Heaven dipping Sauce (Tirk Prohok) gredients 1 tablespoon of fresh fine minced gangala 1 cup of very fine minced lemon grass 1 tablespoon minced garlic, about 5 to 6 cloves 2 to 3 teaspoons of MSG 5 to 6 tablespoons of fermented fish paste 3 to 4 tablespoons of sugar a handful of mint leaves a handful of basil leaves 5 Thai eggplants, sliced and seeded 6 Thai chili peppers (red and green) 1 tablespoons of lime zest 6 to 7 kaffir lime leaves, shredded 1 lime juice
Most cooks know what mirepoix, soffritto, and the Holy Trinity are...but kroueng? That's a little less likely. The answer is that it's a variety of aromatic flavor pastes used in Khmer cooking, such is in these delicious beef skewers that I learned from my Chinese-Cambodian mother-in-law. Here, I did my best to recreate the original flavor of her recipe using more readily available ingredients. The good news: She approves.