Prahok Ktis: Cambodian Vegetable Dip

Discovering Prahok Ktis: A Cambodian Culinary Masterpiece

Prahok ktis is more than just a dip; it’s a journey into the heart of Cambodian cuisine. This rich, creamy, and deeply savory dish is a quintessential part of Khmer cooking, celebrated for its bold and complex flavor profile that tantalizes the senses. If you’ve ever wanted to explore the authentic tastes of Cambodia, prahok ktis is the perfect place to start.

The Magic in the Mix: Unpacking the Key Ingredients

The unique and unforgettable taste of prahok ktis is born from a harmonious blend of powerful ingredients:

• Prahok: The star of the show, prahok is a fermented fish paste that is a staple in Cambodian cooking. Don’t be deterred by its pungent aroma; it’s this very ingredient that provides the dip with its signature deep, salty, and umami-rich flavor that is impossible to replicate.
• Kroeung: A fragrant and vibrant herb paste, kroeung is the soul of many Khmer dishes. In prahok ktis, it typically combines lemongrass, galangal, turmeric, and garlic, infusing the dip with its aromatic and earthy notes.
• Ground Pork: This forms the hearty base of the dip. Using a cut with some fat, like pork belly, is often recommended to ensure a rich, succulent texture and amplify the overall flavor.
• Coconut Milk: The coconut milk is the secret to the dip’s luxurious, creamy texture. It also plays a crucial role in balancing the intensely savory and salty flavors of the prahok, creating a perfect a creamy, velvety consistency.
• Spices and Seasonings: Chilies add a welcome kick of heat, while a touch of palm sugar provides a hint of sweetness to round out the flavor profile. Additional fish sauce can be used to adjust the saltiness to your liking.

A Dip, A Dish, A Delight

Prahok ktis is not the kind of dish you eat with a spoon. It’s meant to be shared and savored as part of a larger meal, transforming simple vegetables and rice into a feast for the senses.

• The Perfect Partner for Vegetables: The most common and popular way to enjoy prahok ktis is as a dipping sauce for a platter of fresh, raw vegetables. The cool crunch of cucumbers, crisp cabbage, tender Thai eggplant, and sweet carrots provide the perfect contrast to the warm, creamy dip.
• The Ultimate Rice Topping: Served alongside a steaming bowl of jasmine rice, prahok ktis becomes a rich and satisfying main course. Each spoonful of rice, coated in the flavorful dip, is a comforting and unforgettable bite.

More Than Just Food: A Symbol of Khmer Culture

Prahok ktis is more than just a recipe; it is a symbol of Khmer culinary tradition. It perfectly encapsulates the Cambodian love for fermented and aromatic flavors, a taste profile that is deeply rooted in the country’s history and culture.

While the strong aroma of prahok can be a surprise to some, much like a pungent blue cheese, it’s a flavor that, once appreciated, becomes an addiction. The Cambodian government has even used prahok ktis as a key dish in its culinary diplomacy efforts, showcasing the unique and delicious flavors of the nation to the world.

So, the next time you have the opportunity, don’t hesitate to try prahok ktis. It’s an experience that offers a true taste of Cambodia’s rich and vibrant culinary heritage, proving that some of the most extraordinary flavors come from the most unexpected places.

Prahok Ktis Recipe – coconut cream fermented fish and pork dip

Cambodian minced pork with coconut cream and fermented fish dip for vegetables

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course: Dinner

Cuisine: Cambodian

Ingredients Method Video

Ingredients

  

• 1 lb ground pork here I mixed with ½ pork belly
• ½ – 1 cup pea eggplants
• 2-3 tbsp large pepper paste or paprika
• 3-4 tbsp cooking oil
• 1-1.5 tbsp sugar or palm sugar if available
• 3-4 tbsp kroeung lemongrass paste—checkout my video tutorial on this
• 2 tbsp prahok fermented fish paste
• 1 tsp fish sauce
• ½ tsp msg optional or use chicken bouillon
• 1 can coconut milk or cream 400 ml
• a pinch of salt
• 5 kaffir lime leaves julienne
• ½ – 1 bulb garlic roasted
• Hot chili peppers to taste
• Some lime wedges to taste

Method

 

1. Start by sautéing the pea eggplants, and optional hot peppers and garlic (i would use a bulb of garlic but I ran out though).
2. Chop mince the pork. Save your time and just get ground pork with some fat. And you don’t need to sauté the meat first, I only did this because I wanted to brown the pork skin, so I ended up cooking all the pork.
3. Then mince some large red peppers into a paste (or you can use paprika) and make one stalk lemongrass paste, kroeung. I had some pre made frozen kroeung, you can also check my video on this.
4. Using the same pot, add 3-4 tablespoons oil, the pepper paste and lemongrass paste. Add one tablespoon palm sugar or just regular sugar.
5. Add pork, 2 tablespoons prahok, 1 tsp fish sauce, 1/2 teaspoon beejeng (msg) or chicken bouillon, 1 can coconut milk or cream, some julienne kaffir lime leaves, and lastly the sautéed pea eggplant, garlic, pepper. As always, adjust to your taste.
6. Squeeze in some lime if you like, and enjoy it with your choice of crispy or steamed veggies.

Video