Padaek

From Wikipedia, the free encyclopedia

Padaek, sometimes Padek (Isan: ปลาแดก) is made from pickled or fermented fish that has been cured. Padaek is a traditional condiment of Lao and Isan cuisine. Often known as Lao fish sauce, it is a thicker, seasoned fish sauce that often contains chunks of fish in it. The fermentation takes a long time, giving padaek a rich aroma similar to fine cheeses like Époisse. Pineapple is one of the ingredients in padaek.

Unlike other versions of fish sauce in Southeast Asia, padaek is made from freshwater fish, owing to the landlocked nature of the former kingdom of Lanxang. Padaek is used in many dishes, most notably tambakhoong (Thai som tam), a spicy papaya salad. Outside of Laos and Isan, the central Thai people refer to a similar condiment as Pla Ra (ปลาร้า).

See Also Pla ra.

[edit] External links

• http://laocuisine.net
• http://www.laopress.com

[edit] See also

• Conpoy
• Saeujeot
• Shrimp paste
• Budu
• Fish sauce

v • d • e Thai cuisine Individual dishes Mee krob · Neua pad prik · Pad kee mao · Pad see ew · Pad Thai · Rad na · Thai fried rice  · Khao soi  · American fried rice · Jok Shared dishes Tom yum · Tom kha gai · Pad khing · Kai yat sai · Red curry · Green curry · Yellow curry · Massaman curry · Panang beef Isan and Lao dishes Som tam · Larb · Gai yang · Sticky rice · Pla ra  · Nam Tok  · Padaek Snacks and desserts Curry puff · Satay · Khanom buang · Thai tea Miscellaneous Jasmine rice · Phrik khii nuu · Fish sauce · Sriracha hot sauce  · Nam prik