Elevated risk
Nam pla ra with pickled garlic
Purchased pla ra is boiled with pickled-garlic heads and water, then seasoned, boiled again, cooled and transferred; several captioned ingredient names or amounts remain unresolved.
Recipes
1504 records with their sources, across 11 categories.
All condiments57
Fermented, enzyme-ripened and mixed seasonings45
Garum and fish sauces5
Adjacent and excluded4
Legume, seed and plant-protein ferments2
Acid and oil pickles1
Fermented, enzyme-ripened and mixed seasonings45Garum and fish sauces5Adjacent and excluded4Legume, seed and plant-protein ferments2Acid and oil pickles1Filtered to
Recipes
Coconut chutney
A coconut chutney whose ground base is finished with a separate oil tempering of mustard, urad dal, curry leaves and spices; the author pairs it with South Indian breakfast foods and snacks.
Mitarashi sweet soy glaze
A glossy Japanese glaze thickened with starch, sugar, soy sauce and mirin. Spoon it over cooked rice dumplings while the glaze is still fluid.
Kuromitsu black sugar syrup
A dark Japanese syrup made by simmering black sugar with water and optional extra sugar. Drizzle it over mochi, ice cream or other desserts.
Goma dare sesame sauce
A creamy Japanese sesame dipping sauce with soy, rice vinegar and dashi. Gradual mixing turns the thick sesame paste into a smooth sauce.
Tonkatsu table sauce
A sweet, tangy Japanese sauce mixed from Worcestershire sauce, ketchup, oyster sauce and sugar. Serve with breaded cutlets or croquettes.
Elevated risk
Sugar-based apple cider vinegar
Apple vinegar made at home from whole fruit or peelings and cores, sugared and fermented first to alcohol by yeast and then to acetic acid by bacteria in open air.