FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY

PADEK (LAOS), PRAHOK

Excerpts from Passmore, Jacki. 1991. The Encyclopedia of Asian Food and Cooking. Hearst Books, New York.

A fish product, often made at home, in which chunks of fish are preserved in brine and rice bran in large earthenware jars. The fish itself is eaten when fresh fish is scarce and added to dishes to give a strong, fish flavor. The pungent liquid that accumulates on the fish in the jars is drained off to be used as a salty seasoning in the same way as soy or fish sauce. Also known as prahok (Cambodia)

This resource is much more than a dictionary or encyclopedia. If you wish to know more about cuisines and associated recipes from individual countries, this would be an excellent resource.

Hyman, Gwenda L. 1993. Cuisines of Southeast Asia. A Culinary Journey Through Thailand, Myanmar, Laos, Vietnam, Malaysia, Singapore, Indonesia, and the Philippines. John Wiley & Sones. New York. [Available Valley Library: TX724.5.S68 H96 1993]