Fish sauce anchovies among other ingredients. Fish sauce Fish sauce is a liquid condiment made from fish that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in the cuisines of Southeast and East Asia, particularly Indonesian, Burmese, Cambodian, Filipino, Thai, Lao, and Vietnamese. Following widespread recognition of its ability to impart a savory umami flavor to dishes, it has been embraced globally by chefs and home cooks. The "umami" flavor in fish sauce is due to its glutamate content. Soy sauce is regarded by some in the West as a vegetarian
Nasi goreng breakfast are the leftovers of the previous day's meals preserved in the refrigerator, with fresh vegetables and eggs added. The basic ingredients of "nasi goreng" are rice and sliced or ground "bumbu" (spices) mixture of shallot, garlic, pepper, salt, tomato ketchup, sambal or chili sauce, and usually sweet soy sauce. Some variants may add "saus tiram" (oyster sauce), "ang-ciu" (Chinese cooking red wine), "kecap ikan" (fish sauce), or "kecap inggris" (like Worcestershire sauce). The texture of leftover cooked rice is considered more suitable for "nasi goreng" than that of newly cooked rice, as freshly cooked rice is too moist and