Padaek (original) (raw)
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Traditional Lao condiment made from pickled or fermented fish that has been cured
Padaek
 Bottles of padaek at a convenience store in Vientiane, Laos |
|
|---|---|
| Alternative names | padek |
| Place of origin | Laos |
| Region or state | Southeast Asia |
| Associated cuisine | Lao |
| Main ingredients | fermented fish |
| Similar dishes | prahok, pla ra, ngapi, bagoong |
Padaek or padek (Lao: ປາແດກ) is a traditional Lao condiment made from pickled or fermented fish that has been cured.[1][2][3] It often contains chunks of fish and is thicker, as well as more seasoned than fish sauce. Unlike other versions of fish sauce in Southeast Asia, padaek is made from freshwater fish, owing to the landlocked nature of the former kingdom of Lan Xang. Padaek is used in many Lao dishes, most notably tam maak hoong.
- Prahok – Cambodian salted and fermented fish paste
- Pla ra – Southeast Asian fermented fish seasoning
- Budu – Fish sauce originating from east coast of Peninsular Malaysia
- Conpoy – Cantonese dried scallop
- Mam nem – CondimentPages displaying short descriptions with no spaces
- Ngapi – Seafood paste used in Burmese cuisine, Burmese fish paste
- Patis[4][_circular reference_] - Philippine-fish sauce
- ^ Formoso, Bernard (2016-06-30). Identités en regard: Destins chinois en milieu bouddhiste thaï (in French). Éditions de la Maison des sciences de l’homme. ISBN 978-2-7351-1893-9.
- ^ Kuroda, Motonaka (2024-02-19). Kokumi Substance as an Enhancer of Koku: Biochemistry, Physiology, and Food Science. Springer Nature. ISBN 978-981-99-8303-2.
- ^ Skinner, Julia (2022-09-27). Our Fermented Lives: A History of How Fermented Foods Have Shaped Cultures & Communities. Storey Publishing, LLC. ISBN 978-1-63586-384-0.
- ^ Fish sauce