A must-have for Thai cuisine :-)
Excellent for a Thai meal
great for Asian dishes
Perfect for Chinese
Perfect for a Thai papaya salad
No pungent fishy taste
Usually, this Thai is used for shellfish soups and to deglaze the pan where the fish has been fried, to give flavor to trout, cod, etc. And to deglaze and make a little sauce, it's not complicated. And it's not difficult to deglaze and make a little sauce. I also use it for a simple steak. It's special, I agree, but it makes a nice change from butter, café de Paris, lemon and vinegar of all kinds. It's just that you need extremely little. A quarter teaspoon on each side to make it edible with a simple salad. In any case, even with fish, you don't need much, as the aroma is distinctive and strong in the mouth. I still have half the bottle I bought three years ago. It's not organic, which is why it's so cheap.
necessary for Asian dishes
A little thin, but tastes quite good (as we all know, you earn money by adding water...)
Super für Erdnusssaucen