Prahok (/ˈprɑːhʊk/; Khmer: ប្រហុក, romanized: prâhŏk, IPA:[prɑːhok]) is a salted and fermentedfish paste (usually of snakeheads) used in Cambodian cuisine as a seasoning or a condiment. It originated as a way of preserving fish during the months when fresh fish was not available in abundant supply. Because of its saltiness and strong flavor, it was used as an addition to many meals in Cambodian cuisine, such as soups and sauces. A Cambodian saying goes, "No prahok, no salt", referring to a dish that is of poor flavor or bland thus highlighting its essentiality in Cambodian cuisine.
Prahok
Prahok wrapped in banana leaves and grilled and served with fresh green vegetables and steamed rice.
Prahok is made with various fish and methods of fermentation. Fish used include snakeheads (Channa spp.) and moonlight gourami (Trichogaster microlepis).
Prahok is obtained by crushing or grinding fresh fish after de-scaling, gutting and cleaning them. After the fish is crushed, it is left in the sun for a full day, then salted. The prahok is fermented in large clay jars covered with a lid made of woven bamboo strips. Afterwards, the prahok can be eaten just after 20 days of fermentation, but the best quality prahok is left to ferment for up to three years.
Prahok dishesedit
Close up of prahok ang (grilled prahok). Prahok mixed with pork and seasonings, wrapped in banana leaves and roasted
Prahok can be prepared and served in several different ways. Below are dishes where prahok is the main component.
Sautéed prahokedit
Prahok chien (ប្រហុកចៀន[prɑːhokciən]) It is usually mixed with meat (usually beef or pork) and chilli peppers. It can also be eaten as a dip, accompanied by vegetables like cucumbers or eggplants, and rice.
Covered prahokedit
Prahok kab (ប្រហុកកប់[prɑːhokkɑp]) or prahok ang (ប្រហុកអាំង[prɑːhokʔaŋ]), types of prahok that are covered with banana leaves and left to cook under pieces of rock beneath a fire or over the coals.
Raw prahokedit
Prahok chhau (ប្រហុកឆៅ[prɑːhokcʰaw]) is a type of prahok can be used to make a paste with lemon grass, lime juice, fresh peppers, and eggplant eaten with (usually cooked rare) beef steak. Also, this is the type of prahok preferably used as a dipping paste for vegetables and fruits.
Kaeng tai pla – Southern Thai curry, made with a salty sauce made from fermented fish entrails
Referencesedit
^De Monteiro, Longteine; Neustadt, Katherine (1998). The Elephant Walk Cookbook: Cambodian Cuisine from the Nationally Acclaimed Restaurant. Houghton Mifflin Harcourt. p. 301. ISBN0395892538. Its smell has earned it the nickname "Cambodian cheese" in The Elephant Walk kitchen, and its odor is reminiscent of Limburger or ripe Camembert.
^"Prahok, the Cambodian cheese". Lily's Secret Garden. 16 November 2019. Retrieved 12 November 2020.
^Higginbottom, Justin (22 November 2018). "Rotting Fish Odor — What's Not to Love About This Spicy Cambodian Paste?". OZY. Retrieved 12 November 2020.
External linksedit
Wikimedia Commons has media related to Prahok.
Ly Vanna and Moul Jet (March 2002). The Story of Prahok. Leisure Cambodia (Volume 2, No. 3)
Suy Se (January 19, 2007). Got fish? It's Prahok season in Cambodia. ThingsAsian
prahok, ɑː, khmer, រហ, romanized, prâhŏk, prɑːhok, salted, fermented, fish, paste, usually, snakeheads, used, cambodian, cuisine, seasoning, condiment, originated, preserving, fish, during, months, when, fresh, fish, available, abundant, supply, because, salti. Prahok ˈ p r ɑː h ʊ k Khmer ប រហ ក romanized prahŏk IPA prɑːhok is a salted and fermented fish paste usually of snakeheads used in Cambodian cuisine as a seasoning or a condiment It originated as a way of preserving fish during the months when fresh fish was not available in abundant supply Because of its saltiness and strong flavor it was used as an addition to many meals in Cambodian cuisine such as soups and sauces A Cambodian saying goes No prahok no salt referring to a dish that is of poor flavor or bland thus highlighting its essentiality in Cambodian cuisine PrahokPrahok wrapped in banana leaves and grilled and served with fresh green vegetables and steamed rice Alternative namesprahoc prohok prohocPlace of originCambodiaRegion or stateSoutheast AsiaAssociated cuisineCambodiaMain ingredientsfermented fishFood energy per serving 125 kcal 523 kJ Nutritional value per serving Protein32 gFat24 gCarbohydrate43 gSimilar dishesngapi bagoong pla ra padaek Media Prahok This article contains Khmer text Without proper rendering support you may see question marks boxes or other symbols instead of Khmer script Prahok has a strong and distinct odor reminiscent of Limburger or ripe Camembert 1 which has earned it the nickname Cambodian cheese 2 3 Prahok is usually eaten as a main course with white rice and vegetables such as yardlong beans cucumbers winged beans and a variety of eggplants Prahok is sometimes distributed as a donation to victims of flood or drought by charities and other organizations Contents 1 Varieties and production 2 Prahok dishes 2 1 Sauteed prahok 2 2 Covered prahok 2 3 Raw prahok 3 See also 4 References 5 External linksVarieties and production editPrahok is made with various fish and methods of fermentation Fish used include snakeheads Channa spp and moonlight gourami Trichogaster microlepis Prahok is obtained by crushing or grinding fresh fish after de scaling gutting and cleaning them After the fish is crushed it is left in the sun for a full day then salted The prahok is fermented in large clay jars covered with a lid made of woven bamboo strips Afterwards the prahok can be eaten just after 20 days of fermentation but the best quality prahok is left to ferment for up to three years Prahok dishes edit nbsp Close up of prahok ang grilled prahok Prahok mixed with pork and seasonings wrapped in banana leaves and roasted Prahok can be prepared and served in several different ways Below are dishes where prahok is the main component Sauteed prahok edit Prahok chien ប រហ កច ន prɑːhok cien It is usually mixed with meat usually beef or pork and chilli peppers It can also be eaten as a dip accompanied by vegetables like cucumbers or eggplants and rice Covered prahok edit Prahok kab ប រហ កកប prɑːhok kɑp or prahok ang ប រហ កអ ង prɑːhok ʔaŋ types of prahok that are covered with banana leaves and left to cook under pieces of rock beneath a fire or over the coals Raw prahok edit Prahok chhau ប រហ កឆ prɑːhok cʰaw is a type of prahok can be used to make a paste with lemon grass lime juice fresh peppers and eggplant eaten with usually cooked rare beef steak Also this is the type of prahok preferably used as a dipping paste for vegetables and fruits See also edit nbsp Food portal Bagoong Type of Philippine condiment Filipino fish paste Budu Fish sauce originating from east coast of Peninsular Malaysia Burong isda Filipino dish of rice and pickled fish Conpoy Cantonese dried scallop Fish sauce Condiment made from fish List of fish sauces Mam nem CondimentPages displaying short descriptions with no spaces Narezushi Japanese dish of vinegared rice and usually seafoodPages displaying short descriptions of redirect targets Ngapi Seafood paste used in Burmese cuisine Burmese fish paste Padaek Traditional Lao condiment made from pickled or fermented fish that has been cured Pla ra Southeast Asian fermented fish seasoning Saeu jeot Fermented shrimp in Korean cuisine Shrimp paste Fermented condiment Kaeng tai pla Southern Thai curry made with a salty sauce made from fermented fish entrailsReferences edit De Monteiro Longteine Neustadt Katherine 1998 The Elephant Walk Cookbook Cambodian Cuisine from the Nationally Acclaimed Restaurant Houghton Mifflin Harcourt p 301 ISBN 0395892538 Its smell has earned it the nickname Cambodian cheese in The Elephant Walk kitchen and its odor is reminiscent of Limburger or ripe Camembert Prahok the Cambodian cheese Lily s Secret Garden 16 November 2019 Retrieved 12 November 2020 Higginbottom Justin 22 November 2018 Rotting Fish Odor What s Not to Love About This Spicy Cambodian Paste OZY Retrieved 12 November 2020 External links edit nbsp Wikimedia Commons has media related to Prahok Ly Vanna and Moul Jet March 2002 The Story of Prahok Leisure Cambodia Volume 2 No 3 Suy Se January 19 2007 Got fish It s Prahok season in Cambodia ThingsAsian Portal nbsp Food Retrieved from https en wikipedia org w index php title Prahok amp oldid 1212589064, wikipedia, wiki, book, books, library,
