Prahok Ktis (recipe)
| Prahok Ktis (recipe) | |
|---|---|
| Dish | Prahok Ktis |
| Recipe language | English |
| Adapted from | Mona Sang of Khmai Fine Dining, published by WTTW |
| Instructions | Recipe available |
| Cooking time | 30 minutes |
| Subjects | Food & Foodways |
| Creator pages | Mona Sang |
Ground pork simmered with lemongrass paste, chilli paste, prahok and coconut milk into a thick dip for fresh vegetables.
This page records one documented preparation of Prahok Ktis, summarised from a published recipe. (WTTW)
Ingredients
- 1 tbsp oil
- 2 cups lemongrass paste, blended from lemongrass, garlic, shallots, lime leaf and galangal
- 2 cups non-spicy red chilli paste
- 2 lb ground pork
- 4 tbsp sugar
- 3 tbsp chicken powder
- 1/3 cup fish sauce
- 1 cup prahok (fermented fish)
- 3 cups water
- 1.5 cans coconut milk
- Fresh vegetables, for dipping
Preparation
- Heat the oil with both pastes, stirring now and then, until lightly browned.
- Add the ground pork and cook about three minutes, breaking it up thoroughly.
- Add the sugar, chicken powder, fish sauce, prahok, water and coconut milk and stir to combine.
- Simmer about 30 minutes, until thickened.
- Serve warm with fresh vegetables for dipping.
Sources and reuse information
The ingredient list above is a plain factual listing of what the cited source calls for. The numbered method is a short original summary written for this wiki, not a copy of the source's instruction text. Follow the link for the full published recipe.