Khmer Mum Lahong is khmer snack it is good with any sticky rice or regular rice or just eat it alone. This recipe also popular in Vietnam.
Khmer Mum Lahong
Course: FermentedCuisine: CambodianDifficulty: Medium
Servings
2
servingsPrep time
30
minutesCooking time
40
minutesCalories
692
kcalTotal time
1
hour10
minutesKhmer Mum Lahong is khmer snack it is good with any sticky rice or regular rice or just eat it alone. This recipe also popular in Vietnam.
Ingredients
1 small 1 lahong (papaya) cut to long strip
2 tablespoon 2 salt
2 tablespoon 2 Palm sugar
1 tablespoon 1 water
1/3 cup 1/3 minced galangal
1/3 cup 1/3 roasted rice
1 1 ½ tablespoon of Vietnamese Mam Ca Sac Xay
1 teaspoon 1 tamarind powder
1 tablespoon 1 salt
10 10 fresh chilies
Directions
- Let’s do this part first, mix salt in warm water enough to soak the Lahong over night to soften the texture of Lahong. The next day wash it few times until it is clean. This process is to soften the Lahong and to get rid of any sticky texture on lahong.
- In large bowl mix everything all together except the chilies, mix it well use your hand to do so until well combine then add 10 chilies to it.
- Put Mum in a jar and let it sit out for 2 to 3 days then Mum Lahong will be ready to serve.
Recipe Video
Notes
- Serve with rice.
Nutrition Facts
- Total number of serves: 2
- Calories: 692kcal
- Fat: 12g
- Saturated Fat: 2g
- Sodium: 7449mg
- Carbohydrates: 151g
- Fiber: 55g
- Sugar: 87g
- Protein: 21g
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