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What form is it in? A paste or thick sauce? Badagnani 00:33, 1 July 2007 (UTC)Reply
"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)Reply
This article talk page was automatically added with {{WikiProject Food and drink}} banner as it falls under Category:Foodorone of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 15:50, 3 July 2008 (UTC)Reply
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)Reply
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)Reply