Prahok Ktis Recipe - coconut cream fermented fish and pork dip
Cambodian minced pork with coconut cream and fermented fish dip for vegetables
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lbs 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
Instructions
- 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.