Pla ra (Thai: ปลาร้า, pronounced [plāː ráː]; Northeastern Thai: ปลาแดก, pronounced [pāː dɛ̀ːk]), similar to padaek in Laos, is a traditional Thai [1] seasoning produced by fermenting fish with rice bran or roasted rice flour and salt fermented in a closed container for at least six months.

2023年11月22日 · What is pla ra? Pla ra (ปลาร้า), sometimes called pla daek (ปลาแดก) in some Northeastern provinces, is a type of fermented fish used in Thai cuisine. It is an ingredient included in most dishes in the Northeast region of Thailand, or Isan.

Pla Ra (Thai: ปลาร้า, pronounced [plāː ráː]), is fermented fish. Traditionally, Thais in the Central and Northeast provinces (Isan) eat fish and rice. In these relatively poor provinces, there is only one rice growing cycle every year.

2011年8月21日 · Before Fish Sauce and Shrimp Paste could reach the rural area or distance provinces, the salty sauce that people used in salting their food is salt and this Pla-Ra. This Salty fermented fish is a kind of preservation that we use as the sauce for …

2022年11月8日 · Som tam pla ra is a Northeastern Thai papaya salad known for its bold flavors. It’s made with shredded green papaya, fermented fish sauce (pla ra), chili, and lime. This salad is refreshing with a dressing that’s spicy, sour, and rich in umami.

2024年12月23日 · Pla Ra (Fermented Fish) is a traditional Thai ingredient that tickles the taste buds and ignites culinary creativity. Originating from Northeast Thailand, this fermented delicacy has a rich history and cultural significance.

2024年12月14日 · What is Pla Ra? Pla Ra is a traditional Thai dish made of fermented fish. It has a strong flavor and is often used in sauces and soups. How long does it take to ferment Pla Ra? Pla Ra typically takes about 3 to 4 days to ferment at room temperature. It’s important to check it daily! Can I use frozen fish for this recipe?

Pla Ra [ปลาร้า] or in some Isan provinces would call Pla Deak [ปลาแดก] is an ingredient that is used diversely made by fermenting small fish with rice bran and salt fermented in a closed container for at least 6 months.