Word: prahok
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...Khmer food markets and jewelry shops that line the streets. Kim’s son estimates that the restaurant draws a clientele that is 90 percent Cambodian. It is a place where recent immigrants can eat the food that reminds them of home. This means one thing: prahok...
...Prahok, a salted, fermented fish paste, is the main ingredient in Khmer cooking, lending its pungent and musky taste to nearly every dish. Its strong aroma permeates the room at Floating Rock, but prahok’s bark is worse than its bite; the smell and taste is familiar to anyone who’s eaten the fish sauce-laden cuisines of Thailand and Vietnam. Much like these cuisines, Cambodian food uses an abundance of aromatic herbs for vibrant flavor, fresh chiles for heat and spices for complexity. Dishes are often augmented with a pinch of sugar, supplying a characteristic...
Floating Rock rewards the adventurous eater—Frog Legs with Spices was the richest dish we tried, cooked in a paste of blended spices and peppers. But for a true taste of Cambodia, go for prahok in all its forms. Long Bean Salad, with crisp beans and heavy use of fermented fish, is one of the most unusually flavored things I’ve ever eaten and quickly becomes addictive. For Cambodian comfort food at its best, Prahok with Coconut Milk, a concoction used as a dip for fresh vegetables, is absolutely unforgettable. The smell may take some getting...
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