Khmer Silver Fish Mum
This Cambodian Silver Fish Salad recipe is like any Khmer Mum you need to make sure to adjust the salt to your taste if it too much salt it won’t get sour and if not enough Mum will be spoil. What I do is I often take a taste for the saltiness before I put it in the jar.
|1 bag of tiny silver fish or tiny shrimps|
|1/3 cup of minced Galangal|
|1/3 cup of roasted rice|
|2 tablespoon of salt use American measuring spoon (do adjust the salt)|
|2 cups of shredded green papaya|
|1 cup of shredded carrot|
|1 teaspoon of tamarind powder|
Directions to make Khmer Silver Fish Mum
- Mix everything well together put it into a clean jar and let it sits for a week, I keep it outside for 1 day then I keep it in the fridge for later use. It will sour fast depend on where you live with warm weather.
- When ready to serve add minced garlic, minced chilies, lime juice and assorted herbs serve with green fresh vegetable.
Serve with rice.
Related Recipe: Khmer Deep Fry Banana Cake
Serving Size: 2
Calories Per Serving: 709
% Daily Value
Total Carbohydrate 66g 24%
Cholesterol 100mg 33%
Total Fat 39g 50%
Saturated Fat 8g 40%
Dietary Fiber 7g 25%
Protein 32g 64%
Sodium 864mg 38%
Sugars 15g 30%
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