making Cambodian Cheese

meatkhmer030

Prahok is a crushed, salted 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.

Not many foreigners can appreciate it.

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