Making Yummy Fermented Fish by rural lady | Rural lifestyle
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- Опубліковано 3 гру 2024
- ►Subscribe to My channel: / @rathsophun
Today i would like to show you about how to INCREDIBLY fermented fish by local fishman's wife. This fermented fish is very popular in Cambodia and neighbor countries. It take about 20 days in the bottle before we can it. I've asked her to make for me for 10 kgs, 2.5 USD per kg only. #Yummy#Fermented#Fish
After this, we're going finding even more delicious food in Cambodia, along with our awesome culture.
I hope you're enjoying this this food video series! Thanks, so much for watching, I would love to hear from you down below! I will make more food videos series, get ready for the playlist of a lifetime!!
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Thanks so much for your watching my videos!
Lady your fermented fish just put galangal root roasts rice power salts and msg. Many people put sugar .i don’t like sweets thanks you for videos ❤
Wow. Great scenery. You made my day.
Keep it up
Thanks
In my country Malaysia,we called it "ikan pekasam" ❤️
Really good taste with green veggies
@@RathSophun That's right 😋
We make it in Egypt with Mullet fish , using only salt and few of chili ... Thanks for video .
Thanks for watching😍😍 Sound easier than us here😀
اتأكل طازجة؟ دون طهي
هل؟ كما يتم تخمير الخضر
سبحان الله
بدون ماء
الا يمكن للهواء ان يفسدها؟
ام يتم تعقيمها بوضع العبوة في الماء المغلي
المرجو التوضيح
يا أخ عباس
@@Jannat_____
الحفظ بالتمليح، كما هي للخضروات (المخلل) كتخليل الجزر والخيار .. الخ
بدون ماء نهائي ويستحسن تجفيف السمك أولاً ووضع الملح حسب الرغبه مع الكركم والشطه وغلق العبوه بإحكاام وعدم فتحها قبل 21 يوم حسب حجم السمك مع تحريك العبوه يومياً وهي مغلقه، طريقه مصريه وآسيويه واسكندنافيه لحفظ الأسماك، وتؤكل بدون طهي تنضج بالتخليل.
Good
Hey brother ,can we substitute it with fish like talapia? I’m in the philliphines and they don’t have our type of pahok at all
I think it should be fine but maybe the bone is harder than small fish like mine!
Can you make with the dry fish and what is shampoo ginger? Is it Thai gangalan roots?
Thanks for watching! We never try with the dry fish. We only do with the wet one. I think shampoo ginger and Thai gan
galan root is the same specie.
@Be kind be humankind
That herb is not galangal/kha but it is wild ginger which it taste bitter.
In Northeast of Thailand when I was younger my grandma used to eat the wild ginger leaves with bamboo salad. Good herb good medicine :)
@@Piiboonorway324 The home of the lady making this in the video is at Cardamom or Kravanh Mountains, is a mountain range in the south west of Cambodia and Eastern Thailand. We can collect this herb anywhere in the wild. This ginger is smaller than galangal.
@@RathSophun Yes, I have seen this kind of ginger in Phom Penh too, Sovana market or something I'm not quite sure the name, it was 15 years ago hehehe very nostalgia.
@@Piiboonorway324 Sovanna market now is almost closed coz the place so small for parking.
Nice
Thanks
Is there a video of you making a recipe from this? Thank you
I dont have it, i will make it soon! Thanks for watching
I think this is the original ket siap /ketchup invented by chinese and available across asia which is now the modern tomato ketchup
I think so. Most Asianers use this for their cooking
This video is very helpful for the business study we're conducting! I hope I can know if we can add chili oil for more flavor while fermenting it? Thank you!
Yes, definitely
Please what gives the fish cream colour, did you add some salt to it?
I saw crushed ginger and rice powder, what else please? 👍
Just rice powder and ginger would make the fish become abit yellow and brown!
We did add some salt too
@@RathSophun Thank you so much 👏👏
Hi, is this filled with water after or just left ?
Hi, we dont need to fill water it it. We just keep the bottle closed
Which province is this?
The scenery is breathtaking or maybe because I've been in the city for too long
Sre Ambel, Koh Kong province, thanks for watching
Can you tell me how much i need to put fried rice powder?
Also what kind of fish are you using
We normally put 2kg of fried rice powder for 10kg of fish.
@@cheeneelopera1960 In Cambodia, almost all kinds of fresh water fish we can make it. For this video, we use the species of barb!
@@RathSophun thank you
How long can we keep that fermented fish ?? After how many days this fermented can be open ??? Pls details .. Tys for the video 👍🏻
Its depend on how much salt we mix with the fish. If we use less salt, around 20 days we can open the cap, and the fermented fish is not last long. In contrast, if we want to keep longer, we can put more salt and we can keep till 6 months or a whole year. And only one and half month is okay to open the container. Thanks for watching😍😍😍🙏
Rath Sophun ty u🙏🏻I will surely try this out .
I really would like to know the quantities, especially the amount of salt, roughly. Without enough salt there is a very serious risk of rotting fish.
Thanks for watching! We normally put 0.2kg of salt per 1kg of fish.
Usually when cover it completely
bro with that much salt it cannot be called fermented @@RathSophun
MSG common symptoms> headache, flushing, sweating, facial pressure, and muscle tightness. Numbness, tingling in the extremities, heart palpitations, chest pain, nausea, and weakness. There are healthy ways to prepare fermented fish. This is not one.
We eat fermented fish.. I meant we add it to almost every dish here in Manipur.. Our fermented fish is wet dry it's almost dry but a little moist
We normally eat with green veggies but not every dish. Our fermented fish is also wet. Tas for watching!
Just don’t use plastic containers. Fermenting Bacterias will degrade the plastic over time. I will definitely try this recipe. Thanks!
🤢🤢🤢🤮🤮🤮