The first time I ate Khor was when my housemate, Kim Samath from Cambodia, cooked Khor for my birthday. I fell in love with Khor in a snap! I could taste its sweetness but also its saltiness (a bit). I asked Samath how to cook Khor and finally, after procrastinating so many days, I learned how to cook Khor from Samath. I will definitely cook Khor in Indonesia later on.
Unfortunately, I forgot to buy ginger and I didn’t find any bamboo. So here it goes, the less-ingredient recipe of Khor.
- 1 whole chicken, cut small
- White Sugar (Samath poured sugar without any dose. She used her feeling! LOL
- Egg (as many as you like)
- Slice the garlic into small pieces
- Boil eggs in another pot
- Heat the oil then pour sugar on it
- Use a small fire then stir the sugar until it melts into a caramel like with a red colour. Because we use a small fire, the sugar turns out to be hard cubes. So, we need a lot of power to stir it :p
- In the middle of stirring, put garlic then stir together
- After the sugar gets red, put chicken inside then stir again
- We don’t need to add water but if you want a bit of broth, you can add water and more sugar
- After the chicken has cooked enough, peel our boiled eggs then put them into our chicken pot
- Stir stir and stir. This was hard because I think I smashed the eggs until they ruined, haha. But I like those smashed eggs, btw.
- You can add salt if you want it to be saltier. Just customise its taste based on your preference.
- Voila! Khor is ready!!! YEEEEHAAA
This Khor recipe is so simple and what I love the most is: I can find its ingredients in Indonesia. WOOOHOOOO. It was also the first time I put sugar first into heated oil before garlic, because Indonesian cookings usually start with frying garlic and/or onion first. Fyi, Khor tastes better with ginger :9