Snakehead fish thailand12/9/2023 ![]() Finally, the second portion of coconut cream is poured into the pot. Vegetables such as wing beans, bamboo shoots and aubergines are added when the mixture comes to the boil. Salt and sugar are later added for a fuller flavour. Next, added to the mixture are galangal, lemon grass, kaffir lime leaves, krachai, chee fah chillies or bird's eye chillies and minced pork. The bone is then filtered out and discarded. This is simmered until completely cooked. Two portions of coconut cream are prepared, with pla ra added to one portion. Nam prik pla ra is often served with boiled morning glory and fresh white turmeric.Īnother popular pla ra dish is pla ra lon. Nam prik is a delicious balance of saltiness, sourness and spiciness. Finally, put in some pla ra liquid and lime juice for seasoning. Grilled catfish is then added followed by a little further pounding. This dip is made by pounding roasted shallots, garlic and chee fah chillies with a little salt. Perhaps the most popular dish here is nam prik pla ra. Let's focus instead on food from the Central Region. When talking about dishes with pla ra as an ingredient, for the purposes of a short article such as this, it would be wise to skip Isan food, since almost every dish has pla ra in it. The quantity of salt must be carefully proportioned to the amount of fish, otherwise the pla ra will be too salty. To make pla ra, the fish must be cleaned thoroughly, then fermented with salt and coarsely pounded, toasted, raw glutinous rice for at least six months. If only pla ra liquid is being used as a supplementary ingredient, small fish is fine. For example, if the dish requires big chunks of pla ra as a main ingredient, it is necessary to ferment fillets of snakehead fish or catfish. ![]() When he returned to France, he brought some pla ra with him.ĭifferent kinds of fish can be used to make pla ra, depending on the kind of dish you want to use it in. The French diplomat Simon de la Loubère, who visited Siam during the mid-Ayutthaya period, wrote about pla ra, but made no mention of nam pla. It is likely that pla ra was central to Thai cooking before nam pla (fish sauce). And when children there are old enough to eat solid food, the first thing their parents usually feed them is freshly-steamed glutinous rice dipped in pla ra. In Isan, people traditionally make their own pla ra. Thais, like Mon, Cambodians and Vietnamese, have a long tradition of eating fermented fish. Pla ra (fermented fish) is a big part of Thai cuisine.
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