Tirk Prahok Recipe - Cambodian Steak Sauce
Sreyda recipe - Cambodian
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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 tablespoons sugar
- 1/2 teaspoon msg
- 2-3 lemons ((or lime))
- 1 tablespoons fish sauce
- 1/2 teaspoon chicken bouillon
- 3 Khmer eggplants (sliced (quantity to your liking))
- 3 radishes
- Fresh herbs (culantro, mint, basil, chopped)
Instructions
- 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!