Overview

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. High Quality Content by WIKIPEDIA articles! Prahokaiai is a crushed, salted and fermented fish paste (usually of mud fish) that is used in Cambodian cuisine as a seasoning or a condiment. It originated as a way of preserving fish during the longer months when fresh fish was not available in abundant supply. Because of its saltiness and strong flavor, it was used as an addition to many meals in Cambodian cuisine, such as soups. Prahok has a strong and distinct smell, earning the nickname Cambodian Cheese. Prahok is usually eaten with rice in the countryside or poorer regions. Because it is easily stored and preserved, Prahok is sometimes distributed as a donation to victims of flood or drought by charities and other organizations. It can be eaten cooked or fried, but is usually not eaten raw because of health issues (raw Prahok cannot be stored long due to its going bad if not eaten in a short period of time) and the unpleasant smell it makes.

Full Product Details

9786132168399

Table of Contents

Reviews

Author Information

Tab Content 6

Countries Available