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Padaek
Padaek , sometimes known as padek, or Lao fish sauce (Lao: ປາແດກ) ( th, ปลาแดก), similar to pla ra in Thailand ( th, ปลาร้า), is a traditional Lao condiment made from pickled or fermented fish that has been cured. It is thicker and more seasoned than the fish sauce more commonly seen throughout Thailand and Vietnam, often containing chunks of fish. The fermentation takes a long time, giving padaek an aroma similar to cheeses like Époisses. Unlike other versions of fish sauce in Southeast Asia, padaek is made from freshwater fish, owing to the landlocked nature of the former kingdom of Lan Xang existed as a unified kingdom from 1353 to 1707. For three and a half centuries, Lan Xang was one of the largest kingdoms in Southeast Asia. The meaning of the kingdom's name alludes to the power of the kingship and formidable war machine of the ea .... Padaek is used in many dishes, most notably tam maak hoong, a spicy Lao papaya salad. See also * * * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pla Ra
''Pla ra'' ( th, ปลาร้า, ), similar to padaek in Laos, is a traditional Thai seasoning produced by fermenting fish with rice bran or roasted rice flour and salt fermented in a closed container for at least six months. Fermented fish seasoning are commonly found in Cambodian, Lao, Mon, Thai and Vietnamese cuisine. ''Pla ra'' has a very strong smell, which is considered unpleasant by some people. Its flavors are salty and sour, depending on the amount of salt put in and lactic acid resulting from fermentation process. History ''Pla ra'' was a common food in the Ayutthaya Kingdom. The French diplomat Simon de la Loubère, who visited Siam during the mid-Ayutthaya period, wrote about pla ra: explained that the main source of food was rice and fish. Siamese people did not like to eat fresh fish. Fermented fish was popular as much as spicy Thai dip or Nam phrik. When he returned to France, he brought some pla ra with him. Classification ''Pla ra'' is classified ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lao Fish Sauce
__NOTOC__ Lao may refer to: Laos * Something of, from, or related to Laos, a country in Southeast Asia * Lao people (people from Laos, or of Lao descent) * The Lao language * Lao script, the writing system used to write the Lao language ** Lao (Unicode block), a block of Lao characters in Unicode * LAO, the international vehicle registration code for Laos Other places * Mount Lao (), Qingdao, China * Lao River, Italy, a river of southern Italy * Lao River, Thailand, a tributary of the Kok River in Thailand * Lao, Bhutan * Lao, Estonia, village in Tõstamaa Parish, Pärnu County * Lao, Togo * LAO, IATA code of Laoag International Airport in the Philippines Philosophers * Laozi or Lao-Tzu, philosopher and poet of ancient China. Other * Alternative spelling of Liu, common Chinese surname * Linear alpha olefin * California Legislative Analyst's Office * Legal Aid Ontario * Legislative Affairs Office * The material lanthanum aluminate, or LaAlO3 See also * Loa (other) L ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lao People
The Lao people are a Tai ethnic group native to Southeast Asia, who speak the eponymous language of the Kra–Dai languages. They are the majority ethnic group of Laos, making up 53.2% of the total population. The majority of Lao people adhere to Theravada Buddhism. They are closely related to other Tai people, especially (or synonymous) with the Isan people, who are also speakers of Lao language, but native to neighboring Thailand. In Western historiography, terms ''Lao people'' and ''Laotian'' have had a loose meaning. Both terms have been irregularly applied both to all natives of Laos in general, aside from or alongside ethnic Lao during different periods in history. Since the end of French rule in Laos in 1953, ''Lao'' has been applied solely to the ethnic group while Laotian refers to any citizen of Laos regardless of their ethnic identity. Certain countries still conflate the terms in their statistics. Names The etymology of the word ''Lao'' is uncertain, although it ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish Sauce
Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam. Some garum-related fish sauces have been used in the West since the Roman times. Due to its ability to add a savory umami flavor to dishes, it has been embraced globally by chefs and home cooks. The umami flavor in fish sauce is due to its glutamate content. Fish sauce is used as a seasoning during or after cooking, and as a base in dipping sauces. Soy sauce is regarded by some in the West as a vegetarian alternative to fish sauce though they are very different in flavor. History Asia Sauces that included fermented fish parts with other ingredients such as meat and soy bean were recorded in China, 2300 years ago. During the Zhou dynasty of ancient China, fish fermented with soybeans and salt was u ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Époisses De Bourgogne
Époisses, also known as Époisses de Bourgogne (), is a legally demarcated cheese made in the village of Époisses and its environs, in the département of Côte-d'Or, about halfway between Dijon and Auxerre, in the former duchy of Burgundy, France, from agricultural processes and resources traditionally found in that region. Époisses is a pungent soft-paste cow's-milk cheese. Smear-ripened, "washed rind" (washed in brine and ''Marc de Bourgogne'', the local pomace brandy), it is circular at around either or in diameter, with a distinctive soft red-orange color. It is made either from raw or pasteurized milk. It is sold in a circular wooden box and, in restaurants, is sometimes served with a spoon due to its extremely soft texture. The cheese is often paired with Trappist beer or even Sauternes rather than a red wine. History At the start of the sixteenth century, the village was home to a community of Cistercians at Cîteaux Abbey that, according to oral legend, began p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Southeast Asia
Southeast Asia, also spelled South East Asia and South-East Asia, and also known as Southeastern Asia, South-eastern Asia or SEA, is the geographical United Nations geoscheme for Asia#South-eastern Asia, south-eastern region of Asia, consisting of the regions that are situated south of mainland China, east of the Indian subcontinent, and north-west of mainland Australia. Southeast Asia is bordered to the north by East Asia, to the west by South Asia and the Bay of Bengal, to the east by Oceania and the Pacific Ocean, and to the south by Australia (continent), Australia and the Indian Ocean. Apart from the British Indian Ocean Territory and two out of atolls of Maldives, 26 atolls of Maldives in South Asia, Maritime Southeast Asia is the only other subregion of Asia that lies partly within the Southern Hemisphere. Mainland Southeast Asia is completely in the Northern Hemisphere. East Timor and the southern portion of Indonesia are the only parts that are south of the Equator. Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lan Xang
existed as a unified kingdom from 1353 to 1707. For three and a half centuries, Lan Xang was one of the largest kingdoms in Southeast Asia. The meaning of the kingdom's name alludes to the power of the kingship and formidable war machine of the early kingdom. The kingdom is the precursor for the country of Laos and the basis for its national historic and cultural identity. Historical overview Origins The geography Lan Xang would occupy had been originally settled by indigenous Austroasiatic-speaking tribes, such as Khmuic peoples and Vietic peoples which gave rise to the Bronze Age cultures in Ban Chiang (today part of Isan, Thailand) and the Đông Sơn culture as well as Iron Age peoples near Xiangkhoang Plateau on the Plain of Jars, Funan, and Chenla (near Vat Phou in Champasak Province). The Han dynasty's chronicles of the southward expansion of the Han dynasty provide the first written accounts of Tai–Kadai speaking peoples or ''Ai Lao'' who inhabited the areas o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Green Papaya Salad
Green papaya salad ( km, បុកល្ហុង, lo, ຕຳຫມາກຫຸ່ງ and th, ส้มตำ) is a spicy salad made from shredded unripe papaya. It was possibly created by the Lao people but is eaten throughout Continental Southeast Asia (Cambodia, Laos, Myanmar, Thailand, Vietnam), Xishuangbanna (from China), and considered a national dish in both Laos and Thailand. ''CNN'' included a variation on their list of the ''World's 50 most delicious foods.'' History Papaya and chili peppers were introduced to Southeast Asia by the Spanish and Portuguese explorers in the 17th century from the Americas. Although it is unknown when papayas entered Laos specifically, they had already been integrated into Lao culture by the time of Jean-Baptiste Pallegoix's visit in 1836. Thai historian Sujit Wongthes has speculated that the green papaya salad originated in the communities of ethnic Chinese–Lao settlers living in what is now Central Thailand, who adopted the ancie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish Sauces
Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Approximately 95% of living fish species are ray-finned fish, belonging to the class Actinopterygii, with around 99% of those being teleosts. The earliest organisms that can be classified as fish were soft-bodied chordates that first appeared during the Cambrian period. Although they lacked a true spine, they possessed notochords which allowed them to be more agile than their invertebrate counterparts. Fish would continue to evolve through the Paleozoic era, diversifying into a wide variety of forms. Many fish of the Paleozoic developed external armor that protected them from predators. The first fish with jaws appeared in the Silurian period, after which many (such as sharks) became formidable marine predators rather than just the prey of arthropods. Mo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Umami Enhancers
Umami ( from ja, 旨味 ), or savoriness, is one of the five basic tastes. It has been described as savory and is characteristic of broths and cooked meats. People taste umami through taste receptors that typically respond to glutamates and nucleotides, which are widely present in meat broths and fermented products. Glutamates are commonly added to some foods in the form of monosodium glutamate (MSG), and nucleotides are commonly added in the form of disodium guanylate, inosine monophosphate (IMP) or guanosine monophosphate (GMP). Since umami has its own receptors rather than arising out of a combination of the traditionally recognized taste receptors, scientists now consider umami to be a distinct taste. Foods that have a strong umami flavor include meats, shellfish, fish (including fish sauce and preserved fish such as maldive fish, '' Katsuobushi'', sardines, and anchovies), tomatoes, mushrooms, hydrolyzed vegetable protein, meat extract, yeast extract, cheeses, and soy s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
