{"id":6031,"date":"2019-07-09T00:00:00","date_gmt":"2019-07-09T00:00:00","guid":{"rendered":"https:\/\/phakhaolao.la\/story\/sour-fish-laos-style-pla-som\/"},"modified":"2024-10-22T22:35:40","modified_gmt":"2024-10-22T22:35:40","slug":"sour-fish-laos-style-pla-som","status":"publish","type":"story","link":"https:\/\/phakhaolao.la\/en\/story\/sour-fish-laos-style-pla-som\/","title":{"rendered":"Sour fish Lao style (Pla Som)"},"content":{"rendered":"<p><strong>Ingredients<\/strong><br \/>\n\u00a0 \u2022\u00a0\u00a01 kg, fresh fish<br \/>\n\u00a0 \u2022\u00a0\u00a01 salt\u00a0<br \/>\n\u00a0 \u2022\u00a0\u00a01 brunch, cooked sticky rice<br \/>\n\u00a0 \u2022\u00a0\u00a03 head, garlic<br \/>\n\u00a0 \u2022\u00a0\u00a0Stock powder (optional)<br \/>\n\u00a0 \u2022\u00a0\u00a0Prepare a jar or more<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" alt=\"https:\/\/www.flickr.com\/photos\/32744581@N05\/17299660041\" data-entity-type=\"file\" data-entity-uuid=\"a1455dcf-41bf-4b0b-a7c5-781ac0a5914e\" src=\"\/sites\/default\/files\/public\/inline-images\/17299660041_29df8a9dbe_b.jpg\" width=\"1024\" height=\"768\" loading=\"lazy\" \/>flickr.com<\/p>\n<p><strong>Method<\/strong><br \/>\n\u00a0 1.\u00a0\u00a0Remove fish scales, smash (if using the large fish, cut into pieces)<br \/>\n\u00a0 2.\u00a0\u00a0Peel and smash garlic<br \/>\n\u00a0 3.\u00a0\u00a0add fish, salt, sticky rice, garlic to the bowl, mix together (stock powder, optional)<br \/>\n\u00a0 4.\u00a0\u00a0put into the jar, covered. Leave it for a week before serving<br \/>\nNote<br \/>\n\u00a0 \u2022\u00a0\u00a0Add a little bit for salt without stock powder to keep it for long (3 months or more than one year).<\/p>\n<p><strong>Information by\u00a0<\/strong><em>\u0e9b\u0eb6\u0ec9\u0ea1\u0ead\u0eb2\u0eab\u0eb2\u0e99\u0ea5\u0eb2\u0ea7 (\u0ea7\u0eb4\u0e97\u0eb5\u0ec0\u0eae\u0eb1\u0e94\u0ead\u0eb2\u0eab\u0eb2\u0e99\u0ec4\u0ea7\u0ec9\u0e81\u0eb4\u0e99\u0e94\u0ebb\u0e99)<\/em><\/p>\n<p><strong>More video by<\/strong>\u00a0<a href=\"https:\/\/www.youtube.com\/watch?v=I6SFr7qlqtI\" target=\"_blank\" rel=\"noopener\">May Laos.kitchen<\/a><\/p>\n","protected":false},"template":"","format":"standard","story-type":[250],"class_list":["post-6031","story","type-story","status-publish","format-standard","hentry","story-type-seafood-fish"],"acf":{"pkl_story_headline":"Laos is high diversity species of fish which can bring to cooked many menus such as Pla Som. people like to fry with eggs or grill.","pkl_story_authors":"Andy Souvanhphukdee","pkl_story_image":6036,"pkl_story_video":"","pkl_story_image_credits":"mahasonmagazine","pkl_story_file":null,"pkl_story_story_types":[]},"_links":{"self":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story\/6031","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story"}],"about":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/types\/story"}],"wp:attachment":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/media?parent=6031"}],"wp:term":[{"taxonomy":"story-type","embeddable":true,"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type?post=6031"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}