Cambodian Pork Dipping (Prahok Ktiss)
The delectably rich Cambodian prahok ktis is served with various fresh vegetables. The three main ingredients for this recipe are fermented fish (Prahok), lemongrass paste (Kroeung), and coconut milk. It's the best introduction to the traditional Khmer recipes that use the main ingredient such as kroeung, a lemongrass paste made of herbs and spices, and prahok which is very popular in Cambodia.
Ingredients
Lemongrass Paste (Total: 150g, we use only half 75g)
- 50g Lemongrass
- 20g Galangal
- 3 Kaffir lime leaves
- 30g Garlic
- 25g Shallot
- 10g Turmeric
- 150ml Water
Red Bell Pepper Paste
- 100g Dried red bell pepper (soak in warm water)
Tamarind Paste
- 30g Tamarind
- 7 tbsp Hot boiling water
Cooking:
- 450g Pork belly (skinless)
- 150g Fermented fish (boneless)
- 100g Red bell pepper paste
- 75g Lemongrass paste
- 150ml Lemongrass juice
- 50g Roasted peanuts (crushed)
- 5-7 tbsp Tamarind paste (adjust to your taste)
- 100ml Coconut cream
- 70g Baby eggplant
- 50g-60g Palm sugar
- 1 tbsp Chicken soup base mix
- 1 tsp Fish sauce
- 1/4 tsp Salt
Instructions
Lemongrass Paste
- Use a blender to blend lemongrass, galangal, garlic, shallot, kaffir lime leaves, turmeric, water until it becomes a fine paste. Then extract the juice from lemongrass paste, set aside.
Red Bell Pepper Paste
- Soak dried red bell pepper in warm water at least 1-2 hours. Then remove the seeds and finely chop until it turns into a paste.
Tamarind Paste
- Soak the tamarind in hot boiling water for 5 minutes, then stir until it becomes a paste.
Roated Peanuts
- Pan roast peanuts, and pound using a pestle and mortar but not too fine. Set aside.
Pork & Fermented Fish
- Thinly slice skinless pork belly, then finely chopped together with fermented fish (prahok).
Cooking
- Place a wok or a non-stick pan over medium-high heat, pour in coconut cream, and red bell pepper paste, and stir until combined.
- Add lemongrass paste and stir, then add ground pork with fermented fish and stir until well combined.
- Pour in the lemongrass juice, add tamarind paste, palm sugar, roasted peanuts, chicken soup base mix, salt, fish sauce, and stir.
- Last but not least, add baby eggplant and stir, cook for about 2 minutes, then turn the heat off.
- Serve with fresh vegetables and rice.