Pat.C3.ADs Bagoong



patís or fish sauce byproduct of fermentation process. clear, yellowish liquid floats above fermented mixture, , has sharp salty or cheese-like flavor. sauces similar patís include nước mắm in vietnam, nam pha (ນ້ຳປາ) in laos, hom ha in china, nam pla in thailand, shitsuru in japan , saeu chot in korea, garum of ancient greece , roman empire.


to obtain patís, fermentation longer, taking 6 months year. during longer fermentation processes, fish or shrimp constituents disintegrate further, producing clear yellowish liquid on top of mixture due hydrolysis. patis, can harvested once has developed characteristic smell. drained, pasteurized, , bottled separately, while residue turned bagoong. if residual solids not moist enough, brine added. rate of fermentation can vary depending on ph levels of mixture , temperature. exposure sunlight can reduce amount of time required 2 months.








Comments

Popular posts from this blog

Ancient Laconophilia Laconophilia

Ballysillan and Upper Crumlin Road Crumlin Road

Benefits Al-Anon/Alateen