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Bagoong and Nam Pla are types of fish sauce.

Bagoong is a shrimp paste from the Philippines, which may also be made from small fish. Bagoong is made by adding cleaned shrimps or fish and mixing these with salt in proportions of 1:3 of salt:shrimp, pressing this mixture in vats and colouring with dyes.

Nam Pla is perhaps better known and is the Thai version of this shrimp paste.

Further Reading

  • Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.