Jump to content

Prahok

From Wikipedia, the free encyclopedia
(Redirected from Bra hok)

Prahok
Prahok wrapped in banana leaves and grilled and served with fresh green vegetables and steamed rice.
Alternative namesprahoc, prohok, prohoc
Place of originCambodia
Region or stateSoutheast Asia
Associated cuisineCambodian
Main ingredientsfermented fish, salt
Food energy
(per serving)
125 kcal (523 kJ)
Nutritional value
(per serving)
Protein32 g
Fat24 g
Carbohydrate43 g
Similar dishesngapi, bagoong, pla ra, padaek
This article contains Khmer text. Without proper rendering support, you may see question marks, boxes, or other symbols instead of Khmer script.

Prahok (/ˈprɑːhʊk/; Khmer: ប្រហុក, romanized: prâhŏk, IPA: [prɑːhok]) is a salted and fermented fish paste (usually of mudfish) used in Cambodian cuisine as a seasoning or a condiment. It originated as a way of preserving fish during the time of the year 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, including soups and sauces.[1]

A Cambodian saying goes, "No prahok, no salt," referring to a dish lacking in flavour, highlighting its essentiality in Cambodian cuisine.

Prahok has a strong and distinct odor reminiscent of Limburger or ripe Camembert,[2] which has earned it the nickname "Cambodian cheese".[3][4] Prahok is usually eaten as a main course with white rice and vegetables such as yardlong beans, cucumbers, winged beans and a variety of eggplants.

Prahok is sometimes distributed as a donation to victims of flood or drought by charities and other organizations.

Varieties and production

[edit]

Prahok is made with various fish and methods of fermentation. Fish used include snakeheads (Channa spp.) and moonlight gourami (Trichogaster microlepis).

Prahok is obtained by crushing or grinding fresh fish after de-scaling, gutting and cleaning them. After the fish is crushed, it is left in the sun for a full day, then salted. The prahok is fermented in large clay jars covered with a lid made of woven bamboo strips. The prahok can be eaten after only 20 days of fermentation, but the best quality prahok is left to ferment for up to three years.

Prahok dishes

[edit]
Close up of prahok ang (grilled prahok). Prahok mixed with pork and seasonings, wrapped in banana leaves and roasted

Prahok can be prepared and served in several different ways. Below are dishes where prahok is the main component.

Sautéed prahok

[edit]

Prahok chien (ប្រហុកចៀន [prɑːhok ciən]) It is usually mixed with meat (usually beef or pork) and chilli peppers. It can also be eaten as a dip, accompanied by vegetables like cucumbers or eggplants, and rice.

Covered prahok

[edit]

Prahok kab (ប្រហុកកប់ [prɑːhok kɑp]) or prahok ang (ប្រហុកអាំង [prɑːhok ʔaŋ]), types of prahok that are covered with banana leaves and left to cook under pieces of rock beneath a fire or over the coals.

Raw prahok

[edit]

Prahok chhau (ប្រហុកឆៅ [prɑːhok cʰaw]) is a type of prahok can be used to make a paste with lemon grass, lime juice, fresh peppers, and eggplant eaten with (usually cooked rare) beef steak. Also, this is the type of prahok preferably used as a dipping paste for vegetables and fruits.

Chemical composition

[edit]

Early fermentation prahok contains 334 g/kg of protein, which decreases to 248–249 g/kg after one month due to proteolysis. The predominant amino acids in prahok are glutamic acid (1.49–2.93 g/kg), alanine (1.75–2.9 g/kg), valine (1.23–1.83 g/kg), leucine (2.27–3.40 g/kg), and lysine (1.13–3.67 g/kg). Unlike kapi and teuk trey, prahok does not contain a high concentration of aspartic acid. The most common organic acids in prahok are acetic acid (2.29–7.24 g/kg), lactic acid (0.39–1.14 g/kg) and succinic acid (0.30–1.26 g/kg).[5]

The early fermentation prahok has a high content of crude fat (151 g/kg), which drops significantly (to 1.7–10.7 g/kg) after degutting in later stages. Due to the decomposition of fish bone and other structures by microorganisms during the fermentation prahok has a greater content of calcium and phosphorus than the fresh fish used.[5]

See also

[edit]
  • Bagoong – Type of Philippine condiment
  • Fish sauce – Condiment made from fish
  • Narezushi – Japanese dish of vinegared rice and seafood
  • Ngapi – Seafood paste used in Burmese cuisine
  • Padaek – Traditional Lao condiment made from pickled or fermented fish that has been cured
  • Pla ra – Southeast Asian fermented fish seasoning
  • Saeu-jeot – Fermented shrimp in Korean cuisine
  • Shrimp paste – Fermented condiment

References

[edit]
  1. ^ Sarkar, Prabir K.; Nout, M.J. Robert (2014). Handbook of Indigenous Foods Involving Alkaline Fermentation. CRC Press. p. 202. ISBN 978-1-46-656530-2.
  2. ^ De Monteiro, Longteine; Neustadt, Katherine (1998). The Elephant Walk Cookbook: Cambodian Cuisine from the Nationally Acclaimed Restaurant. Houghton Mifflin Harcourt. p. 301. ISBN 0395892538. Its smell has earned it the nickname "Cambodian cheese" in The Elephant Walk kitchen, and its odor is reminiscent of Limburger or ripe Camembert.
  3. ^ "Prahok, the Cambodian cheese". Lily's Secret Garden. 16 November 2019. Retrieved 12 November 2020.
  4. ^ Higginbottom, Justin (22 November 2018). "Rotting Fish Odor — What's Not to Love About This Spicy Cambodian Paste?". OZY. Retrieved 12 November 2020.
  5. ^ a b Chuon, Mony R; Shiomoto, Mimoe; Koyanagi, Takashi; Sasaki, Tetsuya (April 2014). "Microbial and chemical properties of Cambodian traditional fermented fish products". Journal of the Science of Food and Agriculture. Wiley. doi:10.1002/jsfa.6379. ISSN 1097-0010.{{cite journal}}: CS1 maint: year (link)
[edit]
Wikimedia Commons has media related to Prahok.
Retrieved from "https://en.wikipedia.org/w/index.php?title=Prahok&oldid=1266937620"