PLA RA PADAEK FOR PAPAYA SALAD | FERMENTED FISH SAUCE น้ำปลาร้าปรุงสำเร็จ ใส่ส้มตำ ตำบักหุ่ง

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This Seasoned Fermented Fish Sauce will add a layer of complexity and richness to your spicy Thai/Lao salads (such as papaya salad), and dips. Fermented Fish Sauce (a.k.a. unfiltered fish sauce known as Pla Ra in Thai and Padaek in Lao) on its own, is widely used in cooking, in both Laos and Isaan (Northeast region of Thailand). In this video, I show you how to season this fermented fish sauce to enhance its flavors and aroma, so that it's ready to inject blasts of umami and richness into anything you put it in. Is it supposed to be salty and funky? Yes.... Is it delicious? Yes :)
Also, please cook this outside, this will stink up your house!
*It's important to note that there are many variations of this seasoned fermented fish sauce and every family has their own recipe. In fact, I make it a bit different each time based on what’s available to me. Some people add specific types of olives, others add mulberry leaves, pandan, or krathin leaves. Others use chunky fermented fish sauce, while others may use something more watery, based on what is available to them. As you can imagine, each variation can taste a little different. Some add dried shrimp, and even sugar. I don't add sugar in mine because I don't treat this as a stand alone sauce, but more of an additional ingredient that is used to enhance flavors of food. That said, I generally don't like my food too sweet and rather add sugar separately so I can control the level of sweetness.
Now, this seasoned fermented fish sauce is good in Yum (salads made without a mortar & pestle) & Tum (salads made with a mortar & pestle), and dipping sauces for sour, crunchy fruits. Specifically for Yum & Tum salads, this seasoned fermented fish sauce does not act as a stand alone sauce but more of an additional ingredient to enhance the flavors and aroma in Yum & Tum salads.
📸 INSTAGRAM: ThunThunChannel
○ / thunthunchannel
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INGREDIENTS
Pla Ra/Padaek - 24.2 oz (2 small Pantai brand bottles) or whatever you have
Shrimp Paste - 1 cup
Crab Paste - 1/2 cup
Fish Sauce - 1 + 1/2 cups
Frozen River Crab or Salted Crab - 7 oz
Pineapple - 1/4 of entire fruit + the core
MSG - 1/4 cup
Tamarind Liquid - 1 + 3/4 cups
Pickled Garlic - 2 bulbs
Pickled Garlic Juice - 1 + 1/4 cups
*Adjust flavors to your liking!
Feel free to double, triple, ...++ the ingredients to make a larger batch.
I like to make smaller batches so that I can have it fresher.
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🎬 OTHER VIDEOS TO WATCH
○ LAAB MOO - • HOW TO MAKE LAAB MOO |...
○ PON PA FISH DIP - • HOW TO MAKE PON PA | F...
🎵 WHERE I FIND MY MUSIC
○ www.epidemicsound.com/referra...
DISCLAIMER: Some links above are affiliate links. This means If you click the link and purchase something I may receive a small commission at no extra cost to you. This helps me to continue creating these videos - Thank you for supporting my channel!
#papayasalad #padaek #ปลาร้า

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Опубликовано:

7 авг 2024

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Комментарии : 47

@ThunThunChannel 3 года назад

I woke up early to make this sauce outside, before the neighborhood woke up 😂. The cooking process smells funky and pungent but I needed to refill the inventory! What foods smell funky but tastes great to you?

@luxeydaze 3 года назад

Durian 🤣😂🤣

@ThunThunChannel 3 года назад

@@luxeydaze So true! I didn't even think of that lol. Have a great weekend :)

@NinisCooking 3 года назад

I have a very big space outside no one live around. But still, if I boil Pla Ra, my husband gonna cry and begging for his life for sure 🤣🤣

@ThunThunChannel 3 года назад

@@NinisCooking That is too funny! Yes it definitely smells strong 😂 I washed all of my clothes and shower afterwards 🤣

@NinisCooking 3 года назад

@@ThunThunChannel 😆😆

@irisb7205 Год назад

I appreciate you filming this episode. A few years ago a trio of family , daughter , mom and dad made this sauce the long winded way using fresh crab pounded by a mortar and pestle. Another lady did the same thing , both episodes cooked outside like you did. I love papaya salad, but not the ones made in pseudo Thai restaurants in America. Such a shame . I tasted it at a private home and the memory lingers , the same tasting dish is elusive to find. Your process seems doable and feasible for me to make.

@lukekhutchinson 10 дней назад

Thank you so much! I make Som Tum sometimes here in Australia, and i like funky robust flavours, so hopefully i will give this recipe a go one day (i have saved it to my PC). I know traditional Lao Som Tum (Tam Mak Hoong) has extra fishy ingredients in it (shrimp paste, crab paste, padaek, salted crab) so i want to make this sauce to use in Som Tum.

@00Julian00 Год назад

Man I love ur channel . Thx

@ThunThunChannel Год назад

Thank you 😊

@미미즈 3 года назад

love it 🍃☺️

@ThunThunChannel 3 года назад

Thank you 🙏 Have you tried this before?

@bellaphone5719 Год назад

It’s the cran apples 🍏 I see there my friend cheers 🍻 I love those we have plenty here where I stay but they going be gone petty I soon

@SonalikasGourmetKitchen 3 года назад

Very nice👌👌

@ThunThunChannel 3 года назад

thank you 🙏😀

@Petelaosound Год назад

Yum

@thavylor 2 года назад

Yummy!

@ryans3001 3 года назад

Oh, snap! It's Thun Thun in the morning!!

@ThunThunChannel 3 года назад

Good morning/evening wherever you are Ryan 🙏😁 ... 😪😴🛌💤🤣

@bellaphone5719 Год назад

Padak king 👑 Laotian fermented fish and crab 🦀 cheers

@NinisCooking 3 года назад

Sa wad dee ka P'Thun 😊🙏 I agree that msg is the magic umami 😍 (it's the best!) I've never seasoned Pla Ra by myself before, only buy the ready-to-use one (I'm too lazy, hehe) The Pla Ra looks very thick and rich! This makes me craving papaya salad and Yum salmon 🤤🤤

@ThunThunChannel 3 года назад

Sawadee Krub N'Nin 🙏 Yes it is the best! I season it because it's hard to buy here. If I want a flavor, I have to make it myself 😂 ลำบากมากเลยครับ 🤣 Oo yum salmon sounds good right now. Thank you for coming by 🙏

@NinisCooking 3 года назад

@@ThunThunChannel You're welcome ka 😊 but now I'm sad because I want to eat ส้มตำปูปลาร้า but I can't! 🤣

@ThunThunChannel 3 года назад

@@NinisCooking 🤣 🦀🦀

@alastairjayesingha9740 3 года назад

❤❤❤❤❤❤

@ThunThunChannel 3 года назад

🙏😁

@wansue9238 Год назад

Can u make crab paste??

@TheBat149 2 года назад

Is this basically a prepared dressing for som tam lao?

@ThunThunChannel 2 года назад

It's actually part of the dressing for Som Tam, not a stand alone sauce. When assemble Som Tam Lao/Pla Ra, you still have to add fish sauce, shrimp paste, sugar, lime, tomato, chili, etc, as well as this Pla Ra sauce. I plan to put out a Som Tam video during the summer when I can get fresher green papaya.

@ThunThunChannel 2 года назад

You can see me use this sauce to make a Som Tam in this video link at time stamp 03:08 . ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-wO3b_U2z8M4.html

@FRACTALSLY 2 года назад

Where are you located bro? I'm in BKK-Udon

@ThunThunChannel 2 года назад

I'm in MA, USA krub 😊 🙏

@rangseysim6541 Год назад

How long can you keep the sauce for once refrigerated?

@ThunThunChannel Год назад

Hi thank you for watching. It can last 6 months to a year in the fridge in a clean, tightly sealed jar.

@rangseysim6541 Год назад

@@ThunThunChannel Thank you Thun! I love watching your videos 👍

@coconutz-ww9dp 2 года назад

Where is your wok from?

@ThunThunChannel 2 года назад

I bought this from a small Chinese store over 10 years ago. It didn't have any branding on it.

@knyghtryder3599 2 года назад

So these videos confuse me so much, All these cool Lao cooks have the same two videos The first video is how to make some tum or tum mak hoong, they mix all these ingredients fresh in a mortar with lime garlic chilli n papaya The second video , they take huge quantities of all the same ingredients that they used to make a fresh som tum with and they cook them. Why ? Does the taste change ? Aroma ? How do most people eat these, fresh ? Or cooked ? Like , mud fish sauce cream , would you add this to a salad fresh or only after cooking ? Do some of these fermented products require to be cooked first ? İt just seems like working with a lot of stinky sauces for an extended period of time , so what is the benefit ?

@ThunThunChannel 2 года назад

The sauce I made in this video is a seasoning sauce that can be used in different dishes like papaya salad. It's taking all of those fermented, sour and salty components, combining them all into a single seasoned sauce. Think of it like a spaghetti sauce that you buy at the store. This sauce already has some seasoning in it. But many people will use this sauce as a base for their spaghetti, and then add things to it, like more salt, more garlic, more pepper, more spices, more oregano, etc, to taste. Using that base sauce starts you off with something complex, something good, and you just add any additional things you want to it to get the flavor you want. It's the same idea for the sauce in the video. It has a lot of salty and sour components needed in papaya salad already, but most people want to use this as a base and then add additional things to it, like more shrimp paste, more fish sauce, sugar, etc when making papaya salad. Also, when making fresh papaya salad, you're adding in these sauces and pastes raw, but this seasoned sauce had time to boil and become more pungent, it definitely adds another dimension of flavor. When making papaya salad, you actually don't need to use this seasoned sauce shown in the video, you can just add all of the ingredients you want in and taste and adjust as you go. I do feel that this seasoned sauce makes your papaya salad taste more savory, umami, funky in good ways though. Also to add, Unfiltered fish sauce in papaya salad is a regional thing. It's used throughout Laos, Cambodia, and Northeast part of Thailand only. Certain variations of papaya salad completely omit this ingredient. Raw Unfiltered Fish Sauce goes by so many names (pla ra, prahok, padaek, pickled fish, mud fish paste, fermented fish paste, etc). It comes in many forms (liquidy, creamy, chunky) but it's all similar in terms of ingredients. Usually it's just fish, rice bran, and salt left to ferment for a long long time. Some people add water, which makes the liquidity kind. Some people use boneless or bony pieces of fish meat, with little to no water. This makes the creamy version (the creamy mud fish you referred to). Some people make it with chunks of fish meat and bone, and that makes the chunky version. Unfiltered fish sauce adds a deep umami, funky taste to food. It's purpose is similar to that of cheese or anchovi. Even more specifically, the magic that anchovi adds when combined into a Caesar salad dressing, or when cheese is added to a pasta sauce or salad. I recommend cooking unfiltered fish sauce first before consuming. Although some people eat it raw, it's always better to be safe. As for shrimp paste, crab paste, regular fish sauce, you can eat it right away without cooking. I hope that helps.

@knyghtryder3599 2 года назад

@@ThunThunChannel Very much so , thank you , the reason İ ask , is that I use all the products you refer to , almost daily , crab paste , pla ra , namm pla , gaapi , salted crab, mud fish paste , etc But nobody in my home is SE Asian , İ do most of the cooking , the labels on these products is so confusing , none have English writing , some look like they are bottled in water bottles, i never know if i am using in a wrong way or , doing something unsafe , Your explanation was very helpful , and yes , we have been using various kinds of unfiltered fish sauce raw in our salads 🥗 .......

@ThunThunChannel 2 года назад

@@knyghtryder3599 no problem, let me know if you have any questions about a specific product that you're using.

@knyghtryder3599 2 года назад

@@ThunThunChannel No, i have asked this question to multiple RU-vidrs , you were the only one who answered ! Basically you can use all this fermented stuff fresh, but maybe not the chunkier unfiltered fish sauce , but many people choose to premix a sauce and cook a bit to concentrate and even out the flavour also for convenience Hey actually İ have an unrelated question about a fresh product not fermented. İ got a jar of some salted threadfin fish chunks in soya bean oil , do you have any good recipes or preparation method ?

@knyghtryder3599 2 года назад

@@ThunThunChannel The ingredient that fascinates me most is crab paste , nam boo People use it in less recipes than shrimp paste , but i like crab paste flavour much more , less stores carry it , etc. Many youtubers say it is used to give the black colour , but i find it has more flavour than all the other fermented foods