Recipes

Peel and roughly chop the banana.
Add the banana, Jaya Palm Spirit, Cointreau, lime juice and a handful of ice to a blender.
Blend until smooth and frothy.
Pour into a chilled glass and serve immediately.

Place the mint leaves and Thnot palm syrup in the bottom of a glass and gently muddle to release the mint's aroma.
Add the KEM Probiotics and lemon juice, and stir to combine.
Fill the glass with ice cubes.
Stir once more and garnish with a fresh mint sprig before serving.

Muddle the mint leaves with the Thnot palm syrup and lemon juice in the bottom of a glass.
Add the Jaya Palm Spirit and stir.
Fill the glass with ice cubes.
Top with soda and stir gently once more.
Garnish with a mint sprig and serve.

Cook the garlic and chili paste until fragrant. Add the pork belly and prahok powder and mix well. Taste, then add the coconut milk and cook everything in the pan over low heat.

1. Mix the egg and herbs together.
2. Mix all remaining ingredients into the egg mixture and steam for 15 minutes.

Heat oil in a skillet pan over medium-high heat. Add the onion, red pepper, tomato and green pepper. Cook for about 5 minutes, until softened. Whisk together eggs and prahok in a small bowl. Pour this mixture into the pan and cook for 2 minutes with the cooked white rice, stirring occasionally, until the eggs are scrambled and cooked through. Season with salt and pepper to taste. Serve immediately with rice.

1. Heat a large skillet over medium heat. Add the oil and garlic and cook for about 1 minute. Add the beef and cook until seared on all sides. Add the remaining ingredients (soy sauce, oyster sauce, lime juice and black pepper) and cook until the beef is cooked through and the sauce has thickened.
2. Remove the beef from the pan and set aside. Add the chopped spring onions to the pan and cook for 1 minute.
3. Cook the fried egg in a separate pan. Spread the lok lak around the prahok rice on the plate (see the Prahok Fried Rice recipe).

1. Heat a large skillet over medium heat. Add the onion and cook for about 5 minutes until softened. Add the other ingredients (vegetables and spices) and cook until heated through.
2. In a bowl, whisk together the eggs and prahok. Add the egg mixture to the pan and cook until the omelet is set, about 5 minutes.
3. Prepare the vegetables and arrange them on a plate. Serve the omelet with the vegetables.

Mix the ingredients together and adjust the consistency with hot water.

1. Prepare the pizza dough. Roll it out into a round shape and bake at 300 degrees for 4 to 5 minutes, or until the crust is golden brown.
2. Spread 100 grams of tomato sauce on the pizza dough.
3. Mix mozzarella cheese, prahok powder and pickled green peppercorns. Sprinkle the mixture over the tomato sauce.
4. Cook the pizza for 5 minutes, or until the cheese is melted and bubbling.
5. Remove the pizza from the oven and let it cool for a few minutes before cutting and serving. Garnish with fresh basil leaves, if desired.

1. Mix all ingredients in a bowl.
2. Pan-fry the mixture until cooked through. Spread the pancake, then add prahok rice to make the savoury prahok pancake (see the Prahok Fried Rice recipe).

1. Grill the eggplant until the skin is blackened and the flesh is tender. Remove the skin and chop the flesh. Drain the eggplant in a colander to remove any excess moisture. Brown the eggplant with a little oil and a squeeze of lime juice. Season with pepper to taste.
2. Heat a skillet over medium heat. Add a small amount of oil, then add the eggplant and cook until the water has evaporated.
3. Add prahok powder and sweet basil to the pan and cook until fragrant. Spread the eggplant mixture on a piece of bread. Garnish with caviar pearls.

Boiling water: mix sodium alginate and salt in cold water until dissolved, then add the natural coloring. Cold water: mix anhydrous calcium chloride in 1L of cold water. Caviar: mix pepper, prahok and fish sauce, then marinate the caviar.