Vietnamese cuisine’s bold and unique flavors captivated an Australian singer during his first encounter with fermented shrimp paste and pickled eggplant.
You can use whatever type of fermented shrimp paste you have on hand. The more liquid type that is sold in jars is easier to use: there’s no need to dilute it with water. If you use the sun ...
Considered one of Hanoi's mots popular street foods, traditional versions of bun dau are served with a cup of fermented shrimp paste mam tom and consisted just of fried tofu, vermicelli ...
For this sambal, use Malaysian or Singaporean belacan (fermented shrimp paste), which is drier than the Thai version. Canldlenuts - a rich nut with a high fat content, which is used to thicken ...
Ginisang bagoong is a thick fermented shrimp paste that’s sautéed with onion, garlic, vinegar, and sugar. Sautéing leftover rice with bagoong is a well-known Filipino fried rice dish that goes ...