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
XO sauce fine XO (extra-old) cognac, which is a popular Western liquor in Hong Kong and considered by many to be a chic product there. The term "XO" is often used in Hong Kong to denote high quality, prestige and luxury. Indeed, XO sauce has been marketed in the same manner as the French liquor, using packaging of similar colour schemes. Typical ingredients of XO sauce include dried scallop, red chili pepper, Jinhua ham, dried shrimp, garlic, and canola oil. Some other recipes also call for salted cured fish and diced onion. XO sauce can be used as a table condiment or