Prahok Ktis is a rich and flavorful Cambodian dish that combines the bold taste of fermented fish paste with coconut milk, ground pork, and aromatic spices. This traditional dip is served with fresh vegetables and rice, offering a unique and delicious taste of Cambodian cuisine.

Ingredients:

For the Dip:

0.5 lb (225 g) ground pork

0.25 lb (115 g) prahok (fermented fish paste), finely chopped

2 cups (480 ml) coconut milk

2 cloves garlic, minced

1 shallot, minced

2 red chilies, sliced

1 tbsp (15 ml) fish sauce

1 tsp (5 g) sugar

For Serving:

Assorted fresh vegetables (cucumber, cabbage, eggplant, and green beans)

Steamed rice

Instructions:

Prepare the Prahok: Soak the prahok in water for 10 minutes to reduce its saltiness. Drain and finely chop.

Cook the Meat and Aromatics: In a large skillet, heat a tablespoon of oil over medium heat. Add minced garlic, shallot, and chilies. Sauté until fragrant. Add the ground pork and cook until browned.

Add Prahok and Coconut Milk: Stir the prahok into the skillet, mixing well with the pork. Pour in the coconut milk and stir to combine.

Season and Simmer: Add fish sauce and sugar to the mixture. Reduce the heat and let it simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.

Prepare Vegetables: While the dip simmers, wash and cut the vegetables into bite-sized pieces.

Serve: Transfer the prahok ktis to a serving bowl and place it alongside the fresh vegetables and steamed rice.

Serving: Prahok Ktis is best served warm as a dip for fresh vegetables and a topping for steamed rice. Its bold flavors make it a standout dish for sharing with friends and family.

Prahok Ktis is a celebration of Cambodian culinary tradition, offering a harmonious blend of savory, spicy, and creamy flavors. Whether you're exploring new cuisines or reconnecting with familiar tastes, this dish is a must-try for its depth and character.