Name: Cambodian Prohok Kreoung
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2
Ingredients: 1/3 cup of lemongrass paste; 3/4 cup of coconut milk; A little less than 1 lbs of ground pork; 1 ½ tablespoon of sugar (more or less up to you); 2 tablespoon of good prahok (more or less up to you); 4 to 5 fresh Thai chilies (more or less up to you); 1/3 cup of little pea eggplants; 1 stalk of lemongrass sliced thin; 3 kaffir lime leaves sliced thin; 1 sliced of galangal; 1 red dried Mexican chili (soaks then slices thin); 3 to 4 cloves of garlic; In a Mortar Pestle pound all the ingredients to paste set aside

Cambodian Prohok Kreoung

Cambodian Prohok Kreoung is a delectable dish similar to Prohok Khtis, with the addition of lemongrass paste. This recipe offers a unique blend of flavors and textures, showcasing the rich culinary heritage of Cambodia. It is traditionally served with green mango or a variety of other green vegetables.

To prepare the dish, a lemongrass paste is crafted using a combination of thinly sliced lemongrass, kaffir lime leaves, galangal, a dried Mexican chili (soaked and sliced), and garlic. These ingredients are pounded into a fragrant paste using a mortar and pestle. This lemongrass paste forms the aromatic base that infuses the dish with its distinctive Cambodian flavors.

In a pan, ground pork is sautéed until it is almost fully cooked. The lemongrass paste and coconut milk are then added to the pan, creating a creamy and flavorful mixture. Little pea eggplants are introduced into the pan, along with good quality prahok (fermented fish paste), sugar, and fresh Thai chilies. The dish continues to cook until the prahok is fully incorporated, and the pea eggplants have become tender.

The consistency of the dish can be adjusted by adding water to either thin or thicken the Prohok Kreoung according to personal preference. The flavors can also be fine-tuned to taste. Once the dish reaches the desired consistency and flavor profile, it is ready to be served. Typically, Prohok Kreoung is enjoyed with rice, as well as an assortment of green accompaniments such as green mango, green tamarind, or other preferred green vegetables. This flavorful Cambodian dish offers a delightful interplay of savory and aromatic elements, making it a cherished part of the country’s culinary tradition. Enjoy the rich and historical flavors of Cambodian Prohok Kreoung!

Ingredients

1/3 cup of lemongrass paste
3/4 cup of coconut milk
A little less than 1 lbs of ground pork
1 ½ tablespoon of sugar (more or less up to you)
2 tablespoon of good prahok (more or less up to you)
4 to 5 fresh Thai chilies (more or less up to you)
1/3 cup of little pea eggplants

For the lemongrass paste

1 stalk of lemongrass sliced thin
3 kaffir lime leaves sliced thin
1 sliced of galangal
1 red dried Mexican chili (soaks then slices thin)
3 to 4 cloves of garlic
In a Mortar Pestle pound all the ingredients to paste set aside

Directions to make Cambodian Prohok Kreoung

In a fry pan or sauce pan put 1 tablespoon of oil turn the heat on to medium
Fry ground pork until almost done then
Add lemongrass and coconut milk mix with the ground pork cook for few 2 minutes
Add pea eggplants and prohok, sugar, Thai Chilies, cook until the prohok is done and the pea
Eggplants are tender.
Add water to thin or thicken your Prohok Kreoung,
Adjust the flavor to your taste.
Turn the heat off, serve Prohok Kroung with rice, green mango, green tamarind, or any green vegetables you like.

Enjoy