A month ago, my husband came home from work and surprised me with a copy of From Spiders to Waterlilies: Creative Cambodian cooking with Friends. I squealed in delight! He and I, we love Khmer food and he knows how much I like experimenting in the kitchen. So one day, to show my appreciation to his sweet gesture, I made him samlor kari saramann (Khmer Muslim Beef Curry). I substituted beef with pork because we don’t usually have beef in stock. I also added vegetables which are not present in the original recipe. It is easy to prepare but requires a lot of preparations like making the curry paste – pounding fresh lemon grass, coriander, ginger, garlic and shallots into paste. But it’s all worth it.
This dish is served with either rice or nompang, a local French bread, at Muslim as well as Buddhist weddings in Cambodia. I was told that it tastes even better the next day.
Come back on Sunday for the recipe.