Fig. 9From: Tradition and Fermentation Science of prohok, an ethnic fermented fish product of CambodiaKroeung samlar m'chou is a blend of ingredients that are ground together in a mortar (top). It includes galangal (left), garlic (not shown), shallots (not shown), lemongrass (bottom center), cilantro (not shown), kaffir lime leaves (green leaves), and turmeric (upper right). Mixed with prohok, it is the most distinctive blend of ingredients in a Khmer cook's kitchen. Food prepared by Thort and Muni Chuong. Photo credit Karen LeGrandBack to article page