Tuk Prahok Steak
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!
- 2 pounds ribeye steak lightly salt and oil
- 1 tbsp avocado oil
- 1/2 ounce fresh galangal* sliced
- 1 jalapeno
- 1 bulbs garlic
- 1 tbsp or 1oz prahok paste
- 4 ounces Angkor Tamarind Sauce
- 1 ounce anchovy dice
- 2 tbsp Thai basil (Che Krawhom) chop
- 2 tbsp spearmint chop
- 2 tbsp Vietnamese coriander (Che Sanhg Kahum) chop
- 2 medium Thai eggplant (Trop Sruoy) jullienne
- 1-2 Lime(s) Juice
- 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.