Tuk Kreung is very traditional dish, particularly eaten during the rainy season when a lot of vegetable and fish varieties are available in and around the rivers, rice fields and forest periphery. Eating tuk Kreung generally requires no implements such as spoon or fork. The vegetable medley can be adapted to any season or location and there is enormous diversity among the provinces in Cambodia.
Serves 4 people
300g Freshwater fish
100g Prahok (fermented fish paste), deboned
Kroeung (for mortaring)
3 cloves garlic
100g palm sugar
50g bird’s eye chilli (2-3 chillis)
1 tbsp lime juice
1 tbsp fish sauce
1 tbsp salt
100g Peanuts, ground coarsely
20g Saw-tooth coriander (chi ronha), chopped finel
Vegetable Medley, carefully washed and processed as instructed below:
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