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...soned with [[fish sauce]], salt, and/or ''[[ngapi]]'' (fermented shrimp or fish paste), and are traditionally cooked in a blend of [[peanut oil]] and [[ses ...y dishes, side dishes, and a tray of parboiled vegetables with a fermented fish paste (''[[Ngapi|ngapi yay]]'') dip.]] ...

...soned with [[fish sauce]], salt, and/or ''[[ngapi]]'' (fermented shrimp or fish paste), and are traditionally cooked in a blend of [[peanut oil]] and [[ses ...y dishes, side dishes, and a tray of parboiled vegetables with a fermented fish paste (''[[Ngapi|ngapi yay]]'') dip.]] ...

{{Short description|Fermented condiment}} ...nd]], and [[Vietnam]]. It is often an ingredient in [[Dip (food)|dip]] for fish or vegetables. ...

{{Short description|Fermented condiment}} ...nd]], and [[Vietnam]]. It is often an ingredient in [[Dip (food)|dip]] for fish or vegetables. ...

...and other local aromatics. ''Gulai'' is usually prepared with [[meat]], [[fish]], [[offal]] or [[vegetable]]s and is typically served with rice. In [[Engl ...and other local aromatics. When combined with ''[[prahok]]'' (fermented [[fish paste]]), ''kroeung'' forms the flavour base for many [[Cambodian cuisine|C ...

...s, and most are grilled or fried with spicy chili sauce or in curry gravy. Fish, shrimp, and cuttlefish are cooked in similar fashion. Most Minangkabau foo ...gulai]]'', which employing certain ingredients; meat, poultry, vegetables, fish or seafood simmered and slowly cooked in [[coconut milk]], [[Bumbu (seasoni ...

...and other local aromatics. ''Gulai'' is usually prepared with [[meat]], [[fish]], [[offal]] or [[vegetable]]s and is typically served with rice. In [[Engl ...and other local aromatics. When combined with ''[[prahok]]'' (fermented [[fish paste]]), ''kroeung'' forms the flavour base for many [[Cambodian cuisine|C ...

...s, and most are grilled or fried with spicy chili sauce or in curry gravy. Fish, shrimp, and cuttlefish are cooked in similar fashion. Most Minangkabau foo ...gulai]]'', which employing certain ingredients; meat, poultry, vegetables, fish or seafood simmered and slowly cooked in [[coconut milk]], [[Bumbu (seasoni ...

...ong savoriness prominent in Asian cooking, which can be achieved through fermented food or meat extract. ...ion are common. Key ingredients in most northern Siberian cuisine include fish and [[Vaccinium vitis-idaea|cowberries]], sometimes known as lingonberries ...

...ong savoriness prominent in Asian cooking, which can be achieved through fermented food or meat extract. ...ion are common. Key ingredients in most northern Siberian cuisine include fish and [[Vaccinium vitis-idaea|cowberries]], sometimes known as lingonberries ...

...''の一種で、フィリピン料理における発酵魚介類（発酵魚、[[oyster/ja|カキ]]、[[clam/ja|アサリ]]などを含む）の一種であり、[[fish sauce/ja|魚醤]]（''[[patis (sauce)/ja|パティス]]''）も生産される。インドネシアやマレーシアの品種（フィリピン語/タ * [[Fish paste/ja]] ...

...is then finished with a piece of [[palm sugar]] or [[Lahpet|''laphet'']] (fermented tea leaves). [[File:Inle dish.jpg|thumb|''[[Htamin jin]]'', 'fermented' rice kneaded with fish and/or potato with twice-fried [[Burmese tofu|Shan tofu]], is a popular loc ...

...is then finished with a piece of [[palm sugar]] or [[Lahpet|''laphet'']] (fermented tea leaves). [[File:Inle dish.jpg|thumb|''[[Htamin jin]]'', 'fermented' rice kneaded with fish and/or potato with twice-fried [[Burmese tofu|Shan tofu]], is a popular loc ...

...' ([[sugarcane juice]]), ''Jati Wangi'' (jasmine beverage), and ''Kinca'' (fermented [[tamarind juice]]). Also various ''Kuluban'' (boiled vegetables served in ...and prawn as food|shrimp]], [[Squid as food|squid]], and various [[salted fish]] are popular in coastal Javanese cities. [[Chicken (food)|Chicken]], [[goa ...

...' ([[sugarcane juice]]), ''Jati Wangi'' (jasmine beverage), and ''Kinca'' (fermented [[tamarind juice]]). Also various ''Kuluban'' (boiled vegetables served in ...and prawn as food|shrimp]], [[Squid as food|squid]], and various [[salted fish]] are popular in coastal Javanese cities. [[Chicken (food)|Chicken]], [[goa ...

| [[Machher Jhol]] || || Fish with potol, tomato, chillies, ginger and garlic from Assam|| Non-Vegetarian | Talit Macchi |<!-- [[File:IMAGENAME.jpg|120px]] -->||Fried fish made with curry, ginger, and garlic|| Non-Vegetarian ...

| [[Machher Jhol]] || || Fish with potol, tomato, chillies, ginger and garlic from Assam|| Non-Vegetarian | Talit Macchi |<!-- [[File:IMAGENAME.jpg|120px]] -->||Fried fish made with curry, ginger, and garlic|| Non-Vegetarian ...

...gical culture|cultures]] are part of [[fermented dairy product]]s, other [[fermented]] foods, and probiotic-fortified foods. ...entation of cereals and legumes; fermented cereal-fish-shrimp mixtures and fermented meats; soy products such as [[tempeh]], [[miso]], and [[soy sauce]]; dairy ...

...gical culture|cultures]] are part of [[fermented dairy product]]s, other [[fermented]] foods, and probiotic-fortified foods. ...entation of cereals and legumes; fermented cereal-fish-shrimp mixtures and fermented meats; soy products such as [[tempeh]], [[miso]], and [[soy sauce]]; dairy ...