Salor Kor-Ko Sap

Description

 * Savoring eggplant, bitter melon, pumpkin and spinach with Khmer favorite spices is very tasty.

Ingredients

 * 1 Asian egg plant. Cut chunks.
 * 1 Bitter melon. Removed seeds and cut chunks.
 * 2 Cups cubes fresh pumpkin ( already peeled,seeded and cut).
 * 5 oz. Frozen chopped spinach or ½ lb. Fresh spinach. Chopped.
 * 2 Slices fresh galanga root, or frozen galanga root.
 * 1 Kaffir lime leaves.
 * 1 Tablespoon minced lemon grass.
 * 1 Tablespoon mushroom sauce.
 * 1 Tablespoon sugar.
 * 2 Tablespoon roasted rice powder.
 * 1 Teaspoon salt.
 * ½ Teaspoon turmeric powder, or 3 pieces fresh turmeric roots.
 * ½ Teaspoon paprika.
 * 1 Cup coconut milk. (Option, substitute with 1 cup water instead.)
 * 2 Cups water.

Directions

 * 1) Put coconut milk, water, lemon grass, galanga, kaffir lime leaves, turmeric, paprika and garlic in a blender and blended it.
 * 2) Places eggplant and bitter melon in a soup pot. Pour the mixes spices sauce over, and cover the pot with lid.
 * 3) Simmering for 10 minutes then add pumpkin and spinach. Cover and cook till the pumpkin tender.
 * 4) Seasoning with sugar, salt, mushroom sauce and roasted rice powder. Stirs well.
 * 5) Serve hot with rice or hot bread.