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A Cambodian meal consisting of steamed rice, fresh vegetables, and prahok fried in banana leaves

Borrowed from Khmer ប្រហុក (prɑhok).



prahok (uncountable)

  1. A salted and fermented fish paste used in Cambodian cuisine.
    • 1905, G[erolamo] E[milio] Gerini, “A Trip to the Ancient Ruins of Kamboja”, in Asian Review, London: East Asia Association, OCLC 1514440, page 96:
      Nor is the industry of fish-curing solely confined to salting, cleaning, and drying; but fish-oil and ichthyocol are extracted, and those mysterious concoctions prepared, which, under the name of pha-ak and prahok, are justly renowned as the most horribly stinking and repugnant products in this line, leaving far behind even the famed nüak-mam of Cochin China.
    • 2008, Neth Baromey, “Contexts of Livelihoods in BTC and SS Core Areas”, in Ecotourism as a Tool for Sustainable Rural Community Development and Natural Resources Management in the Tonle Sap Biosphere Reserve, Kassel, Hesse, Germany: Kassel University Press, →ISBN, page 73:
      "Prahok" is the paste of fermented fish, and is one of the Cambodian staple foods. Prahok making activity is very common among rural Cambodians who migrate from their home regions once a year to settle temporarily in the areas close to the river or lake. Most Cambodians use Prahok for cooking (instead of using salt) and eating with rice.
    • 2015 August 27, Robyn Eckhardt, “In Siem Reap, Cambodia, local fare gets a chance to shine”, in The New York Times[1], archived from the original on 22 September 2016:
      Basic preparations include khaw, in which caramelized palm sugar coats meat or seafood; soups called samlor (sweet or sour, made with prahok and sometimes coconut milk) and sgnaow (light broths flavored with prahok or fish sauce); and dips featuring prahok, eaten with fresh and blanched vegetables.


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