>Mellow Yellow Monday 004: Ooh, kari!

Posted by on Nov 2, 2009 in A Photo a Day, All things Khmer, food, Mellow Yellow Monday | 9 comments

>kari saramann ingredients

Dear friends, I am now back into circulation again after months and months of being out of the blogosphere. I hope you will still take me in.

For my come-back entry, here I am posting some of the spices that I use to make the Khmer curry called kari saramann that I made a while ago. Can you identify some of the spices?

If not, head over to the comment section where you’ll find the answers 🙂

Have a great week everyone!

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  1. >Here are the spices shown in the picture:1. Red chillis2. lemongrass paste3. star anise4. kaffir lime leaves5. Asian shallots

  2. >very nice

  3. >Only the chili and the onion are the ones I recognized!

  4. >Here's my Mellow Yellow entry.

  5. >It is so much more appetizing to see the fresh spices rather than out of a jar!

  6. >Onions and chili, lol that is the only one I am familiar with, anyway here's mine I hope you can visit me too thanks!

  7. >hmm red chilis and onion.. thats only the things i knew heheh cool!u may view mine if u have time

  8. >Thanks for visiting guys!I myself didn't know these spices exist until I started cooking here in Cambodia. I used to only know chili and onion and lemongrass, but never heard of star anise, kaffir lime leaves and I didn't know that lemongrass leaves could be pounded to give curry a distinct taste.

  9. >@VioletSky: One of the great things about Khmer food is the freshness of it all. They prepare their spices daily, pounding and pounding them into a paste. No wonder the food is truly tasty and yummy.

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