Prahok sauce is a kind of sauce, which is one of the main dishes of Khmer people. Most Khmer food uses prahok sauce to add flavor. Delicious to eat. Prahok sauce tastes better when used with sauces with cooked vegetables or fish or cooked meats. Used for dipping with boiled beef belly and barbecue.
Note: Prahok is a special food that Cambodians have been eating since ancient times and it has become a food Of Khmer identity as well. Almost all Cambodians in the countryside still practice the tradition of making prahok in almost every home for daily consumption. For some people in the modern city do not know how to do, but still like to eat regularly.
៙ Ingredients:
- Prahok Meat (Siem Reap Prahok Fish) 1 bite
- 1 tablespoon cooking oil
120 ml glass of water
- 2 lemons
- 5 teaspoons sugar
Rumdeng 1 small corner (small hand) hit hard
- Finely chop 2 large garlic cloves
- Cooked lime leaves or fresh lime leaves, 1 plate of chopsticks
Roasted peanuts more or less as you like
- Chili peppers to your liking
ន្ល Onlak Prahok:
- Cabbage
- Cucumber
- Beans
- Corn
- Carrots
- Borrowed bananas
- Banana trout
Chinese cabbage
- Three layers of pork
- Other vegetables of your choice
៙ How to make Khmer Prahok:
1- Chew prahok thoroughly, heat the pot hot when the pot is hot enough, add frying oil and sugar, garlic cloves and stir until it becomes a meat mixture. .
2. Add about 120 ml of water, then add the prahok and start stirring until the prahok water boils, then remove from the oven to cool. If you like thick, you can reduce the water).
3- Add the lemon zest, add the chilli powder, squeeze the lemon and stir to finish the roasted peanuts on top.
Note:
Some people like to dip fresh vegetables with prahok directly. Popular fresh vegetables include: Chinese cabbage, kale, duck egg, cumin seeds, cucumber, young bananas and many other vegetables. Others like to eat with three layers of pork, roast beef, beef belly and other fresh vegetables dipped directly in prahok sauce.
