Ingredients with Measurements:
- 1 medium-sized eggplant, sliced
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 1 small onion, chopped
- 1 tablespoon of prahok (Cambodian fermented fish paste)
- 1 tablespoon of sugar
- 1 tablespoon of tamarind paste
- 1 tablespoon of fish sauce
- 1 cup of water
- 2 eggs, beaten
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Special equipment needed:
- None
Step-by-step instructions:
1. Heat the vegetable oil in a pan over medium heat.
2. Add the garlic and onion, and sauté until fragrant.
3. Add the prahok and stir until it dissolves.
4. Add the sliced eggplant and stir-fry for 2-3 minutes.
5. Add the sugar, tamarind paste, fish sauce, and water. Mix well.
6. Cover the pan and let it simmer for 10-15 minutes or until the eggplant is tender.
7. Pour the beaten eggs over the eggplant mixture and stir gently until the eggs are cooked.
8. Season with salt and pepper to taste.
9. Garnish with fresh cilantro leaves.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
5. Temperature:
- Medium heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 180
- Fat: 11g
- Carbohydrates: 16g
- Protein: 7g
Substitutions for ingredients:
- Instead of prahok, you can use fish sauce or shrimp paste.
- Instead of tamarind paste, you can use lime juice or vinegar.
Variations:
- You can add other vegetables such as bell peppers, carrots, or green beans.
- You can use chicken or beef instead of eggplant.
Tips and tricks:
- Make sure to slice the eggplant evenly to ensure even cooking.
- Adjust the seasoning according to your taste preference.
- You can add more water if the mixture becomes too dry.
Storage instructions:
- Store the leftover in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve on a plate with a side of steamed rice.
Garnishes:
- Fresh cilantro leaves
Pairings:
- Steamed rice
Suggested side dishes:
- Stir-fried vegetables
- Grilled meat or seafood
Troubleshooting advice:
- If the eggplant is too tough, you can soak it in salted water for 10 minutes before cooking.
Food safety advice:
- Make sure to cook the eggplant thoroughly to avoid any risk of foodborne illness.
Food history:
- Prahok Ktiss is a traditional Cambodian dish made with fermented fish paste and vegetables.
Flavor profiles:
- Salty, sour, and slightly sweet
Serving suggestions:
- Serve as a main dish with steamed rice.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Cambodian