Selling salted fish
Dried squids, shrimps and prawns
Raw and green mangos sold at the market
Sales stalls at the station platform
Fruit stall and passing customers
More picture of the busy Talad Rom Hoop market
More picture of the busy market
More from the vendor of Thai spices
Maeklong food market
Further view in the Maeklong market
Crayfish 50 Baht kilo = 1,25 €
Maeklong market with reasonable prices
Maeklong market
Maeklong market
Phung Hiep floating market
Scene at the floating market Cái Răng on the Hậu G…
Market-woman steering her boat on the Hậu Giang ri…
Scene at the floating market Cái Răng on the Hậu G…
Tea vendor
Vendors of flower garlands on the way to the Daksh…
In Bhaktapur
Village tailor
Flower market
Tribal women , India
Bag maker
Flower seller
Tomato vendor
Selling flowers
Child selling chillis
L'Inde. La vache qui mange du carton
Pakistan. Skardu. Public transport
Pakistan. Skardu."Hijab is our culture"
Tribal woman. Thar Desert India
Rickshaw driver India
Coloured bovine with necklace
Breadmaker....tandoor
Vegetable vendor
Little perfume oil helper
Tailor
Selling sweeties and other goods
Vendor offers his products in his ordinary shop
Inside the blacksmith's shop
Scenes from Afghanistan
Scissors grinder in Herat
The shops reopen sudden after prayed in the Mosque
Location
See also...
Food Essen Jamar Comida Manger Mangiare
Food Essen Jamar Comida Manger Mangiare
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Dry fish and shrimp paste called Gkapi กะปิ
This concentrated product of finely ground fermented shrimps in sea salt has an even more compelling smell than its companion, fish sauce. There are vastly varying qualities, the odor differing accordingly. Many are undeniably foul-smelling, but there are a few brands that actually have a pleasant, albeit very powerful, roasted shrimp aroma. Many Westerners have unknowingly purchased gkapi because of its benign name, "shrimp paste," only to discover its true nature. Not having the faintest idea of what it is supposed to be like, some have tried to return the product, complaining to the store that it has rotted and spoiled.
Like fish sauce, gkapi is rich in protein and B vitamins. It is an essential ingredient in making chilli pastes and curry pastes. Just about every curry paste has a dab or two of gkapi in it. When pounded and blended in with an array of aromatic herbs and spices, its powerful smell dissipates and actually makes the entire concoction very fragrant. When cooked into food, a little bit of this concentrated paste adds a whole lot of delicious shrimp flavor. A favorite use for gkapi among Thai people is as the primary ingredient in a very pungent dipping sauce for raw or lightly blanched vegetables and fried fish, called nahm prik gkapi. Wrapped in a banana leaf and roasted over hot coals, it is then pounded in a mortar with chillies and garlic, followed by the addition of lime juice, fish sauce and sugar to constitute an intensely hot, shrimpy and limy sauce. Other ingredients may be added to make other nahm prik (chilli dipping sauces), such as tiny, bitter pea-eggplants; fried dried shrimp; cooked and chopped fresh shrimp; young green peppercorns; sour tamarind and roasted maengdah, a roachlike insect with a most unusual fragrance. Nahm prik sauces are definitely for hard-core Thai food lovers only.
Like fish sauce, gkapi is rich in protein and B vitamins. It is an essential ingredient in making chilli pastes and curry pastes. Just about every curry paste has a dab or two of gkapi in it. When pounded and blended in with an array of aromatic herbs and spices, its powerful smell dissipates and actually makes the entire concoction very fragrant. When cooked into food, a little bit of this concentrated paste adds a whole lot of delicious shrimp flavor. A favorite use for gkapi among Thai people is as the primary ingredient in a very pungent dipping sauce for raw or lightly blanched vegetables and fried fish, called nahm prik gkapi. Wrapped in a banana leaf and roasted over hot coals, it is then pounded in a mortar with chillies and garlic, followed by the addition of lime juice, fish sauce and sugar to constitute an intensely hot, shrimpy and limy sauce. Other ingredients may be added to make other nahm prik (chilli dipping sauces), such as tiny, bitter pea-eggplants; fried dried shrimp; cooked and chopped fresh shrimp; young green peppercorns; sour tamarind and roasted maengdah, a roachlike insect with a most unusual fragrance. Nahm prik sauces are definitely for hard-core Thai food lovers only.
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