Other
Prahok
Cambodian fish salted and fermented until it becomes a pungent grey paste. The fish is the protein. The smell is the fermentation.
Origin
A foundational seasoning of Cambodian cooking.
Flavour
Salty, funky, and very savoury.
How to use it
Fry a spoonful into dips and soups. A little seasons a whole pot.
Storage
Refrigerate, tightly covered. It is preserved, and it will scent the fridge.
Recipes using it
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