I woke up early to make this sauce outside, before the neighborhood woke up 😂. The cooking process smells funky and pungent but I needed to refill the inventory! What foods smell funky but tastes great to you?
I appreciate you filming this episode. A few years ago a trio of family , daughter , mom and dad made this sauce the long winded way using fresh crab pounded by a mortar and pestle. Another lady did the same thing , both episodes cooked outside like you did. I love papaya salad, but not the ones made in pseudo Thai restaurants in America. Such a shame . I tasted it at a private home and the memory lingers , the same tasting dish is elusive to find. Your process seems doable and feasible for me to make.
Thank you so much! I make Som Tum sometimes here in Australia, and i like funky robust flavours, so hopefully i will give this recipe a go one day (i have saved it to my PC). I know traditional Lao Som Tum (Tam Mak Hoong) has extra fishy ingredients in it (shrimp paste, crab paste, padaek, salted crab) so i want to make this sauce to use in Som Tum.
Sa wad dee ka P'Thun 😊🙏 I agree that msg is the magic umami 😍 (it's the best!) I've never seasoned Pla Ra by myself before, only buy the ready-to-use one (I'm too lazy, hehe) The Pla Ra looks very thick and rich! This makes me craving papaya salad and Yum salmon 🤤🤤
Sawadee Krub N'Nin 🙏 Yes it is the best! I season it because it's hard to buy here. If I want a flavor, I have to make it myself 😂 ลำบากมากเลยครับ 🤣 Oo yum salmon sounds good right now. Thank you for coming by 🙏
@@ladyEnchantressGarden Most thai grocery stores in Bkk will sell this bottled but they all taste slightly different. I know 7/11 sometimes sell it too and even Big C. The Pla Ra Nang Fah brand is decent.
It's actually part of the dressing for Som Tam, not a stand alone sauce. When assemble Som Tam Lao/Pla Ra, you still have to add fish sauce, shrimp paste, sugar, lime, tomato, chili, etc, as well as this Pla Ra sauce. I plan to put out a Som Tam video during the summer when I can get fresher green papaya.
So these videos confuse me so much, All these cool Lao cooks have the same two videos The first video is how to make some tum or tum mak hoong, they mix all these ingredients fresh in a mortar with lime garlic chilli n papaya The second video , they take huge quantities of all the same ingredients that they used to make a fresh som tum with and they cook them. Why ? Does the taste change ? Aroma ? How do most people eat these, fresh ? Or cooked ? Like , mud fish sauce cream , would you add this to a salad fresh or only after cooking ? Do some of these fermented products require to be cooked first ? İt just seems like working with a lot of stinky sauces for an extended period of time , so what is the benefit ?
The sauce I made in this video is a seasoning sauce that can be used in different dishes like papaya salad. It's taking all of those fermented, sour and salty components, combining them all into a single seasoned sauce. Think of it like a spaghetti sauce that you buy at the store. This sauce already has some seasoning in it. But many people will use this sauce as a base for their spaghetti, and then add things to it, like more salt, more garlic, more pepper, more spices, more oregano, etc, to taste. Using that base sauce starts you off with something complex, something good, and you just add any additional things you want to it to get the flavor you want. It's the same idea for the sauce in the video. It has a lot of salty and sour components needed in papaya salad already, but most people want to use this as a base and then add additional things to it, like more shrimp paste, more fish sauce, sugar, etc when making papaya salad. Also, when making fresh papaya salad, you're adding in these sauces and pastes raw, but this seasoned sauce had time to boil and become more pungent, it definitely adds another dimension of flavor. When making papaya salad, you actually don't need to use this seasoned sauce shown in the video, you can just add all of the ingredients you want in and taste and adjust as you go. I do feel that this seasoned sauce makes your papaya salad taste more savory, umami, funky in good ways though. Also to add, Unfiltered fish sauce in papaya salad is a regional thing. It's used throughout Laos, Cambodia, and Northeast part of Thailand only. Certain variations of papaya salad completely omit this ingredient. Raw Unfiltered Fish Sauce goes by so many names (pla ra, prahok, padaek, pickled fish, mud fish paste, fermented fish paste, etc). It comes in many forms (liquidy, creamy, chunky) but it's all similar in terms of ingredients. Usually it's just fish, rice bran, and salt left to ferment for a long long time. Some people add water, which makes the liquidity kind. Some people use boneless or bony pieces of fish meat, with little to no water. This makes the creamy version (the creamy mud fish you referred to). Some people make it with chunks of fish meat and bone, and that makes the chunky version. Unfiltered fish sauce adds a deep umami, funky taste to food. It's purpose is similar to that of cheese or anchovi. Even more specifically, the magic that anchovi adds when combined into a Caesar salad dressing, or when cheese is added to a pasta sauce or salad. I recommend cooking unfiltered fish sauce first before consuming. Although some people eat it raw, it's always better to be safe. As for shrimp paste, crab paste, regular fish sauce, you can eat it right away without cooking. I hope that helps.
@@ThunThunChannel Very much so , thank you , the reason İ ask , is that I use all the products you refer to , almost daily , crab paste , pla ra , namm pla , gaapi , salted crab, mud fish paste , etc But nobody in my home is SE Asian , İ do most of the cooking , the labels on these products is so confusing , none have English writing , some look like they are bottled in water bottles, i never know if i am using in a wrong way or , doing something unsafe , Your explanation was very helpful , and yes , we have been using various kinds of unfiltered fish sauce raw in our salads 🥗 .......
@@ThunThunChannel No, i have asked this question to multiple TH-camrs , you were the only one who answered ! Basically you can use all this fermented stuff fresh, but maybe not the chunkier unfiltered fish sauce , but many people choose to premix a sauce and cook a bit to concentrate and even out the flavour also for convenience Hey actually İ have an unrelated question about a fresh product not fermented. İ got a jar of some salted threadfin fish chunks in soya bean oil , do you have any good recipes or preparation method ?
@@ThunThunChannel The ingredient that fascinates me most is crab paste , nam boo People use it in less recipes than shrimp paste , but i like crab paste flavour much more , less stores carry it , etc. Many youtubers say it is used to give the black colour , but i find it has more flavour than all the other fermented foods
I woke up early to make this sauce outside, before the neighborhood woke up 😂. The cooking process smells funky and pungent but I needed to refill the inventory! What foods smell funky but tastes great to you?
Durian 🤣😂🤣
@@luxeydaze So true! I didn't even think of that lol. Have a great weekend :)
I have a very big space outside no one live around. But still, if I boil Pla Ra, my husband gonna cry and begging for his life for sure 🤣🤣
@@NinisCooking That is too funny! Yes it definitely smells strong 😂 I washed all of my clothes and shower afterwards 🤣
@@ThunThunChannel 😆😆
I appreciate you filming this episode. A few years ago a trio of family , daughter , mom and dad made this sauce the long winded way using fresh crab pounded by a mortar and pestle. Another lady did the same thing , both episodes cooked outside like you did. I love papaya salad, but not the ones made in pseudo Thai restaurants in America. Such a shame . I tasted it at a private home and the memory lingers , the same tasting dish is elusive to find.
Your process seems doable and feasible for me to make.
Thank you so much!
I make Som Tum sometimes here in Australia, and i like funky robust flavours, so hopefully i will give this recipe a go one day (i have saved it to my PC).
I know traditional Lao Som Tum (Tam Mak Hoong) has extra fishy ingredients in it (shrimp paste, crab paste, padaek, salted crab) so i want to make this sauce to use in Som Tum.
It’s the cran apples 🍏 I see there my friend cheers 🍻 I love those we have plenty here where I stay but they going be gone petty I soon
Man I love ur channel . Thx
Thank you 😊
Padak king 👑 Laotian fermented fish and crab 🦀 cheers
Sa wad dee ka P'Thun 😊🙏 I agree that msg is the magic umami 😍 (it's the best!)
I've never seasoned Pla Ra by myself before, only buy the ready-to-use one (I'm too lazy, hehe) The Pla Ra looks very thick and rich! This makes me craving papaya salad and Yum salmon 🤤🤤
Sawadee Krub N'Nin 🙏 Yes it is the best! I season it because it's hard to buy here. If I want a flavor, I have to make it myself 😂 ลำบากมากเลยครับ 🤣 Oo yum salmon sounds good right now. Thank you for coming by 🙏
@@ThunThunChannel You're welcome ka 😊 but now I'm sad because I want to eat ส้มตำปูปลาร้า but I can't! 🤣
@@NinisCooking 🤣 🦀🦀
love it 🍃☺️
Thank you 🙏 Have you tried this before?
Oh, snap! It's Thun Thun in the morning!!
Good morning/evening wherever you are Ryan 🙏😁 ... 😪😴🛌💤🤣
Very nice👌👌
thank you 🙏😀
Yummy!
Yum
Is there a store bought I can buy like this? Which brand is best if not online any grocery in BKK i can buy this?😊
@@ladyEnchantressGarden Most thai grocery stores in Bkk will sell this bottled but they all taste slightly different. I know 7/11 sometimes sell it too and even Big C. The Pla Ra Nang Fah brand is decent.
@@ThunThunChannel thank you 🙏
@@ladyEnchantressGarden no problem!
Can u make crab paste??
How long can you keep the sauce for once refrigerated?
Hi thank you for watching. It can last 6 months to a year in the fridge in a clean, tightly sealed jar.
@@ThunThunChannel Thank you Thun! I love watching your videos 👍
Is this basically a prepared dressing for som tam lao?
It's actually part of the dressing for Som Tam, not a stand alone sauce. When assemble Som Tam Lao/Pla Ra, you still have to add fish sauce, shrimp paste, sugar, lime, tomato, chili, etc, as well as this Pla Ra sauce. I plan to put out a Som Tam video during the summer when I can get fresher green papaya.
You can see me use this sauce to make a Som Tam in this video link at time stamp 03:08 . th-cam.com/video/wO3b_U2z8M4/w-d-xo.html
Where are you located bro?
I'm in BKK-Udon
I'm in MA, USA krub 😊 🙏
Where is your wok from?
I bought this from a small Chinese store over 10 years ago. It didn't have any branding on it.
❤❤❤❤❤❤
🙏😁
So these videos confuse me so much,
All these cool Lao cooks have the same two videos
The first video is how to make some tum or tum mak hoong, they mix all these ingredients fresh in a mortar with lime garlic chilli n papaya
The second video , they take huge quantities of all the same ingredients that they used to make a fresh som tum with and they cook them.
Why ? Does the taste change ? Aroma ? How do most people eat these, fresh ? Or cooked ?
Like , mud fish sauce cream , would you add this to a salad fresh or only after cooking ? Do some of these fermented products require to be cooked first ? İt just seems like working with a lot of stinky sauces for an extended period of time , so what is the benefit ?
The sauce I made in this video is a seasoning sauce that can be used in different dishes like papaya salad. It's taking all of those fermented, sour and salty components, combining them all into a single seasoned sauce. Think of it like a spaghetti sauce that you buy at the store. This sauce already has some seasoning in it. But many people will use this sauce as a base for their spaghetti, and then add things to it, like more salt, more garlic, more pepper, more spices, more oregano, etc, to taste. Using that base sauce starts you off with something complex, something good, and you just add any additional things you want to it to get the flavor you want.
It's the same idea for the sauce in the video. It has a lot of salty and sour components needed in papaya salad already, but most people want to use this as a base and then add additional things to it, like more shrimp paste, more fish sauce, sugar, etc when making papaya salad. Also, when making fresh papaya salad, you're adding in these sauces and pastes raw, but this seasoned sauce had time to boil and become more pungent, it definitely adds another dimension of flavor.
When making papaya salad, you actually don't need to use this seasoned sauce shown in the video, you can just add all of the ingredients you want in and taste and adjust as you go. I do feel that this seasoned sauce makes your papaya salad taste more savory, umami, funky in good ways though.
Also to add, Unfiltered fish sauce in papaya salad is a regional thing. It's used throughout Laos, Cambodia, and Northeast part of Thailand only. Certain variations of papaya salad completely omit this ingredient.
Raw Unfiltered Fish Sauce goes by so many names (pla ra, prahok, padaek, pickled fish, mud fish paste, fermented fish paste, etc). It comes in many forms (liquidy, creamy, chunky) but it's all similar in terms of ingredients. Usually it's just fish, rice bran, and salt left to ferment for a long long time. Some people add water, which makes the liquidity kind. Some people use boneless or bony pieces of fish meat, with little to no water. This makes the creamy version (the creamy mud fish you referred to). Some people make it with chunks of fish meat and bone, and that makes the chunky version. Unfiltered fish sauce adds a deep umami, funky taste to food. It's purpose is similar to that of cheese or anchovi. Even more specifically, the magic that anchovi adds when combined into a Caesar salad dressing, or when cheese is added to a pasta sauce or salad.
I recommend cooking unfiltered fish sauce first before consuming. Although some people eat it raw, it's always better to be safe. As for shrimp paste, crab paste, regular fish sauce, you can eat it right away without cooking.
I hope that helps.
@@ThunThunChannel Very much so , thank you , the reason İ ask , is that I use all the products you refer to , almost daily , crab paste , pla ra , namm pla , gaapi , salted crab, mud fish paste , etc
But nobody in my home is SE Asian , İ do most of the cooking , the labels on these products is so confusing , none have English writing , some look like they are bottled in water bottles, i never know if i am using in a wrong way or , doing something unsafe ,
Your explanation was very helpful , and yes , we have been using various kinds of unfiltered fish sauce raw in our salads 🥗 .......
@@knyghtryder3599 no problem, let me know if you have any questions about a specific product that you're using.
@@ThunThunChannel No, i have asked this question to multiple TH-camrs , you were the only one who answered !
Basically you can use all this fermented stuff fresh, but maybe not the chunkier unfiltered fish sauce , but many people choose to premix a sauce and cook a bit to concentrate and even out the flavour also for convenience
Hey actually İ have an unrelated question about a fresh product not fermented.
İ got a jar of some salted threadfin fish chunks in soya bean oil , do you have any good recipes or preparation method ?
@@ThunThunChannel The ingredient that fascinates me most is crab paste , nam boo
People use it in less recipes than shrimp paste , but i like crab paste flavour much more , less stores carry it , etc. Many youtubers say it is used to give the black colour , but i find it has more flavour than all the other fermented foods