Information AboutPrahok |
| CATEGORIES ABOUT PRAHOK | |
| cambodian cuisine | |
| fish sauce | |
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Because it is easily stored and preserved, this food is often given out for donations to victims of flood or drought by charities and other organizations. It can be eaten cooked or fried but it is usually not eaten raw in its current form because of health issues (raw prahok cannot be stored because it goes bad if it is not eaten in a short period of time) and the unpleasant Smell it makes. Although Prahok is a dish invented by Cambodians , there was a similar condiment in Ancient Rome called Garum, also made from fermented fish and used as a seasoning. There are also other versions of similar foods such as Pissalat from France . PREPARATION OF PRAHOK Prahok is prepared using fresh fish (both large and small), typically the larger, the more valuable. Some types are rarer than others and the rarer are considered a delicacy, thus they are more expensive. One of the more high-priced types is one made from the Gourami fish. Prahok is then obtained by crushing or grinding fresh fish after de-scaling, gutting and cleaning them. They can be crushed underfoot like wine grapes or processed by machine. After the fish is crushed, it is left in the sun for a full day, then salted and sealed in jars full of salt. Prahok can then be eaten after just 20 days of fermentation, however better quality prahok has been preserved for one to three years. TYPES OF PRAHOK Fried Prahok ''Prahok jieng '' This type of prahok is the most favoured type. It is usually mixed with meat (usually beef or pork) and chilli it can be eaten with dips, usually vegetables like (cucumbers or eggplants) to accompany rice. Some people prefer to eat this version more dehyrated of the oil in it. Covered Prahok ''Prahok gop'' This type of prahok is covered with Banana Leaves and left to cook under a fire under pieces of rock. Raw Prahok ''Prahok chow'' This type of prahok can be used to make a paste with Lemon Grass and eaten with meat that is hard and burnt on the outside but tender on the inside. EXTERNAL LINKS
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