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Prahok Recipe (Classic Cambodian Dish)

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April 7, 2017 / Cambodian / By
ETG - Food For Thought

This recipe was kindly provided by Patsy from VoeurnChea.

From a recent trip in Cambodia, I discovered Prahok, a much-enjoyed dish at a café at Angkor Wat temple. Served with fresh and steamed vegetables, and rice of course. Nobody would give me the recipe and so this is my adaptation from google and it’s still a work in progress. This can be a glamourous dish with some pretty garnishes. It is intense, sweet, salty, and can be very spicy. One of those intense self-inflicted flavours that you just can’t back away from once committed. Oh, and make sure you have good ventilation when making this dish. But once it is cooked, it smells delish.

Ingredients  

The Chilli Paste:

Pan fry below ingredients together (no oil needed) till soft and fragrant. Then blend into a paste.
•    Finely sliced stalk of fresh lemongrass
•    A good handful of roughly chopped shallots
•    Half a head of garlic peeled
•    A big tablespoon of peeled and chopped galangal
•    Half a teaspoon of fresh turmeric peeled and chopped
•    Some chillies – as many as you wish

The Prahok Paste:

A large handful of pork, minced, a few cloves of garlic and a table spoon or so of fermented fish paste. Combine all three ingredients well together by chopping using a cleaver. Treat this as a bicep workout as you’ll need to do this for about five minutes or more depending on the type of fermented fish you get.

The Sauce:

•    Blend or pound 1 large red capsicum into a paste
•    About a tablespoon of palm sugar
•    About half a cup of coconut milk
•    1-2 finely sliced kaffir lime leaves
•    Small handful of miniature eggplants, crushed (optional)

Method

  • When you have all the above three stages of ingredients ready, start by heating up a splash of oil in a wok, stir in the chilli paste, and then add in all the sauce, except the red capsicum paste, the miniature eggplant and the kaffir lime leaves. 
  • When sauce is bubbling and combined well, add in the prahok paste.  Stir well to break up the meat. Let it simmer for a few minutes. 
  • Taste and add more sugar or the fermented fish paste should you wish.  Once happy, add the three remaining ingredients, simmer for another minute and it is done.

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Country: Cambodia, Kingdom of

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