Prahok Ktis Recipe – coconut cream fermented fish and pork dip

Prahok Ktis is a traditional Cambodian dish that features prahok, a fermented fish paste, as a key ingredient. It is often prepared as a flavorful dip or condiment. Here’s a general overview of the dish:

1. Ingredients: – Prahok: Fermented fish paste, a common ingredient in Cambodian cuisine. – Pork: Typically minced or ground. – Coconut cream: Adds richness to the dish. – Kroeung: A paste made from a variety of aromatic herbs and spices.

2. Preparation: – Pork is cooked and combined with prahok to create a savory base. – Coconut cream is added to enhance the richness and smoothness of the mixture. – Kroeung, the herb and spice paste, contributes to the distinctive flavor profile.

3. Usage: – Prahok Ktis is often served as a dip or accompaniment to fresh vegetables, rice, or other side dishes. – It can be used to add depth and umami to various Cambodian dishes.

4. Flavor Profile: – The dish is known for its strong, pungent flavor due to prahok, which mellows with the addition of other ingredients. – It offers a unique combination of savory, spicy, and aromatic elements.

Prahok Ktis showcases the bold and complex flavors inherent in Cambodian cuisine, making it a staple in the region’s culinary heritage.

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