Tai pla
Tai pla is a traditional sauce originating from Thailand. It consists of fermented belly and intestines of small ocean fishes such as pla sai, pla hed khon, and pla thoo. In order to prepare the sauce, the fish innards are marinated with sea salt, bottled, and placed in the sun to ferment, usually for two or three days. This Thai sauce is traditionally used to prepare the spicy curry called gaeng tai pla, giving it strong and pungent aromas and flavors.
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