Display title | Nam pla |
Default sort key | Nam pla |
Page length (in bytes) | 927 |
Namespace ID | 0 |
Page ID | 1492 |
Page content language | en-gb - British English |
Page content model | wikitext |
Indexing by robots | Allowed |
Number of redirects to this page | 4 |
Counted as a content page | Yes |
Edit | Allow all users (infinite) |
Move | Allow all users (infinite) |
Page creator | Klapaucius (talk | contribs) |
Date of page creation | 09:50, 20 November 2011 |
Latest editor | Klapaucius (talk | contribs) |
Date of latest edit | 09:50, 20 November 2011 |
Total number of edits | 1 |
Total number of distinct authors | 1 |
Recent number of edits (within past 90 days) | 0 |
Recent number of distinct authors | 0 |
Transcluded templates (2) | Templates used on this page:
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Description | Content |
Page title: (title ) This attribute controls the content of the <title> element. | Nam pla: Cooking Wiki |
Article description: (description ) This attribute controls the content of the description and og:description elements. | Fish sauce (nam pla, tuk trey or nuoc mam) is a condiment that is derived from fish that have been allowed to ferment |
Keywords: (keywords ) This attribute controls the content of the keywords and article:tag elements. | - #nampla #fish #chicken #condiments #dipsandsauces #pork #spices #fishandseafood #shrimp
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