Fish sauce fish sauce as a base. The Indonesian semi-solid fish paste or fermented krill "terasi", the Cambodian "prahok" and the Malay fermented krill brick "belacan" or budu from liquid anchovies are other popular variations of fish sauces. In Lao/Isan, it is called "nam pa". A chunkier, more aromatic version known as "padaek" is also used. The similar Philippine version common to Indochina is called "patis". "Patis", a by-product of "bagoong", is nearly always cooked prior to consumption, even when used as an accent to salads or other raw dishes. Patis is also used as an ingredient in cooked dishes, including a
Peppercorn sauce classified as peppercorns, such as sansho. Peppercorn sauce may be used on dishes served at French bistros and restaurants. Some versions of "steak au poivre" use a peppercorn sauce in their preparation. Primary ingredients are typically peppercorns and heavy cream. Additional ingredients may include butter, wine, brandy, such as cognac, shallots, garlic and additional seasonings, such as bay leaf, star anise, tarragon and salt. Some versions may incorporate liquor, such as whiskey. Peppercorn sauce Peppercorn sauce is a culinary cream sauce prepared with peppercorn, which is prepared as a reduction of the cream in the cooking process. Various types of