Steps
- 1.
Prahok Ktiss (Cambodia): Forms umami base for pork and coconut milk curry
- 2.
Nom Banh Chok (Khmer): Fermented fish sauce component in rice noodle dish
- 3.
Samlor Machu (Cambodian-Chinese): Provides depth to sour tamarind soups
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Prahok Ktiss (Cambodia): Forms umami base for pork and coconut milk curry
Nom Banh Chok (Khmer): Fermented fish sauce component in rice noodle dish
Samlor Machu (Cambodian-Chinese): Provides depth to sour tamarind soups
You're reading one of techniques available free. Full library with Gastronome.
Black discoloration
Cause: Growth of halophilic black yeast (Aureobasidium pullulans)
Fix: Discard batch, ensure 25%+ salt concentration
Excessive softening
Cause: Overproduction of proteolytic enzymes
Fix: Shorten fermentation time to 2-3 months max