• Society

Prahok Ktis/Coconut Prahok Dip

• Cambodianess
• May 6, 2021 10:35 AM

The Ministry of Foreign Affairs and International Cooperation has released a cookbook “The Taste of ANGKOR” to boost the economy and help diplomats bring Khmer culture to the world. The book which sets out 38 dishes and recipes, including desserts, side dishes and meals. The cookbook is was unveiled at the inauguration of “the Implementation of Economic Diplomatic Strategy 2021-2023”

From now on, Cambodian diplomats will have to add Khmer foods to their programs and their missions abroad, in addition to existing programs such as promoting agricultural products, tourism, investment policy and commercial activities. The cook was dubbed “The Taste of ANGKOR”, serve as lesson for Cambodian envoys to promote Khmer culture on international forums.

In contributing to the promotion of Khmer Food, Cambodianess has the honour to introduce "Prahok Ktis/Coconut Prahok Dip"

Ingredients: 300g of pork belly, minced; 80g of prahok, minced fermented fish or anchovy; 2tbsp of cooking oil; 2cloves of garlic, minced; 1pc of shallot, minced; 1cup of coconut milk; 35g of pea eggplant; 40g of palm sugar; 1tbsp of kroeung; 1tbsp of red chilli paste; 4 leaves of kaffir lime leaf, finely julienned.

Green apple, unripe peaches or nectarines, cabbage or cauliflower can be used in place of pea eggplant.

Instructions: Mix the pork belly with the prahok, garlic and shallots. Heat pan on medium heat and add in the cooking oil. Stir fry the minced garlic, dried chilli and pea eggplant with kroeung until fragrant and oil oozes out of the dried chilli. Add in the coconut milk and boil until thickened. Add in the pork and stir fry for 2-3 minutes. Stir in palm sugar and bring to a boil. Add in the coconut milk, tamarind juice and palm sugar to taste. Garnish with the finely julienned kaffir lime leaves.

Serve warm with raw vegetables such as cucumbers, cabbage, iceberg lettuce, string beans, round eggplant or any raw vegetables of preference.