Cambodian Grill Lemongrass Pork Paste
The Farmer in Cambodia love this Cambodian Grill Lemongrass Pork Paste food and everyone in Cambodia know what it is. You have to adjust the recipe to your taste with lemongrass kreoung (paste) and sour flavor.
|1 cup of ground pork|
|4 tablespoon of mix lemongrass paste|
|1 1/2 cup any kind of mushroom you like (minced)|
|2 tablespoon of Tamarind powder or Krasong or young Tamarind leaves|
|2 tablespoon of good Khmer Prohok paste|
|1 tablespoon of chicken powder base (Like Knorr)|
|Chopped chilies to your taste|
|MSG optional but it helps with this kind of food|
|1/2 cup of Minced holy basil|
Directions to make Cambodian Grill Lemongrass Pork Paste
- In a dip mortar pestle pound the lemongrasses with everything to paste then add the ground pork to it make sure you have a spoon to stir it around
- Now add korr chicken, MSG, tamarind powder or krasong of your choice stir everything with a spoon
- Add chilies, and last add the Prahok holy basil and mix it very well.
- Tear out a big piece of foil or banana leaves of you have it, spoon the Kop Prohok mixture put it in a center and fold it to close both side whatever work for you.
- You can steam kop prohok in a bowl like Amok, but it is better to grill it on a gas grill or bake in the oven at 350 degree for 35 minutes or until the pork meat is done (depend on how big you wrap it).
Serve Kop Prohok with rice and green vegetables the best one is green tamarind and green mango
Note: lemongrass paste (with Lemongrass, galangal, krachai, garlic, turmeric, and kaffir lime leave)
Related Recipe: Stir fry Fresh Rice Noodle with Broccoli
Serving Size: 2
Calories Per Serving: 464