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Post by auntieannie on Jun 11, 2020 22:21:01 GMT 2
Do you use it? Since I found it easily at my local supermarket, I used it to prepare the thai-inspired meal I served (wouldn't dare to call it authentic).
Now I have a bottle of nam pla in my fridge, barely opened and I'm wondering if I could use it in other dishes/ preparations or if I'm going to have to cook thai meals twice a week for the foreseeable.
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Post by Baz Faz on Jun 11, 2020 23:07:28 GMT 2
I don't bother to keep my bottle of nam pla in the fridge. It is just in the cupboard by my work surface. Obviously I use it in Thai/Vietnamese/Indonesian food. Also I put it in sauces for things like avocados and prawns. It goes in fried rice or noodle dishes. Don't be shy - be bold with it.
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Post by sophie on Jun 12, 2020 6:02:29 GMT 2
I use it in stir fried dishes and in many seafood chowders. It adds that Unami taste.
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Post by shrjeff on Jun 12, 2020 11:00:36 GMT 2
it can be used in ancient roman recipes... as the favorite sauce then was garum - fermented fish sauce  |
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Post by Baz Faz on Jun 12, 2020 12:44:14 GMT 2
it can be used in ancient roman recipes... as the favorite sauce then was garum - fermented fish sauce I believe you need a slave to cook the recipes. |
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Post by shrjeff on Jun 13, 2020 8:41:21 GMT 2
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Post by tzarine on Jun 6, 2021 21:49:22 GMT 2
a little thai joint that now closed told me they couldnt use the amount of nam pla i liked bc of the farang tastes in the "west village"
idiot foodies
faux sophistos
ill have a SINGHA!
(i match my beers)
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