Pasalao

Date: Nov 20, 2010

Made in Laos

Date: Nov 20, 2010

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Fermented fish sauce ປາແດກ padek, paedek Posted on 4 August 2010 by Dorothy This extremely pungent, opaque fermented fish sauce incorporates chunks of fish. It is eaten raw or cooked in a variety of Lao dishes; it is used extensively in Thailand’s Isaan province, home to many Lao. It is also made and used in northern and central Thailand. Padek’s odour is so intense that tam mak hoong (papaya salad) made with nam padek (padek liquid) can be detected a room away. When the correct amount of padek is added to a Lao dish, however, the sauce magically transforms it, adding a depth not replicable by substituting fish sauce. High quality fermented fish sauce ປາແດກ padek, paedek High quality fermented fish sauce ປາແດກ padek, paedek The main ingredients of padek are salt, fish and rice bran or rice husks. The addition of other ingredients depends on preference, but is based on scale. The best padek has fermented for at least six months – a year is better – and comes from the North, according to northerners. It should be made in the dry season (around April) when the danger of spoilage is less. Fresh water fish such as glass fish, Siamese mud carp or giant Mekong catfish, bpaa kao, are commonly used. Padek made from Mekong fish in the South has the danger of containing liver flukes. There are no known ways to remove liver flukes from padek. Boiling it for 15 minutes may kill bacteria but cannot be guaranteed to kill the liver flukes, so it is best to avoid padek from southern Laos unless the fish origin is known to be safe. If using the fish pieces in the sauce, wash the bran or husks off first. Commercially produced padek, such as that sold in Isaan, is rumoured to sometimes have formalin added. Padek seller preparing a plastic bag of padek for customer Padek seller preparing a plastic bag of padek for customer Bottled Lao or Isaan padek or Thai pla ra can be bought from some Asian food supply stores. Another substitute is anchovy sauce or paste. Do not use one with vinegar. Alternatively, stew tinned or bottled anchovy fillets in fish stock until disintegrated. If desired, this mixture can then be sieved for a finer sauce. Preserved or fermented fish from various Asian countries also makes a good substitute, for example Filipino fermented or preserved gourami fish. Here is a recipe for authentic padek from Boutsady Khounnouvong who learned it from her grandmother when she was young. 3 kg of fish/3 portions of fish 1 kg of salt/1 portion of salt 1/2 kg of rice bran (eg, half the amount of salt) Scale, gut, wash and drain the fish.Put the drained fish in a large bowl and add the salt. Mix together, and then leave to sit, covered, for 12 hours. After 12 hours, add the rice bran and mix again. Shift the mixture into a pottery or glass jar. Use your hand to press down the contents. A boiled rock may be used to maintain pressure on the fish. Do not fill the jar completely; leave 7 to 8 cm (3 in) at the top as there will be expansion with fermentation. Cover the jar, and then leave it for at least six months. A year is preferable. During the fermentation, check the mixture. Use a large spoon to turn it and press it down again. It will keep two years in the jar. Store carefully as flies love padek! Here is another recipe for padek from Madame Ny Luangkhot who devised it using sea fish when she was a graduate student in the Soviet Union. If you have small fish, the proportion of fish and salt is one to five –1 kg(2 lb) of salt to 5 kg(10 lb) of fish. Mix the salt and fish together, and then leave for a few days. Next add 1 kg (1 lb) rice husks or rice bran. Squeeze the mixture a bit as the ingredients are being incorporated. Transfer the mix to a jar or pot. Put a clean boiled stone on top. Its pressure will create the juice over the next months. Keep the pot well closed for at least a year. If you are making padek with large fish – 7 to 8kg (16 lb) per fish – the proportion of salt to fish is one to three. Before salting, hit the fish firmly several times on both sides so that the flesh can absorb the salt. Here is how the Kalom (Tai Yuan) people make padek in Luang Namtha. Big fish are preferred, but small fish are also used. Use 3 kg (7 lb) fish, including heads. Slice fish and bones into 4 cm (1½ in) pieces. Put in a bowl, and then leave three or four days until the fish smells—the smellier the better. Pound a thumb-size piece of galangal and 6 – 10 chillies together and add ½ cup rice bran, ½ kg salt and ½ cup alcohol, such as lao Lao or whiskey. More salt may be used if a very strong sauce is desired. Add the fish, mix and put in a ceramic pot to ferment. Cover with a plastic bag and weigh down. Leave untouched for a year, although it may be eaten after two months. Two-year-old padek is very nice.

Date: Nov 20, 2010

Date: Nov 20, 2010

Anonymous wrote:

ເສັຍດາຍ ຈະສັງເກດເຫັນຕະຫຼອດການຂາຍ ແບບນີ້ຢູ່ຕາມສະຖານທີ່ ທີ່ສຳຄັນຕ່າງໆ ອັນສະແດງເຖີງຄວາມບໍ່

ເປັນລະບຽບຮຽບຮ້ອຍຂອງບ້ານເມືອງ ບັນຫານີ້ ສົມຄວນແກ້ໄຂໄດ້ແລ້ວ ບໍ່ງາມໃນສາຍຕາ disbelief

Date: Nov 20, 2010

ແມ່ນແລ້ວ!ເຫັນດີນຳ!

Date: Nov 21, 2010

ຊາມໃສ່ປາແດກຄວນໃຊ້ຊາມດິນເຜົາເພື່ອຄວາມປອດໄພຂອງຜູ່ບໍຣິໂພກ.

Date: Nov 21, 2010

ຊາມໃສ່ປາແດກຄວນໃຊ້ຊາມດິນເຜົາເພື່ອຄວາມປອດໄພຂອງຜູ່ບໍຣິໂພກ.

Padek kor man pa nao yu leow day!! Man bor?

Date: Nov 21, 2010

ຂອງກິນທີ່ເອົາມາຂາຍ ຄວນມີຝາອັດເພື່ອປ້ອງກິນແມງວັນມາຕອມແລະໄຂ່ໃສ່ ອັນນີ້ເຫັນແລ້ວບໍ່ກ້າຊື້ໄປຄົວກິນຢູ່
ເຮືອນ

Date: Nov 21, 2010

Anonymous wrote:

ຊາມໃສ່ປາແດກຄວນໃຊ້ຊາມດິນເຜົາເພື່ອຄວາມປອດໄພຂອງຜູ່ບໍຣິໂພກ.

Padek kor man pa nao yu leow day!! Man bor?

ປາແດກມີເກືອປະສົມຢູ່, ຖ້າທາດເກືອປະຕິກິຣິຍາກັບເຄມີປລາສຕິກຈະມີຫຍັງເກີດຂຶ້ນ? ພະຍາດໃນຕັບກໍ່ອັນຕະຣາຍພໍແລ້ວ ຖ້າມີພະຍາດມະເຮັງແນວອື່ນແຊກຊ້ອນກໍ່ຍິ່ງໜັກໄປອີກ. ປາແດກທີ່ສົ່ງອອກໄປຂາຍຕ່າງປະເທດເຂົາຈະໃສ່ໂຖແກ້ວ.

noe_pisces · Veteran Member

Anonymous wrote:

Anonymous wrote:

ຊາມໃສ່ປາແດກຄວນໃຊ້ຊາມດິນເຜົາເພື່ອຄວາມປອດໄພຂອງຜູ່ບໍຣິໂພກ.

Padek kor man pa nao yu leow day!! Man bor?

ປາແດກມີເກືອປະສົມຢູ່, ຖ້າທາດເກືອປະຕິກິຣິຍາກັບເຄມີປລາສຕິກຈະມີຫຍັງເກີດຂຶ້ນ? ພະຍາດໃນຕັບກໍ່ອັນຕະຣາຍພໍແລ້ວ ຖ້າມີພະຍາດມະເຮັງແນວອື່ນແຊກຊ້ອນກໍ່ຍິ່ງໜັກໄປອີກ. ປາແດກທີ່ສົ່ງອອກໄປຂາຍຕ່າງປະເທດເຂົາຈະໃສ່ໂຖແກ້ວ.

ໂອ໋ ຫາກໍ່ຮູ້ໄດ໋ນິ ວ່າປາແດກເຮົາກະສົ່ງອອກຕ່າງປະເທດນຳ

Date: Nov 21, 2010

ສິນຄ້າລາວນັບແຕ່ໄມ້ຈິ້ມແຂ້ວຂຶ້ນໄປຮອດໝໍ້ແຫກແຕກກະໂປະ ເສື້ອຜ້າອາພອນ ປາແດກ ປາຈາວ ຜັກກະເດົາ ປາຕອງ ມີຂາຍເຕັມຕະລາດ Vieng Dong ແຕ່ເຂົາຕິດເລເບິນໃສ່ Made in Thailand.

Date: Nov 23, 2010

Very happy Choa anou Vong Tern to Thai Side ....

How do you think on this condition, we built Chaoanouvong king tern to thai side, now I think good for Laos in last war. ?????

make question together with choa anouvong king.

Look thai poeple are very sad hahahah
see here
www.choa anouvongking.com

Date: Nov 23, 2010

Anonymous wrote:
ລັຖທະບານຄວນແກ້ໄຂບໍ່ໃຫ້ຂາຍເຄື່ອງຊະຊາຍ,ໃຫ້ເມືອງຫລວງເປັນລະບຽບຮຽບຮ້ອຍ.