I bought a bottle of Vietnamese fish sauce (Red Boat brand, the most recommended brand) and added a teaspoon to some pea leaves. I loved the resulting flavor, but my partner did not and complained that it had too much of a fishy smell. A lot of cooking techniques actually seek to remove this fishy smell even when cooking fish, so it was not welcome to add this to something that didn’t contain fish in the first place. It’s certainly not a flavor everyone would like.
tananan 16 hours ago [-]
Thanks for sharing. It is especially interesting to hear the factors that contributed to the decline of fish sauce use in the west.
One thing I am “stealing” from SEA is fish sauce in scrambled eggs. Feels almost like a cheat code.
vinhnx 10 hours ago [-]
Oh absolutely and you're welcome! Btw, fish sauce in scrambled eggs over rice is one of the simplest, most satisfying meals you'll find across Southeast Asia, in my country Vietnam especially. It's my favorite meal also.
> One thing I am “stealing” from SEA is fish sauce in scrambled eggs. Feels almost like a cheat code.
A bit of stone ground mustard added to scrambled eggs is another culinary delight.
saysjonathan 53 minutes ago [-]
Homemade garum is a fun kitchen experiment, if you have the equipment and patience. Heat + protease + protein substrate is really all you need.
valzevul 28 minutes ago [-]
On that note, the easiest way to get your hands on some protease is to buy digestive enzymes sold as food supplements (most often they're made out of dried pork pancreas).
You also don't need much equipment: scales and an immersion circulator should do the trick.
One thing I am “stealing” from SEA is fish sauce in scrambled eggs. Feels almost like a cheat code.
A bit of stone ground mustard added to scrambled eggs is another culinary delight.
You also don't need much equipment: scales and an immersion circulator should do the trick.