Fig. 12
From: Tradition and Fermentation Science of prohok, an ethnic fermented fish product of Cambodia
Teuk Khreung
is a common Cambodian dipping sauce. aProhok is ground together with fresh fish that has been boiled and deboned. b Cooked pea eggplants, garlic, and chili are ground and added to the fish mixture. c This thick dip is served with a variety of fresh vegetables. Popular vegetable choices include cabbage, green bean, tomato, and cucumber. Food prepared by Thort and Muni Chuong. Photo credit Karen LeGrand