 | |
| Alternative names | kari saraman, cari sarman, somlor saraman |
|---|---|
| Type | Curry |
| Place of origin | Cambodia |
| Main ingredients | Beef, coconut milk, cloves, star anise, cumin seeds, coriander seeds and roots, cinnamon, cardamom, lemongrass, dried chilies, galangal, kaffir lime, shallots, garlic, roasted grated coconut and tamarind juice |
| Similar dishes | Rendang, massaman curry |
Saraman curry (Khmer: ការីសារ៉ាម៉ាន់, kari saraman) or simply saraman (សារ៉ាម៉ាន់) is a coconut-based beef curry that holds a significant place in the Cambodian royal cuisine. It is believed to have originated within the Muslim community of Cambodia.
Characteristics
Regarded as the richest and most intricate curry among all Cambodian curries, its recipe calls for a comprehensive blend of spices, including star anise, cumin seeds, cloves, coriander seeds and roots, cinnamon, cardamom, lemongrass, dried chilies, galangal, kaffir lime, shallots, and garlic. To balance the richness of the coconut milk, roasted grated coconut and tamarind juice are added. Peanuts serve as garnishes.
History
The use of beef, in respect to Muslim dietary practices, makes it a special occasion meal in a country where cows historically served as vital agricultural assets. While the exact origins of the dish remain unclear, it is commonly acknowledged that the curry has roots in the culinary customs of the Cham minority. However, the use of the term Cham in Khmer as an umbrella term for any Muslim communities (Cham, Malay, and Javanese) in Cambodia makes it challenging to pinpoint the true origin of the dish.
Some sources suggest a Javanese influence, notably the royal cookbook of Princess Norodom Rasmi Sobhana, which includes the dish under the name Somlor Saraman Chvea (Khmer: សម្លសរហ្ម័នជ្វា), literally Javanese Saraman. Similarities can be observed between saraman curry and Javanese rendang, as the latter is comparatively more wet and less spicy than its other counterparts, resembling the characteristics of saraman curry.
References
- ^ Carter, Terence (13 November 2014). "A Recipe for Saraman Curry or Cari Saramann – a Cambodian curry". Grantourismo Travels. Retrieved 25 October 2019.
- De Monteiro, Longteine; Neustadt, Katherine (1998). The Elephant Walk Cookbook: Cambodian Cuisine from the Nationally Acclaimed Restaurant. Houghton Mifflin Harcourt. p. 122. ISBN 0395892538.
- "Panhcuisine". 20 December 2015.
A royal dish in Cambodia, the Kari Saraman is a difficult but oh! rewarding dish to prepare.
- Jean Delvert (2000). Le paysan cambodgien. L'Harmattan. pp. 22–23.
- "Menu". 29 September 2017.
this is a Khmer dish with Javanese origins similar to the famous beef rendang of Malaysia.
- Ros, Rotanak (2023). Saoy: Royal Cambodian Home Cuisine. ISBN 978-9924966319.
- Mardatila, Ani (21 May 2020). "10 Cara Membuat Rendang Sapi Ala Jawa Hingga Padang yang Empuk, Mudah Dibuat Semua Halaman". merdeka.com. Retrieved 2020-10-06.
 Cambodian cuisine | |
|---|---|
| Individual dishes |
|
| Curries | |
| Salads | |
| Sauces, spices and flavourings | |
| Desserts, snacks and pastries | |
| Beverages | |
| Cambodian Chinese dishes | |
 Category: Cambodian cuisine | |