Prahok Ktis
| Prahok Ktis | |
|---|---|
| Khmer name | ប្រហុកខ្ទិះ |
| Other names | Prahok khtih; Prahok ktiss |
| Dish types | Condiment |
| Subjects | Food & Foodways; Migration & Diaspora |
| Related dishes | Kroeung |
Cambodian dip of prahok and minced pork simmered with kroeung, coconut cream and tamarind, eaten with raw vegetables.
Prahok Ktis (Khmer: ប្រហុកខ្ទិះ) is a Cambodian dip of prahok and minced pork simmered with kroeung, coconut cream and tamarind, eaten with raw vegetables. (Wikipedia: Prahok ktis)
Cultural context
Prahok ktis is a Cambodian dipping sauce made from prahok sach, minced pork, yellow kroeung, coconut cream, tamarind juice, palm sugar, pea eggplants and kaffir lime leaves. (Wikipedia: Prahok ktis) It is eaten with fresh vegetables such as cucumber, carrot, cabbage, long beans, lettuce and round eggplants, and Minister of Foreign Affairs and International Cooperation Prak Sokhonn named it among the dishes to promote in Cambodia's culinary diplomacy campaign. (Wikipedia: Prahok ktis) Move to Cambodia describes it as a very traditional Cambodian dish and a more approachable way for newcomers to eat prahok. (Move to Cambodia) Chicago chef Mona Sang, whose mother made the dip throughout her childhood, shared her version while describing how her mother's story led her to open Khmai Fine Dining, described as one of the only Cambodian restaurants in the city. (WTTW)
Preparations and recipes
- Mona Sang of Khmai Fine Dining, published by WTTW
- Ground pork simmered with lemongrass paste, chilli paste, prahok and coconut milk into a thick dip for fresh vegetables.
Regional and community variations
Pea eggplants can be replaced with green apples, unripe peaches or nectarines, cabbage or cauliflower. (Wikipedia: Prahok ktis) The Cuisine Wat Damnak version is described as more refined than versions found at an average family restaurant and uses prahok trey rhoy, fermented in smaller and more controlled batches than regular prahok. (Move to Cambodia)