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Thua nao is commonly used in Shan, Tai Lue, and Northern Thai cuisine, similar to how ngapi and shrimp paste are used in Burmese and central Thai cuisine. [ 4 ] [ 3 ] Thua nao moe ( ถั่วเน่าเมอะ ) is a Northern Thai dish consisting of fermented beans that are wrapped in banana leaves and grilled or steamed, before being ...
2 tbsp toasted sesame oil; 1 large leek (tough stems discarded), halved and thinly sliced (roughly 6 ounces); 2 tsp packed freshly grated ginger; 8 oz shiitake mushrooms, stems removed and thinly ...
Shrimp paste being dried under the sun in Ma Wan, Hong Kong. Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Coastal Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. It is sold either in its wet form or sun-dried and either ...
Indonesian shrimp satay that uses large shrimps, shelled and cleaned and often with the tails off and lightly grilled. Some recipes call for a marinade of thick coconut milk with sambal (chili paste), powdered Laos (galangal root), ground kemiri (candlenut, one can substitute macadamia nuts in a pinch), minced shallots and pressed garlic ...
Sun-dried tomatoes bring a tangy sweetness that balances the richness. A little crushed red pepper adds heat and wilted spinach provides earthy notes and nutrients. View Recipe
Dried shrimp is also used as stock for Burmese thin soups. Known as kung haeng (Thai: กุ้งแห้ง) in Thai cuisine, dried shrimp is used extensively with chilies and Thai herbs to produce various types of chili paste and Thai curry paste. Dried shrimp is also used in salads such as in the Northeastern Thai som tam (green papaya salad).
Once the sun-dried tomatoes have softened and the liquid has been slightly reduced, purée the entire contents of the pan using a blender or food processor and use the resulting sauce in a 1:1 ...
A food paste is a semi-liquid colloidal suspension, emulsion, or aggregation used in food preparation or eaten directly as a spread. [1] Pastes are often highly spicy or aromatic, are often prepared well in advance of actual usage, and are often made into a preserve for future use.