Salor Kor-Ko Sap. (Khmer Vegetarian Stew.)

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[edit] Description

• Savoring Eggplant, bitter melon, pumpkin and spinach with Khmer favorite spices is very tasty.

[edit] Ingredients

• 1 Asian egg plant. Cut chunks.
• 1 bitter melon. Removed seeds and cut chunks.
• 2 Cups cubes fresh pumpkin ( already peeled,seeded and cut).
• 5 oz. Frozen chopped spinach or ½ lb. Fresh spinach. Chopped.
• 2 Slices fresh galanga root, or frozen galanga root.
• 1 kaffir lime leaves.
• 1 Tablespoon minced lemon grass.
• 1 Tablespoon Mushroom sauce.
• 1 Tablespoon Sugar.
• 2 Tablespoon roasted rice powder.
• 1 Teaspoon salt.
• ½ Teaspoon turmeric powder, or 3 pieces fresh turmeric roots.
• ½ Teaspoon paprika.
• 1 Cup coconut milk. (Option, substitute with 1 cup water instead.)
• 2 Cups water.

[edit] Directions

1. Put coconut milk, water, lemon grass, galanga, kaffir lime leaves, turmeric, paprika and garlic in a blender and blended it.
2. Places Eggplant and bitter melon in a soup pot. Pour the mixes spices sauce over, and cover the pot with lid.
3. Simmering for 10 minutes then add pumpkin and spinach. Cover and cook till the pumpkin tender.
4. Seasoning with Sugar, salt, Mushroom sauce and roasted rice powder. Stirs well.
5. Serve hot with rice or hot bread.