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Asian fish sauce12/27/2023 ![]() ![]() I love the taste of this sauce so much and can’t wait to use it to make jeow and tum som with it. The pungency of padaek/fermented fish sauce is evident in this sauce but it is not overpowering nor overbearing. This only adds to the charm of the thickened, preserved fish sauce. You can see in the photo of the sauce in the dish below, that there’s very fine ground sediments of fish particles in the sauce (no bones or meaty objects though). The sauce is a dark/murky/thick/luscious blend. The flavour of the sauce is very delicious – extremely savoury/umami and addictive/moreish. The flavour of this ‘ground preserved fish sauce’ is sensational! It brought a flood of happy memories and taste bud satisfaction and I couldn’t stop tasting it. Although it doesn’t mention padaek or pla-ra on the label, my taste test proves that it does indeed taste very much like padaek as I remember/know it. I can’t believe it but this is the closest thing that I could find at my local Asian supermarket to ‘padaek’ sauce. Ingredients: Pickled Gouramy Fish (Gouramy fish, Salt) 80%, Water 18%, Monosodium Glutamate (E621) 1.90%, Sodium Benzoate (E211) 0.10% Contain: Fish. ‘For cooking or mixing with fish chilli paste, papaya salad (Somtam), and Northeastern style curry and soup’. Phu Quoc – Mam Nem an lien dac biet – Ground Preserved Fish Sauce So dear readers, what are some of your favourite Asian sauces? Do you have a favourite brand of fish sauce or soy sauce, or doesn’t it really matter for you? Asian sauce taste test – fish sauce and soy sauce #1 After saying that, let’s see how some of these sauces taste. I know many cooks, including my mum who can use humble/inexpensive ingredients and turn them into extraordinary creations. However, without sounding like I’m preaching – at the end of the day, it’s not really about the brand but more about how you use the ingredient/sauce. It is true that different sauce brands make sauces that differ in taste, and these subtle differences can play a big part in recipes. Other sauces that I can’t live without are oyster sauce and chili sauce, and I plan to write a similar post for these on a later date. In my kitchen, fish sauce and light soy sauce are two of my favourite and regularly used sauces. I know that I’ve barely scratched the surface in tasting the different types of Asian sauces and the brands that make them, but these are my stepping stones. 2įor this post, I’ve taste-tested and provided my humble opinion on one ‘ground preserved fish sauce’, two ‘fish sauces’, and three ‘light soy sauces’. Recently though, besides the myriad of other interesting ingredients in an Asian supermarket, I’ve noticed these different brands and have decided to investigate them a little further to see if there’s anything to fuss about. Not having been too fussy with the taste of my own home cooking, I was content with my choice of sauces. When it came to buying fish sauce and soy sauce, I used to base my decision purely on which brand was available and/or which brand was the cheapest. As much as I endeavour to not be a brand snob – for someone who wants to study food and cooking on a deeper level, I can’t help but not take note on the differences in these brands. ![]() Not so long ago, I didn’t take too much notice on the difference in flavours between the different brands of fish sauce and soy sauce. A splash of fish sauce and/or soy sauce, some chopped chilies and herbs, a dash of citrus/vinegar can create a simple yet magnificent dipping sauce/dressing that can suitably complement many dishes/meals. These two sauces, although different in make up and essence, both possess an amalgam of key/mouth-watering flavours, including salty, savoury/umami and sweet. Packed full of deliciousness, sauces often add that essential element to a dish that gives it it’s distinctive/signature savoury/ambrosial character/personality.įish sauce and soy sauce are two ancient and popular concoctions that are often found in many Asian (and multi-cultured) kitchens across the world. ![]() Asian sauces are some of my favourite ingredients to work with – along with spices and herbs. The diversity of Asian ingredients for example, is both mind-boggling and fascinating, and sometimes, I feel quite overwhelmed by the available selection when I walk into a large Asian supermarket. As my interest in food and cooking grows, I’m also trying to expand my knowledge on and experience with different ingredients.
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