៙ Ingredients:
1- 3 and a half kilos of chicken (cut large enough)
2- 15 brown fruits (thin heart or coffin)
3- 2 roasted peppers, chew thoroughly
4- 2 kg of ripe coconut
5- 5 tablespoons fish sauce
6- 5 tablespoons rock salt
7- 2 tablespoons soup powder
8- 9 tablespoons palm sugar
9- 4 tablespoons of cooking oil
10 stems of 10 lemon leaves
11- Rumdeng 1 bite
12- 6 orange leaves
13- 3 to 4 pieces
14- Garlic and red onion 2 bites
15-Kapi 1 bite
៙ How to do:
1- Take the root of lemon leaves, rhubarb, orange leaves and red onion, hit together well, then put the capsicum and hit together completely.
2- Take the brown sugar and let it simmer for 10 minutes, then extract it, put it in a basket, wash it with clean water and squeeze it to dry.
3- Take coconut and put 1 liter of paste and 5 to 6 liters of paste.
4- Bring the pan to a boil, add the frying oil, keep it hot, add the roasted peppers and fry until red (about 2 minutes) and then add the batter. Fry for another 3 minutes, add all the seasoning ingredients, fry well, about 3 minutes, add half of the batter and fry with the ingredients for about 3 minutes.
5. Put the meat in the frying pan with all the ingredients and drain for about 10 minutes.
6- Put the palm in the frying pan with the meat and let it drain for about 10 minutes.
7- Put the end of the paste into the steam to boil and cook the meat well.
8- Pour the remaining puff pastry into it (do not stir) and leave it to boil.
This soup can be eaten with rice or noodles. Cooking With Momma Heng
