This is a re-post of my pickled lime recipe that I shared perhaps 4-years ago? When I redesign my website this recipe is one of a few that did not get transfered.
Pickled lime is a key ingredient when making the infamous Cambodian Pickled Lime Chicken Soup ស្ងោរម៉ាន់ណាំងូវ (Sngor Mon Num Ngov).
Advance preparation is required. The process of making Num Ngow is fairly simple, but it’s the preserving process that is time consuming. Basically you make it and forget, for awhile that is.
Continue reading Cambodian Pickled Lime
Updated Apr 16, 2010 I’m updating this up with new photo of this soup along with a video cooking tutorial. The recipe is fairly easy and doesn’t require much ingredients but I’ve on a video making spree so thought I capture and show you how I made this yummy soup.
This is my take on Beef Soup/Stew with Potatoes and Carrots (Soup Ko Domlong & Karot) ស្ងោរស៊ុបគោដំលូងនឹងក៉ារត់. I’m making it the Asian style with spices like coriander seeds, whole peppercorn, ginger, garlic and fish sauce. If you prefer a stew (thick) consistency, decrease the amount of water to about 8-9 cups. I prefer a soup (more liquid) consistency as it usually takes several servings before I finish the pot. During the reheating process the liquid tends to evaporate a little bit.
