Prahok Ktiss Khmer Recipe

Discover the authentic flavors of Cambodia with our detailed tutorial on making Khmer Prahok, a traditional fermented fish paste. In this video, we take you step-by-step through the process of preparing this beloved ingredient that adds depth and richness to many Cambodian dishes. Learn about the key ingredients, fermentation techniques, and tips for achieving the perfect balance of flavors. Whether you’re a seasoned chef or a curious foodie, this recipe will inspire you to explore the unique culinary traditions of Cambodia. Don't forget to like, share, and subscribe for more delicious recipes from around the world!

Ingredients:
- 1/2 lb of prahok (Cambodian fermented fish paste)
- 1/2 lb of ground pork
- 1/4 cup of sugar
- 1/2 cup of water
- 1/4 cup of fish sauce
- 1 tbsp of minced garlic
- 1 tbsp of minced shallot
- 1 tbsp of minced lemongrass
- 2-3 tbsp of vegetable oil
- 1/4 tsp of ground black pepper

For serving:
- Fresh vegetables such as cucumber, lettuce, and herbs
- Steamed rice

Instructions:
1. Heat the vegetable oil in a pan over medium heat. Add the minced garlic, shallot, and lemongrass and sauté for 1-2 minutes until fragrant.

2. Add the ground pork to the pan and stir-fry until it is cooked through and no longer pink.

3. Add the prahok to the pan and stir to combine with the pork and aromatics.

4. Add the sugar to the pan and stir until it has dissolved.

5. Add the fish sauce and water to the pan and stir to combine.

6. Reduce the heat to low and let the mixture simmer for 10-15 minutes until it has thickened and the flavors have melded together.

7. Add the black pepper to the pan and stir to combine.

8. Serve the prahok ktiss with fresh vegetables and steamed rice.

Enjoy your delicious Cambodian prahok ktiss!