- Crab meat 500g ( can be steamed/Pound and Keep all flavor )
- Coconut Cream 1 litter
- 6 cloves of Chopped garlic
- Dried Smoked Red Chilies paste 70g
- Pea eggplant (some regions use and some do not use) Optional
- Ripe Tamarind Juice 270ml add lemon/ lime Juice at last if need
- Prahok 1.50 Tbsp
- Salt 0.50 Tbsp
- Palm sugar or sugar (Optional)
- Fish sauce 2 Tbsp
- Chicken powder 1Tbsp
- Fried peanut (optional)
- Khmer Noodle (Nom Banh Jouk)
- Side vegetables (based on your preference)
- Water lily
- Banana flower
- Baby corns
- Edible Flower
Heat garlic, pea eggplant and chilies in the pot, keep it heated until it goes brown. Leave them in the bowl, wait until it’s cold.
If you don’t use fillet fish, peel the skin off after boiling/smoking/grilling, remove the bones and mash fish flesh in a bowl and keep aside.
Boil water until it’s boiled then put Prohuk in the water and stir it till it is mixed well. Then pour into the mash fish bowl.
Take the mash fish to mix with all ingredients, sugar, lemon/ripe tamarind sauce and mixed with Prohuk hot water all together.
Taste it and keep adding things till your preference and put chili on it for decoration or for those who love a bit of hot. You can add crashed peanuts if you like.
Recipe by: Chef Mengly
About the Chef:
Originally from Siem Reap, Mengly is passionate about innovating Khmer cuisine. With his creative flair, he views food and beverage as a culinary art, bringing his own adventurous and modern twist to Khmer dishes. As a veteran with more than a decade of experience in the food and beverages industry, he kickstarted his career as a waiter and is currently the owner and Head chef of multiple businesses in Siem Reap – namely Pou Kitchen and Café, and The Signature of Two Coffee and Eatery.
Besides serving fusion Khmer food to his patrons, he also owns a food and beverage consultancy company, PINAK POU FOOD SOLUTIONS CO., LTD, where he lends his knowledge and expertise to create unique F&B recipes and menus for restaurant businesses.
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