Prahok Dipping Sauce with Steak

I have never met a Cambodian, nor an Asian person for that matter, that didn't love prahok! This stinky, spicy, and sour dipping sauce is a staple in all Cambodian homes! It's most often paired with slices of juicy steak, and a nice assortment of herbs and veggies of your liking.

INGREDIENTS:

1/2 to 2/3 cup of boneless prahok

2 Thai green eggplants

2 Red Thai chili peppers

1/4 tsp of chili flakes

1/2 a stalk of chopped lemongrass

2 cloves of crushed garlic

4 sawtooth coriander leaves

small handful of cilantro

4-5 sprigs of mint

1/4 tsp of msg

1 tsp of sugar

1/4 cup to 1/2 cup of boiling water

1-2 limes

YOU WILL ALSO NEED:
2-3 Sirloin steaks

Steak seasoning (may sub with a pinch of salt, pepper, onion, and garlic powder)

INGREDIENTS:

1. Start off by seasoning the top side of your sirloin with some steak seasoning. If your steak is cold, allow it to come to room temp (about 30 minutes) before frying. Work on your dipping sauce until your steaks are ready to cook.
2. Take your prahok and place it on your cutting board. Pound it with your butcher knife until it is mostly smooth, and made into a paste.
3. Flatten out your prahok, and place your crushed garlic and red chili peppers right on top of it. Continue to pound/chop everything with your knife, making sure that your garlic and peppers are finely grounded into the paste.
4. Continue using the same process by adding in 1 chopped Thai green eggplant (save the other chopped eggplant for later), 1/2 stalk of chopped lemongrass, cilantro, sawtooth coriander, mint, sugar, and msg.
5. Place your prahok mixture into a medium sized bowl, sprinkle in some chili flakes, and start off by adding in 1/4 cup of boiling water. Mix well.
6. Squeeze in 1 lime, mix well, and give it a taste check. Add more lime and water as needed for taste and consistency. (I ended up adding a bit more water, and half of another lime)
7. Into a hot skillet, drizzle in some oil. Add in your steak, seasoned side down, and cook for about 2 1/2 minutes. Season the top with more steak seasoning, flip your steak over, and cook for an additional 1 1/2 minutes, or until cooked to your liking. (My steak was thin, and I like my steak cooked "medium" so it was done in under 4 minutes)
8. Slice your steak and serve with your prahok dipping sauce! YUM!

NOTES:
*Leftover prahok may be kept in an airtight container in the fridge for up to one week. Add more fresh herbs as needed.

Prahok Ktiss (Spicy Pork Dipping Sauce)

INGREDIENTS:

1 pound of ground pork

1 (13.5 fl. oz) can of coconut milk (you will not use all of it)

3 Tbsp of prepared kreung (lemongrass paste)

1 Tbsp of Korean hot pepper paste

1/2 tsp of tamarind powder

1 Tbsp of sugar

2 Tbsp of creamy prahok

3/4 cup of peas

3-4 Thai red chili peppers (optional)

hot chili oil

fish sauce to taste

INSTRUCTIONS:


1. Dry roast your peas (and peppers), and then set them aside.
2. Pour half a can of coconut milk into a hot skillet. When it bubbles, add in your kreung, hot pepper paste, and creamy prahok. Stir until smooth.
3. Add in your ground pork and cook until no longer pink.
4. Stir in your tamarind powder and sugar.
5. Once cooked, taste for seasoning, and then add in your fish sauce. Add more coconut milk if you wish. It should be slightly salty, sweet, and spicy!
6. Add in your dry roasted peas and chili peppers (if using).
7. Cook until liquid has reduced down to half.
8. Turn off heat. Allow to cool down slightly before placing in small serving bowl.
9. Finish off with a drizzle of hot chili oil and serve with your favorite assortment of fresh vegetables.

NOTES: The measurements given are approximate. Please adjust seasoning as needed. :)

Kreung (Lemongrass Paste)

Kreung is probably one of the first things you learn how to make if you're Khmer. And if you've never learned before, well then...let me show you! :)

This lemongrass paste is at the heart of many Khmer dishes. The aroma from the fresh lemongrass, lime leaves, and galangal, make for an inviting dish, that'll surely bring back those childhood memories of your mom or pops, cooking away in the kitchen.

INGREDIENTS:

3 lemongrass stalks trimmed and finely chopped

1 small shallot finely chopped

2 large chili pods soaked in water for 2-3 hours until softened

6-10 lime leaves finely chopped

1 handful of galangal finely chopped (about 29 grams)

half a head of garlic peeled and crushed

1/4 tsp of salt

1/2 tsp of turmeric

INSTRUCTIONS:

1. After your chili pods have softened, drain them, remove the stems and seeds, and then finely chop it.
2. Into a food processor, add in your lemongrass, lime leaves, and galangal. Pulse for 1 minute.
3. Add in your chopped chili and pulse for 30 more seconds.
4. Finally, add in your shallots and garlic and continue to pulse for 1 more minute.
5. Put your fresh lemongrass paste in an air tight container, and store it in the fridge. I recommend using it within 2 weeks.

NOTES:

If you are NOT using shallots, I recommend using a mortar and pestle for this recipe. Start by pulsing your lemongrass, lime leaves, and galangal in a food processor, and then dump the mixture into your mortar. Pound the lemongrass mixture until it creates a paste. Finally, add in your chopped chili and garlic cloves and continue to pound it, until done.

Papaya Salad

Papaya salad is a staple amongst most Cambodian homes. There are many different ways to make it...it all boils down to taste and preference. Thai style has just the basics like fish sauce, lime, sugar, and chili peppers. Some people like to add peanuts, basil, or even use Chinese long beans.  Cambodian and Laos people like to add prahok or padek which is a fermented fish sauce that is used as the base of the salad. I have many different variations of prahok sauce that I make, where I combine many different types of fermented pastes. So feel free to experiment and use whatever you have in your pantry. The sauce can vary from dark in color to lighter depending on what brand I use, or how much water I add. Some people don't even cook their sauces before they make the salad and just add it straight into the papaya right away. My most favorite way to make it, is actually with pickled baby crab. Haha. You are either, one: completely grossed out by what I just mentioned or two: salivating at the thought of tiny crab legs poking out of the spicy and sour goodness. Lol. I can't get that locally but if you can find it, it's also a good addition to your papaya salad. Either way, this recipe is a great recipe for beginners...make sure to taste check and adjust seasoning as needed.

 

Ingredients:

10 ounces of shredded GREEN papaya(you may add in some carrots sliced julienne)

some cherry tomatos, halved

2 garlic cloves, peeled

Thai chili peppers

1 lime

1 1/2 tsp of sugar

1 Tbsp of Prahok sauce(recipe below)

1 1/2 Tbsp of good fish sauce

 

For the Prahok sauce:

1 Tbsp of shrimp paste

1/3 cup of fermented fish paste(mud fish/prahok)

1/4 cup of fermented fish paste(mud fish/prahok) boneless

1 cup of water

1/2 tsp of MSG(optional)

[caption id="attachment_1509" align="alignnone" width="640"] Mmm...my papaya salad served with baked chicken wings, which is one of the most common pairings in Cambodian culture.[/caption]

 

Here is the link to my baked chicken wings recipe.

Combine in a saucepan, ingredients for the prahok sauce. Mix well. On medium heat, cook the prahok sauce, making sure to keep it a rolling boil for about 5-7 minutes. Remove from heat and strain. Set aside and allow to cool completely before using.

In a mortar and pestle, add in 2 garlic cloves along with some chili peppers. Just one or two if you do not like it spicy. Pound it well until almost like a paste. Add in your shredded papaya, prahok sauce, sugar, fish sauce, and half of a lime(including it's pulp). Pound again and use a spoon while your smashing it to help you incorporate all of your ingredients together. Taste check. Adjust seasonings as needed. Remove onto serving dish. Repeat process.

Serve immediately. If you have any leftover prahok sauce, make sure to put it in an airtight container. Keep in your refrigerator for up to one month. Papaya salad is also delicious with a side of green cabbage or water spinach(trokuon). Don't forget to check out my recipe for Asian baked bbq chicken(recipe can be found here)
which is my favorite thing to eat with papaya salad.

Here's the link to my kick-ass, julienne peeler: Kuhn Rikon Julienne Peeler (Google Affiliate Ad)

Nom Plai Ai (glutinous rice balls filled w/palm sugar)

If you are Cambodian and looooove your desserts like I do, then these sweet little suckers need no introduction. They are like...little soft pillows, filled with happiness and joy and then off topped with a little bit of heaven.

You do get what I'm saying, right?!?



Ingredients:

For the dough:

1 lb of glutinous rice flour

1 1/2 cups-2 cups of LUKE WARM WATER

A pair of food safe gloves

To make the filling:


8 small pieces of palm sugar (about 4.4 ounces)
2 Tbsp of water
*makes about 28 dime sized balls

Other ingredients:


shredded unsweetened coconut
some coconut oil or vegetable oil

INSTRUCTIONS:


1. Place your palm sugar into a microwave safe bowl and then add in your water. Cover with saran wrap and microwave on HIGH for 1 minute. Drain out all excess water and stir until smooth.
2. Let your palm sugar firm up SLIGHTLY (about 2 minutes) and begin to roll them into dime sized balls. Work quickly because as it cools, it becomes more difficult to shape. Place palm sugar balls onto parchment paper and set aside.
3. Pour your glutinous rice flour into a large (very large, if you have it) mixing bowl, and add in 1 1/2 cups of luke warm water. Begin to work the water into the dough until it forms a ball. If you need to, add the rest of the water in and continue to work the dough. Once it starts to come together, continue kneading for about 3 more minutes. When done, cover with saran wrap.
4. Boil a large pot water.
5. Take a small piece of dough and work it into a nice, smooth ball. Use your thumbs and flatten it out and place a piece of palm sugar in the middle. Using your fingers and hands, close and then smooth out the seams. Gently, smooth out the finished balls by using the circular motion as seen in the video, below. Place them on parchment paper until ready to cook.
6. Add your balls into the boiling water (being careful not to overcrowd) and cook them until they float to the top. Place them into a colander to drain slightly. THE FILLING WILL BE EXTREMELY HOT! Please allow several minutes to pass before consuming!!
7. Roll your glutinous rice balls into some coconut oil (this prevents them from sticking to one another) and then top them off with some shredded coconut.
NOTES:
As soon as you've made your dough, you must use it immediately. The longer it sits out, the more dry the dough will become and then it will be a pain to work with! In the video, I placed the rice balls onto mini cupcake liners but I recommend against this! They still stuck like crazy to the liner and I MAY or MAY HAVE NOT eaten a few cupcake liners in the process because they were THAT GOOD. Maybe if you generously coated them in coconut oil first, they wouldn't stick as much. Also, it's good to have some extra rice flour on hand just in case your dough is too wet.