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A class of condiments in the Philippines made from salted and fermented fish, krill, shrimp, or other seafood. The excess liquids made from the process is also used to make a fish sauce called patís. Also known by other names depending on the ingredients used. [6] Balao-balao: Philippines
Fermented fish - Wikipedia ... Fermented fish
Ngapi (Burmese: ငါးပိ [ŋəpḭ], lit. 'pressed fish') is a pungent paste made of either fish or shrimp used in Burmese cuisine. Ngapi is typically made by fermenting fish or shrimp that is salted and ground then sundried. Like cheese, it can be distinguished based on main ingredient and regional origin. Ngapi can be distinguished by ...
Garum - Wikipedia ... Garum
Bagoong - Wikipedia ... Bagoong
Prahok (/ ˈprɑːhʊk /; Khmer: ប្រហុក, romanized: prâhŏk, IPA: [prɑːhok]) is a salted and fermented fish paste (usually of snakeheads) used in Cambodian cuisine as a seasoning or a condiment. It originated as a way of preserving fish during the months when fresh fish was not available in abundant supply.
Shrimp paste - Wikipedia ... Shrimp paste
Pla ra (Thai: ปลาร้า, pronounced [plāː ráː]), similar to padaek in Laos, is a traditional Thai [1] seasoning produced by fermenting fish with rice bran or roasted rice flour and salt fermented in a closed container for at least six months. [2][3] Fermented fish seasoning are commonly found in Cambodian, Lao, Mon, Thai and ...
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