Thursday, January 24, 2013
This recipe is very similar to Prohok Khtis, add lemongrass paste to it. Serve with green mango, or any vegetables.
For the lemongrass paste you need
1 stalk of lemongrass sliced thin
3 kaffir lime leaves sliced thin
1 sliced of galangal
1 red dried Mexican chili (soaks then slices thin)
3 to 4 cloves of garlic
In a Mortar Pestle pound all the ingredients to paste set aside (You need 1/3 cup of the paste)
1/3 cup of lemongrass paste
3/4 cup of coconut milk
A little less than 1 lbs of ground pork
1 ½ T of sugar (more or less up to you)
2 T of good prahok (more or less up to you)
4 to 5 fresh Thai chilies (more or less up to you)
1/3 cup of little pea eggplants (I did fry the eggplants a bit so it won’t taste bitter with 1 T of oil)
Water add as needed
In a fry pan or sauce pan put 1 T of oil turn the heat on to medium
Fry ground pork until almost done then
Add lemongrass and coconut milk mix with the ground pork cook for few 2 minutes
Add pea eggplants and prohok, sugar, Thai Chilies, cook until the prohok is done and the pea
Eggplants are tender.
Add water to thin or thicken your Prohok Kreoung,
Adjust the flavor to your taste.
Turn the heat off, serve Prohok Kroung with rice, green mango, green tamarind, or any green vegetables you like.