Prahok Baitong is a traditional Cambodian dish that showcases the unique flavors of fermented fish paste. It has deep roots in Cambodian cuisine, often serving as a staple in rural areas where fresh fish is abundant. The dish is celebrated for its pungent aroma and bold taste, elements that embody the essence of Cambodian culinary heritage.

History of Prahok Baitong

Prahok, the primary ingredient, dates back centuries in Cambodia. Originally devised as a method of preserving fish, prahok has become synonymous with Khmer gastronomy. Unlike fresh fish, prahok could be stored for months, making it an essential component for survival during times of scarcity. Over time, this preserved fish paste evolved into various recipes, including the beloved Prahok Baitong, which often finds its place on the table during family gatherings and traditional festivities.

Ingredients for Prahok Baitong

Prahok - 200 grams
Pork (minced) - 300 grams
Lemongrass (finely chopped) - 2 stalks
Garlic (minced) - 4 cloves
Shallots (sliced) - 2 large
Kaffir lime leaves (shredded) - 5 leaves
Galangal (sliced) - 1 tablespoon
Bird's eye chili (as desired) - 3 to 5
Coconut milk - 1 cup
Fish sauce - 2 tablespoons
Palm sugar - 1 teaspoon
Water - 1 cup
Cilantro (garnish) - A handful

Preparation Steps

Preparing the Ingredients

Begin by preparing all your ingredients. Finely chop the lemongrass and shallots. Mince the garlic and slice the galangal. Shred the kaffir lime leaves and adjust the quantity of bird's eye chili to match your desired spice level. Mince the pork if it isn't already minced.

Mixing the Ingredients

In a large mixing bowl, combine the minced pork with prahok. Add in the chopped lemongrass, minced garlic, sliced shallots, shredded kaffir lime leaves, and sliced galangal. Mix these ingredients thoroughly to ensure an even distribution of flavor.

Cooking Process

Cooking the Mixture

Heat a large skillet over medium-high heat. Add the mixture prepared in the previous step and stir continuously for about 10 minutes or until the pork is thoroughly cooked and the aromas start to release. Ensure the mixture doesn't stick to the pan. If needed, add a little water to deglaze the pan.

Adding Final Ingredients

Once the mixture is cooked, pour in the