Thai fish sauce
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Fish sauce — Thai fish sauce Fish sauce is a condiment that is derived from fish that have been allowed to ferment. It is an essential ingredient in many curries and sauces. Fish sauce is a staple ingredient in numerous cultures in Southeast Asia and the… … Wikipedia
fish sauce — various fish species have been used in fish sauces, e.g. and q.v. cut lunch herring, fermented fish sauce, fish sauce, garum, ketchup, liquamen, milt sauce, moochim, muria, mustard herring, etc. Often used for an oriental spicy condiment or… … Dictionary of ichthyology
fish-sauce — various fish species have been used in fish sauces, e.g. and q.v. cut lunch herring, fermented fish sauce, fish sauce, garum, ketchup, liquamen, milt sauce, moochim, muria, mustard herring, etc. Often used for an oriental spicy condiment or… … Dictionary of ichthyology
fish sauce — noun Etymology: translation of Vietnamese nuóc măm or Thai námplaa : a sauce made of fermented anchovies used in Asian cooking * * * n. a Thai and Vietnamese sauce used as a flavoring or condiment, prepared from fermented anchovies and salt … Useful english dictionary
fish gravy — fish sauce, e.g. Thai fish sauce … Dictionary of ichthyology
fish-gravy — fish sauce, e.g. Thai fish sauce … Dictionary of ichthyology
Thai cuisine — Thai seafood curry Kaeng phet pet yang: roast duck in red curry Thai cuisine is the national cuisine of Thailand … Wikipedia
Thai fried rice — (Thai: ข้าวผัด, Khao Pad or Khao Phad ) is a variety of Fried rice that is prepared in the style of central Thai cuisine. In Thai khao is rice) + pad (of or relating to being stir fried). One of the ways the dish differs from Chinese fried rice… … Wikipedia
Sauce — For other uses, see Sauce (disambiguation). In cooking, a sauce is liquid, creaming or semi solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to… … Wikipedia
sauce — various fish species have been used in fish sauces, e.g. and q.v. cut lunch herring, fermented fish sauce, fish sauce, garum, ketchup, liquamen, milt sauce, moochim, muria, mustard herring, etc. Often used for an oriental spicy condiment or… … Dictionary of ichthyology
