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Cambodian Prahok Ktis Celebration

Cambodian Prahok Ktis Celebration - hot sauce recipe
21

Spisiness:

Extra Hot Spicy

Time:

30

Min

Channeling Cambodia's culinary traditions, this sauce blends fermented fish paste with creamy coconut milk and spices, celebrating a fusion of flavors that's both savory and rich.

Ingredients for Cambodian Prahok Ktis Celebration

  1. 1/4 cup prahok (fermented fish paste)
  2. 1 can coconut milk
  3. 4 kaffir lime leaves, finely sliced
  4. 2 cloves garlic, minced
  5. 2 tbsp palm sugar
  6. 1 tsp turmeric powder
  7. Salt to taste

Step-by-step Directions for Cambodian Prahok Ktis Celebration

  1. In a saucepan, combine prahok, coconut milk, kaffir lime leaves, garlic, palm sugar, and turmeric powder.
  2. Bring to a simmer over medium heat, stirring continuously.
  3. Cook for 20 minutes, allowing the flavors to meld together.
  4. Season with salt and adjust according to your preference.
  5. Allow to cool before serving.

Special Tip for Cambodian Prahok Ktis Celebration

For a unique Cambodian twist, add thinly sliced lemongrass to the blend. This will give the sauce a citrusy note, complementing the rich flavors of prahok and coconut milk.

Fun Facts about Cambodian Prahok Ktis Celebration

Prahok is a staple in Cambodian cuisine, often used to add depth and umami to dishes. Its distinct flavor is a true representation of Cambodia's culinary diversity.

Scoville units: Prahok varies in heat, but it's primarily savory and not overly spicy.

Best served with:

Amok Trey, Kuy Teav, Bai Sach Chrouk, Lok Lak, BBQ, Rice, Vegetable Salad

Quisin type:

Cambodian Hot Sauce Recipe

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