Cambodia, Popular Traditional Cambodia Food Called Chopped Fermented Fish (Prahok)! Subscribe for more videos ► [ Ссылка ]
Fermented Fish (Prahok) is a salted and fermented fish paste (usually of mudfish) used in Cambodian cuisine as a seasoning or a condiment. It is a kind of food that every house in Cambodia have it. This kind of food is a seasonal product that can be made during the end of rainy season or sometime around October and November. It originated as a way of preserving fish during the 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 and sauces. Prahok has a strong and distinct smell, earning the nickname "Cambodian cheese".
In this video, we will show some part of Prahok that making a dish called Chopped Fermented Fish or Prahol Chimchram. It is a raw prahok that was chopped with ingredients such lemon grass, lime, galanga, bergamot, chili, garlic, salt, sugar, seasoning and others to make a yummy dish. We will chopped the Prahok to eat with roasted chicken and is also eaten as a main course with vegetables such as yard long beans, cucumbers, and eggplant.
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