Khor Popular Khmer Dishes

Khor (similar to braised) is one kind of thick stew made with fish or pork and sugar or sweet soy sauce, bamboo shoots, black pepper, garlic, red onions, salt, and fish sauce. This dish is not easy to spoiled so we can reserve and keep it to eat for long time like 2 or 3 days by just warming it again before serving.

Khor Pork wih Egg (Braised Pork with Egg)

In Cambodia you can find this kind of dish in small restaurant or street food stall. Khor is taste sweet and salty together, sometime they can put some tomato and sugar can to make it have more nice flavor.

Khor Pork

Below is Khor Pork (Khor Sach Chrouk), it made from pork and boiled duck egg they also can add bamboo shoots depend how they like. Some people also called it Khor Duck Egg (Khor Pong Tea).

For pork mostly they cut into a big pieces and keep the skin. Sometime they only use the trotter (Pig's foot) and that's called Khor Trotter (Khor Cherng Chrouk).To make this dish, first they turn the palm suger to become taffy inside the pot or frying pan then they add fish sauce, salt, garlic. After that they put the pork in and stir it well inside the pot, then add fresh water and cook it for awhile. After than they put the boiled egg in (peal the egg shell and put the whole egg) and also the bamboo shoots if they like and some black pepper. Cook it until the pork become tender and the outside of the egg become tought (I like the tought egg it taste better than the soft one).

Khor Pig's Trotter (Braised Pig's Trotter)

Khor Fish

This is another kind of Khor, it is Khor Fish (Khor Trey). The popular fish to made this Khor Fish is the Snake Head Fish. However since i was born in a province near the sea, so sea fish is more popular.

Khor Snake Head Fish (Braised Snake Head Fish)

Snake Head Fish

I like the Short Mackerel, Cambodian called it Kamong or Pla Thu. This Short Mackerel really a nice fish to do Khor, it has a really delicious taste. The cooking process is just like we did to the pork, but for Khor Fish we don't put the boiled egg or bamboo shots since it not good together with the fish. However we put the tomato instead. So it just like the Mackerel in tomato sauce. Also we can add sugar can to make it flavor and taste more better.

Short Mackerel (Kamong)

Khor Beef

Khor Beef - Spicy Beef Stew (Khor Kor) This kind of Khor is different from other, mostly they serve it with noodle or bread and the cooking process also different. Mostly they serve it as breakfast, you can find it in most restaurant and also on the street food stall.

Spicy Beef Stew (Khor Kor)

These are the ingredient for this stew, beef, carrot, galanga, star nise, red pepper paste, Satay Sauce, palm suger, tomato paste, condensed milk and frying oil. The simple process of cooking is put oil in the frying pan then put the pounded galanga in then put the meat and the rest of the ingredient stire well and add fresh water. Cook till the meat tender then add carrot in and keep it in low heat (We serve it hot). When it time to serve parboil the noodle in hot beef stew, then transfer it to the bowl then add the stew and beef meat and add roast garlic, culantro, basil (Thai basil), paddy rice herb.

More Khor

Another dishes of Khor that i never try since i was born is Khor Shrimp (Khor Bong Kea) and Khor Frog (Khor Kong Keb), For Khor Shrimp the process of cooking is the same with pork and fish. I wish i have sometime to try it soon. Frog as a food maybe a bit weird for European but it taste delicious, Khor Frog require more ingredient and mostly we serve with porridge.