Prahok Ktiss

Ingredients

• 200 g Pork
• 2 tbsp Prahok
• 2 pcs Lemongrass
• 20 g Galangal
• 3 pcs Garlic
• 15 g Turmeric Root
• 1 tbsp Neutral Oil
• 180 ml Coconut Milk
• 1.5 tbsp Palm Sugar
• 2 tsp Tamarind Paste
• 60 g Pea Eggplant
• 1 tsp Fish Sauce
• 0.5 tsp Black Pepper
• 0.25 tsp Kosher Salt
• 1 pcs Cucumber
• 6 pcs Long Bean
• 6 pcs Thai Basil
• 1 pcs Shallot
• 2 pcs Kaffir Lime Leaf

Method

1. In a mortar and pestle, pound {lemongrass}, {galangal}, {shallot}, {garlic}, {turmeric_root}, and {kaffir_lime_leaf} with a pinch of {kosher_salt} for several minutes until a fibrous, moist paste forms and smells intensely citrusy; bruising the aromatics this way gives a deeper Khmer flavor than blending.
2. Slice {cucumber} and {long_bean} into bite-size pieces and pick the leaves from {thai_basil} so the fresh vegetables are ready for serving alongside the warm dip.
3. Heat {neutral_oil} in a small saucepan over medium heat. Add the pounded {lemongrass}, {galangal}, {shallot}, {garlic}, {turmeric_root}, and {kaffir_lime_leaf} paste and sauté, stirring often, until fragrant and the oil turns golden. Add {pork} and season lightly with {kosher_salt} and {black_pepper}; cook, breaking it up, until no longer pink. Stir in {prahok} and fry briefly until mellow and savory, then add {coconut_milk}, {palm_sugar}, {tamarind_paste}, {fish_sauce}, and {pea_eggplant}. Simmer at a gentle bubble until thick, glossy, and the eggplants are tender. Taste and adjust with more {fish_sauce}, {palm_sugar}, or {tamarind_paste} for a balanced sweet-sour-salty finish.
4. Spoon the hot {pork} and {prahok} dip into a bowl, scatter over {thai_basil}, and serve at once with {cucumber} and {long_bean} for cool crunch against the rich, savory sauce.