-=> Quoting Shawn Highfield to Jim Weller <=-

 
 JW> Fish sauce, Hoisin sauce, Thai Sweet Chili sauce

 SH> I love all of the above

I am particularly fond of cooking with small amounts of fermented
shrimp paste.

Depending on which Asian country its from it might be labeled:
Bagoong alamang, Belacan, Kapi or Terassi.




Cheers

Jim


... When you hear "fermentation" do you think of alcohol or spoilage?

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