Yummy Fermented Shrimp Paste Fried Rice: A Flavorful Twist on Classic Fried Rice! Meet the G-Girls, a high school dance team ...

If you want to recreate Filipino fruit salad, you'll need to make sure to have these two classic canned goods waiting in your ...

Ingredients 1 block fresh firm tofu, cubed and deep-fried fermented shrimp paste (mam tom), sugar, minced garlic, lime/kumquat juice fresh red chili pepper, diced vegetable oil to deep fry rice ...

Trying it for the first time, the Australian guest found the Vietnamese pickled eggplant crunchy and the shrimp paste ...

Traditionally, this period is ideal for making Cambodian fermented fish paste using selected local species from the river, which attracts much attention among locals. Prahok is a delicacy ...

For Van Ram Lawm Bawm, a member of the local Bawm tribe, the answer is simple, "Nappi is not just food; it's a part of who we are." This fermented shrimp paste is a daily staple, its flavour infusing ...

A live shrimp is one of the best natural baits to use to catch popular saltwater species such as redfish, tarpon, seatrout, bonefish, snook and many others. Just about any gamefish that swims will eat ...

at least Blackwell and Oldham—and us at Paste!—are here for you. Here’s hoping next year goes much better for you than this one.

I am not making my own fermented shrimp paste!” said Anies. Just making fish sauce can take four to six months. Another option is to purchase Filipino ingredients made in America. But it’s ...

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 ...

“And if something goes wrong, there’s the risk of botulism. If you’re the health department reading this, I am not doing that, on the record. I am not making my own fermented shrimp paste!” said Anies ...

I’m the Deputy Food Editor at The Kitchn. Previously, I was an editor at Serious Eats for close to three years. Before that, I spent a decade cooking and baking in professional kitchens. My writing ...