About a month ago my Mother gave me three pumpkins. I did not have a menu plan but I do know that these things can be kept for a very very long time so I did not resist in bringing all three of them home. The first recipe that came to mind is Cambodian Pumpkin Pudding in Banana Leaves (Num La’pov). I did not feel like making desserts out of them yet since I usually end up eating them all by myself which isn’t a very good idea therefore I opted for a savory dish like this Cambodian Hot Pork and Pumpkin Curry, ការីល្ពៅសាច់ជ្រូក (Kari La’pov Sach Jrook) .

The recipe was adapted from a cookbook in my collection entitled The Food & Cooking of Cambodia which I recently repurchase because I misplace my first copy.  Actually this wasn’t the first time I’ve made a curry using pumpkins I usually do just a simple and quick version by using store-bought Thai red curry paste. This Cambodian version use Khmer Kroeung as the base which gives it a distinctive Cambodian taste. As always with curries you can serve it with either steamed rice, crusty bread or rice noodles.

Cambodian Hot Pork and Pumpkin Curry (makes 3-4 serving)
(Kari La’pov Sach Jrook) ការីល្ពៅសាច់ជ្រូក

Ingredients
½ tablespoon oil
1 slice galanga, finely sliced
5 red chillies, finely sliced (reduce amount for a milder curry)
½ small sweet onion or 2 shallots, finely sliced
2 tablespoons Khmer Kroeung
½ tablespoon palm sugar
1 lb pork, cut into bite size chunks
1 teaspoon shrimp paste
1 13.5 oz can coconut milk
1 kabocha pumpkin, peeled, seeded and cut into bite size chunks
4-5 kaffir lime leaves, reserve 1-2 leaves and slivered for garnish
1 tablespoon fish sauce

Method:
Heat the oil in a heavy pan. Stir in galanga, chillies, and onions and stir-fry until fragrant. Add Khmer Kroeung and stir-fry until it begins to color. Add palm sugar.

Stir in the chunks of pork and stir-fry until golden brown on all sides. Stir in shrimp paste and pour in coconut milk.

Bring to the boil, add the pumpkin and kaffir lime leaves, and reduce the heat. Cook gently, uncovered, for 15-20 minutes or until the pumpkin and pork are tender but not mushy and the sauce has reduced. If you prefer a thinner curry then feel free to add water or stock.

Add fish sauce and season to taste. Garnish the curry with slivered kaffir lime leaves.

This curry can be serve with rice, noodles or crusty bread. ENJOY!

Now, let’s get back to cooking. Here is another recipe that I adapt from The Elephant Walk Cookbook. I haven’t had this in a very long time, like more than 10 years! I think one of the reason was because I was too lazy to make my own Khmer Kroeung. Thanks to my Mother I now have an endless supply of  Khmer Kroeung.

This soup gives off a very fragrant aroma when cooked and very rich and flavorful. One might refer to this soup as Pineapple Curry due to the use of coconut milk.  But the resulting taste  is  more on the sour and spicy side. The Kroeung along with the pungent pahok (pickle-fish) and shrimp paste helped balance the sweetness from the coconut milk and pineapple.  Serve it up with lots of hot steamy rice. It is delicious! When the coconut milk was first combined with the Kroeung it reminded me of the broth used to ladle over Cambodian fresh noodles topped with assorted vegetables known as Num Baingjok.

Cambodian Sour Soup with Coconut Milk & Pineapple
(Somlaw Machew Ktiss Manoss) សម្លរម្ចូរខ្ទៈម្នាស់
adapt from The Elephant Walk Cookbook

Ingredients
1-1.5 lb pork (shoulder, butt, spare ribs), cut into fairly large chunks
1 cup coconut milk unsweetened
2 cups water
1 can (16 oz) pineapple chunks in natural juices
½ cup Khmer Kroeung (lemongrass paste)
1 teaspoon pahok (pickle-fish), grounded
1 teaspoon shrimp paste
3 tablespoons fish sauce
1 tablespoon sugar
1 tablespoon tamarind soup base (powder)
4 kaffir lime leaves, torn
red chili to garnish (optional)

Method:
Heat a pot and add ½ cup coconut milk. Stir and cook until the oil starts to separate. Add Khmer Kroeung, stir often until the flavors are release. The aroma is heavenly!

Add meat along with sugar, fish sauce, shrimp paste and pahok. Cook for 5 minute.

Add the remainder coconut milk, water and tamarind soup base (powder). Give it a quick stir to incorporate them together and bring to a boil. Cover partly and simmer on medium for about 30-45 minutes until the meats are tender.

About 15 minutes before it is done add the pineapple chunks and torn kaffir lime leaves.

Garnish with chili and serve hot with lots of steamed rice.