Sauces

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Sauces

Safoco Egg Noodles are a Versatile Pasta. They are a Staple for Many Dishes, Including Soups and Stir Fry Beef. Cook Noodles in Boiling Water for 3 – 4 Minutes. Occasionally Stir the Noodles Loose Until Tender, but not Overcooked. Take Them Out Into Cool Water, Stir Loose and Then Take Out to Drain. Add a Tablespoon of Vegetable Oil to Noodles and Mix Well to Keep From Sticking, Then Use Them in Any of Your Favorite Noodle Dishes Information More Information

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Pla ra or Pla Rah is a traditional northeastern Thai and Lao seasoning produced by fermenting fish with rice bran or roasted rice powder and salt fermented in a closed container for at least 6 months. Its flavors are salty and sour. There are two phases for making pla ra. The first phase is to ferment fish with salt until it is softer, and the next phase is to ferment it with roasted rice powder for its scent and flavor.

PREMIUM FISH SAUCE INTENSE-AROMA (ZAB MIKE)

 So Saap sauce combines traditional Lao spices and techniques with a contemporary kick of flavor. Years of dialing in our recipe for versatility and maximum flavor makes it perfect for papaya salad and so much more.

PAPAYA SALAD (SO SAAP SAUCE)

Pla ra or Pla Rah is a traditional northeastern Thai and Lao seasoning produced by fermenting fish with rice bran or roasted rice powder and salt fermented in a closed container for at least 6 months. Its flavors are salty and sour. There are two phases for making pla ra. The first phase is to ferment fish with salt until it is softer, and the next phase is to ferment it with roasted rice powder for its scent and flavor.

FISH SAUCE YA-JAI (ZAB MIKE)

Pla ra or Pla Rah is a traditional northeastern Thai and Lao seasoning produced by fermenting fish with rice bran or roasted rice powder and salt fermented in a closed container for at least 6 months. Its flavors are salty and sour. There are two phases for making pla ra. The first phase is to ferment fish with salt until it is softer, and the next phase is to ferment it with roasted rice powder for its scent and flavor.

FISH SAUCE ALL MENU (ZAB MIKE)

This is real, authentic Tum Mour Thai fermented fish sauce. Tummour gives you the bold flavor of one of the world's finest fish sauces created in the famous Tummour restaurant! Use it as salad dressing for Papaya Salad. Use it to jazz up just about any dish. It adds A LOT of bold umami flavor and complexity. This amazing sauce was developed by the professional chefs at the famous Tummour Restaurant in Bangkok. It was designed to both add to and compliment the flavor of many dishes. We all know about using it on Papaya Salad of course, but it is used in many stir-fry rice and noodle based dishes as well. Many Asian cuisines include fermented fish sauce, like: Lao, Vietnamese, Cambodian, Indonesian, Malaysian, Korean, Chinese, Japanese, and others. Even if you think you might not be a fan of fermented fish sauces in general (and believe me I know where you're coming from) this particular sauce can definitely be used as a flavor enhancer in many dishes. Just try it and see!

FISH SAUCE (TUMMOUR)

Sunaree is a popular brand of Fermented Fish Sauce in Thailand and is used in many ways. One of the most popular uses is on Papaya Salad.

FISH SAUCE (SUNAREE)

Pla ra or Pla Rah is a traditional northeastern Thai and Lao seasoning produced by fermenting fish with rice bran or roasted rice powder and salt fermented in a closed container for at least 6 months. Its flavors are salty and sour. There are two phases for making pla ra. The first phase is to ferment fish with salt until it is softer, and the next phase is to ferment it with roasted rice powder for its scent and flavor.

FERMENTED FISH SAUCE (ZAB MIKE)(ORIGINAL)

FERMENTED FISH SAUCE (FATHAI)

FERMENTED FISH SAUCE (FATHAI)

FERMENTED FISH GOURAMY ( ZAB-D )

FERMENTED FISH GOURAMY ( ZAB-D )