Prahok
Prahok (Khmer: ប្រហុក ) is a fish paste made from crushed, salted and fermented fish. In the Cambodian cuisine it is used as a seasoning or condiment. The manufacturing process was originally created as a way to preserve fish, to, store it for the months in which no fresh fish was to have been able to. The paste is served due to its high salt content and the strong flavor as an addition to many meals of Cambodian cuisine, such as soups. Prahok has a strong, characteristic odor, which also has the name " Cambodian cheese " introduced him. Prahok is, especially in rural or poor areas, usually eaten with rice and the Pla Raa widespread in Laos and the Isan almost identical. Because it is easy to store and long stays fresh, it is often issued by aid organizations as emergency rations to the victims of floods or droughts.
Even if Prahok an invented by the Khmer court, there was in ancient Rome a similar condiment called garum. But even today there are in Europe or similar foods, such as Pissalat from France.
Producing Prahok
Prahok is made from fresh fish. Usually, the final product is all the more valuable the larger the fish used. Prahok, which is derived from rarer species, is considered an expensive delicacy. Cheaper varieties are obtained for example from gourami.
To establish Prahok, fresh fish must first be descaled, gutted and cleaned, are subsequently crushed or ground. This is done either traditionally by the fish is trampled or, more recently, also by machine. Once the fish was crushed, he is subjected to a day of sun, then salted and finally sealed in containers with salt.
Prahok must be at least fermented for 20 days, but higher quality is often stored for up to three years.
Types of Prahok
Fried Prahok
Prahok Jieng (Khmer: ប្រហុក ចៀន ) This formula of Prahok is the most popular. The Prahok is usually eaten with meat (especially pork and beef), and chillies. But even in combination with dips, vegetables like cucumber or eggplant, and rice can be consumed.
Covered Prahok
Prahok gop With this type of preparation the Prahok is covered with banana leaves and under a layer of stones, on which a fire is lit, cooked.
Raw Prahok
Prahok chow (Khmer: ប្រហុក ឆៅ ) This strain Prahok is well suited for being mixed together with lemon grass, lime juice, fresh chilli and eggplant in a spicy paste that is often eaten steaks. But even as a dip for vegetables or fruits, it is suitable.