Sabaidee and welcome to Padaek!
Padaek is a Sydney based Lao-Australian food blog with a focus on Lao cuisine. I am a Lao-Australian artist and home cook with a passion for food. I’m particularly interested in exploring new recipes and ingredients.
I find cooking and learning about food to be an enlightening and fulfilling process. On this blog, I’ll share with you, my journey and discoveries with food. You’ll also find some of my favourite recipes, as well as new recipes that I’ve learnt along the way.
This blog is named after the quintessential Lao ingredient and fish sauce called Padaek (also Padek or Lao bagoong, Lao: ປາແດກ).
Padaek is traditional Lao fermented fish sauce. It is opaque, chunky, pungent, soupy, funky, intensely flavoured and umami-rich. It is eaten raw or cooked, and the sauce is traditionally added to many classic Lao dishes, including the ubiquitous tum mark hoong (spicy green papaya salad). You can find a step by step recipe for padaek (along with links to other padaek recipes online) here.
Thanks very much for visiting and reading Padaek. I hope you find the blog useful and entertaining. If you have any questions about the blog, recipes or posts herein, feel free to contact me or leave a comment. I’ll be more than happy to help you. Have a great day!