You will need this to make the next sausage. It is a spicy old fish paste used in to add the kick into the sausage. We also use it as a side sauce. For the best result, leave it overnight to meld the flavors and oxidize a little.
Ingredients 
50 gms Old Fish Sauce and Flesh (Boiled)
2 Tablespoons Faked Chillies
3 Red Onions
5 Garlic Cloves
3 Coriander Roots
4 Kaffir Leaves
10 gms Galangal
10 gms Lemon Grass
1 Teaspoon Sugar
3 Tablespoons Lime Juice or Tamarind Juice
Preparation
1. Blend all the ingredients together.
2. Leave in the fridge for a day.
Comments (4)
Not being able to source old fish sauce and flesh in Indonesia, do you think it would be possible to use Indonesian Terasi or Malay Belachan both fermented shrimp pastes with the possible addition of Fish Sauce to approximate the flavour of "Pa La Sub"? The Indonesians make a very similar condiment to this which is called "Sambal Terasi"
The more I look at your site the more in awe I am of your skills, not just cooking skills I hasten to add, do you by any chance work in the field of photography or advertising?
[Appon] I'm not sure, I recall Sambal as being far more liquid and spicy but without the strong kick from the old fish.
I am just an amateur chef.
Posted by Richard Manson | February 16, 2007 3:18 PM
Posted on February 16, 2007 15:18
une belle recette, joli blog!
Posted by lory | February 28, 2007 12:46 PM
Posted on February 28, 2007 12:46
Hi Appon, what exactly is "Old Fish Sauce and Flesh?
Thanks! I would like to try the sausage, hence the question:)
[Appon] There are 2 types of fish sauce, clarified bottled sauce and old fish sauce. You can see both types here:
http://www.khiewchanta.com/archives/ingredients/sauces-pastes/fish-sauce.html
The old fish has bits of fish in it, and where it says 'flesh' I mean include those bits of fish flesh.
Posted by stef | March 29, 2007 2:42 PM
Posted on March 29, 2007 14:42
How do you make old fish sauce?
[Appon] It's explained here:
http://www.khiewchanta.com/archives/ingredients/sauces-pastes/fish-sauce.html
Posted by Paul | October 1, 2007 1:21 AM
Posted on October 1, 2007 01:21