Sdao Salad Kapi - ញាំស្តៅកាពិ - Nhoam Sdao​ Kapi

ញាំស្តៅកាពិ - Nhoam Sdao​ Kapi
 

Serves 2-3 people

Ingredients:

• 2 handful Sdao, stems removed
• 1 Cucumber, peeled and shredded
• 1/2 Carrot, peeled and shredded
• 100g violet Cabbage, shredded
• 100g white Cabbage, shredded
• 2 tbsp mixed Shrimp paste
• 1 Shallot, skin removed
• 1 tsp Lime Juice
• 1 tbsp roasted Peanut, break (optional)     
• 150g Pork Belly, cooked and thinly sliced
• 1 tbsp dried Shrimp, soaked in water for about a minute and pounded
• 1 handful Sweet Basil, Asian Coriander and Heartleaf, stems removed

Ingredient for Tamarind Sauce:

• 100g ripe Tamarind, soaked in hot water 
• 1 tbsp white Sugar
• 2 tbsp Fish Sauce
• 1/2 tsp Salt
• 1 tsp Chicken Powder to taste 
• 2 Bird's Eye Chillies (optional)
• 100ml hot Water

Preparation:

1). Squeeze and remove seeds from the soaked Tamarind. Add Sugar, Fish Sauce, Salt, Chicken Powder and Chillies into the Tamarind sauce. Mix well. This is called Salad Sauce.   

2). In a large bowl of boiling water soak the Sdao for 5 minutes. Drain the hot water, add cold water and drain again. This will remove the bitterness of the Sdao. 

3). Pound dried Shrimp, Garlic and Shallot together until fine.

4). Cook the Pork Belly with boiling water until the meat is tender. Drain and thinly sliced.

5). In a bowl, add the Sdao, Cucumber, Cabbage, Carrot, Sweet Basil, Asian Coriander, Heartleaf, Pork belly, pounded dried Shrimp, Salad Sauce, mixed Shrimp paste and Lime juice. Mix well and arrange on a serving plate.

6). Serve with steam rice or as an appetizer.