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

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


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


  • 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)


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


  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.


  • 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.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s