Pla Ra, or fermented fish, is a Northeastern relish made by fermenting the fishes, salt and ground roasted paddy until the fishes are soft and a liquid is produced. Pla Ra is eaten in various ways. It can be fried, Wrapped in banana leaf and grilled.
The most popular method is Pla Ra Bong. This is made by chopping up Pla Ra or fermented fishes and adding other ingredients such as finely sliced galangal, sliced lemon grass, roasted shallots, roasted garlic, finely sliced kaffir lime leaves, tamarind, and ground dried chilli.
Pla Ra Bong can be eaten as a side dish with steamed glutionous rice either raw, fried in oil, grilled or roasted. Pla Ra Bong in fact is the nam Prik or chilli paste of the Northeast, then it is eaten with fresh vegetables.
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