fish paste (prahok), finely chopped
Heat the oil in a wok or skillet over medium heat. Add all the ingredients and fry until golden brown. Transfer the mixture to a mortar or a food processor and blend into a smooth paste.
Makes 1 cup (250 g)
Preparation time: 30 minutes
Pickled Vegetables
½ cup (125 ml) rice vinegar or white vinegar
1 tablespoon salt
6 tablespoons sugar
1 carrot, peeled and sliced into fine strips
1 daikon radish, peeled and sliced into fine strips
½ cucumber, peeled and sliced into fine strips
3 cloves garlic, peeled, left whole
2 bird’s-eye chili peppers, coarsely chopped
3 sprigs coriander leaves (cilantro), roughly torn
Combine the vinegar, salt and sugar in a small saucepan and bring to a boil. Remove from the heat and set aside.
Combine the vegetables, garlic, chilies and coriander leaves in a bowl. Pour the vinegar mixture over the vegetables and marinate in the refrigerator overnight. Store the Pickled Vegetables in a glass jar with a tight-fitting lid in the refrigerator.
Makes 3 cups (750 g)
Preparation time: 25 mins + overnight to marinate
Khmer Fish Stock
1 lb (500 g) fish bones (such as sole, flounder, orange roughy, halibut or tilapia)
1 tablespoon oil
2 in (5 cm) galangal root, peeled and finely chopped
4 cloves garlic, peeled and finely chopped
3 stalks lemongrass, tender inner part of bottom third only, finely chopped
1 onion, finely chopped
1 teaspoon fish paste (prahok)
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