Nice to see you’re cooking China, explain, easy understand cooking looks clean look fresh want to eat thank you. I will follow to cook it. Thanks for sharing.🌹🙏👍
I believe Bong used either Saba or Norwegian mackerel to make the fermented fish recipe. Those types of mackerels are usually sold in the United States of America.
Nice to see you’re cooking China, explain, easy understand cooking looks clean look fresh want to eat thank you. I will follow to cook it. Thanks for sharing.🌹🙏👍
👍😋
👍😋🙏❤️️💝
Wow🎉🎉🎉
I believe Bong used either Saba or Norwegian mackerel to make the fermented fish recipe. Those types of mackerels are usually sold in the United States of America.
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អ្នកបាត់ដំបងដូចគ្នាតើបង 🥰
បាត់ដំបងប៉ះបាត់ដំបង😉👍
Will it taste good without Prahok?
No, it won’t. Prahok is an important ingredient in Khmer dishes such as this dip and many others. It adds an umami flavor.
ខ្ញុំរៀនធ្វើតាមរហូតពិតជាត្រឹមត្រូវឆ្ងាញ់ណាស់
អគុណបាទ
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