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" Pha-ak " is a popular traditional which is very tasty and can be stored for a long time. There are many types of Pha-ak, such as fish Pha-ak, shrimp Pha-ak, krem Pha-ak and some vegetable Pha-ak, such as chinese turnip Pha-ak, cucumber Pha-ak or bamboo shoots Pha-ak. But here is only the fish Pha-ak is chosen to describe here. It can be made into many kinds of food, such as steamed Pha-ak, fried Pha-ak, chopped Pha-ak or grilled Pha-ak. As for the soup, it is cooked with Sngor Pha-ak with wax gourd, luffa gourd and so on.
The Pha-ak making season coincides with prahok, from the month of Bos, Luna calendar, to the month of Phalkun or Chet. When prahok is made, some people also make additional Pha-ak for eating during the dry season, when food is scarce, and during the harvest season. There is also a step-by-step process of making similar to prahok.
Ingredients for making Pha-ak include fish, salt, fermented black sticky rice, and sugar. Choosing fish to make Pha-ak is different from choosing fish to make prahok. They need fresh fish, usually large fish. First, wash the fish with clean water and leave it to dry. Then remove the scale, the abdomen, the tail and fins. The fish must be cleaned thoroughly because the fish will be clean as many times as prahok. If there is water on the fish skin, Pha-ak will be spoiled. The cleaned fish is placed in a metal bowl, sprinkled with salt, and the fish is squeezed with salt. Jars for fermentation must be washed and dried. Salt is sprinkled on the bottom part of the jar, and the salted fish is stacked in layers and pressed tightly. After stacking, they sprinkle some more salt on top and take a piece of bamboo to snap on top, then take a cloth to cover the mouth of the jar to prevent air or flies from laying eggs.
They have to leave it for one to two and a half months to get rid of the bad smell, and then they take it out to “Chav”. The method is to take the water from the fish Pha-ak, mix it with palm sugar and fermented black sticky rice, and mix it with the fish. If the fish Pha-ak weighs 10 kg, 1.5 kg of sugar is added and 1.5 kg of fermented black sticky rice. After Chav, they are left for another 20 days or a month so that Pha-ak does not smell bad and can be used for cooking.
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