Template:Italic title Template:Short description Template:Infobox food Template:Contains special characters Prahok (Template:IPAc-en; Template:Langx, {{#invoke:IPA|main}}) is a salted and fermented fish paste (usually of mudfish) used in Cambodian cuisine as a seasoning or a condiment. It originated as a way of preserving fish during the time of the year 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, including soups and sauces.<ref>Template:Cite book</ref>
A Cambodian saying goes, "No prahok, no salt," referring to a dish lacking in flavour, highlighting its essentiality in Cambodian cuisine.
Prahok has a strong and distinct odor reminiscent of Limburger or ripe Camembert,<ref>Template:Cite book</ref> which has earned it the nickname "Cambodian cheese".<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Prahok is usually eaten as a main course with white rice and vegetables such as yardlong beans, cucumbers, winged beans and a variety of eggplants.
Prahok is sometimes distributed as a donation to victims of flood or drought by charities and other organizations.
Varieties and productionEdit
Prahok is made with various fish and methods of fermentation. Fish used include snakeheads (Channa spp.) and moonlight gourami (Trichogaster microlepis).
Prahok is obtained by crushing or grinding fresh fish after de-scaling, gutting and cleaning them. After the fish is crushed, it is left in the sun for a full day, then salted. The prahok is fermented in large clay jars covered with a lid made of woven bamboo strips. The prahok can be eaten after only 20 days of fermentation, but the best quality prahok is left to ferment for up to three years.
Prahok dishesEdit
Prahok can be prepared and served in several different ways. Below are dishes where prahok is the main component.
Sautéed prahokEdit
Prahok chien ({{#invoke:Lang|lang}} {{#invoke:IPA|main}}) It is usually mixed with meat (usually beef or pork) and chilli peppers. It can also be eaten as a dip, accompanied by vegetables like cucumbers or eggplants, and rice.
Covered prahokEdit
Prahok kab ({{#invoke:Lang|lang}} {{#invoke:IPA|main}}) or prahok ang ({{#invoke:Lang|lang}} {{#invoke:IPA|main}}), types of prahok that are covered with banana leaves and left to cook under pieces of rock beneath a fire or over the coals.
Raw prahokEdit
Prahok chhau ({{#invoke:Lang|lang}} {{#invoke:IPA|main}}) is a type of prahok can be used to make a paste with lemon grass, lime juice, fresh peppers, and eggplant eaten with (usually cooked rare) beef steak. Also, this is the type of prahok preferably used as a dipping paste for vegetables and fruits.
Chemical compositionEdit
Early fermentation prahok contains 334 g/kg of protein, which decreases to 248–249 g/kg after one month due to proteolysis. The predominant amino acids in prahok are glutamic acid (1.49–2.93 g/kg), alanine (1.75–2.9 g/kg), valine (1.23–1.83 g/kg), leucine (2.27–3.40 g/kg), and lysine (1.13–3.67 g/kg). Unlike kapi and teuk trey, prahok does not contain a high concentration of aspartic acid. The most common organic acids in prahok are acetic acid (2.29–7.24 g/kg), lactic acid (0.39–1.14 g/kg) and succinic acid (0.30–1.26 g/kg).<ref name="Chuon">Template:Cite journal</ref>
The early fermentation prahok has a high content of crude fat (151 g/kg), which drops significantly (to 1.7–10.7 g/kg) after degutting in later stages. Due to the decomposition of fish bone and other structures by microorganisms during the fermentation prahok has a greater content of calcium and phosphorus than the fresh fish used.<ref name="Chuon"/>
See alsoEdit
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ReferencesEdit
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External linksEdit
- Ly Vanna and Moul Jet (March 2002). The Story of Prahok. Leisure Cambodia (Volume 2, No. 3)
- Suy Se (January 19, 2007). Got fish? It's Prahok season in Cambodia. ThingsAsian
Template:Cambodian cuisine Template:Fish sauce Template:Seafood