“The one thing I hate about living abroad is the food. I love the food in Cambodia, but it’s very difficult to find a decent place to eat here. There’s so much food available, but I’m so picky, and I always complain about my food. My friends always ask me, what’s your favorite dish? I tell them my all time favorite is a simple stir fry, with a big bowl of plain rice. They always laugh at me. They always say, many Westerners complain so much about their food.”
Cambodian food is a huge part of the culture and heritage of Cambodia and is a very important part of Phnom Penh’s life. The people of Cambodia are very passionate about their food, and I am no different. On my blog I plan on posting about my food adventures in Cambodia as well as including recipes that I make in my kitchen. The recipes that I post will be easy to make and all ingredients will not be hard to find. I will also post about other parts of Cambodia that I visit or am interested in. Some topics that I will be posting about are foods, beaches, places of interest, and other things.
Cambodia is one of the most popular tourist destinations in the world, attracting roughly 30,000 tourists annually. It’s a beautiful country with a rich culture, and the food is a great part of the country’s tourism. There are many restaurants and cafes all over the country. Different restaurants serve different kinds of food. The food is not only appreciated by visitors but also by the locals, as well.
Add lemongrass paste to this Cambodian Prohok Kreoung dish, which is quite similar to Prohok Khtis. Serve with green mango or veggies of your choice.
|a third of a cup of lemongrass paste|
|coconut milk, 3/4 cup|
|Pork ground to a bit less than 1 pound|
|12 tablespoons sugar (more or less up to you)|
|2 tblsp. high-quality prahok (more or less up to you)|
|4–5 Thai chilies, fresh (more or less up to you)|
|a third of a cup of pea eggplants|
For the paste made with lemongrass
|1 thinly cut stalk of lemongrass|
|3 thinly cut kaffir lime leaves|
|1 galangal slicing|
|1 dried red chile from Mexico (soaks then slices thin)|
|3 to 4 garlic cloves|
|To make the paste, pound all of the ingredients in a Mortar Pestle and put aside.|
Making Cambodian Prohok Kreoung instructions
- 1 tablespoon oil, heated in a fry pan or sauce pan over medium heat
- Fry the ground pork until it’s nearly done, then remove it from the pan.
- Cook for a few minutes with the ground pork, lemongrass, and coconut milk.
- Cook till the prohok and pea eggplants are done, then add the sugar and Thai chilies.
- Eggplants are a delicate vegetable.
- To thin or thicken your Prohok Kreoung, add water.
- Taste and adjust the flavor to your liking.
- Remove Prohok Kroung from the fire and serve with rice, green mango, green tamarind, or any other green veggies you prefer.
Grilled Mexican Chicken with Mango Salsa is a similar recipe.
daily value in percent
Total Carbohydrate: 81g (29%)
Cholesterol (166 mg): 55%
Total Fat: 34 g (44%).
110 percent Saturated Fat 22g
86 percent Dietary Fiber 24 g
70 g of protein (140%)
419 milligrams of sodium (18%)
92 percent sugars (46 g)
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Disclaimer: I don’t live in Cambodia. I get my news from online forums that share my interest in food. The following article is one of these. ~. Read more about cambodian cha kroeung and let us know what you think.