Wednesday, March 27, 2013

Grill Lemongrass Pork Paste ( Khmer Kop Prohok)

Grill Lemongrass Pork Paste ( Khmer Kop Prohok)

The Farmer in Cambodia love this food and everyone in Cambodia know what it is. You have to adjust the recipe to your taste with lemongrass kreoung (paste) and sour flavor.

1 cup of ground pork (you can do small fish also, but I like pork better no bone)
4 T mix lemongrass paste (with Lemongrass, galangal, krachai, garlic, turmeric, and kaffir lime leave)
11/2 cup any kind of mushroom you like (minced)
2 T of Tamarind powder or Krasong or young Tamarind leaves of your choice (only use one or else it will be too sour) adjust to your taste
2 T of good Khmer Prohok paste
1 T of chicken powder base (Like Knorr)
Chopped chilies to your taste
MSG optional but it helps with this kind of food
1/2 cup of Minced holy basil (Mreas Prove) you can add more if you like

In a dip mortar pestle pound the lemongrasses with everything to paste then add the ground pork to it make sure you have a spoon to stir it around

Now add korr chicken, MSG, tamarind powder or krasong of your choice stir everything with a spoon

Add chilies, and last add the Prahok holy basil and mix it very well.

Tear out a big piece of foil or banana leaves of you have it, spoon the Kop Prohok mixture put it in a center and fold it to close both side whatever work for you.

You can steam kop prohok in a bowl like Amok, but it is better to grill it on a gas grill or bake in the oven at 350 degree for 35 minutes or until the pork meat is done (depend on how big you wrap it).

Serve Kop Prohok with rice and green vegetables the best one is green tamarind and green mango


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