Preparing Prahok in Angke Jeay Villlage....

   The VHW students of Angke Jeay Village  celebrating the end of the IMCI course by preparing Prahok, a traditional Cambodian dish…. crushed fermented fish paste. They made it to enjoy as a dip for vegetables and fruit.

   Historically, for the poor rural people in Cambodia, Prahok would at times be the only source of protein in a meal, eaten mixed in through a bowl of rice.
   During the wet season and for a couple of months afterwards when fish are in abundance, locals begin making Prahok so that they can use it throughout the dry season when water levels are at their lowest and they might not have another form of protein.
   As a result of this, Prahok has found its place in most Khmer dishes as the main source of protein, as well as serving as a powerful flavor enhancer.