Welcome to Thailandblog.nl
With 275.000 visits per month, Thailandblog is the largest Thailand community in the Netherlands and Belgium.
Sign up for our free e-mail newsletter and stay informed!
Newsletter
Language setting
Rate Thai Baht
Sponsor
Latest comments
- Rudolf: Quote: What are the current estimated costs of building a house per m². That just depends on what kind of requirements you meet
- Johnny B.G: In the 50s-80s/90s, Dutch regularly grown food also contained poison and yet there are 20% elderly people in the Netherlands and in TH that is also the case.
- Johnny B.G: The interpreter bases himself on a number of sources, but there is of course much more to it. In Isaan since 50-60 years ago r
- rob: On average I stay in Thailand 6 to 8 months a year and enjoy the food there every day. I will never, ever be told
- Eric Kuypers: Robert, do you know how big the Isaan is? Say NL three times, so it makes sense if you give a little bit of direction like the pro
- RonnyLatYa: Yes, I say that Kanchanaburi is just an example and that you can change that. You can also do this on the web page itself and then see
- william-korat: In the dry period the line is bottom of Bangkok and lower and east of that to just above Khao Yai National Park usually we
- Eric Kuypers: If you change the command line, such as https://www.iqair.com/thailand/nong-khai, you will get a different city or region. But you
- Cornelis: Well, GeertP, I am absolutely not a 'Brussels sprouts supporter' or THE Red Brand addict, but that does not mean that I don't like the Thai cuisine.
- Rudolf: It depends on what you are looking for in Thailand, but to be honest you don't have much choice in my opinion. The big cities are falling apart
- RonnyLatYa: Also take a look at this. https://www.iqair.com/thailand/kanchanaburi Also scroll down a bit and they will also give you some explanation
- Peter (editor): I also enjoy the Thai food and yes, the price is very attractive. But it's just a fact that Thai farmers are unbelievable
- Jacks: It is best to go in the period November to February. Someone with asthma should absolutely not come here from March to May
- GeertP: Dear Ronald, I completely agree with your story, I also enjoy Thai cuisine every day and even after 45 years of Thai
- Eric Kuypers: Wilma, bad air is not in all of Thailand. Thailand is more than 12x the Netherlands! These are the big cities (traffic) and some
Sponsor
Bangkok again
Menu
Arrivals Bangkok Airport
DOSSIERS
Learning objectives and topics
- Background
- Activities
- Advertorial
- Agenda
- Tax question
- Belgium question
- Sights
- Bizarre
- Buddhism
- Book reviews
- Column
- Corona crisis
- The Culture
- Diary
- Dating
- The week of
- Dossier
- To dive
- Economy
- A day in the life of…..
- Islands
- Food and drink
- Events and festivals
- Balloon Festival
- Bo Sang Umbrella Festival
- Buffalo races
- Chiang Mai Flower Festival
- Chinese New Year
- Full Moon Party
- Christmas
- Lotus Festival – Rub Bua
- Loy Krathong
- Naga Fireball Festival
- New Years Eve celebration
- Phi ta khon
- Phuket Vegetarian Festival
- Rocket festival – Bun Bang Fai
- Songkran – Thai New Year
- Fireworks Festival Pattaya
- Expats and retirees
- state pension
- Car insurance
- Banking
- Tax in the Netherlands
- Thailand tax
- Belgian Embassy
- Belgian tax authorities
- Proof of life
- DigiD
- emigrate
- To rent a house
- Buy a house
- In memoriam
- Income statement
- King's day
- Cost of living
- Dutch embassy
- Dutch government
- Dutch Association
- News
- Passing away
- Passport
- Retirement
- Drivers license
- Distributions
- Elections
- Insurance in general
- Visa
- work
- Hospital
- Health insurance
- Flora and fauna
- Photo of the week
- Gadgets
- Money and finance
- History
- Health
- Charities
- Hotels
- Looking at houses
- Isaan
- Khan Peter
- Koh Mook
- King Bhumibol
- Living in Thailand
- Reader Submission
- Reader call
- Reader tips
- Reader question
- Society
- marketplace
- Medical tourism
- Environment
- Nightlife
- News from the Netherlands and Belgium
- News from Thailand
- Entrepreneurs and companies
- Education
- Research
- Discover Thailand
- Opinions
- Remarkable
- Calls
- Floods 2011
- Floods 2012
- Floods 2013
- Floods 2014
- Winter prices
- Politics
- Poll
- Travel stories
- Travel
- Organizations
- Shopping
- Social media
- Spa & wellness
- Sport
- Cities
- Position of the week
- The beach
- Language
- For sale
- TEV procedure
- Thailand in general
- Thailand with children
- thai tips
- Thai massage
- Tourism
- Going out
- Currency – Thai Baht
- From the editors
- Real estate law; and
- Traffic and transport
- Visa Short Stay
- Long stay visa
- Visa question
- Flight tickets
- Question of the week
- Weather and climate
Sponsor
Disclaimer translations
Thailandblog uses machine translations in multiple languages. Use of translated information is at your own risk. We are not responsible for errors in translations.
Read our full here disclaimer.
Royalty
© Copyright Thailandblog 2024. All rights reserved. Unless stated otherwise, all rights to information (text, image, sound, video, etc.) that you find on this site rest with Thailandblog.nl and its authors (bloggers).
Whole or partial takeover, placement on other sites, reproduction in any other way and/or commercial use of this information is not permitted, unless express written permission has been granted by Thailandblog.
Linking and referring to the pages on this website is permitted.
Home » Reader question » Reader question: What is Palaa?
Reader question: What is Palaa?
Dear readers,
My girlfriend absolutely loves Palaa. According to her, it is made from fish. It smells quite a bit. I have tried it once but the taste is a bit salty. Not really special. Can someone explain to me what it is and how it is made?
According to my girlfriend, Dutch cheese is also a kind of Palaa, she thinks it smells just the same. Is that right?
Regards,
Johan
ปลาร้า, plaa-ráa, fermented fish. Especially popular in the Isaan. Compare it with the Swedish Surströmming.
http://thai-language.com/id/204864
Spelled: pla ra, it's a keyword at Google.
As garum as well, in the food culture in the Roman Empire.
Rob has already explained what pla ra is.
I would be more concerned about the health risks associated with eating it.
The fish used for pla ra carries a parasite that survives the fermentation.
The number of cases of liver cancer in the isaan is 6 times as large as in the Netherlands.
Is it also used in a version of Som Tam?
I sometimes eat som tam plara or something like that.
It would be sufficient to boil the Plaraa mixture 1X for a few minutes and then let it ferment for at least 18 months to eliminate any parasites. A greater risk than the Pla Raa is the Koi Plaa (raw and chopped fish with the necessary herbs) which is scientifically linked to liver cancer. According to my (Thai) wife, however, this dish has indeed (and rightly so) fallen into disuse.
liver cancer causing fermented fish paste
Rotten fish sauce smells like diarrhea quite good with the somtan, but a very small knife point
Missed opportunity for a typo: a small fertilizer point.
I took a quick look at the health risks of pla ra.
We know that frequent consumption of raw fish, as well as Koi Pla, Pla Som and Laab Pla, carries the risk of bile duct cancer due to the presence of a parasite. 25% of all Isaners carry this parasite, the faeces then contaminate the water and the fish. (The toilet used to hang above a fish pond). Only with many parasites and many years can cancer occur, 6 times as often in Isaan as elsewhere.
However, well-fermented pla ra, ie longer than 3 months, does not contain the parasite anymore upon examination. However, there is also less well fermented and fairly fresh, pla ra that the parasite can have. So inquire.
Is there still the salt content and blood pressure:
- https://www.bangkokpost.com/life/social-and-lifestyle/1641728/desalting-som-tum-the-silent-killer
I thought I read something a few months ago about a better, healthier method of preparation with regard to the parasites, but I can't find it anymore. I may be wrong.
Somtam Plara with small crabs, shrimps and pieces of peanut. Is just as popular in Th as oh with and three without + a bapao sandwich and bounty from the snack bar
The Indonesian Tradition?
I think shrimp paste is made from shrimps.
Much has been reported about the dangers of Western innovations such as trans fats and corn syrup, but much less has been written about the danger lurking in some of Asia's most popular dishes, particularly Thailand, which has one of the highest incidences of bile duct cancer in the world.
The culprit? Parasites known as 'liver flukes' that live in the freshwater fish used to make raw Isan dishes such as plaa som (fermented fish coated with roasted rice kernels, garlic and salt) and larb plaa dib (spicy raw fish salad) or Som tam (with raw freshwater crab and/or shrimp). Despite local "re-education" programs urging locals to fry or cook their fishy treasures, many hate to give up old habits, reasoning that if they've lasted that long, they must be fine. Unfortunately, as the New York Times reports, it is the accumulation of these parasites that leads to bile duct cancer, which takes the lives of 70 people a day in Thailand.
I assume there was a mistake with the 70 lives a day. That would amount to more than 25.000 deaths per year, which is about the same as the number of road deaths in Thailand.
This local re-education does not seem to be carried out very effectively.
A while ago I was talking to a Thai in the village about the danger of raw fish, but he had never heard anything about it.
A man of about 40 years old with a reasonable education.
I also got him to understand that his sleeping pills (irregular shifts) are just as addictive as the drugs he fights.
He has since stopped taking the sleeping pills, I'm not sure about the raw fish.
Good comparison, the Thai their pla raa and we our cheese. That's right.
Every falang who whines about stinking pla raa should realize that he himself stinks when he eats cheese, not for another Westerner, but for an Asian.
My wife makes it herself here in the Netherlands from the white fish I catch. After about 8 months of fermentation, it is mixed with rice bran and left for another 3 months. And indeed it is then seasoned and cooked. She is well aware of the risks associated with uncooked Pa laa. It's a lot of (stink) work to make that, by the way.