Seriously agree

Totally agree!!! Keeping original ingredients maintain its authenticity. I'm not a huge fan of "prahok" but I don't hate it so I can't omit that ingredient for something else. Best thing about any recipe, you can always tweak it to your taste buds. I prefer mine more on the sour side so I adjust the tamarind to my taste. Since I'm not a huge fan of prahok, I simply adjust it to my taste, but it's still part of the soup.

Unless a dish mainly uses prahok, such as the dipping sauce tuk prahok, then only a small amount is needed to any soup, salad or stir fry recipes. It’s only supposed to add an umami flavor instead of making you think of prahok when eating it. Like how some Italian dishes uses a small amount of anchovies. Plus not all prahok are made with care. Some won’t add roasted rice to it and won’t allow it to ferment long enough, resulting in a fishy prahok which should never be the case. This is why it’s important to properly prepare prahok and knowing when to add it during the cooking process to eliminate the fishy taste. Both my parents are Khmer from Kampong Cham and although we sought asylum in the US since I was a child, my family cooked a lot of Khmer food using prahok for soup, salad to stir fry dishes. They also fermented a lot of vegetables and fish dishes so I’ve always enjoyed prahok. There are some unique ingredients to Khmer cooking that makes it Khmer that without it should no longer be referred to as Khmer, in my opinion. Better to say it’s a Khmer-(insert whatever heritage influencing the change) dish. Like kuy teav which is a Teochew dish has been tweaked to Khmer taste and so is regarded as Khmer or Chinese-Khmer dish because it would not be considered the same dish in say Chaoshan region of China.

so glad I found her channel too!

Someone had a high opinion of themself. I see nothing inauthentic about her cooking. The recipe is literally 90 percent of what you see on KZbin and what's out on the internet. Maybe you can point out what you disagree with.

@@jamesleng6231 Sokhom Prins, author, female, Cambodian, chef, world activist, historian, researcher. My memoir Love of Life - A Miraculous Story! release soon. I traveled, lived, worked in many poor countries from 1993 to 2009. My late husband ( Dr of Law, renowned international financial consultant expert, author) and I are the master mind and founder of ACLEDA Bank in Cambodia, East Timor Central Bank. We revived, fixed, reconstructed many banks during Asian financial crisis. Countries we helped Lao, Cambodia, Zambia, Maldives, South Korean, Malaysia, Indonesia, Mongolia etc. I am writing cook book about signature dishes of international cuisines. There will be videos of my memoir release and later about republish my late husband’s book. And of course cook book videos will be made too. But right now I’m writing my other book,….titled yet to release The saying is that: never judge book by cover.

I enjoyed this video and can’t believe the comments from some sour people . Thank you . The dish is lovely and i bet it taste good

Thank you for your feedback! Have you had a chance to watch the video? The mention of dry squid and dry shrimp occurs around halfway through the video while the ingredients are added to the soup. While dry squid or dry shrimp do add a stronger seafood flavor, the recipe can still taste equally delicious without them. Feel free to customize it to your liking!

It’s their recipe not urs heffa 😂

Thanks for the tip! Your feedback is appreciated!

Thanks for the tip! We’ll watch my use of "um" and "so." Your feedback is appreciated!

Glad to hear it! You're welcome and it's out pleasure! 😊

You're welcome! Enjoy trying it out, and I'd love to hear how it turns out when you do.

That's fantastic to hear! Hope you enjoy making it. Bon appétit! 😊

Absolutely! You can use just beef, pork, or tripe, the dish will still turn out delicious.

I used Golden Mountain Thai Seasoning Soy Sauce for this recipe. You can view the brand information (Golden Mountain - Thai Seasoning Soy-amzn.to/3T4DJBs)