HOW TO MAKE PRAHOK KTIS | ប្រហុកខ្ទិះ

shrimp paste

🥗Healthier: miso paste

💰Cheaper: fermented soybean paste

Miso provides umami flavor with fewer calories.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces fat content.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salted water

Soy sauce offers a similar umami taste.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with potential health benefits.

Remove the seeds from 3 dried guajillo peppers.

Add hot water to the guajillo peppers and let them sit for about 10 minutes to rehydrate.

Prepare the pea eggplant by chopping it into pieces.

Mince the brahok (fermented fish) finely into a paste.

Use hot water to collect flavors from the brahok and discard any solids like bones.

After 10 minutes, pound the rehydrated guajillo peppers into a coarse paste, adding water to collect residual flavors.

Fry some dried chilies in oil to infuse the oil with a nutty aroma, then set the fried chilies aside.

In the same oil, add the guajillo pepper paste and the minced brahok, discarding any solids.

Add sugar to balance the saltiness of the brahok.

Add the water used to collect flavors from the mortar and a chicken soup base mix powder.

Incorporate fish sauce and coconut milk to make the dip creamy.

Add the chopped pea eggplant, ensuring they remain slightly crunchy but softer than before.

Add fresh and fried chilies for heat and fragrance.

Tear in some kefir lime leaves for added flavor.

Add a bit more water to allow the mixture to simmer longer.

Reduce the dip until it thickens to the desired consistency.

Serve the creamy and savory dip with crunchy vegetables and a side of jasmine rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens