The Thai people sometimes jokingly liken the face of someone who is, mildly put, deficient in aesthetics to various fermented soybean products, the most oft-invoked of which is fermented bean curd (เต้าหู้ยี้). A less frequently-used variation that I can think of (and perhaps have been at the receiving end of such comparison) is this thing […]

The post Salted or Fermented Soybean Paste Used in Modern Thai Cooking: เต้าเจี้ยว appeared first on SheSimmers.