Ironically, fermented fish paste is a key element in Southeast Asia's culinary history. It has intrigued chefs, housewives and scholars in the region, making it an essential ingredient in many dishes.

Taste Atlas has released its annual list of the 100 worst-rated foods on the planet — and even to a reporter who's sampled bull testicle soup and 17-year cicadas, many of the offerings sound too ...

Ingredients 1 block fresh firm tofu, cubed and deep-fried fermented shrimp paste (mam tom), sugar, minced garlic, lime/kumquat juice fresh red chili pepper, diced vegetable oil to deep fry rice ...

Xinhua Phon Penh: Fermented fish paste Prahok in northwestern Cambodia's Siem Reap province was recognized as a new Geographical Indication . Tuesday, 02 January 2024 12:17 GMT.

Canadians often relegate breakfast to a boring meal of cereal, toast and eggs. The rest of the planet looks at this abbreviated menu and shrugs.

Fish sauce has crossed over from Vietnamese cuisine to use in all kinds of home and restaurant cooking, but it’s hardly the only fermented sea beast potion that Viet cooks love.

Fermented fish paste is made by putting fresh fish and salt in a certain proportion into a jar. Then the jar is tightly closed and stored in a cool, dry place for 30 days. After 30 days, the fish ...

Ironically, fermented fish paste is a key element in Southeast Asia's culinary history. It has intrigued chefs, housewives and scholars in the region, making it an essential ingredient in many dishes.

Phon Penh: Fermented fish paste "Prahok" in northwestern Cambodia's Siem Reap province was recognized as a new Geographical Indication (GI) product on Monday, said a joint press release.

PHNOM PENH, Jan 4 (Bernama) -- The much-awaited season to prepare Cambodia’s flavoursome Khmer dish known as prahok has arrived days after the New Year celebrations. Traditionally, this period is ...