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cambodian steak sauce tirk prahok

Tirk Prahok Recipe - Cambodian Steak Sauce

5 from 3 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Rest Time 30 minutes
Servings: 3 Servings 1 serving
Course: Sauce
Cuisine: Cambodian
Ingredients Method Video

Ingredients
  

  • 2-3 tablespoons prahok fermented fish paste
  • 1/4 cup water
  • 1 bulb garlic
  • 1 stalk lemongrass sliced
  • 2 tablespoons galanga sliced
  • 6 kaffir lime leaves
  • 1 jalapeño
  • 2 sweet peppers
  • 1 tablespoon sugar
  • 1/2 teaspoon msg
  • 2-3 lemons (or lime)
  • 1 tablespoon fish sauce
  • 1/2 teaspoon chicken bouillon
  • 3 Thai eggplants sliced (quantity to your liking)
  • 3 radishes
  • Fresh herbs culantro, mint, basil, chopped

Method
 

  1. Slice the lemongrass, galanga, and kaffir lime leaves and roast them in a pan until lemongrass is brown on the edges. Set aside.
  2. Roast the garlic and pepper with a teaspoon of oil until they are softened and slightly charred. Set aside to cool.
  3. Mix prahok with water in a microwave safe bowl with lid for 30 seconds.
  4. Combine the toasted lemongrass, galangal, and kaffir lime leaves with the roasted garlic and peppers in a mortar and pestle. Alternatively, you can use a food processor if you prefer, but I like the taste when the ingredients are pounded together.
  5. Add sugar and msg transfer to a bowl.
  6. Add the prahok, lemon juice, fish sauce, and chicken bouillon.
  7. Add eggplant, radish, lemongrass, kaffir lime leaves.
  8. Taste and adjust to taste.
  9. Chill in the fridge for an hour or two for the flavors to blend and infuse.
  10. Enjoy your Tirk Prahok with your favorite steak!

Video