Phu quoc fish sauce status. Currently, Phu Quoc fish sauce production has reached 8 million liters / year. Phu Quoc fish sauce is made from anchovies that have been fermented in brine in large barrels measuring in diameter and in height, containing 7 to 13 tons of product. The barrels are made from braided rattan from the local mountains, and can be used for up to 60 years. While any kind of fish can also be used to make the fish sauce, Phu Quoc sauce is made exclusively from anchovies harvested from waters surrounding the island. During the fishing season (which extends from July
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