- or
other symbols instead of
Khmer script.
Prahok (/ˈprɑːhʊk/; Khmer: ប្រហុក, romanized:
prâhŏk, IPA: [
prɑːhok]) is a
salted and
fermented fish
paste (usually...
-
Prahok ktis (Khmer: ប្រហុកខ្ទិះ,
prâhŏk khtih) is a
Cambodian dipping sauce made from
prahok sach,
minced pork,
yellow kroeung,
coconut cream, tamarind...
- such as
prahok k'tis (ប្រហុកខ្ទិះ,
prâhŏk khtih),
prahok kap (ប្រហុកកប់,
prâhŏk káp), teuk khreung, teuk
prahok prahok ang (ប្រហុកអាំង,
prâhŏk ăng), and...
-
cream is added.
Sometimes fish
sauce is used to
replace prahok,
while others argue that
without prahok it's not num
banhchok Siem Reap. Num
banhchok samlor...
- the artist's
Leang Seckon's
house have also
become a
tourist attraction.
Prahok made by the
villages in Siem Reap is
often regarded as the best in the country...
-
person or 2 ounces per day per person. Some of the fish can be made into
prahok for
longer storage. The
cuisine of
Cambodia contains tropical fruits, soups...
-
notably Malay belacan and Thai kapi and pla ra, Lao padaek, and
Khmer prahok.
Ngapi is a
compound word in the
Burmese language,
literally meaning "pressed...
- Cambodia, fish
sauce is
called tik trei (Khmer: ទឹកត្រី, tœ̆k trei). Just like
prahok, it is
believed to date back to the pre-Angkorean era.
Industrially fish...
-
throughout Southeast Asia
Pekasam -
Malaysian and
Indonesian fermented fish
Prahok –
Fermented fish
paste (usually mudfish)
unique to Cambodia.
Rakfisk – Norwegian...
- cinnamon,
galangal and turmeric.
Prahok can also be
added depending on the dish to be made. A
version with
prahok,
minus the cinnamon, is
called teuk...
