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Nam pla ra with pickled garlic

น้ำปลาร้า · nam pla ra · น้ำปลาร้าต้ม

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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.

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A bowl of smooth dark-brown cooked nam pla ra sauce.

History

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

Ingredients

Scaling: source batch only

Pla ra (caption wording: ปลาร้าหนู; exact label unresolved)The caption says 2 kg; its phrase ปลาร้าหนู is retained without assigning a species or separate product identity.
2 kg
Pickled-garlic headsNet mass not stated.
2 bags
WaterTwo bottles of 550 mL.
1100 mL
Pickled-garlic liquidNet amount not stated.
2 bags
Seasoning powderCreator amount.
7.4 mL½ tbsp as recorded
MSG (optional)
Amount not stated
Optional; one tablespoon is named later, an earlier dose fragment is unclear.
Shrimp pasteOne small jar.
185 g
Brown sugar250 g or half of a 500 g package.
250 g
Unidentified dark seasoning
Amount not stated
Three tablespoons per litre is captioned, but ingredient identity and denominator are unclear.

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 2 kg of the purchased pla-ra input (caption phrase ปลาร้าหนู; exact label unresolved), two bags of pickled-garlic heads and 1,100 mL water in a pot. (source: https://www.youtube.com/watch?v=rrtGn4MOydU&t=35s; captions 00:35–01:34)
  2. Boil until the fish softens and bones are visible, turn off the heat, then strain out the solids. (source: https://www.youtube.com/watch?v=rrtGn4MOydU&t=97s; captions 01:37–02:42)
  3. Add two bags of pickled-garlic liquid, half a tablespoon of seasoning powder, one 185 g small jar of shrimp paste and 250 g brown sugar. MSG is optional, but captions conflict about its amount. (source: https://www.youtube.com/watch?v=rrtGn4MOydU&t=203s; captions 03:23–04:22)
  4. Boil again to combine the seasonings, turn off the heat and let the sauce cool. (source: https://www.youtube.com/watch?v=rrtGn4MOydU&t=268s; captions 04:28–04:50)
  5. Keep the reported dark seasoning separate from the usable formula: captions give three tablespoons per litre but do not establish its identity or denominator. (source: https://www.youtube.com/watch?v=rrtGn4MOydU&t=308s; captions 05:08–05:29)
  6. Transfer the cooled sauce to containers. The creator says to refrigerate it but gives no temperature setting or storage duration. (source: https://www.youtube.com/watch?v=rrtGn4MOydU&t=309s; captions 05:09–05:20)

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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