Prahok

Prahok

"Prahok"​​ (ប្រហុក) is a crushed, salted and fermented fish paste (usually of mud fish) that is used in Cambodian cuisine as a seasoning or a condiment (usually the latter). It originated as a way of preserving fish during the longer months when fresh fish was not available in abundant supply. Because of its saltiness and strong flavor, it was used as an addition to many meals in Cambodian cuisine, such as soups. Prahok has a strong and distinct smell, earning the nickname Cambodian CheeseStar Chefs [http://www.starchefs.com/NdeMonteiro/recipetips.shtml "Five main Cambodian ingredients"] Accessed July 21, 2007] . Prahok is usually eaten with rice in the countryside or poorer regions.

Because it is easily stored and preserved, Prahok 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 is usually not eaten raw because of health issues (raw Prahok cannot be stored long due to its going bad if 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 fish, the more valuable the Prahok made from it. Some types are rarer than others and the rarest are considered delicacies, thus are more expensive. One of the pricier types is one made from the gourami fish.

Prahok is 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 be eaten after just 20 days of fermentation, but better quality Prahok can be preserved for one to three years.

Types of Prahok

Fried Prahok

"Prahok jien "​ (ប្រហុកចៀន) This type of prahok is the most favoured type. It is usually mixed with meat (usually beef or pork) and chili. It can also be eaten with dips, vegetables such as cucumbers or eggplants, and rice.

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" (ប្រហុកឆៅ) This type of prahok can be used to make a paste with lemon grass, lime juice, fresh peppers, and​ Thai eggplant eaten with steak. Also this is the type of Prahok preferably used as a dipping paste for vegetables and fruits Prahok "Just another wordpress weblong" [http://www.prahok.com/?page_id=11 "Prahok"] Accessed July 22, 2007] .

References

External links

* [http://www.leisurecambodia.com/Leisure_Cambodia/No.10/prahok.htm LeisureCambodia.com] - "The Story of Prahok" article.
* [http://www.thingsasian.com/stories-photos/20712/4177504/9/brt0_art;jsessionid=DD064F4EA32C2F6C612D3FF59C807615 ThingsAsian.com] - "Got fish? It's Prahok season in Cambodia" article.


Wikimedia Foundation. 2010.

Игры ⚽ Поможем решить контрольную работу

Look at other dictionaries:

  • Prahok — gebratener Prahok in Bananenblättern mit grünem Gemüse und gedämpftem Reis Prahok (Khmer: ប្រហុក) ist eine Fischpaste aus zerstoßenem, gesalzenem und fermentiertem Fisch. In der kambodschanischen Küche wird sie als Würze oder Würzsauce verwendet …   Deutsch Wikipedia

  • Cambodian cuisine — Amok, a popular Khmer dish Khmer cuisine (Khmer: សិល្បៈខាងធ្វើម្ហូបខ្មែរ) is another name for the foods and cuisine widely consumed in Cambodia. The food of Cambodia includes tropical fruits, rice, noodles, drinks, dessert and various soups. The… …   Wikipedia

  • Cuisine of Cambodia — Khmer cuisine (Khmer សិល្បៈខាងធ្វើម្ហូបខ្មែរ) is another name for the food widely consumed in the country Cambodia.Khmer cuisine is noted for the use of prahok​​​​ (ប្រហុក), a type of fermented fish paste, in many dishes as a distinctive… …   Wikipedia

  • Fish sauce — Thai fish sauce Fish sauce is a condiment that is derived from fish that have been allowed to ferment. It is an essential ingredient in many curries and sauces. Fish sauce is a staple ingredient in numerous cultures in Southeast Asia and the… …   Wikipedia

  • Culture of Cambodia — Traditional Khmer dance The culture of Cambodia has had a rich and varied history dating back many centuries, and has been heavily influenced by India.[1] Throughout Cambodia s long history, a major source of inspiration was from religion.… …   Wikipedia

  • Fischsoße — Thailändische Fischsaucen im Supermarkt Fischsauce (Thai: น้ำปลา, Vietnamesisch: nước mắm) ist eine asiatische Würzsauce, die auf fermentiertem Fisch basiert. Der Begriff beschreibt eine Reihe von Saucen, die in verschiedenen Varianten von… …   Deutsch Wikipedia

  • Jeotgal — Thailändische Fischsaucen im Supermarkt Fischsauce (Thai: น้ำปลา, Vietnamesisch: nước mắm) ist eine asiatische Würzsauce, die auf fermentiertem Fisch basiert. Der Begriff beschreibt eine Reihe von Saucen, die in verschiedenen Varianten von… …   Deutsch Wikipedia

  • Kamputschea — Preăh Réachéanachâkr Kâmpŭchéa Königreich Kambodscha …   Deutsch Wikipedia

  • Nam Pla — Thailändische Fischsaucen im Supermarkt Fischsauce (Thai: น้ำปลา, Vietnamesisch: nước mắm) ist eine asiatische Würzsauce, die auf fermentiertem Fisch basiert. Der Begriff beschreibt eine Reihe von Saucen, die in verschiedenen Varianten von… …   Deutsch Wikipedia

  • Nuoc Mam — Thailändische Fischsaucen im Supermarkt Fischsauce (Thai: น้ำปลา, Vietnamesisch: nước mắm) ist eine asiatische Würzsauce, die auf fermentiertem Fisch basiert. Der Begriff beschreibt eine Reihe von Saucen, die in verschiedenen Varianten von… …   Deutsch Wikipedia

Share the article and excerpts

Direct link
Do a right-click on the link above
and select “Copy Link”