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Pla ra (Thai: ปลาร้า or ปลาแดก pla daek) is a traditional Thai seasoning produced by fermenting fish with rice bran or roasted rice flour and salt fermented in a closed container for at least six months. Of course this product has been produced in a commercial, clean factory, pasteurized and double-sealed in this BPO-free strong plastic bottle. Cooking with plara is very popular in Southeast Asia. It is used in many ways in Thai, Lao, Vietnamese, Cambodian, Indonesian, Malaysian, Phillipino, Korean, Chinese, and even Japanese cuisine. Of course it is essential for enjoying authentic Papaya Salad as a dressing, but it is also used to add umami flavor to meats, stir fry, noodles, and just about any dish… even non-Asian dishes such as roasts, meatloafs, stews, etc. can be enhanced by adding some of this bold complex flavor ingredient.
MAECENAS IACULIS
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ADIPISCING CONVALLIS BULUM
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Vonnie –
I like the taste of this when I make papaya salad. People say it had a strong smell, well it’s fermented.
Phonsina –
I’ve used this brand before and I liked it but this bundle is differ packaging and the taste is weird, so salty and watery. No smell of fish at all.