COLLECTION
CERAMICS
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VESSEL FOR PRAHOK (FERMENTED FISH)
 Material:
Stoneware (ash glaze)
Dimensions: H: 37 cm Dia: ??? cm
Date: Angkor period, XIIth century
Provenance: Unknown
Collection: National Museum of Cambodia,
Phnom Penh
Kha.1907
Prahok is a staple for Khmer cuisine. It is made
from salted, fermented fish and has a strong odour. A large container
is called a ‘peang’ and a smaller one called ‘kralor’.
Both are used for the same purpose.
This particular vessel is used to preserve ‘Prahok’.
The widest section is the mouth, which must be wider than a person’s
forearm to enable them to use their hands to insert the ‘Prahok’
into the vessel.
Around the neck is a splayed apron to capture any water that
emerges from the condensation of the ‘prahok. To preserve
the ‘prahok’ and protect it from insects, the mouth
is covered with a bowl placed upside-down. The edge of the bowl
must be submerged in water. This method acts as a seal and effectively
prevents insects and air from coming into contact with the contents.
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