Mam kor Pahok cham hoy sach chrouk.
( Steam pickle fish loaf).
Steamed picklefish *pahok* `or fermented fish *mam* with grounded pork is delicious Khmer ethnic food. Picklefish *pahok* or fermented fish *mam* is an up- scale of anchovies. Khmer Krom from Chau Doc is world famous for producing the best *mam*, *pahok* and many other products.
- Ingredients :
- 1 lb Grounded pork
- 1 Cup boneless creamy style fermented fish*mam* or creamy style pickle fish*pahok*
- 1 Tablespoon fish sauce
- 1 Tablespoon sugar
- ½ Teaspoon black pepper
- 1 Small package,1.7 oz, bean thread noodle, soaked in hot water and chopped
- 3 Cloves garlic, minced
- 1 Yellow onion, minced
- 3 Eggs , slightly beaten
- 2 Stalks of green onion, chopped
- ½ dozen of chili peppers (option)
- Procedures :
In a large bowl, mix grounded pork with *mam* or *pahok* , fish sauce, sugar, black pepper, bean thread noodle, garlic, yellow onion and half amount of beat eggs, mix well.
Put prepared meat in a greased stainless bowl or container or steam able container, press down with spoon evenly on surface of meat mixture.
Add remaining egg, spreads evenly over meat.
Top with green onion and hot chili pepper.
Put the container in a steamer and steamed it for 1 to 1½ hours.
Serve hot with rice and fresh raw vegetables; slice cucumber, cabbage and mix herbs(mints,chive,sweet basil).
Copyright by Mylinh Nakry.