Dish
Tai pla
Tai pla is made by fermenting fish with salt and rice bran for several months, which creates a pungent and salty liquid. The liquid is then mixed with chili peppers, garlic, and other spices to create a spicy and flavorful sauce. Tai pla is typically used as a seasoning in soups, curries, and stir-fries, and can also be used as a dipping sauce for vegetables or grilled meats.
Origins and history
Tai pla originated in Southern Thailand and has been a staple in Thai cuisine for centuries. It is believed to have been created by fishermen who used the leftover fish from their catch to create a flavorful sauce.
Dietary considerations
Tai pla is not suitable for vegetarians or vegans, as it is made with fish. Gluten-free options are available depending on the ingredients used.
Variations
There are many variations of tai pla, with some recipes calling for the addition of lemongrass, galangal, or even shrimp paste. Some recipes also call for the use of different types of fish, such as mackerel or anchovies.
Presentation and garnishing
Tai pla is typically served in a small bowl or jar, with a sprig of cilantro or a slice of lime as a garnish.
Tips & Tricks
To make the sauce less pungent, mix it with a little bit of sugar or honey. For a milder version, use fewer chili peppers.
Side-dishes
Tai pla is typically used as a seasoning in soups, curries, and stir-fries. It pairs well with steamed rice or noodles.
Drink pairings
Tai pla pairs well with a cold beer or a glass of white wine.
Delicious Tai pla recipes
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