Whenever I stumble across mini eggplants which is also known as Thai eggplants, I instantly think of Beef with Tuk Pahok. It’s the only dish I know how to eat with the eggplant. I don’t like it AT ALL in anything else. I’ve post a recipe of my Beef Tuk Pahok before on my website but this time around I made a video as well.
You can check out my Youtube video on Grilled Beef with Pahok Dipping Sauce/Salad here.
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most definitely let me know how I’m doing. Thanks!
do you have the written recipe for this? i clicked to see where you posted it before, but it has been removed. the video is very helpful… but having the recipe too would be great. thanks.
Right now I just have the video tutorial. I’m slowly back-tracking to include the written recipe. I’ll let you know when it’s up (soon). Thanks!
Yes… where is the old recipe for this… I remember cooking it once, but that time I think you have the pohok wrapped in foil and grill it…. or I am mistaken??? I do not remember you have lemongrass in the old recipe, but I could be wrong again
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Also, is this dish called Grill beef with anchovies also???
Bang,
Yes this recipe was shared before. There are many ways to cook the Pahok (pickle-fish). Some like to take it out of the jar, ground it and add it to the salad. And like I’ve done before wrapped in foil and grill it. If you use this method make sure to use a little more Pahok than what the recipe calls for because it tends to stick to the foil when you grill. Which ever method you use just make sure you adjust the taste according to your preference.
Oh Khatiya, have you tried those thai eggplants in “samlor machu kreoung” (spicy sour lemongrass paste soup)? I don’t like eggplants either so I only cooked them in those soup but this recipe looks delicous, I will try them very soon!!
Ting Ting,
With Somlaw Machew Kroeung Sach Ko I tend to choose water spinach as my main vegetable, if it’s in season. But when that is out of the picture I like to either use watercress or the Thai eggplant. I don’t like it much but I’m just too picky with my vegetables.
Khatiya,
You are exactly like me. I like the water spinach too (tro-koun right?)in the somlar machu kreoung when it’s in season lol and sometimes I like to cook it with spareribs. I haven’t try them with watercress yet, that is different. Watercress, I only like to eat them in Yao han haha…
Ting Ting,
My first pick would be Trokoun (water spinach) but it’s not always in season so I have to improvise and the next best thing, at least for me, is watercress. Not the same but edible for me. I’ve used spareribs and also bone-in chicken as well. Taste equally as good.
khatiya,
I was wondering if you could show me or tell me how to make tirk prahok. Whenever I make it, my tirk prahok never comes out right or delicious. Could you also give me the ingredients too.
Tina,
The steps (recipe) as well as a video tutorial is posted already. Please click to view it.
Great video! I live in the midwest with my bf who isn’t Asian. So, my daily meals are always American, Mexican, Italian, and etc. I miss Khmer food but it’s not easy to find here in my area. This video is a great stepping stool for me to start my Khmer dish. Thanks!