Friday, February 24, 2012

Khmer Prohok Ktis

Khmer Prohok Ktis

12 oz ground pork
1/2 cup pea egg plants
5 garlic cloves
5 bird eye chilies
1 T of oil divides
1 cup of coconut milk (about 1 can) or less up to you
2 T prohok (if you can find Prohok Siem Reap is best)
1/4 cup of water
2 T of sugar or less up to you
2 T of kroeung (lemongrass, kaffir lime, galangal, Mexican dried chili)

In a fry pan put 1 T of oil and fry garlic, chilies, pea aubergine eggplants till it is golden, take it out and set aside
In a mortar pestle pound only garlic to paste, leave the eggplant and chilies for later

In the same fry pan add the last 1 T of oil and fry ground pork till almost done
Add garlic paste, coconut milk eggplants, chilies, kroeung stir well,
Cook for few minutes
Add sugar prohok continue to cook until the meat is done
Adjust the flavor to your taste,  turn the heat off.

Serve Prohok ktis with rice and vegetables on the side for dip
Note: Prohok Ktis will be thicker when it cool down


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