After rice, the most important ingredient in Cambodian cuisine is prahok, a mash of salty fermented fish. It's added in small quantities to bring an umami kick to many dishes, but in prahok ktis it has the starring role.
Cooked with fresh coconut cream, palm sugar, and minced pork, the pungent prahok becomes mild enough for even trepidatious visitors to enjoy. Another version of the dish, prahok kroeung ktis, adds a fragrant paste of root spices. Both are served with crunchy fresh vegetables.
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