The perfect pairing for your favorite steak, the spicy and complex flavor combination of prahok with fresh herbs, spices, crunchy eggplant and a touch of natural acidity from tamarind and lime juice. The most memorable steak sauce!
Tuk Prahok – Spicy and complex flavor of prahok base sauce with fresh herbs, spices, and crunchy eggplant (trop sreoy), with a touch of natural acidity from the tamarind and lime juice. A perfect pairing for your favorite steak
Roasting the based ingredients – In a small skillet roast galangal in oil over low heat. Add garlic and jalapeno after the galangal changes color. Continue stirring and remove each piece and set aside as it evenly roasted. Once all galangal, garlic and jalapeno are removed, add prahok and 1 tablespoon of water then cover and continue cooking until water evaporated. Turn off the heat and set aside.
Mix it all up – Puree the roasted spices with half of tamarind sauce, then add this puree spices to the prahok. Add the rest of the tamarind, and anchovy; mix well. Add basil, mints, and eggplants, mix well. Add lime juice, salt to taste.
Cook the steak – Cook the steak over a BBQ grill or pan fried with some oil. Wrap each steak in foiled for about 5 minutes, remove and trim off fat and slice into bytes size and serve on a platter top it off with some prahok salsa.
Serve with bowl of prahok salsa on the side for extra helping. Perfect with steam rice. * Substitute fresh galangal with 1 teaspoon of Angkor Galangal Powder
Channy Laux is a survivor of the Khmer Rouge genocide in Cambodia. She was thirteen-years-old when the Khmer Rouge took over the country in 1975. From 1975 to 1979, Channy endured starvation, horrendous working conditions, sickness and repeated separations from her family.
In June of 1979, Channy arrived in Lincoln Nebraska as a refugee. After four years of no school and not knowing a word of English, she attended Lincoln High School; earned a Master of Science in Applied Mathematics from Santa Clara University and undergraduate degrees from the University of Nebraska-Lincoln. Channy worked in Silicon Valley as an engineer in the Aerospace and Biotech industries for 30 years.
In 2017 Channy decided to focus on completing a promise that she made to herself as she and her family struggled to survive the Cambodian genocide. “If I ever make it out alive, I will make sure the world knows what happened to us.” Channy published her memoir “Short Hair Detention”, which receives multiple awards, including Nebraska’s 2018 Book Award.
Channy is also founder of Angkor Cambodian Food. Her goal is to bring Cambodian cuisine into American kitchens, by providing authentic and hard to find ingredients along with easy to follow recipes. One of her creations Kroeurng (Lemongrass cooking paste) receives sofiTM Award from Specialty Foods and Innovation Foodservice Award from IFMA.
Channy now balances her time between her business and educating communities on the Cambodian Genocide. She works with schools and other organizations to promote awareness of Cambodian Genocide. She is a member of Speakers Bureau for JFCS Holocaust Center.
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