From Phila Lorn's kitchen · Mawn, Philadelphia
blend · herb sauce
NATIONAL AWARD WINNERSaffronhouse Roasted Prahok
From a national-award-winning chef
Ratio
LIME JUICE 240FISH SAUCE 30
Ingredients
- PRAHOK113 g
- TOMATO600 g
- SHALLOT120 g
- GARLIC30 g
- BIRD EYE CHILE12 g
- MAKRUT LEAF4 g
- LEMONGRASS57 g
- TAMARIND50 g
- MSG20 g
- CULANTRO113 g
- EGGPLANT300 g
- LIME JUICE240 ml
- FISH SAUCE30 ml
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Cambodian-American chef of Mawn in Philadelphia; James Beard Emerging Chef 2025. Khmer noodle-house cooking with fish sauce, herbs, and Southeast Asian sauces in a compact Bella Vista BYOB.
Originally published as Roasted Prahok Steak Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from StarChefs (Mawn) (published as “Roasted Prahok Steak Sauce”). Full citation lives in Provenance.