Prahok Ktis

Posted byChef ChannyPosted inAuthentic Cambodian, Main Course, RecipeTags:, , , , , ,

One vegetable that inspires me to prepare Prahok Ktis is fresh off the vine long beans. It just happens that when long beans are in season other vegetables are also perfect for Prahok Ktis, for example cucumbers, eggplant and cabbage. Although, for a quick meal I would settle for just cucumbers. Living in America I also love making Prahok Ktis during the Fall season to showcase the beautiful Fall veggie colors. Fall also is my favorite time to serve Prahok Ktis as appetizer for football gatherings.

Prahok Ktiss is a dish of endless discovery—no two bites are quite the same. Each vegetable brings its own texture and flavor, while a squeeze of lime transforms the dish yet again with bright acidity.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 6
Author: Chef Channy

Ingredients

  • 10 pods Dry California chili
  • 1 cup Pea eggplant*
  • 6 Fresh bird’s eye chili Remove stems
  • 13.5 ounces Coconut cream
  • 1.5 tbsp Avocado oil
  • 6 tbsp Prahok paste* or 3oz
  • 3 ounces Angkor Lemongrass Paste
  • 4 tbsp Angkor Thnot sugar
  • 6 leaves Fresh Makrut lime leaves* or 1 tbsp dried flakes
  • 1.5 pound Ground pork or 1¾ pounds of chicken thigh
  • 3 cloves Garlic thinly sliced
  • 2 Lemons slice into wedges
  • Fresh and crispy vegetables**

Instructions

  • Prepare California Chili: Remove seeds and stems, rinse and soak in cold water for at least half an hour
  • Roast Eggplant and Chili: Roast pea eggplant and bird’s eye chili in cast iron pan over med heat, set aside.
  • Preparing the Base:
    Blend CA Chili with 3/4 top portion of the coconut cream, set aside.
    In a medium pot over low heat add oil and prahok. Stir until prahok becomes creamy. Add lemongrass paste continue stirring until most of the water is dehydrated. Add California chili and coconut cream sauce, Thnot sugar, and 5 makrut lime leaves. Stir until red oil begins rise.
  • Cooking the Pork: Add pork and the remainder of coconut cream to the base, mix well. Increase to medium heat, stir occasionally to prevent burning. Continue cooking for about 8 minutes until the pork is done and least 165ºF.
  • Adding Remaining Ingredients: Add roasted eggplant and chili, mix well. Salt to taste. Turn off the heat, add the thinly sliced garlic, mix well.

Notes

Serving suggestion: This dish can be served as appetizer or as a main dish with steamed rice.  Serve Prahok Ktis in a bowl top with thinly slice garlic and julienned kaffir lime leaves; along side of seasonal fresh colorful veggies and wedges of lime or lemon. 
* Substitutions:
  • Pea eggplants with green peas
  • Prahok paste with 1/2 cup of fish sauce
  • Fresh Makrut lime leaves with 1 tablespoon of  Makrut Lime Leaf Flakes  
** Some of the vegetables that are good with this dish include: cucumber, cabbages including blanched brussel sprouts, eggplant, radishes, granny smith apple, green mango, long bean,  endive, peppers, or any of your favorite seasonal vegetable.
Tried this recipe?Mention @AngkorFood or tag #angkorfood, thank you!

Published by Chef Channy

Chef Channy is a survivor of the Khmer Rouge genocide in Cambodia. Chef was formally trained as an engineer and worked in Aerospace industry building jet fighters, and in Biotech industry building instruments that assist oncologist diagnoses and treats cancer patients. Additionally, Chef published her award winning memoir ShortHairDetention.com; and created a non-profit organization to support educators with teaching about Cambodian Genocide: CambodianGenocideResourceCenter.org. Currently, Chef spends most of her time perfecting Cambodian recipes for her food manufacturing company AngkorFood.com and cooking at her restaurant AngkorChef.com in downtown San Jose.

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