The Infamous Prohok (ប្រហុក)

The Infamous Prahok (ប្រហុក)

Infamous for its smell, but famous for its savory taste!

A Story from Cambodia Chef's Culinary Magazine

I was on the plane, traveling from Phnom Penh when I heard group of friends chatting about their Cambodian tour experience and the unforgettable food they ate, specially Prahok, and for its infamous smell! A magnanimous impact from a tourist’s perspective, which I compared like with a tattoo they’ve picked up along the journey.

Cuisine is a big part of any country’s culture and definitely inseparable to its roots. Should you wish to understand more of their lifestyle, then dining the local way, is the fastest way to reach your goal and establish a genuine symbiotic connection to your host.

In Asia, fermented stuffs like rice, fish, shrimp, fruits and veggies are common and considered as a delicacy. Similar methods applied, and similar results are gained – an assured foul odor will emit that can throw anybody’s stomach, and not only the foreigners. In case you are wondering how Fish Prahok is made, its done by placing grinded and crushed deboned fish-meat on bamboo tray and left under the sun for a minimum of a full day, before coating it with a common table salt.

In order to ferment the prahok correctly, you need a large vessel, like a clay jar, and covered it tightly in total darkness. The fermentation process may take at least a month, but according to Prahok producers, it’s tastier if fermented for 2 months or longer.

The Prahok, or Cambodian Cheese in English, has earned its respect from notable cooks and chefs for its unique pasty character and blending composition. It has a distinct aroma and taste that will challenge any culinary skills. I guess it is not a secret, but this humble ingredient has crafted local cooks to produce local cuisines and transform it like a tattoo-image of the nation.

If you are new to Cambodia, give it a try. If you love cooking and wanted to impress the Cambodian family of your soon-to-be-wife or husband, then this do-it-yourself guide, will definitely bring you closer to their hearts!

In this article, you will learn 6 distinctive prahok dishes, from 6 professional Cambodian Chefs. Their unselfishness to help had lead us to create this special segment, to widen your knowledge and improve your cooking skills, especially when it comes to the Infamous Prahok.

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Here are the 6 Special Prahok Dishes from the Chefs of CCA:
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1. ប្រហុកអាំងជ្រុញ | Grilled Prahok on Chopping Board 
2. បុកមាន់និងប្រហុកអង្ក្រង | Grilled Chicken with Prahok and Red Ants 
3. ប្រហុកកប់ជាមួយកូនត្រីស្រែ | Steamed Fish with Prahok Paste  
4. ប្រហុកលើងខ្មែរ | Prahok Ling
5. ប្រហុកចំហុយសាច់ជ្រូកចិញ្ច្រាំ | Steamed Prahok with Eggs and Minced Pork 
6. ប្រហុកខ្ទិះជាមួយបន្លែស្រស់ | Prohok Ktis with Fresh Vegetables

ប្រហុកអាំងជ្រុញ
Grilled Prahok On Chopping Board

By Chef Bunhour                                            

Ingredients:

1. Prahok (raw)     20g 
2. Minced Pork     200g 
3. Garlic                30g 
4. Shallots             100g 
5. Hot Chili           10g 
6. Sugar                 15g 
7. Seasoning          10g 
8. Cumin Powder  10g 
9. Lemon               30g

Cooking Instructions:

1. Make sure to clean by washing with water all ingredients. 
2. Mixed all ingredients Prahok, minced pork, shallots, garlic, cumin powder, and seasoning to taste (sugar, salt and pepper) on bowl. Set Aside. 
3. Prepare your chopping board and 2 sets of cleaver to chop & mix all ingredients. 
4. Place Prahok Mixture on the chopping board and evenly chop until all ingredients are mixed. 
5. Once it's properly mixed together, Grilling is the next step. 
6. Place Prahok mixture in your baking container (you can create any form you like). 
7. Bake the Prahok mixture using a standard charcoal griller for at least 18 minutes until its ready for serving. 

Serving Suggestions:

This dish is best to be eaten with a bowl of steamed rice and slices of fresh vegetables such as; eggplant, cucumber, long bean, cabbage, young banana flower.

បុកមាន់និងប្រហុកអង្ក្រង
Grilled Pounded Chicken with Prahok and Red Ants

By Chef Kim Chhay

Ingredients:

1. Grilled Khmer Chicken   200g 
2. Red Ants                          50g 
3. Lime Juice                       50ml 
4. Roasted Prahok                20g 
5. Lemongrass Sliced          20g 
6. Garlic Peeled                   20g 
7. Fresh Chili                       10g 
8. Palm Sugar                       20g 
9. Chicken Powder               15g 
10. Young Banana Tree Herb 100g 

Cooking Instructions:

1. Make sure to clean by washing with water all ingredients. 
2. Grill the chicken for about 15 minutes and once its well done, chopped it and set aside. 
3. Pound the garlic, chili, lemongrass, using a mortar and pestle and mixed with your chopped chicken. Then set aside. Your Chicken condiment is now done. 
4. In a separate bowl, add your roasted prahok, palm sugar, chicken powder, red ants. 
5. Simmer your prahok mixture thoroughly. Mixed occasionally. 
6. Adjust taste by seasoning with salt and pepper. 
7. Once the taste is savory enough, place it on a serving vessel 

Serving Suggestions:

This dish is best to be eaten with a bowl of steamed rice and slices of fresh vegetables such as; eggplant, cucumber, long bean, cabbage, together with your specially chicken mixed condiment.

ប្រហុកកប់ជាមួយកូនត្រីស្រែ
Steamed Fish with Prahok Paste

By Chef Eng Im                                             

Ingredients:

1. Bar River Fish            100g 
2. Minced Prahok           100g 
3. Green Curry paste      50g 
4. Kafir lime leaf            1g 
5. Tamarind Fruit           50g 
6. Sugar                          5g 
7. Chicken powder         1g 
8. Hot Basil                    1g 
9. Chili                           1g 
10. Banana Leaves           10g 
11. Turmeric leaf              3g 
12. Eggplant                    10g 
13. Fish Sauce                 1g 

This is for Vegetable for dipping:

1. Round Eggplant sliced    5g 
2. Green Mango Sliced        5g 
3. Lime                                10g 
4. Cucumber                        5g 
5. Long Bean                       5g 
6. Cabbage                           5g 

Cooking Instructions:

1. Make sure to clean by washing with water all ingredients. 
2. In stainless steel bowl, add all ingredients and mix it well then set aside. 
3. Prepare for wrapping your prahok ingredients by using the banana leaves. 
4. Wrap it nicely and evenly. Once all are wrapped up, set aside. 
5. We will grill our Prahok mixture by using a simple charcoal griller. 
6. Place all wrapped Pra hok over the fire and turned it around occasionally 
7. Grill your Prahok mixture for about 15-18 minutes. Ready for Serving 

Serving Suggestions:

This dish is best to be eaten with a bowl of steamed rice and slices of fresh vegetables such as; eggplant, cucumber, long bean, cabbage, young banana flower.

ប្រហុកលើងខ្មែរ

Prahok Ling

By Chef Kimya                                      

Ingredients:

1. Raw Prahok               50g 
2. Minced pork belly     200g 
3. Tamarind (ripe)         100g 
4. Round eggplant         ½ cup 
5. Garlic                        4 cloves 
6. Palm sugar                1 tbsp 
7. Salt                            ½ tbsp 
8. Chicken Powder       1 tbsp 

Cooking Instructions:

1. Make sure to clean by washing with water all ingredients. 
2. Fried the garlic and round eggplants using frying pan. 
3. Once the vegetables are evenly cooked, place the minced pork belly and Prahok. 
4. Stir it occasionally. then add palm sugar, salt, chicken powder and less cup of water. 
5. Stir occasionally until the sauce thickens. 
6. Your Prahok ling is now ready for serving. 

Serving Suggestions:

This dish is best to be eaten with a bowl of steamed rice and slices of fresh vegetables such as; eggplant, cucumber, long bean, cabbage.

ប្រហុកចំហុយសាច់ជ្រូកចិញ្ច្រាំ
Steamed Prahok with Egg and Minced Pork

By Chef Ving San        

Ingredients:

1. Prahok               20g 
2. Eggs                   3pcs 
3. Minced pork      100g 
4. Garlic                 10g 
5. Chopped Chili    5g 
6. Fish Sauce          1 tbsp 
7. Sugar                  1 tbsp 

Cooking Instructions:

1. Make sure to clean by washing with water all ingredients. 
2. Beat the egg in mixing bowl. Set aside 
3. Chop the pork until it is evenly minced. Set aside 
4. Chop the prahok. Set aside 
5. In a separate mixing bowl (mix eggs, pork and prahok all together) 
6. Its time to steam. Place your prahok mixture in a steamer for 20 mins. 
7. Your prahok is now ready to serve. 

Serving Suggestions:

This dish is best to be eaten with a bowl of steamed rice and slices of fresh vegetables such as; eggplant, cucumber, long bean and cabbage.

ប្រហុកខ្ទិះជាមួយបន្លែស្រស់
Prahok Ktis with Fresh Vegetables

By Chef Heng Chan Sokha

Ingredients:

1. Minced Pork            100g 
2. Dry Chili                 10g 
3. Coconut flesh          100g 
4. Raw Prahok             100g 
5. Eggplant                  50g 
6. Yellow Curry Paste 50g 
7. Kaffir lime Leaf      10g 
8. Palm Sugar              15g 
9. Fresh Chili (sliced)  2g 
10. Garlic                       10g 
11. Shallot                      10g 

Cooking Instructions:

1. Make sure to clean by washing with water all ingredients. 
2. Put cooking oil in a frying pan to fry the Garlic, Shallots, Kafir lime, chopped dry chili. 
3. When all are settled, add the yellow curry paste and cook it for around 5 minutes. 
4. After, place the raw prahok and minced pork. Stir it well. 
5. Then add coconut meat and palm sugar. Stir it well. 
6. Cook the mixture for 30 minutes and once its done, its now ready for plating. 

Serving Suggestions:

This dish is best to be eaten with a bowl of steamed rice and slices of fresh vegetables such as; eggplant, cucumber, long bean and cabbage.

Photos and Contents Supplied by: CambodiaChefs Culinary & Lifestyle Magazine