![]() ![]() There are so many choices: any type of semi-dried or smoked fish, or the less expensive types of dried mollusc, or just plain grilled or poached fish, pounded together with the pla ra (or prahok etc).In the photo above: shrimp paste spread in baskets to dry under the sun (foreground) and blocks of sun-dried shrimp paste (background). I think Chinese yellow bean sauce (Thai tao jiao) and Japanese miso can be relatively sweeter and more rounded, so might be worth trying first.Īlternatively, some type of preserved or even fresh seafood. Tua nao is I believe truly SE Asian - it is typically grilled and has more a smoky-salty flavour. Combining it with a sweeter, smoother-tasting ingredient might approximate shrimp paste better. But I think you need a base of some similar ingredient to get the funk. It definitely has a more, ahem, robust taste than the relatively suave kapi. Pla ra sounds somewhat similar to prahok, so I'm not sure it's going to work for you alone - about 3 parts pla ra flesh to 1 part kapi is the usual substitution if you want to try it. Identify that dish or ingredient: Tip of My Fork Legendįrom SE Asia, I'm only a little familiar with Thai food, where in some regions pieces of whole fermented fish (pla ra) or discs of dried fermented soybeans (tua nao) are used in a vaguley similar way to kapi. Scholarship: Ask Food Historians Science of Cooking On the cheap: Eat Cheap and Healthy Cheap Meals Budget Food Specialties: AskBaking BBQ Bread Baking Burgers Butchery Candy Cheese Canning Charcuterie Desserts Fermentation Food Development Food Science Foraging Ice Cream! Keto KidKitchen MimicRecipes Paleo Pastry Pickling Plating Salsa Slow Cooking Smoking Sous Vide Spices Sushi Vegetarian RecipesĬuisines: Asian Eats Indian Japanese Southern US * Opinion Polls and Show and Tell Requests Have you been sharing your culinary expertise here for a while and want to be recognized for it? Tell us your specialty and title and get flaired. If a comment or post does not adhere to these guidelines, please use the "REPORT" link beneath the comment or post to notify the mods. However, if the misinformation is dangerous or is crowding out correct information, the mods may remove it. If a post raises further questions that you'd like answers, please post them separately.Īs a general rule, being wrong is not a removable offense for a comment. parent) comments responding directly the post be attempts to answer the question posed. Not sure if your post fits? Ask the mods. Food and cooking are subjective, but as a community, we don't want to spread bad information if we can help it. If you have questions about the business, we will refer you to /r/chefit or /r/KitchenConfidential, and wish you luck. There are also better subs for professional questions. But if you have a culinary question that takes into account some specified dietary needs, we'll do our best to help.įood safety questions are difficult for us to answer, so please instead see USDA's topic portal, the StillTasty website, and if in doubt, throw it out. Questions about what is healthy and unhealthy are outside of the scope of this subreddit. ![]() Equipment questions (about specific items with specific problems).Few people have enough experience with multiple brands to make useful comparisons. Kitchen equipment preferences tend to be subjective and personal. We're also avoiding brand recommendations or comparisons for kitchen equipment. For the one right answer, come to /r/AskCulinary. ![]() As a general rule, if you are looking for a variety of good answers, go to /r/Cooking. Prompts for general discussion or advice are discouraged outside of our official Weekly Discussion (for which we're happy to take requests). Please avoid requests for recipes for specific ingredients or dishes (unless it's obscure and Google has failed you). This will ensure you get the best answers. Check it too!ĭetailed (Include the recipe, pictures etc.) Here are some of our most popular discussions and a few other odds and ends. Welcome to /r/AskCulinary where we provide expert guidance for your specific cooking problems to help people of all skill levels become better cooks, to increase understanding of cooking, and to share valuable culinary knowledge. ![]()
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