Appon's Thai Food Recipes

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Old Fish Paste ( Pa La Sub )


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.

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

1. Blend all the ingredients together.
2. Leave in the fridge for a day.

Comments (4)

Richard Manson:

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.


une belle recette, joli blog!


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:

The old fish has bits of fish in it, and where it says 'flesh' I mean include those bits of fish flesh.


How do you make old fish sauce?

[Appon] It's explained here:

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This page contains a single entry from the blog posted on February 15, 2007 2:38 AM.

The previous post in this blog was Red Curried Lamb Sausage ( Side Gorg Ge Prick Gang ).

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