chinese take out: Give me a fish-sauce recipe. I want a recipe for fish-sauce that i can make. I smelled the stuff, and it smells like fish-food (i side-by-side compared it to the "nutriplex beta food" which I feed my tiny fish whom i named donnie darko. Also, please read my "recipe request" for fried-rice as made by "chinese take out stores". Also, I am an Aries if that helps. NOTE--ALL RECIPES ARE INCLUDED FOR MEDIUM-GRAIN RICE, BECAUSE I'M TRYING TO EXPLORE A NEW DIMENSION OF RICE. Fish sauce, is the boss. Please make me think this way. Because my current paradigm is "fish sauce is not hot sauce". Also read my other question about becoming a co-doctor.|||It's nice to see that you are incorporating so many questions in one posting, sure saves the points huh? Ok how about this: THAI BARBEQUED CHICKEN 2 whole young chickens 4 stalks fresh lemon grass 1 tbsp. coarsely chopped fresh ginger 1 oz. garlic, finely chopped (about 6 lg. cloves) 4 shallots 1/2 c. coarsely chopped parsley roots 3 tbsp. brown sugar 1/2 c. coconut milk 2 tbsp. fish sauce 2 tbsp. soy sauce 2 tbsp. oil Hot sticky rice GARNISH: Chinese parsley, cut into 2-inch lengths Red chili peppers (optional) Rinse chickens and pat dry. Split chickens down the breast, but do not cut all the way through; press open. Place chickens in a large bowl. In a food processor or blender combine lemon grass, ginger, garlic, shallots, parsley roots, brown sugar, coconut milk, fish sauce, soy sauce and oil; blend until smooth. Pour sauce over chickens and marinate overnight in the refrigerator. Preheat oven to 350 degrees. Place chickens on a rack in an open pan with the split side down. Bake for about 1 hour, depending on the thickness of the chicken, or until the juices run clear when the thigh is pierced with a sharp knife. Serve with hot sticky rice. Garnish with Chinese parsley and red chili peppers. Makes 4-6 servings. THAI CHINESE STYLE NOODLES 2 chicken breasts or equivalent of beef, cut into flat strips (use minute or flank steaks) 1/2 stalk fresh broccoli, tops only 1/2 lb. fresh mushrooms, sliced 2 stalks celery, sliced Onion and garlic, chopped to taste Chinese cabbage, optional 1/4 c. oyster sauce 1-2 tbsp. fish sauce (very salty) 2 tsp. soy sauce 1/2 lb. noodles Fry broccoli, mushrooms and celery in vegetable oil until tender. Add onion and garlic, then strips of meat. Cook about 5 minutes on each side. Add sauces (fish, oyster, and soy) and about 1 tablespoon of water, cover and simmer while noodles cook. When noodles are done, add to mixture and serve.|||Dude, put the pipe down!|||actually hoisin sauce is a raisin sauce, a little spicy actually but good.( Ps I don't like raisins but i like the sauce.|||Vietnamese Beef Curry (Serves 4-6) Ingredients 1 kg beef chuck steak, diced into 3cm pieces 1 tbsp finely chopped lemon grass 1 small red chilli, finely chopped 1 tbsp crushed ginger 2 tsp mild curry powder 1 tsp cracked black pepper 1 tsp brown sugar 1 clove garlic, crushed 录 cup (60ml) fish sauce 1/3 cup (80ml) peanut oil 2 medium onions, sliced 1 litre water 录 cup tomato paste 1 star anise 2 small carrots, sliced 200g daikon or sweet potato, chopped Method 1. Combine, in a bowl the beef, lemon grass, chilli, ginger, curry, pepper, sugar, garlic and fish sauce. Mix well, cover and refrigerate several hours or overnight. 2. Heat half the oil in a pan, add beef in batches, cook until browned all over then remove from pan. 3. Heat remaining oil in pan. Add onions and cook, stirring until onions are soft. Add water, paste, anise and beef to the pan, simmer, covered for 30 mins. Remove cover and simmer for a further 30 mins. 4. Add carrots and daikon (or sweet potato) to the pan and simmer until beef and vegies are tender, about 15 mins. Serve with rice.|||fish sauce tastes better then it smells