WAIE (whatamieating.com)


This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.

Just type in the word that you're looking for and press enter or click on search. There are other types of search; see search help for more information.

The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian

A cookbook, featuring Suzy's favourite recipies, is available. People who are interested should contact Mun Flint. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.

Description: A pungent, salty fish sauce made from small salted shrimps called alamang or small fish, fermented in a closed jar for several weeks. It is used as a condiment and for flavouring dishes and is sold in bottles or tins. Throughout South-East Asia this goes by many names: bagoong in the Philippines, trassi in Indonesia, blachan in Indonesia and Malaysia, kapi in Thailand, mam tom in Viet Nam and so on.