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Prahok

From Wikipedia, the free encyclopedia

Cambodian salted and fermented fish paste
Prahok
Prahok wrapped in banana leaves and grilled and served with fresh green vegetables and steamed rice.
Alternative namesprahoc,prohok,prohoc
Place of originCambodia
Region or stateSoutheast Asia
AssociatedcuisineCambodian
Main ingredientsfermented fish, salt
Food energy
(per serving)
125 kcal (523kJ)
Nutritional value
(per serving)
Protein32 g
Fat24 g
Carbohydrate43 g
Similar dishesngapi,bagoong,pla ra,padaek
This article containsKhmer text. Without properrendering support, you may seequestion marks, boxes, or other symbols instead ofKhmer script.

Prahok (/ˈprɑːhʊk/;Khmer:ប្រហុក,romanizedprâhŏk,IPA:[prɑːhok]) is asalted andfermentedfish paste (usually ofmudfish) used inCambodian cuisine as aseasoning or acondiment. 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 inCambodian cuisine, including soups and sauces.[1]

A Cambodian saying goes, "Noprahok, no salt," referring to a dish lacking in flavour, highlighting its essentiality in Cambodian cuisine.

Prahok has a strong and distinctodor reminiscent ofLimburger or ripeCamembert,[2] which has earned it the nickname "Cambodian cheese".[3][4]Prahok is usually eaten as a main course withwhite rice and vegetables such asyardlong beans, cucumbers,winged beans and a variety ofeggplants.

Prahok is sometimes distributed as a donation to victims of flood or drought by charities and other organizations.

Varieties and production

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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. Theprahok 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 dishes

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Close up ofprahok ang (grilledprahok).Prahok mixed with pork and seasonings, wrapped in banana leaves and roasted

Prahok can be prepared and served in several different ways. Below are dishes where prahok is the main component.

Sautéedprahok

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Prahok chien (ប្រហុកចៀន[prɑːhokciən]) 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.

Coveredprahok

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Prahok kab (ប្រហុកកប់[prɑːhokkɑp]) orprahok ang (ប្រហុកអាំង[prɑːhokʔaŋ]), types ofprahok that are covered withbanana leaves and left to cook under pieces of rock beneath a fire or over the coals.

Rawprahok

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Prahok chhau (ប្រហុកឆៅ[prɑːhokcʰaw]) is a type ofprahok can be used to make a paste withlemon grass,lime juice, freshpeppers, andeggplant eaten with (usually cooked rare) beef steak. Also, this is the type ofprahok preferably used as a dipping paste for vegetables and fruits.

Chemical composition

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Early fermentationprahok contains 334 g/kg of protein, which decreases to 248–249 g/kg after one month due toproteolysis. The predominantamino acids inprahok areglutamic 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), andlysine (1.13–3.67 g/kg). Unlikekapi andteuk trey,prahok does not contain a high concentration ofaspartic acid. The most commonorganic acids inprahok areacetic acid (2.29–7.24 g/kg),lactic acid (0.39–1.14 g/kg) andsuccinic acid (0.30–1.26 g/kg).[5]

The early fermentationprahok 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 thedecomposition offish bone and other structures by microorganisms during thefermentationprahok has a greater content ofcalcium andphosphorus than the fresh fish used.[5]

See also

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  • Bagoong – Type of Philippine condiment
  • Fish sauce – Condiment made from fish
  • Narezushi – Japanese dish of vinegared rice and seafoodPages displaying short descriptions of redirect targets
  • Ngapi – Seafood paste used in Burmese cuisine
  • Padaek – Traditional Lao condiment made from pickled or fermented fish that has been cured
  • Pla ra – Southeast Asian fermented fish seasoning
  • Saeu-jeot – Fermented shrimp in Korean cuisine
  • Shrimp paste – Fermented condiment

References

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  1. ^Sarkar, Prabir K.; Nout, M.J. Robert (2014).Handbook of Indigenous Foods Involving Alkaline Fermentation.CRC Press. p. 202.ISBN 978-1-46-656530-2.
  2. ^De Monteiro, Longteine; Neustadt, Katherine (1998).The Elephant Walk Cookbook: Cambodian Cuisine from the Nationally Acclaimed Restaurant.Houghton Mifflin Harcourt. p. 301.ISBN 0395892538.Its smell has earned it the nickname "Cambodian cheese" in The Elephant Walk kitchen, and its odor is reminiscent of Limburger or ripe Camembert.
  3. ^"Prahok, the Cambodian cheese".Lily's Secret Garden. 16 November 2019. Retrieved12 November 2020.
  4. ^Higginbottom, Justin (22 November 2018)."Rotting Fish Odor — What's Not to Love About This Spicy Cambodian Paste?".OZY. Retrieved12 November 2020.
  5. ^abChuon, Mony R; Shiomoto, Mimoe; Koyanagi, Takashi; Sasaki, Tetsuya (April 2014). "Microbial and chemical properties of Cambodian traditional fermented fish products".Journal of the Science of Food and Agriculture.Wiley.doi:10.1002/jsfa.6379.ISSN 1097-0010.{{cite journal}}: CS1 maint: year (link)

External links

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