This is a very popular Cambodian dipping sauce; creamy and complex flavor will have you coming back for more! You can eat it with rice or like finger food; dipping an assortment of vegetables into the sauce.
- 1 cup pea eggplant*
- 6 fresh bird’s eye chili* whole
- 3 tbsp cooking oil
- 5 tbsp prahok paste*
- 3.5 ounces Angkor Lemongrass Paste
- 5 tbsp Angkor California chili powder
- 14 ounces coconut cream
- 2 tbsp Angkor Thnot sugar*
- 6 leaves Fresh Makrut lime leaves*
- 1.5 pound of ground pork
- 3 cloves of garlic thinly sliced
- 2 lemons slice into wedges
- fresh and crispy vegetables**
- Roasting Eggplant and Chili: Roast pea eggplant and bird’s eye chili in cast iron pan over med heat, set aside.
- Preparing the Based: In a small pot, heat oil, add prahok over medium-low heat, stir constantly until the mixture is bubbly. Add lemongrass paste continue stirring until most of the water is dehydrated. Add California chili powder, mix well, and continue stirring until paste is uniform without sticking to utensils. Add sugar and the top part of the coconut cream (the top 3/4 can of can). Add 5 makrut lime leaves. Stir constantly until the mixture turns into red oil.
- Cooking the Pork: Add pork to the base, increase the heat to medium, stir occasionally to prevent burning on bottom of the pot. Continue cooking for about 10 minutes until the pork is done and least 165ºF.
- Adding Remaining Ingredients: Add roasted eggplant and chili, mix well. Add the remaining coconut milk continue cooking until softly bubble. Salt to taste. Turn off the heat, add the thinly sliced garlic, mix well.
- Pea eggplants with green peas
- Fresh bird’s eye chili with dried ones
- Prahok paste with anchovy paste
- Fresh Makrut lime leaves with of Angkor Makrut Lime Leaf Flakes
- Thnot Sugar with granulated sugar