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Prahok
''Prahok'' (; , ) is a salted and fermented fish paste (usually of mudfish) used in Cambodian cuisine as a seasoning or a condiment. It originated as a way of preserving fish during the time of the year when fresh fish was not available in abundant supply. Because of its saltiness and strong flavor, it was used as an addition to many meals in Cambodian cuisine, including soups and sauces. A Cambodian saying goes, "No ''prahok'', no salt," referring to a dish lacking in flavour, highlighting its essentiality in Cambodian cuisine. ''Prahok'' has a strong and distinct odor reminiscent of Limburger or ripe Camembert, which has earned it the nickname "Cambodian cheese". ''Prahok'' is usually eaten as a main course with white rice and vegetables such as yardlong beans, cucumbers, winged beans and a variety of eggplants. ''Prahok'' is sometimes distributed as a donation to victims of flood or drought by charities and other organizations. Varieties and production ''Prahok'' i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Prahok Ang Detail
''Prahok'' (; , ) is a salted and fermented fish paste (usually of mudfish) used in Cambodian cuisine as a seasoning or a condiment. It originated as a way of preserving fish during the time of the year when fresh fish was not available in abundant supply. Because of its saltiness and strong flavor, it was used as an addition to many meals in Cambodian cuisine, including soups and sauces. A Cambodian saying goes, "No ''prahok'', no salt," referring to a dish lacking in flavour, highlighting its essentiality in Cambodian cuisine. ''Prahok'' has a strong and distinct odor reminiscent of Limburger or ripe Camembert, which has earned it the nickname "Cambodian cheese". ''Prahok'' is usually eaten as a main course with white rice and vegetables such as yardlong beans, cucumbers, winged beans and a variety of eggplants. ''Prahok'' is sometimes distributed as a donation to victims of flood or drought by charities and other organizations. Varieties and production ''Prahok'' is ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cambodian Cuisine
Cambodian cuisine is the national cuisine of Cambodia. It reflects the varied culinary traditions of different ethnic groups in Cambodia, central of which is Khmer cuisine (, ), the nearly-two-thousand-year-old culinary tradition of the Khmer people. Over centuries, Cambodian cuisine has incorporated elements of Indian cuisine, Indian, Chinese cuisine, Chinese (in particular Teochew cuisine, Teochew), French cuisine, French, and Portuguese cuisine, Portuguese cuisines. Due to some of these shared influences and mutual interaction, Cambodian cuisine has many similarities with the cuisines of Central Thai cuisine, Central Thailand, and Vietnamese cuisine#Regional cuisines, Southern Vietnam and to a lesser extent also Central Vietnam, Isan cuisine, Northeastern Thailand and cuisine of Laos, Laos. Cambodian cuisine can be categorized into three main types: rural, elite and Khmer royal cuisine, royal cuisine. Although there is some distinction between royal and popular cuisine, it is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation (food)
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—without an oxidizing agent being used in the reaction. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy. The term "fermentation" sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt. Humans have an enzyme that gives us an enhanced ability to break down ethanol. Other widely consumed fermented foods include vinegar, olives, and cheese. More localized foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, and fish. His ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ngapi
''Ngapi'' ( , ) 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 the type of fish used to make it. ''Ngapi'' can come from whole fish (such as ''ngapi kaung''), from small fish (''hmyin ngapi'') or from prawns (''seinza ngapi''). ''Ngapi'' is a main ingredient of Lower Burmese cooking and is used as a condiment or additive in most dishes. Raw ''ngapi'', with some exceptions, is not intended for direct consumption. Similar fermented seafood pastes are common across the Southeast Asian cuisines, notably Malay ''belacan'' and Thai ''kapi'' and ''pla ra'', Lao '' padaek'', and Khmer '' prahok''. Etymology ''Ngapi'' is a compound word in the Burmese language, literally meaning "pressed fish". The Burmese term was borrowed into the Thai, Lao, an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cambodia
Cambodia, officially the Kingdom of Cambodia, is a country in Southeast Asia on the Mainland Southeast Asia, Indochinese Peninsula. It is bordered by Thailand to the northwest, Laos to the north, and Vietnam to the east, and has a coastline along the Gulf of Thailand in the southwest. It spans an area of , dominated by a low-lying plain and the confluence of the Mekong river and Tonlé Sap, Southeast Asia's largest lake. It is dominated by a tropical climate and is rich in biodiversity. Cambodia has a population of about 17 million people, the majority of which are ethnically Khmer people, Khmer. Its capital and most populous city is Phnom Penh, followed by Siem Reap and Battambang. In 802 AD, Jayavarman II declared himself king, uniting the warring Khmer princes of Chenla Kingdom, Chenla under the name "Kambuja".Chandler, David P. (1992) ''History of Cambodia''. Boulder, CO: Westview Press, . This marked the beginning of the Khmer Empire. The Indianised kingdom facilitated ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Padaek
''Padaek'' or ''padek'' ( Lao: ປາແດກ) is a traditional Lao condiment made from pickled or fermented fish that has been cured. It often contains chunks of fish and is thicker, as well as more seasoned than fish sauce. 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. ''Padaek'' is used in many Lao dishes, most notably '' tam maak hoong''. See also * * * * * *, Burmese fish paste *PatisFish 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, L ... - Philippine-fish sauce References External linksWhat is Padaek? Fish sauces Umami enhancers Lao cuisine {{condiment-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish Paste
Fish paste is fish which has been chemically broken down by a fermentation process until it reaches the consistency of a soft creamy purée or Paste (food), paste. Alternatively it refers to cooked fish that has been physically broken down by pounding, grinding, pressing, mincing, wikt:blending, blending, and/or sieving, until it reaches the consistency of paste. The term can be applied also to shellfish pastes, such as shrimp paste or Crab meat, crab paste. Fish paste is used as a condiment or seasoning to add flavour to food, or in some cases to complement a dish. Generally, fish paste is reduced to a thick, rich concentrate, which has usually been cooked for a long time. It can be contrasted with fish sauce, which is like a fish paste except it is not cooked for so long, is a thick liquid rather than a concentrated paste, and may include seasonings and other flavorings. __TOC__ History "Preservation of marine products is of great importance to the coastal poor. Preserved fi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yardlong Beans
The asparagus bean (''Vigna unguiculata'' subsp. ''sesquipedalis'') is a legume cultivated for its edible green pods containing immature seeds, like the green bean. It is also known as yardlong bean, pea bean, long-podded cowpea, Chinese long bean, snake bean, bodi, and bora. Despite the common name of "yardlong", the pods are actually only about half a yard long, so the subspecies name ''sesquipedalis'' (one-and-a-half-foot-long; ) is a more accurate approximation. A variety of the cowpea, the asparagus bean is grown primarily for its strikingly long () immature green pods and has uses very similar to those of the green bean. This plant is in a different genus from the common bean. The different colors of seeds usually distinguish the many varieties. It is a vigorous climbing annual vine. The plant is subtropical/tropical and most widely grown in the warmer parts of South Asia, Southeast Asia, and southern China. Cultivation The pods, which can begin to form after sowin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Winged Bean
The winged bean (''Psophocarpus tetragonolobus''), also known as , Goa bean, four-angled bean, four-cornered bean, manila bean, princess bean, star bean, kamrangi bean, pea, or dragon bean, is a tropical herbaceous legume plant. Winged bean is widely recognised by consumers and farmers in South Asia and South East Asia for its variety of uses and disease resistance. Winged bean is nutrient-rich and all parts of the plant are edible. The leaves can be eaten like spinach, flowers can be used in salads, tubers can be eaten raw or cooked, and seeds can be used in similar ways as the soybean. The winged bean is an underutilised species but has the potential to become a major multi-use food crop in the tropics of Asia, Africa, and Latin America. Description The winged bean plant grows as a vine with climbing stems and leaves, in height. It is an herbaceous perennial, but can be grown as an annual. It is generally taller and notably larger than the common bean. The leaves can be l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eggplants
Eggplant ( US, CA, AU, PH), aubergine ( UK, IE, NZ), brinjal ( IN, SG, MY, ZA, SLE), or baigan ( IN, GY) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit, typically used as a vegetable in cooking. Most commonly purple, the spongy, absorbent fruit is used in several cuisines. It is a berry by botanical definition. As a member of the genus ''Solanum'', it is related to the tomato, chili pepper, and potato, although those are of the Americas region while the eggplant is of the Eurasia region. Like the tomato, its skin and seeds can be eaten, but it is usually eaten cooked. Eggplant is nutritionally low in macronutrient and micronutrient content, but the capability of the fruit to absorb oils and flavors into its flesh through cooking expands its use in the culinary arts. It was originally domesticated from the wild nightshade species ''thorn'' or ''bitter apple'', '' S. incanum'',Tsao and Lo in "V ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Channa
''Channa'' is a genus of predatory fish in the Family (biology), family Channidae, commonly known as snakeheads, native to freshwater habitats in Asia. This genus contains about 50 Binomial nomenclature, scientifically described species. The genus has a wide natural distribution extending from Iraq in the west, to Indonesia and China in the east, and parts of Siberia in the Far East. A particularly high Species richness, richness of species exists in Myanmar (Burma), Bangladesh and northeastern Northeast India, India, and many ''Channa'' species live nowhere else. In contrast, a few widespread species have been Introduced species, introduced to several regions outside their natural range, where they often become Invasive species, invasive. The large and medium-sized ''Channa'' species are among the most common staple food fish in several Asian countries, and they are extensively Fish farming, cultured. Apart from their importance as a food fish, snakeheads are consumed in some reg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banana Leaf
The banana leaf is the leaf of the banana plant, which may produce up to 40 leaves in a growing cycle. The leaves have a wide range of applications because they are large, flexible, waterproof and decorative. They are used for cooking, wrapping, and food-serving in a wide range of cuisines in tropical and subtropical areas. They are used for decorative and symbolic purposes in numerous Hindu and Buddhist ceremonies. In traditional home building in tropical areas, roofs and fences are made with dry banana-leaf thatch. Bananas and palm leaves were historically the primary writing surfaces in many nations of South and Southeast Asia. Applications in cuisine Banana leaves are large, flexible, and waterproof.Frozen Banana Leaf , Temple of Thai Food Store They impart an aroma to food that is cooked ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
