Talk:Prahok

Form
What form is it in? A paste or thick sauce? Badagnani 00:33, 1 July 2007 (UTC)
 * It's like anchovies, but worse and more decomposed-looking. lol Think of it as pasty fish parts in a jar. --Dara 17:55, 1 July 2007 (UTC)
 * The cheapest (and commonest) form of Prohok is a rich brown lumpy mess much thicker than a sauce - small fish are deheaded and the rest, bones, scales, guts and all are placed in a pot to rot. I've gotten used to it - somehow. Eaten with some cheap fresh green vegetable (cucumber is best) and shitloads of steamed rice you have all the ingredients - protein, starch, vitamins and roughage - to keep you alive for a little bit longer. The fancy versions (like the ones in this rather unrealistic article) are made from bigger and tastier fish - sans bones, scales, guts etc. Fancy some Badagnani? :) Paxse 18:10, 2 July 2007 (UTC)

Insufficient/Inadequate Information?
"Prahok eaten with rice" ... Prahok cannot be eaten as is with rice, however it can be eaten raw with fruits used much like a dip. And even when prahok is used, most of the time people extract the flavors out of the paste in hot water to remove the bones from the fish. Trilinguist 04:15, 22 July 2007 (UTC)
 * Hey Trilinguist, great work on the cuisine articles. Umm... the part about Prohok being eaten with rice is absolutely true - it's even mentioned in the sole article reference. This is very standard staple dish in rural Cambodia. Prohok steamed with rice (the bowl with the prohok placed in the pot with the rice to steam), prohok with plain borbor for breakfast and prohok with some cheap vegetable eaten as I describe it above. It's not considered fancy food and therefore is not often offered to visitors - the hosts would be ashamed to offer such 'poor' food. During my work in various parts of the country I've eaten prohok the way it's described above in villages in about six different provinces. At the moment the article is written from rather a tourist/gourmand's perspective and it would be good to clean it up with some more facts about this staple food. I'd love to work with you on the article, if you're interested? Cheers, Paxse 06:34, 22 July 2007 (UTC)
 * You have got to be kidding me, no? That's very awful people eat plain with rice or borbor :(. OMG you ate prahok plain ... My mum used to tell me that its eaten plain in the country side cause its fairly inexpensive and the poor have nothing else, I thought that was just a lie in trying to get me to eat it the way she prepared it. Since you have experience eating it the way the article and published articles described it I wouldn't know much about it compared to you but I would like to clean the articles up a bit.Trilinguist 18:41, 22 July 2007 (UTC)

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Types of Prahok
I just made a change for a section titled "Types". I retitled it to "Prahok dishes" as section was describing different ways prahok can be prepared and served. There are different types of prahok made with various fish species, but definitely not what was described in that section so I had to retitle it. --KaffirLemon (talk) 00:35, 9 July 2014 (UTC)

Cheese? That ain't even no dairy product, ma'am.
This reference to http://www.starchefs.com/NdeMonteiro/recipetips.shtml only backs up a claim that "one restaurant in Boston, Massachusetts" jokingly refers to the smell as "Cambodian cheese". There is no such thing as Cambodian cheese and the prominence of the cheese-moniker claim in the text is quite misleading, and possibly just there as a way of promoting that restaurant in question. Ask anyone on Cambodia what their "cheese" is and they will likely say "What?!" or "oh I read on Wikipedia that Prahok is actually a type of cheese". -> I vote for removal of that sentence _or_ a clear and strong clarification that it is a joke since fish is not cheese and it's not enjoyed with wine and crackers. — Preceding unsigned comment added by 58.8.1.104 (talk) 13:24, 9 April 2016 (UTC)