Phnom Penh & Potatoes

Recent recipes I don't want to forget:

Khmer Samla (with thanks to Carol Henderson)
(serves 10)  

10 stalks fresh lemongrass 
1/4 of a lime (kefir, key, or regular) 
1 tsp ground turmeric 
several pinches of salt 
1/3 cup minced galangal or regular ginger 
2 cups chopped shallots (sweet onions work well too, like vidalias) 
10 cloves garlic, peeled and smashed 
4 Tbs shrimp paste  
2 lbs chicken or tofu, cut in small pieces 
1 small eggplant, quartered & thinly sliced 1/3 cup olive oil 
5 c. coconut milk 
1 Tablespoon salt 
2 tsp sugar  

Blend the first 8 ingredients together in a food processor, until they
form a smooth paste. (Traditionally, this would be pounded in a
mortar, so you can try that if you like!)

Heat the oil in a large pot, and saute the blended mixture a minute
or two. Add chicken or tofu, and cook 7 minutes over medium heat.
Add half the coconut milk, salt and sugar, and simmer 10 minutes.
Add eggplant and remaining coconut milk. Simmer half covered
until eggplant is tender, about 10 minutes.

Serve over rice.

Mint Potatoes
new potatoes
crushed garlic
lots of chopped mint
salt, pepper, and olive oil

Cook potatoes. Add the other ingredients. Use a combination of
regular and sea/kosher salt for a nice crunch and distributed salt
flavor. Mix well. Let cool. Tastes better the next day.