quote:

Originally posted by Beancooker:

quote:

Originally posted by cyanide357:
What's the consensus on the better brands of fish sauce (and any to stay away from)? Same question for patis.

My wife pretty much only uses 3 crabs fish sauce. It’s a Vietnamese sauce and has a pinkish label with three crabs on it.
In a pinch, she’ll use squid brand fish sauce, but never for kimchee. Only the three crabs for kimchee.

3 Crabs is my go-to brand. Red Boat has marketing that's geared for the Western/American market, it is good but, I don't find the extra $ worth it.

Fish sauce is the secret to many sauces and gravy's. Splash a few drops and you'll kick-it up a notch on the flavor meter. Every culture has a fermented umami-type sauce, ancient Romans had garum, which you can find today called Colatura, great on salads and vegetable dishes, along with meat-based dishes. Worcestershire is similar just, not as strong. The Japanese have a sauce called Shottsura, the Thai have nam pla, in Southern China/Hong Kong there's XO sauce. All are flavor enhancers.

Is it similar to that liquid fish garden fertilizer you can buy?

I remember taking a whiff of the bottle of that stuff in the garage as a kid and it nearly knocked me out it was that stinky.

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Originally posted by zoom6zoom:
I just wish it came in much smallter bottles. i can never use even half of it before it needs to be replaced.

Why replace it? That shit is so concentrate will never go bad if it smell bad what the different between a brand new one or the one seat 2 years.

I use Squid brand, but don't have wide experience.

Many Thai dishes call for it, and they just aren't the same without it.

quote:

Originally posted by tigereye313:
...but I gotta tell ya, it makes Thai and Vietnamese food delicious.

Made a batch of Thai Basil Chicken for dinner tonight. Smells a weebit funky while cooking, but holy cow is it tasty when done... Nom!

I use a ton of it making Kimchi. It gives it a really good funky flavor that I love. Smells like I'm chumming for catfish though.....

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Originally posted by PASig:
Is it similar to that liquid fish garden fertilizer you can buy?

It's got the electrolytes plants crave.

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Originally posted by Jim Shugart:
I use it regularly even in Western dishes. A little can add a lot of umami.

The ancient Romans used a similar fish sauce, garum, in almost everything.

Marmite is my go-to for that wonderful umami flavor. I just received three 4.4 oz jars today (from Amazon). A jar lasts me about a month. I put it in several dishes, but most frequently in oat groat porridge. It’s also a wonderful flavor enhancer for sautéed mushrooms. I sauté the mushrooms then mix in the Marmite afterwards. The key with Marmite is moderation – too much and it’s bitter.

quote:

Originally posted by zoom6zoom:
I just wish it came in much smallter bottles. i can never use even half of it before it needs to be replaced.

Wtf do you need to replace it? You can't make worst go bad. Lol

Seriously, it's salt. No bacteria can survive in it.

At worse the salt crystallizes but they lessened the amount now to something less than ocean salinity.

Can’t believe you haven’t posted the recipe yet..

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Originally posted by irreverent:
Can’t believe you haven’t posted the recipe yet..

https://www.allrecipes.com/rec...cken-pad-krapow-gai/

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Originally posted by Rey HRH:
At worse the salt crystallizes but they lessened the amount now to something less than ocean salinity.

If no crystals form when refrigerated, add extra salt to bring it back up to where it ought to be.

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Originally posted by tigereye313:

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Originally posted by irreverent:
Can’t believe you haven’t posted the recipe yet..

https://www.allrecipes.com/rec...cken-pad-krapow-gai/

Thanks!!

quote:

Originally posted by irreverent:


Thanks!!

Fer sher. Only thing I did differently was stir fry the chicken in smaller batches then add back to the pan.