Prahok ktis

Cambodian dipping sauce

Media: Prahok ktis

Prahok ktis (Khmer: ប្រហុកខ្ទិះ, prâhŏk khtih) is a Cambodian dipping sauce made from prahok sach, minced pork, yellow kroeung, coconut cream, tamarind water, palm sugar, pea eggplants and kaffir lime leaves.^[4] Pea eggplants can also be replaced with green apples, unripe peaches or nectarines, cabbage or cauliflower.^[5]

Prahok ktis is eaten with fresh vegetables such as cucumber, carrots, cabbage, long beans,^[4] iceberg lettuce, string beans, and round eggplants.^[5] The combination of fermented fish and pork unfamiliar to many non-Cambodians can sometimes cause a misperception that spoiled pork has been used.^[4]

Prahok ktis has been named by Minister of Foreign Affairs and International Cooperation Prak Sokhonn as one of the dishes to be promoted in Cambodia's culinary diplomacy campaign.^[6]

References

^ De Monteiro, Longteine; Neustadt, Katherine (1998). The Elephant Walk Cookbook: Cambodian Cuisine from the Nationally Acclaimed Restaurant. Houghton Mifflin Harcourt. p. 246. ISBN 0395892538.
^ Zibart, Eve (2010). The Ethnic Food Lover's Companion: A Sourcebook for Understanding the Cuisines of the World. Menasha Ridge Press. p. 286. ISBN 978-0-897-32775-6.
^ Burum, Linda (13 August 2008). "It's a fresh angle on Southeast Asia". Los Angeles Times. Retrieved 4 November 2023.
^ ^a ^b ^c Carter, Terence (27 November 2014). "An Authentic Khmer Prahok Ktis (Prahok K'tis) Recipe". Grantourismo Travels. Retrieved 14 October 2023.
^ ^a ^b "Prahok Ktis/Coconut Prahok Dip". Cambodianess. 6 May 2021. Retrieved 4 November 2023.
^ Siow, Maria (3 January 2021). "Cambodia is taking a pungent, potent approach to food diplomacy: prepare for prahok". South China Morning Post. Retrieved 4 November 2023.

External links

Wikimedia Commons has media related to Prahok ktis.

Luke Nguyen. Prahok with pork belly. 22 February 2021. Special Broadcasting Service

v t e Cambodian cuisine
Individual dishes	Bai pong moan Bay sach chruk Beef lok lak Bok trop pgnon Chanang Cha kroeung Chha kh'nhei Chha trob Prahok ktis Kampot Pepper Crab Khor sach chrouk Kha Khor cheung chrouk Kola noodles Phahut Samlor kako Samlor ktis Samlor machu Samlor prahal Sngao mreah Sngor ngam ngov Stir-fried morning glory Trei boeng kanh chhet
Curries	Fish amok Num banhchok Kari sach moan Saraman curry
Salads	Neorm svay Pleah sach ko Neorm trasak Neorm masour Neorm kroch thlong Larb
Sauces, spices and flavourings	Fish sauce (Kampot fish sauce) Kroeung Prahok Kapi Tamarind sauce
Desserts, snacks and pastries	Banh chao Bey dom neib Cha houy teuk Chek ktis Kralan Nataing Num ansom Nom chak chol Num chak kachan Num chak chan Num chek chien Num kreab Num krok Num pang Num pom Sankya lapov Poat dot Trei ngeat ovlek
Beverages	Angkor Beer Green tea Longan wine Palm wine Rice wine (Sra peang) Sugarcane juice
Cambodian Chinese dishes	Babor Banh chaneouk Bai cha Kuyteav Lort cha Mee katang Mee kiev Naem chien Num kachai Num kroch Num kom Num pang chen Num pao Num pia Num por pia Siev mai Yao hon
Category: Cambodian cuisine