Seasoned pickled fish complete herbal menu strong flavor

Seasoned pickled fish complete herbal menu strong flavor

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When talking about "Pla Rabong", they seem to understand everything. That it is the same as "Jew Bong", it is Isaan food. Made by mincing fermented fish with fresh herbs until well combined. Spicy and salty taste from fermented fish meat, pla kradi or other small fish, chopped whole, with fine bones for chewing and crunchy enough to enjoy when mashed with sticky rice or mixed with steamed rice and eaten with fresh vegetables.


Chop the whole fermented fish until fine. Then add chopped fresh herbs to combine well.
This pickled fish can be stir-fried. Herbs and fermented fish cooked in oil take their aroma to a whole new level. But the flavor will be a bit weaker.

People often describe the word "bong" as derived from "bong" bamboo, similar to a deck that can be eaten for a long time. Packed in dried bamboo bongs For carrying on long trips This explanation has been linked to the ancient soldier's belief in supplies during his march. or rangers during hunting It may also be similar to the fermentation characteristics of fermented fish of the people of Sam Nuea, Lao PDR and many places in Sakon Nakhon that Suchit Wongthet has described in the Thai food book, Where Did It Come From? (2017) that they made fermented mackerel fish by marinating fresh fish, salt and bran in dried wild bamboo. and then cover the cork with vegetable leaves

However, the definition of Pla Rabong or jaew bong of Thai people nowadays has shifted to the seasoning as described above.

When you want to eat a cup of pickled fish That means taking out fermented fish from the jar. Place a pile on a large cutting board. Chop with a counter knife until fine. So gradually add fresh herbs, sliced, which are mainly galangal, lemongrass, kaffir lime leaves, shallots, garlic, chili (in the case of chili, many people use dried chilli). also add chopped tamarind
Ingredients to prepare
  • Ground pickled fish 1 kg.
  • Lemongrass Soi 6 heads
  • 4 tbsp. young galangal, sliced
  • 20 cloves of Chinese garlic, peeled
  • 20 red onions peeled
  • 2 tbsp kaffir lime leaves, chopped
  • 3 tbsp tamarind juice
  • Ground pepper, as desired
  • MSG as desired
  • sugar as desired
  • good seasoning powder
steps and how to do
  1.  Heat a pan, turn on medium heat, add 20 red onions / 20 cloves of Chinese garlic and roast until cooked. Add a little water to be thoroughly cooked
  2.  Roasted until fragrant, set a new pan. Turn on medium heat again, add 6 sliced ​​lemongrass / 4 tablespoons sliced ​​young galangal, roast until cooked.
  3.  Set up a new pan. Turn on the middle light again 2 tbsp. toasted kaffir lime leaves
  4.  Prepare a mortar and pestle, pound the roasted lemongrass and galangal thoroughly.
  5. Pound the garlic and roasted red onions together. with lemongrass and galangal
  6.  Add the roasted kaffir lime leaves. pounded together
  7.  Ladle the jaew bong machine on a plate and set aside. Prepare the mortar and pestle again.
  8.  Put 1 kg of ground pickled fish into it.
  9. Put the jaew bong machine aside, put it in
  10.  Add roasted chili powder as you like.
  11.  Add 1/2 tablespoon of MSG or as you like.
  12.  Add 1/2 tablespoon of good seasoning powder.
  13.  Add 1 tablespoon of sugar.
  14.  Add 3 tablespoons of tamarind juice.
  15.  Pound all the ingredients together and put them on a plate. ready to eat

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