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{ប្រហុកខ្ទឹះ} - Prohok Kteh

Creamy Prohok with Pork

ប្រហិកខ្ទឹះ - {Prohok Kteh}

Preparation time - 45 mins

Cooking time - 20 mins

Prohok Khtih is a kind of dip that has a pork and coconut cream base and Prohok as flavoring. This is a perfect dish for those who can’t eat Prahok directly with its authentic and unique taste. Pork, lemongrass paste, coconut cream with the rest of ingredients allow the Prohok flavors to mellow but keep its real identity very clear. The crunchiness of all the fresh vegetables meet the creamy, salty and sweet flavors of Prohok Khtih; with soft and sticky steamed rice in one mouthful it is a great joy!

Ingredients -Serve 6-8
  • Pork: 500g
  • Prohok: 100g
  • Lemongrass: 4-5 stumps
  • Galangal: 2-3 thin pieces
  • Turmeric: 2 inches long
  • Kaffir lime skin: side of a thumb
  • Kaffir lime leaves: 5 leaves
  • Garlic: 10 cloves
  • Shallots: 5-6 pieces
  • Palm sugar: 1.5 tablespoons
  • Coconut cream (pure): 1.5 cups
  • Dried red chili pepper: 50g
  • Pea eggplant: 100g
  • Cucumber: 3 pieces
  • Wind bean: 5-6 pieces
  • Long green bean: 150g
  • Round eggplant: 5-6 pieces
  • Green mango: 1 piece

Pork: mince
Prohok: mince
Pea eggplant: Stem off
Kaffir lime leaves: slice into thin strips
Lemongrass, galangal, turmeric, kaffir lime skin, garlic, and shallot: peel and thinly slice then use pestle and mortar or food processor to make paste.
Dried red chili pepper: seeds removed and soaked in fresh water for 15 mins then minced
Put a medium sized frying pan on medium heat. Add half a cup of coconut milk and cook until it separates. Add chopped chili and stir until the the coconut oil turns brown then add lemongrass paste in cook together. Once the mixture in the pan gets a bit brown, add pea eggplants for a minute then Prohok. Cook for 2 minutes then add pork and stir well. Keep cooking until half the juice from the pork evaporates then add palm sugar and the rest of the coconut cream. Cook for two more minutes. Sprinkle kaffir lime leave and give it one last stir and turn heat off.
Cucumber: cut into small pieces
Wind bean: cut about 1.5 inches
Long green bean: cut about 2 inches
Round eggplant: stem off and cut into quarter
Green mango: peel off and slice the meat about 1/5cm

To serve:
Arrange the vegetables nicely one a plate and pour Prohok Khtih in a small bowl. Take a piece of vegetable and dip in Prohok Khtih and take a bite with a spoonful of fragrant steam rice.

 

Photography by Nataly Lee.

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