Description
- Pasterized Thai Fermented Fish Sauce (Plara)Product of Thailand No Preservatives+No MSG (350ml./12 Fl.Oz)
- Product of Thailand
- No MSG & No Preservatded Convenience Clean Safety
Pasterized Thai Fermented Fish Sauce (Plara)Product of Thailand No Preservatives+No MSG (350ml./12 Fl.Oz) No MSG & No Preservatded Convenience Clean Safety It Pla ra (Thai: , pronounced [pl r]), also called pla daek, is a traditional Thai seasoning produced by fermenting fish with rice bran or roasted rice flour and salt fermented in a closed container for at least six months. Pla ra variants are also popular in Cambodian, Lao, Vietnamese, and Mon cuisine. Pla ra has a very strong smell, which is considered unpleasant by some people. Its flavors are salty and sour, depending on the amount of salt put in and lactic acid resulting from fermentation process. Pla ra is said to have probably originated in Mekong Basin with other fermented fish products. It might have originated by accident when a batch of old or improperly prepared salted fish was found acceptable. Freshwater fermented fish products are best developed in the area from the west of the Annamite Mountains to lower Myanmar, where one of the main populations is Thai-Lao, who adopted the use of fermented fish from the south of the Yangtze River and developed it after they entered the Indo-Chinese peninsula. Menu ingredients concentrated Fermented fish sauce