Luffa Soup with Rice Crab Paste(Samlor Proheur Nnor-ng Kkho-er Kdam)_សម្លរប្រហើរននោងខួរក្តាម

Luffa Soup with Rice Crab Paste (Samlor Proheur Nnor-ng Kkho-er Kdam)is a very popular Cambodian dish in the countryside, especially during the rainy season when field crabs are abundant. This dish is made with natural ingredients such as fresh luffa (ridge gourd), Sweet basil, and extracted field crab paste, creating a savory flavor and appetizing aroma that pairs perfectly with warm cooked rice. Ingredients: • 3 luffas (peeled and cut into round sticks/bite-sized pieces) • Sweet basil (Chi Neang Vong / Chi Neang Lak) • 1 kg field crabs (washed clean; remove the body meat, pound until fine, mix with 500 g of water, squeeze to extract the crab paste liquid, and strain out the residue) • A little salt, sugar, soup powder, and MSG • 1/2 cup of clean water Instructions: 1. Boil the broth: Add 1/2 cup of water to a pot and bring to a boil. (Do not add too much water, as luffa naturally releases a lot of moisture). 2. Add vegetables and seasonings: Add the luffa and let it boil briefly. Season with a little salt, sugar, soup powder, and MSG. 3. Add the crab paste: Add the crab paste liquid (do not stir after adding, as stirring will cause the soup to become cloudy). Let it come to a boil again. 4. Finish: Finally, add the sweet basil. Taste and adjust to your liking, turn off the heat, and scoop into a bowl to serve. Please help me subscribe to my channel so that I have the motivation to make cooking video for you to watch. thank you for subscribing to my channel.