Salted fish & pork fried dip (Prahok K’tih)

Preparation time: 15 mins
Cooking time: 10 mins
Complexity: easy
Serves: 2

INGREDIENTS

  • 150g pork belly (finely chopped) or pork mince
  • 1 tbsp prahok paste (fermented salted fish)
  • 2 garlic cloves crushed

Sauce

  • 2 garlic cloves crushed
  • 20g palm sugar
  • ½ cup coconut cream
  • 1 cup pea eggplants
  • 2 kaffir lime leaves finely sliced
  • 1 tbsp vegetable oil
  • 2 tbsp of red curry paste (kreoung kraham)

Complements

  • Cabbage cut into wedges
  • Cucumber cut into wedges
  • Snake beans cut in half
  • Lime wedges

METHOD

  1. Mix thouroughly the pork belly or pork mince with prahok paste and crushed garlic.
  2. In a hot wok or pan heat the vegetable oil and add the garlic stiring until fragrant or golden.
  3. Pour the coconut cream and wait until it thickens and bubbles.
  4. Add the kroeung paste allowing the flavors to combine.
  5. Add the chopped pork mixed with prahok and stir until well combined.
  6. Finish by adding the eggplant cooking it further until soft.
  7. Sprinkle the kaffir lime leaves just before serving.
  8. Squeeze lime into prahok to taste and serve with complements on the side.

TIPS

  • Substitute the traditional vegetables with any fresh seasonal vegetables you enjoy. Ideally the crunchier the better.
  • Substitute pork with chicken if preferred.
  • Serve with steamed rice.
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