Prahok
Encyclopedia
Prahok is a crushed, salt
ed and fermented
fish paste
(usually of mud fish) that is used in Cambodian cuisine as a seasoning
or a condiment
. It originated as a way of preserving fish during the longer months when fresh fish was not available in abundant supply. Because of its saltiness and strong flavor, it was used as an addition to many meals in Cambodian cuisine, such as soups. Prahok has a strong and distinct smell, earning the nickname Cambodian Cheese. Prahok is usually eaten with rice
in the countryside or poorer regions.
Because it is easily stored and preserved, Prahok is sometimes distributed as a donation to victims of flood or drought by charities and other organizations. It can be eaten cooked or fried, but is usually not eaten raw because of health issues (raw Prahok cannot be stored long due to its going bad if not eaten in a short period of time) and the unpleasant smell
it makes.
Although Prahok is a dish invented by Cambodians, there was a similar condiment in ancient Rome
called Garum
, also made from fermented fish and used as a seasoning. There are also other versions of similar foods such as Pissalat
from France
.
fish.
Prahok is obtained by crushing or grinding fresh fish after de-scaling, gutting and cleaning them. They can be crushed underfoot, like wine grapes, or processed by machine. After the fish is crushed, it is left in the sun for a full day, then salted and sealed in jars full of salt.
Prahok can be eaten after just 20 days of fermentation, but better quality Prahok can be preserved for one to three years.
and left to cook under a fire under pieces of rock or over the coals.
juice, fresh peppers
, and Thai eggplant
eaten with steak. Also this is the type of Prahok preferably used as a dipping paste for vegetables and fruits.
Salt
In chemistry, salts are ionic compounds that result from the neutralization reaction of an acid and a base. They are composed of cations and anions so that the product is electrically neutral...
ed and fermented
Fermentation (food)
Fermentation in food processing typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. Fermentation in simple terms is the chemical conversion of sugars into ethanol...
fish paste
Fish paste
-Fermented products:* Ngapi: a fish paste used in the Cuisine of Burma* Petis Ikan: a salty dark fish paste used in the Cuisine of Indonesia, mostly Madurese....
(usually of mud fish) that is used in Cambodian cuisine as a seasoning
Seasoning
Seasoning is the process of imparting flavor to, or improving the flavor of, food.- General meaning :Seasonings include herbs and spices, which are themselves frequently referred to as "seasonings"...
or a condiment
Condiment
A condiment is an edible substance, such as sauce or seasoning, added to food to impart a particular flavor, enhance its flavor, or in some cultures, to complement the dish. Many condiments are available packaged in single-serving sachets , like mustard or ketchup, particularly when supplied with...
. It originated as a way of preserving fish during the longer months when fresh fish was not available in abundant supply. Because of its saltiness and strong flavor, it was used as an addition to many meals in Cambodian cuisine, such as soups. Prahok has a strong and distinct smell, earning the nickname Cambodian Cheese. Prahok is usually eaten with rice
Rice
Rice is the seed of the monocot plants Oryza sativa or Oryza glaberrima . As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East Asia, Southeast Asia, South Asia, the Middle East, and the West Indies...
in the countryside or poorer regions.
Because it is easily stored and preserved, Prahok is sometimes distributed as a donation to victims of flood or drought by charities and other organizations. It can be eaten cooked or fried, but is usually not eaten raw because of health issues (raw Prahok cannot be stored long due to its going bad if not eaten in a short period of time) and the unpleasant smell
Odor
An odor or odour is caused by one or more volatilized chemical compounds, generally at a very low concentration, that humans or other animals perceive by the sense of olfaction. Odors are also commonly called scents, which can refer to both pleasant and unpleasant odors...
it makes.
Although Prahok is a dish invented by Cambodians, there was a similar condiment in ancient Rome
Ancient Rome
Ancient Rome was a thriving civilization that grew on the Italian Peninsula as early as the 8th century BC. Located along the Mediterranean Sea and centered on the city of Rome, it expanded to one of the largest empires in the ancient world....
called Garum
Garum
Garum, similar to liquamen, was a type of fermented fish sauce condiment that was an essential flavour in Ancient Roman cooking, the supreme condiment....
, also made from fermented fish and used as a seasoning. There are also other versions of similar foods such as Pissalat
Pissalat
Pissalat is a condiment originating from the Nice region of France. The name comes from peis salat in Niçard and means "salted fish". It is made from anchovy puree flavoured with cloves, thyme, bay leaf and black pepper mixed with olive oil. Pissalat is used for flavouring hors d'oeuvres, fish,...
from France
France
The French Republic , The French Republic , The French Republic , (commonly known as France , is a unitary semi-presidential republic in Western Europe with several overseas territories and islands located on other continents and in the Indian, Pacific, and Atlantic oceans. Metropolitan France...
.
Preparation of Prahok
Prahok is prepared using fresh fish (both large and small). Typically, the larger the fish, the more valuable the Prahok made from it. Some types are rarer than others and the rarest are considered delicacies, thus are more expensive. One of the pricier types is one made from the gouramiGourami
Gouramis are a family, Osphronemidae, of freshwater perciform fishes. The fish are native to Asia, from Pakistan and India to the Malay Archipelago and north-easterly towards Korea. The name "gourami" is also used for fish of the families Helostomatidae and Anabantidae. "Gouramis" is an example of...
fish.
Prahok is obtained by crushing or grinding fresh fish after de-scaling, gutting and cleaning them. They can be crushed underfoot, like wine grapes, or processed by machine. After the fish is crushed, it is left in the sun for a full day, then salted and sealed in jars full of salt.
Prahok can be eaten after just 20 days of fermentation, but better quality Prahok can be preserved for one to three years.
Types of Prahok
Fried Prahok
Prahok jien (ប្រហុកចៀន) It is usually mixed with meat (usually beef or pork) and chilli. It can also be eaten as a dip, accompanied by vegetables like cucumbers or eggplants, and rice.Covered Prahok
Prahok gop or Prahok ang (ប្រហុកកប់) or (ប្រហុកអាំង) This type of prahok is covered with banana leavesBanana leaf
Banana leaf is the leaf of the Banana plant. It is used for various functions, such as for decorative elements, wrappings, plate mat, and employed in cooking method....
and left to cook under a fire under pieces of rock or over the coals.
Raw Prahok
Prahok chao (ប្រហុកឆៅ) This type of prahok can be used to make a paste with lemon grass, limeLime (fruit)
Lime is a term referring to a number of different citrus fruits, both species and hybrids, which are typically round, green to yellow in color, 3–6 cm in diameter, and containing sour and acidic pulp. Limes are a good source of vitamin C. Limes are often used to accent the flavors of foods and...
juice, fresh peppers
Capsicum
Capsicum is a genus of flowering plants in the nightshade family, Solanaceae. Its species are native to the Americas where they have been cultivated for thousands of years, but they are now also cultivated worldwide, used as spices, vegetables, and medicines - and have become are a key element in...
, and Thai eggplant
Thai eggplant
The Thai eggplant is a variety of eggplant used primarily in Thai cuisine. The most common eggplants in Thai cooking are the round white or green ones about the size of a golf ball. Common cultivar types in Thailand are Thai Purple, Thai Green, Thai Yellow, and Thai White.Thai eggplants are...
eaten with steak. Also this is the type of Prahok preferably used as a dipping paste for vegetables and fruits.
External links
- LeisureCambodia.com - The Story of Prahok article.
- ThingsAsian.com - Got fish? It's Prahok season in Cambodia article.