545},"Pour in the stock, bring to a simmer and add the jackfruit and green papaya. Cook for 15 minutes, until the jackfruit yields to a knife but still holds its shape.","Start the hard vegetables",900,{"tip":547,"text":548,"title":549,"timerSeconds":545},"Once the rice powder is in, the pot needs stirring every couple of minutes or it will catch on the base.","Add the pumpkin and eggplant and simmer 10 minutes, then stir in the toasted rice powder and cook 5 minutes more, stirring often, until the broth turns cloudy and thick enough to leave a brief trail behind the spoon.","Add squash and thicken",{"text":551,"title":552,"timerSeconds":535},"Slide in {qty:white-fish} of fish chunks, the long beans and the moringa or spinach, and simmer gently for 6–8 minutes, until the fish flakes and the beans are tender but still green. Season with fish sauce, palm sugar, salt and pepper and serve over rice.","Finish with fish and greens","som-LAW ko-KOR",[555,559,563,567],{"note":556,"swap":557,"original":558},"Canned young jackfruit is widely stocked and behaves similarly, though it softens faster — add it with the second wave rather than the first.","Canned young jackfruit in brine, rinsed, or chayote","Green (unripe) jackfruit",{"note":560,"swap":561,"original":562},"Moringa is faintly bitter and slightly grassy; watercress gets closest to that bite, spinach is the mildest option.","Spinach, watercress or pea shoots","Moringa leaves",{"note":564,"swap":565,"original":566},"Shrimp paste gives fermented depth from a different direction. Miso works surprisingly well if you are going meat-free.","2 tbsp fish sauce plus 1 tsp shrimp paste, or 1 tbsp miso for a vegetarian pot","Prahok",{"note":568,"swap":569,"original":570},"You want something that holds a slight crunch through a long simmer. Daikon is the closest in texture.","Kohlrabi, daikon or firm cucumber","Green papaya","samlor-korko","Samlor Korko (Khmer Mixed Vegetable and Fish Stew)","Samlor Korko","សម្លរកកូរ","cambodia","Tonlé Sap Basin",6,35,45,"medium",[582,583],"soup","main",[585,586,587],"gluten-free","dairy-free","pescatarian",[512,497,456,451,508],[590,593,595,597],{"alt":591,"src":592},"Thick Khmer vegetable and fish stew in a clay bowl with pumpkin, jackfruit, long beans and green leaves","\u002Fimages\u002Frecipes\u002Fsamlor-korko\u002Fhero.jpg",{"alt":591,"src":594},"\u002Fimages\u002Frecipes\u002Fsamlor-korko\u002Fhero-16x9.jpg",{"alt":591,"src":596},"\u002Fimages\u002Frecipes\u002Fsamlor-korko\u002Fhero-4x3.jpg",{"alt":591,"src":598},"\u002Fimages\u002Frecipes\u002Fsamlor-korko\u002Fhero-1x1.jpg",[600,601,602,603,604,605,606],"samlor korko","khmer soup","cambodian stew","prahok","toasted rice powder","vegetable stew","cambodian food","2026-08-20","dishroute-kitchen","The soup Cambodians call the most Khmer of all: a dozen vegetables and green jackfruit simmered with kroeung, prahok and toasted ground rice that gives it a grainy body.",{"en":611},"\u002Frecipe\u002Fsamlor-korko",{"items":613,"total":825,"page":524,"limit":434,"hasMore":885},[614,643,675,703,732,762,789,820,848,858],{"slug":615,"title":616,"shortTitle":617,"nativeName":618,"countrySlug":575,"region":576,"baseServings":475,"prepMinutes":619,"cookMinutes":620,"difficulty":580,"course":621,"diet":622,"mainIngredients":623,"images":626,"keywords":636,"publishedAt":607,"updatedAt":607,"authorSlug":608},"amok-trey","Amok Trey (Khmer Steamed Fish Curry Custard)","Amok Trey","អាម៉ុកត្រី",30,25,[583],[585,586,587],[512,624,456,462,625],"coconut-milk","eggs",[627,630,632,634],{"alt":628,"src":629},"Steamed Khmer fish amok set in a banana leaf cup, topped with coconut cream, shredded lime leaf and red chile","\u002Fimages\u002Frecipes\u002Famok-trey\u002Fhero.jpg",{"alt":628,"src":631},"\u002Fimages\u002Frecipes\u002Famok-trey\u002Fhero-16x9.jpg",{"alt":628,"src":633},"\u002Fimages\u002Frecipes\u002Famok-trey\u002Fhero-4x3.jpg",{"alt":628,"src":635},"\u002Fimages\u002Frecipes\u002Famok-trey\u002Fhero-1x1.jpg",[637,638,639,640,641,642,606],"amok trey","khmer amok","cambodian fish curry","steamed fish custard","kroeung","banana leaf",{"slug":644,"title":645,"shortTitle":646,"nativeName":647,"countrySlug":575,"region":648,"baseServings":475,"prepMinutes":620,"cookMinutes":620,"restMinutes":649,"difficulty":650,"course":651,"diet":653,"mainIngredients":654,"images":658,"keywords":668,"publishedAt":607,"updatedAt":607,"authorSlug":608},"bai-sach-chrouk","Bai Sach Chrouk (Khmer Grilled Pork and Broken Rice)","Bai Sach Chrouk","បាយសាច់ជ្រូក","Phnom Penh",480,"easy",[652,583],"breakfast",[586],[655,656,624,471,657],"pork-shoulder","jasmine-rice","carrot",[659,662,664,666],{"alt":660,"src":661},"Plate of charred sliced pork over broken rice with pickled carrot and daikon, cucumber and a bowl of clear broth","\u002Fimages\u002Frecipes\u002Fbai-sach-chrouk\u002Fhero.jpg",{"alt":660,"src":663},"\u002Fimages\u002Frecipes\u002Fbai-sach-chrouk\u002Fhero-16x9.jpg",{"alt":660,"src":665},"\u002Fimages\u002Frecipes\u002Fbai-sach-chrouk\u002Fhero-4x3.jpg",{"alt":660,"src":667},"\u002Fimages\u002Frecipes\u002Fbai-sach-chrouk\u002Fhero-1x1.jpg",[669,670,671,672,673,674,606],"bai sach chrouk","khmer breakfast","grilled pork","broken rice","cambodian pork","street food",{"slug":676,"title":677,"shortTitle":678,"nativeName":679,"countrySlug":575,"region":680,"baseServings":475,"prepMinutes":620,"cookMinutes":461,"difficulty":580,"course":681,"diet":682,"mainIngredients":683,"images":686,"keywords":696,"publishedAt":607,"updatedAt":607,"authorSlug":608},"kampot-pepper-crab","Kdam Chaa Mrech Kchei (Kampot Green Pepper Crab)","Kdam Chaa Mrech Kchei","ក្តាមឆាម្រេចខ្ចី","Kampot and Kep",[583],[586,587],[684,685,471,520],"crab","black-pepper",[687,690,692,694],{"alt":688,"src":689},"Cracked crab pieces glazed in a dark sauce with whole stems of fresh green peppercorns and scallions","\u002Fimages\u002Frecipes\u002Fkampot-pepper-crab\u002Fhero.jpg",{"alt":688,"src":691},"\u002Fimages\u002Frecipes\u002Fkampot-pepper-crab\u002Fhero-16x9.jpg",{"alt":688,"src":693},"\u002Fimages\u002Frecipes\u002Fkampot-pepper-crab\u002Fhero-4x3.jpg",{"alt":688,"src":695},"\u002Fimages\u002Frecipes\u002Fkampot-pepper-crab\u002Fhero-1x1.jpg",[697,698,699,700,701,702,606],"kampot pepper crab","khmer crab","green peppercorns","kep crab","cambodian seafood","stir-fried crab",{"slug":704,"title":705,"shortTitle":706,"nativeName":707,"countrySlug":575,"region":648,"baseServings":475,"prepMinutes":708,"cookMinutes":461,"restMinutes":619,"difficulty":650,"course":709,"diet":710,"mainIngredients":711,"images":715,"keywords":725,"publishedAt":607,"updatedAt":607,"authorSlug":608},"khmer-lok-lak","Lok Lak (Khmer Beef with Kampot Pepper-Lime Dip)","Lok Lak","ឡុកឡាក់",20,[583],[586],[712,685,713,625,714],"beef-chuck","lime","tomato",[716,719,721,723],{"alt":717,"src":718},"Seared beef cubes on lettuce, tomato and cucumber with a runny fried egg and a saucer of pepper-lime dip","\u002Fimages\u002Frecipes\u002Fkhmer-lok-lak\u002Fhero.jpg",{"alt":717,"src":720},"\u002Fimages\u002Frecipes\u002Fkhmer-lok-lak\u002Fhero-16x9.jpg",{"alt":717,"src":722},"\u002Fimages\u002Frecipes\u002Fkhmer-lok-lak\u002Fhero-4x3.jpg",{"alt":717,"src":724},"\u002Fimages\u002Frecipes\u002Fkhmer-lok-lak\u002Fhero-1x1.jpg",[726,727,728,729,730,731,606],"lok lak","khmer beef","cambodian beef","kampot pepper","tuk meric","shaking beef",{"slug":733,"title":734,"shortTitle":735,"nativeName":736,"countrySlug":575,"region":648,"baseServings":475,"prepMinutes":708,"cookMinutes":470,"difficulty":650,"course":737,"diet":740,"mainIngredients":741,"images":745,"keywords":755,"publishedAt":607,"updatedAt":607,"authorSlug":608},"nhoam-svay","Nhoam Svay (Khmer Green Mango Salad)","Nhoam Svay","ញាំស្វាយ",[738,739],"appetizer","side",[585,586,587],[742,743,713,520,744],"mango","peanuts","thai-basil",[746,749,751,753],{"alt":747,"src":748},"Green mango salad piled in a bowl with red chile, herbs, crushed peanuts and crisp fried shallots","\u002Fimages\u002Frecipes\u002Fnhoam-svay\u002Fhero.jpg",{"alt":747,"src":750},"\u002Fimages\u002Frecipes\u002Fnhoam-svay\u002Fhero-16x9.jpg",{"alt":747,"src":752},"\u002Fimages\u002Frecipes\u002Fnhoam-svay\u002Fhero-4x3.jpg",{"alt":747,"src":754},"\u002Fimages\u002Frecipes\u002Fnhoam-svay\u002Fhero-1x1.jpg",[756,757,758,759,760,761,606],"nhoam svay","green mango salad","khmer salad","cambodian salad","sour mango","fish sauce 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