Omg thank you so much for this! I have loved Cambodian food for so many years and yours is the first channel that brings it in such a peaceful, pleasing manner! Now because of you I will be able to make the delicious foods I’ve always wanted to create on my own!! I’ve loved Cambodian food since 1990, 2 half Cambodian kids later, and I can now make this prahok sauce! I love it!!!! Thank you so much 🙏🏾🙏🏾🙏🏾♥️♥️♥️♥️🤤🤤🤤
Great video! I just learned of prahok and immediately googled it and saw your video. Perfect! I never knew eggplant was eaten raw at all. I'm very intrigued now! Thanks for the wonderful education!🙏
I love watching your video. It's educational and so relaxing to watch. Followed your recipe exactly yesterday and it came out so good. Thank you for sharing your recipe. Your my favorite channel on TH-cam ❤
Wow!! Those lime leaves are so beautiful, And your aera is so stunning and relaxing it must be so wonderful living there 😊 that sauce looks delicious thank you! Those tiny round eggplants look like tomatillos I would have never guessed they were eggplants lol 😄 I wonder if I could use the tomatillos? In place of of those tiny eggplants
Excellent video! After a long day at work, I watch your video for ideas and relaxation. Appreciate your clear and calm voice. I also love that beautiful soothing Cambodian music at the end.🥰
As I watched him how to make Prohok Ktis. It very easy and simple for me to watch. As like 123. You are the best teacher. Your technique is the best for me to follow you. Thank you ❤️
What is the difference between mam ca sac like you use and mam ca loc? Can I use mam ca loc with the same results as using mam ca sac? I love everything you do and you are the best teacher with great videos!
Thank you so much 😊 The difference comes down to the type of fish that is used. One contains snakehead fish and the other uses gouramy fish. Either can be used in this recipe to achieve similar results. Hope that helps 😊
first of all, excellent video, chef. Like u, im also khmer, and I'm also the new CDC at my restaurant, LM Social. I've been flirting with my boss with khmer "specials"...i just finally got khmer pickled vegs on the menu served with crispy confiet duck😊 Point for us lol. but bro... my dream is to present prahok to this region im in, upstate ny...also kreung!! But back to the prahok, we know its an "aquired" taste, sort of speak. in these times now where the western world is more accumulated to "different" tastes n what not, i hopefully think we can punch through with prahok now. but wait, ppl still dont like liver pate, but its a staple in bhan mi sandwiches but just not advertised...with that said, should i not mention the word mudfish paste? honestly, im more inlined to say, mudfish...y? because prahok is the real deal. love it or leave it. ur say?
I'm not big on prahok...like it at a minimum. This sauce might be the only exception with the amount being used. Never made it, but had it a few times. Gonna attempt to make this with some adjustments since I like mine more on the sour side. Thanks for the recipe! 😊
Hi! I just discovered you. Ahh... I'm liking all aspects of your videos. Relaxed, music that I love, deliciousness,... I do have two questions: 1- any particular kind of granulated chicken soup base? There are many and they do all taste a little different. I cook a lot of different types of foods, but I don't usually use the granuled soup base. Not sure why. (I think I kind of feel like it's cheating! LOL Too silly!) 2-I also don't usually use a mortar and pestle, but would like to more often. I always wonder, how do you clean it so that the oils in the flavors from one paste doesn't linger and affect the next paste? Thanks for all you do! And welcome to your new home. 😊🫶 May all be well.
Thank you so much! I have fun making the videos and I'm glad you enjoy them. As for granulated chicken soup base mix, I use the Totole brand. It comes in a yellow cylinder and has an image of a chicken with an apron on the front. You can use MSG as a replacement, or leave it out all together in this recipe. I scrub my mortar and pestle well with soap and water after every use and allow it to air dry before putting it away. It helps that I use this particular mortar and pestle for similar herb pastes, spices, and sauces.
Omg!! This is the first tuk prahok recipe that I wouldn’t mind trying. I’ve been on a hunt for one and this looks so amazing. Thanks so much for sharing ❤ Legit subscribing from a Khmer sister!
Prahok can age well over time but you’ll have to proceed with caution because it depends on factors like the container it was stored in and the cleanliness of the container.
Dear friend, you should really consider making another channel focused on reading bedtime stories, or meditation or something like that. I would imagine it would do very well. I've told you before how much your videos calm and soothe me and I'd think others would too. Just a thought!! 💙💙
Cambodgienne 🇰🇭 à la vie à la mort ❤ miam hummm un de mes plats préférés que j’adore cuisiner et manger !! après le soupe ketiw et le num tchok curry 😋😋
Love your content. Polished editing, informative explanations, hygienic food preparation, and authentic recipes.
thank you so much!
True..are you going to show who you are Mr. chef 😂 It’s ok if you wanna be anonymous. We respect your privacy.
Omg thank you so much for this! I have loved Cambodian food for so many years and yours is the first channel that brings it in such a peaceful, pleasing manner! Now because of you I will be able to make the delicious foods I’ve always wanted to create on my own!! I’ve loved Cambodian food since 1990, 2 half Cambodian kids later, and I can now make this prahok sauce! I love it!!!! Thank you so much 🙏🏾🙏🏾🙏🏾♥️♥️♥️♥️🤤🤤🤤
Great video! I just learned of prahok and immediately googled it and saw your video. Perfect! I never knew eggplant was eaten raw at all. I'm very intrigued now! Thanks for the wonderful education!🙏
I love watching your video. It's educational and so relaxing to watch. Followed your recipe exactly yesterday and it came out so good. Thank you for sharing your recipe. Your my favorite channel on TH-cam ❤
That’s so nice to hear. Thank you so much for trying the recipe and your kind words. I’m glad you enjoyed it! ☺️
This is by far the best video I've seen,Great presentation 👏..
Thank you so much 🙏
Wow!! Those lime leaves are so beautiful,
And your aera is so stunning and relaxing it must be so wonderful living there 😊 that sauce looks delicious thank you!
Those tiny round eggplants
look like tomatillos I would have never guessed they were eggplants lol 😄
I wonder if I could use the tomatillos? In place of of those tiny eggplants
It is so relaxing to watch your video, I feel I can almost smell the herbs, thank you for the video.
I find your content is more easy to understand than others. Thanks.
Excellent video! After a long day at work, I watch your video for ideas and relaxation. Appreciate your clear and calm voice. I also love that beautiful soothing Cambodian music at the end.🥰
Thank you very much for taking the time to watch these videos. I enjoy making them and sharing all of the traditional food ☺️🙏
As I watched him how to make Prohok Ktis. It very easy and simple for me to watch. As like 123. You are the best teacher. Your technique is the best for me to follow you. Thank you ❤️
Thank you very much!
Awesome instructions but how does it tastes.
Am Cambodia, like all your recipes yum yum
Thank you so much 😊
I hope your channel grows big, you’re doing gods work!
Thank you so much!!
You’re the best! I ❤your videos. I’m definitely going to try this.
I hope you enjoy it! :)
What is the difference between mam ca sac like you use and mam ca loc? Can I use mam ca loc with the same results as using mam ca sac? I love everything you do and you are the best teacher with great videos!
Thank you so much 😊 The difference comes down to the type of fish that is used. One contains snakehead fish and the other uses gouramy fish. Either can be used in this recipe to achieve similar results. Hope that helps 😊
Very interesting process but I never eat. Maybe I want to try. It looked yummy.
first of all, excellent video, chef. Like u, im also khmer, and I'm also the new CDC at my restaurant, LM Social. I've been flirting with my boss with khmer "specials"...i just finally got khmer pickled vegs on the menu served with crispy confiet duck😊 Point for us lol. but bro... my dream is to present prahok to this region im in, upstate ny...also kreung!! But back to the prahok, we know its an "aquired" taste, sort of speak. in these times now where the western world is more accumulated to "different" tastes n what not, i hopefully think we can punch through with prahok now. but wait, ppl still dont like liver pate, but its a staple in bhan mi sandwiches but just not advertised...with that said, should i not mention the word mudfish paste? honestly, im more inlined to say, mudfish...y? because prahok is the real deal. love it or leave it. ur say?
Wow! Never have I pressed that subscribe button so fast before! Your video thumbnails are so pleasing to the eye!😍😋
Thank you very much!
Thank you for sharing your recipe. It was easy to follow and an awesome presentation.
Thank you so much for trying. I hope you enjoyed it!
Thank you for your recipe.
I'm not big on prahok...like it at a minimum. This sauce might be the only exception with the amount being used. Never made it, but had it a few times. Gonna attempt to make this with some adjustments since I like mine more on the sour side. Thanks for the recipe! 😊
🔥 🔥 🔥
😋
@@ThunThunChannel I feel like I need to go make prahok with steak today 🥰🥰🥰
Feel the same way today. Get me some good steak.
Hi! I just discovered you. Ahh... I'm liking all aspects of your videos. Relaxed, music that I love, deliciousness,...
I do have two questions:
1- any particular kind of granulated chicken soup base? There are many and they do all taste a little different. I cook a lot of different types of foods, but I don't usually use the granuled soup base. Not sure why. (I think I kind of feel like it's cheating! LOL Too silly!)
2-I also don't usually use a mortar and pestle, but would like to more often. I always wonder, how do you clean it so that the oils in the flavors from one paste doesn't linger and affect the next paste?
Thanks for all you do! And welcome to your new home. 😊🫶 May all be well.
Thank you so much! I have fun making the videos and I'm glad you enjoy them.
As for granulated chicken soup base mix, I use the Totole brand. It comes in a yellow cylinder and has an image of a chicken with an apron on the front. You can use MSG as a replacement, or leave it out all together in this recipe.
I scrub my mortar and pestle well with soap and water after every use and allow it to air dry before putting it away. It helps that I use this particular mortar and pestle for similar herb pastes, spices, and sauces.
❤ finally I can try
Omg!! This is the first tuk prahok recipe that I wouldn’t mind trying. I’ve been on a hunt for one and this looks so amazing. Thanks so much for sharing ❤ Legit subscribing from a Khmer sister!
Thank you so much 🙏
This content is dope I love it
4:05 Did he say anchovie and cheese
Ok you done Colunga in the sauce
Is 5 yr old Prahok that has been in the fridge still ok?
Prahok can age well over time but you’ll have to proceed with caution because it depends on factors like the container it was stored in and the cleanliness of the container.
Dear friend, you should really consider making another channel focused on reading bedtime stories, or meditation or something like that. I would imagine it would do very well.
I've told you before how much your videos calm and soothe me and I'd think others would too. Just a thought!! 💙💙
That's very kind of you. Thank you, I think I will stick to this one for now 😁
I was thinking the same. Ur voice is very smooth and pleasant to listen to.
Cambodgienne 🇰🇭 à la vie à la mort ❤ miam hummm un de mes plats préférés que j’adore cuisiner et manger !! après le soupe ketiw et le num tchok curry 😋😋
yum! 🥰
😋😋
Nice, thanks. Sokhom Prins, author, chef
Thank you TH-cam algorithm for suggesting this video. I can't believe I didn't find you earlier.
I feel I’m in a meditation stage right now.
😊 Cooking shouldn't be stressful. Thank you for watching!
Looks good…I will definitely make the way u do it, hopefully turn out right 😀
@@chadnature81 thank you! I hope you enjoy it. Feel free to adjust flavors to your liking ☺️
Loy
Your food make me water mouth
អត់ឃើញដាក់សណ្តែកដី
Süper 💯💯💯💯💯.
☺️🙏
Nice tree. Which state do you live in? Love our content
You should cook for Uncle Roger and shut his ass tf up for talkin sh!t about khmai food lol
Ya you can’t cook
You should cook for Uncle Roger and shut his ass tf up for talkin sh!t about khmai food lol