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This week's recipes from the L.A. Times Test Kitchen

March 30, 2013|By Noelle Carter
  • Thai curry noodles, left, and a green papaya salad are both made with fish sauce.
Thai curry noodles, left, and a green papaya salad are both made with fish… (Myung J. Chun / Los Angeles…)

In our latest Master Class, Sang Yoon shares his love for fish sauce:

"My absolute favorite anchovy product is known simply as fish sauce. If you're a fan of southeast Asian cuisine, you know what I'm talking about. Fish sauce is a pretty basic ingredient. Anchovies fermented with salt and water. But the resulting liquid is a clear, amber-hued complex flavor bomb from heaven. Rich with natural glutamates, fish sauce transcends the humble ingredients from which it's made and becomes a versatile and important flavor-building block.

"The amazing thing about fish sauce is that it can be incorporated into many recipes without adding a 'fishy' flavor. It's that unsung hero role. Think about the flavors of yam neua (Thai beef salad). Tart, spicy, salty. A perfect example of fish sauce bringing intensity and flavor depth without showing its oceanic roots."

Check out his video and recipes. This week's recipes include:

When you try one of this week's recipes or any L.A. Times recipe, let us know! Upload a photo to the "Our Recipes, Your Kitchen" gallery to share your take on the recipe and tell us about yourself. Your photo will be posted online on our L.A. Times Food page.

ALSO:

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Food photography 101: Homemade "Peeps" inspiration

You can find Noelle Carter on Facebook, Google+, Twitter and Pinterest. Email Noelle at noelle.carter@latimes.com.

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