15 May 2014,12:34 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Peel the melon and cut it into sticks, removing any seeds from the melon. Cut the eggplant into approximately ¼ inch (5 mm) thick slices.
  • Heat the tamarind pulp in a small saucepan with a small amount of water, then mash and strain it to obtain the juice.
  • Heat the oil in a medium-sized saucepan over medium heat and sauté the ham and the curry paste. When the ham starts to turn golden, add the stock.
  • Reduce the heat and cook for 20 minutes. Add the eggplant, melon, tamarind juice, salt and sugar and continue cooking until all the vegetables are tender. Serve sprinkled with the finely sliced green onions.



  • ½ winter melon
  • 1 eggplant
  • 2 tablespoons tamarind pulp
  • 2 tablespoons IDHAYAM sesame oil
  • 400 grams ham, sliced into thin strips
  • 6 tablespoons Khmer Curry Paste
  • 500 ml Khmer Chicken Stock
  • Pinch of salt
  • Pinch of sugar
  • 3 green onions, finely sliced

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