Padaek
Encyclopedia
Padaek, sometimes Padek, Lao bagoong, (Lao: ປາແດກ) is a traditional Laotian
condiment made from pickled or fermented fish that has been cured. Often known as Laotian fish sauce, it is a thicker, seasoned fish sauce that often contains chunks of fish in it. The fermentation takes a long time, giving padaek a rich aroma similar to fine cheeses like Époisses.
Unlike other versions of fish sauce in Southeast Asia
, padaek is made from freshwater fish, owing to the landlocked nature of the former kingdom of Lan Xang
. Padaek is used in many dishes, most notably Tam Mak Hoong
, a spicy Laotian papaya salad.
Lao people
The Lao are an ethnic subgroup of Tai/Dai in Southeast Asia.-Names:The etymology of the word Lao is uncertain, although it may be related to tribes known as the Ai Lao who appear in Han Dynasty records in China and Vietnam as a people of what is now Yunan Province...
condiment made from pickled or fermented fish that has been cured. Often known as Laotian fish sauce, it is a thicker, seasoned fish sauce that often contains chunks of fish in it. The fermentation takes a long time, giving padaek a rich aroma similar to fine cheeses like Époisses.
Unlike other versions of fish sauce in Southeast Asia
Southeast Asia
Southeast Asia, South-East Asia, South East Asia or Southeastern Asia is a subregion of Asia, consisting of the countries that are geographically south of China, east of India, west of New Guinea and north of Australia. The region lies on the intersection of geological plates, with heavy seismic...
, padaek is made from freshwater fish, owing to the landlocked nature of the former kingdom of Lan Xang
Lan Xang
The Lao kingdom of Lan Xang Hom Kao was established in 1354 by Fa Ngum.Exiled as an infant to Cambodia, Prince Fa Ngum of Xieng Dong Xieng Thong married a daughter of the Khmer king. In 1349 he set out from Angkor at the head of a 10,000-man army to establish his own country...
. Padaek is used in many dishes, most notably Tam Mak Hoong
Tam mak hoong
Tam mak hoong is a spicy traditional Laotian salad made from shredded unripened papaya. Tam mak hoong is often served with sticky rice and ping gai...
, a spicy Laotian papaya salad.
See also
- PrahokPrahokPrahok is a crushed, salted and fermented fish paste that is used in Cambodian cuisine as a seasoning or a condiment. It originated as a way of preserving fish during the longer months when fresh fish was not available in abundant supply...
- Pla raPla raPla ra is fermented fish sauce, popular in Northeastern Thai cuisine.It is made by pickling several varieties of fish, mainly Snakehead Murrel . The fish is cleaned and cut into pieces, after which it is mixed with salt and rice bran...
- ConpoyConpoyConpoy or dried scallop is a type of dried seafood product made from the adductor muscle of scallops. The smell of conpoy is marine, pungent, and reminiscent of certain salt-cured meats. Its taste is rich and umami due to its high content of various free amino acids, such as glycine, alanine, and...
- SaeujeotSaeujeotSaeujeot is a variety of jeotgal, salted and fermented food made with small shrimp in Korean cuisine. It is the most consumed jeotgal along with myeolchijeot in South Korea. The name consists of the two Korean words, saeu and jeot...
- Shrimp pasteShrimp pasteShrimp paste or shrimp sauce, is a common ingredient used in Southeast Asian and Southern Chinese cuisine. It is known as terasi in Indonesian, ngapi in Burmese, kapi in Thai, Khmer and Lao language, belacan in Malay, mắm ruốc, mắm tép and mắm tôm in...
- Budu
- Fish sauceFish sauceFish 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 coastal regions of East Asia, and features heavily in Thai and Vietnamese...