Cambodian Cooking: A humanitarian project in collaboration with Act for Cambodia [Cambodian Cookbook, 60 Recipes] by Joannes Riviere & Dominique De Bourgknech & David Lallemand

Author:Joannes Riviere & Dominique De Bourgknech & David Lallemand [Riviere, Joannes]
Language: eng
Format: azw3
ISBN: 9780794650391
Publisher: Tuttle Publishing
Published: 2015-05-26T04:00:00+00:00

Stuffed Cucumber Soup

This pretty soup features the delicate flavor of cucumber, whose white flesh absorbs the satisfying flavors of Khmer Chicken Stock and the seasoned ground pork stuffing, creating one delicious melded taste. In Cambodia, bitter gourds (a.k.a. bitter melon) are used in this soup rather than cucumbers.

2 cucumbers, peeled, or bitter gourds (bitter melons), unpeeled

2½ cups (600 ml) Khmer Chicken Stock (page 13)

1 tablespoon palm sugar or dark brown sugar

4 tablespoons fish sauce

3 green onions (scallions), sliced into short pieces

Stuffing

1½ cups (300 g) ground pork (see note)

3 tablespoons Khmer Curry Paste (page 13)

4 tablespoons fish sauce

1 tablespoon palm sugar or dark brown sugar

3 tablespoons flour

1 small bunch holy basil leaves

Remove both ends of the cucumbers or the bitter gourd (if using). Slice into 2-in (5-cm) thick slices. Use a small spoon to remove the seeds. If you’re using bitter gourd,sprinkle salt all over the slices (inside and out), leave them for 30 minutes (this will get rid of bitter taste), then rinse in water and drain.

To make the Stuffing, in a bowl combine the ground pork, Khmer Curry Paste, fish sauce, sugar, flour and most of the holy basil, reserving some for garnishing.

To assemble the stuffed cucumber (or bitter gourd) pieces, stick two toothpicks crosswise into one side of a slice. Fill it with some of the pork stuffing, pressing down lightly. Insert two more toothpicks on the opposite side to hold the stuffing in place. Repeat until all the pieces are stuffed.

Put the stuffed cucumber (or bitter gourd) pieces into a large saucepan, then add the Khmer Chicken Stock, sugar and fish sauce and bring to a gentle boil. Simmer for 20 minutes, or until the melon is tender. Remove one stuffed slice and prick it with a toothpick. If it is tender and no juice runs out, the soup is ready. Serve garnished with the remaining holy basil leaves and green onions.

Note: If you cannot find ground pork at your local grocery store, ask your butcher to grind some for you or grind some pork belly or Boston butt (shoulder) steak in a food processor or chop it very finely with a knife.

Serves 4

Preparation time: 30 minutes + time to prepare the curry paste and the stock

Cooking time: 20 minutes

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