Deb Ong 翁诗美 on Nostr: SEA food is tough because so much of the flavour comes from dried shrimp or fish ...

SEA food is tough because so much of the flavour comes from dried shrimp or fish sauce.

I usually substitute those things with a mix of preserved radish (chai poh), mushrooms, salted/fermented soy (tau cheoh) or black beans, dried kelp... Depending on the flavour profile of the dish/s.

It'll take a bit of trial and error, but you can build up an arsenal through practice so you can alter almost any recipe. 🙂