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Modern method

Nam pla ra sauce with mulberry leaves

น้ำปลาร้า · nam pla ra · น้ำปลาร้าต้ม

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Coconut sugar starts this cooked sauce, followed by shrimp paste, garlic brine and pieces, two distinct pla-ra inputs, mulberry leaves, water and later seasonings.

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Illustrative finished mulberry-leaf Nam pla ra sauce, shown strained in a plain glass bowl.

History

This creator batch is modern; the video does not establish the food's earliest history or origin.

Ingredients

Scaling: source batch only

Coconut sugar
Amount not stated
About 250–300 g; added first over low heat.
Shrimp pasteOne jar per 3 kg pla-ra inputs; net mass/brand not required by the caption.
1 small jar
Pickled-garlic liquidGlass capacity is not stated.
2 glasses
Pickled-garlic pieces
Amount not stated
Added with the liquid; amount not stated.
Pla-ra with fish (pla kradee, ปลากระดี่)Source describes fish together with liquid; fish-only mass is not stated. This is a purchased pla-ra input; its fermentation method is not shown.
1 kg
Fishless pla-ra liquidPurchased input; its fermentation method is not shown.
2 kg
Young mulberry leaves
Amount not stated
Young shoots recommended; amount not stated.
MSG / flavour powder (optional)
Amount not stated
Optional; amount not stated.
Water
large glass
Added after the fish has dissolved; glass capacity not stated.
White sugar
Amount not stated
Added later to adjust taste; amount not stated.

Method

Risks and precautions · Elevated risk
Preserved-fish hazards

FDA CPG 540.650 addresses botulism hazards in uneviscerated fish products that are salt-cured, dried or smoked. The captions here describe other or unresolved preparations; whether the guidance applies to this batch has not been established. It is general context, not a batch hazard assessment, control or validation.

Hazard source

Creator statements about flavour, aging time, lack of spoilage or storage life are not validated safety controls. No qualified process review or source-specific critical limits are established.

  1. Put about 250–300 g coconut sugar in a pot over low heat first; stir gently until it starts to dissolve. (source: https://www.youtube.com/watch?v=RFPQs-3sDG8&t=13s; captions 00:13–00:29)
  2. Add one jar of shrimp paste per 3 kg of pla-ra inputs. Simmer over low heat and stir until blended and dark caramel coloured. (source: https://www.youtube.com/watch?v=RFPQs-3sDG8&t=29s; captions 00:29–00:56)
  3. Add two glasses of pickled-garlic liquid and the garlic pieces; stir, then raise the heat to medium. The glass capacity and garlic-piece amount are not stated. (source: https://www.youtube.com/watch?v=RFPQs-3sDG8&t=58s; captions 00:58–01:10)
  4. Add 1 kg pla-ra with fish (captioned as pla kradee), followed by 2 kg fishless pla-ra liquid. The first measure includes fish and liquid; fish-only mass is unstated. (source: https://www.youtube.com/watch?v=RFPQs-3sDG8&t=72s; captions 01:12–01:26)
  5. Add young mulberry leaves, stir, cover and simmer until the fish dissolves into the sauce. The source gives no elapsed duration. (source: https://www.youtube.com/watch?v=RFPQs-3sDG8&t=92s; captions 01:32–02:19)
  6. After the fish dissolves, add optional MSG, one large glass of water and white sugar to adjust the taste. MSG and sugar amounts and glass capacity are unstated. (source: https://www.youtube.com/watch?v=RFPQs-3sDG8&t=108s; captions 01:48–02:09)
  7. Cover the pot and continue simmering after those additions. The source gives no duration for this second covered simmer. (source: https://www.youtube.com/watch?v=RFPQs-3sDG8&t=128s; captions 02:08–02:19)
  8. After cooking, cool the sauce and strain it through a fine strainer twice. (source: https://www.youtube.com/watch?v=RFPQs-3sDG8&t=139s; captions 02:19–02:58)
  9. Transfer or bottle the cooled sauce. The creator mentions som tam, salads and curry, but gives no yield or storage conditions. (source: https://www.youtube.com/watch?v=RFPQs-3sDG8&t=198s; captions 03:18–03:34)

Places

Unknown

Documented preparation · Place not established

Thai caption language does not establish filming location or food origin.

Location source 1 →

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