Fermented sauces
In Khmer cuisine, a distinction is made between fermented paste-based ingredients and pickled ingredients. Mam refers to fish or shrimp that has been fermented in a particular technique and is usually includes more solid pieces of the pickled animal. In a sense, mam is the general term when referring to most kind of fermented ingredients created from aquatic animals. Prahok and kapi are popular based for sauces that refer to pickled aged ingredients. Both mam and prahok are aged to a minimum of 1 year in order to reach its full potential in taste, much like fish sauce. Fermented sauce are often eaten with high protein-based dishes or raw vegetables to help the body digest.
In Khmer cuisine, a distinction is made between fermented paste-based ingredients and pickled ingredients. Mam refers to fish or shrimp that has been fermented in a particular technique and is usually includes more solid pieces of the pickled animal. In a sense, mam is the general term when referring to most kind of fermented ingredients created from aquatic animals. Prahok and kapi are popular based for sauces that refer to pickled aged ingredients. Both mam and prahok are aged to a minimum of 1 year in order to reach its full potential in taste, much like fish sauce. Fermented sauce are often eaten with high protein-based dishes or raw vegetables to help the body digest.
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