Tonle Sap Prahok

Rooted in the Tonlé Sap ecosystem and generations of Cambodian preservation knowledge, prahok brings depth, character and unmistakable Khmer flavour to the table.

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A living food heritage

Prahok is a fermented fish paste that sits at the heart of Khmer cooking — a foundational ingredient tied to everyday meals and to generations of culinary memory in Cambodia. Long before refrigeration, fermentation was how Cambodian communities turned a seasonal abundance of fish into a savoury staple that could be kept and used year-round.

The Tonlé Sap connection

Tonlé Sap, Southeast Asia's largest freshwater lake, swells and recedes with the seasons in rhythm with the Mekong River — a cycle that has shaped Cambodian food culture for as long as people have fished its waters. Prahok grew out of that rhythm: a way to make the most of the lake's seasonal catch, prepared by hand in fishing communities using methods passed down through families.

From tradition to a more versatile format

Confirel's Kirum Prahok Powder takes traditional prahok and reworks it into a dry, shelf-stable format — easier to store, measure and cook with than the traditional paste, while keeping the same savoury character. It comes in five profiles — Light, Regular, Strong, Galangal and Kaffir Lime — so both home cooks and chefs can choose the intensity they want.

Cook with prahok

Prahok powder adapts easily to both Cambodian and international kitchens — from a traditional dip to a modern kitchen staple stirred into pizza, fried rice, omelettes, salads and canapés. A few ways to start are below, and more ideas are gathered in our Recipes section.

Close-up of salted fish prepared for prahok fermentation

Hand-grinding prepared fish by mortar and pestle, a traditional prahok preparation step

Salted fish drying in a sieve during prahok preparation

Kirum prahok powder jars in five flavors

Kirum prahok powder jars on the production line

Ways to cook with prahok

Real dishes from the Confirel × Penh House Prahok Menu — from a traditional Cambodian plate to dishes built for a Western table.

Prahok Ktis

An emblematic dish that transports you to the heart of Cambodian cuisine. Made with beef, chicken, fish or pork, prahok is highlighted in all its splendour, revealing rich, complex notes.

Prahok Omelet

A revisited version of the classic omelet, finished with pickled peppercorn and a subtle addition of Kirum Prahok Powder.

Prahok Fried Rice

A revisited classic of Cambodian street food — vegetables stir-fried with Prahok Powder, finished with a touch of prahok caviar on top.

Prahok Salad

A mixed salad, seasoned with Prahok Powder for a real Cambodian taste.

Prahok Ktis Sandwich

The best of a sandwich, combined with prahok ktis flavour — a choice of beef, chicken or pork.

Prahok Fried Rice Crêpe

A delicious crêpe filled with fried rice and seasoned with prahok powder.

Prahok Tom Yam

One of the classics of Thai cuisine, revisited with the flavours of Cambodian prahok.

Prahok Beef Lok Lak

Traditional Cambodian beef dice stew with onions and tomato, in a sauce of pepper and lemon specially concocted with Prahok Powder.

Prahok Ktis Beef Spaghetti

Spaghetti Bolognese reinvented with a rich, fragrant sauce made from prahok ktis — a culinary experience marrying Italian and Cambodian cuisines.

Grilled Ribeye Steak

The tenderness of a grilled ribeye steak, accompanied by three distinctive sauces: one Kampot pepper, one Prahok Powder, and one blending the two.

Prahok Ktis Special Burger

Savoury Cambodian minced beef, enhanced by the addition of prahok ktis, bringing a unique local flavour to a classic burger.

Prahok Ktis Special Pizza

A blend of authentic Italian pizza and prahok ktis — beef, pork or seafood — a Cambodian specialty made with Prahok Powder.