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Seasoned fermented fish sauce (น้ำปลาร้าปรุงรส ; naam pla rapruung roht)
By Hanuman © Thaifoodmaster.com
Servings:
1
Private Notes:
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Ingredients
1x
2x
3x
3
cups
fermented fish meat (pla ra) (ปลาร้า)
3
cups
water (น้ำเปล่า)
The Aromatics:
1/2
cup
shallots (หอมแดง)
bruised
5
stalks
lemongrass (ตะไคร้)
1
cup
galangal (ข่า)
1
cup
fingerroot (krachai) (กระชาย)
8
pieces
coriander roots (รากผักชี)
scraped, washed and chopped
1/2
cup
kaffir lime leaves (ใบมะกรูด)
2
pieces
pandan leaves (ใบเตย)
1/4
cup
fresh red and green Thai bird’s eye chilies (phrik kee noo) (พริกขี้หนูแดง และ เขียว)
1
head
pickled garlic (กระเทียมดอง)
1/4
cup
pineapple (สัปปะรด)
1
tablespoon
tamarind flesh (เนื้อมะขามเปียก)
1
tablespoon
fermented shrimp paste (kapi)(กะปิย่างไฟ)
grilled
To Store
1/3
cup
pineapple (สัปปะรด)
Instructions
Place all the ingredients into a pot.
Add the raw fermented fish; dilute with water if necessary.
Bring to a boil and cook on low heat until there is no foul odor. Make sure that your kitchen is well ventilated or do it outdoors.
Strain the liquids and let it cool
Store at room temperature with a few cubes of fresh pineapple which helps the preservation process.