3 Tabs fish sauce (nam pla)
3 Tabs date palm sugar
1/4 cup tamarind water
2/3 cup raw peanuts, roasted and ground
To make the chile paste, place the paste ingredients in a mortar and pound until smooth. This can also be done in a food processor.
To make the satay sauce, boil the coconut cream for about 4 minutes in a saucepan until it begins separate. Add the chile paste and stir continuously to prevent burning. Fry until fragrant about 8 minutes. Continue cooking for about 5 more minutes while you add the sugar, tamarind water, and fish sauce while stirring to incorporate these ingredients. Now add the peanuts and stir them into the sauce.
This sauce will be a balance of salty-sweet-sour-hot.
Serve your favourite pork, chicken, shrimp, or beef satays with this sauce, as well as cucumber relish, cilantro and or sticky rice if desired.
In Thai Cuisine there are several popular condiments. All can be made at home preferably at least one week before serving so as to allow maturing of flavours. I just keep them together in my refrigerator in a plastic tub, shoe box size.
Nam pla phrik:
This is the most basic and necessary of all Thai condiments. Slice 2/3 cup Phrik Kee Nue (Thai Bird’s Eye chiles) or Prik Chee Fa (Thai Dragon chiles) and place in a glass jar (1 pint size), Fill with fish sauce(Nam Pla)
Slice 2/3 cup Phrik Kee Nue (Thai Bird’s Eye chiles) or Prik Chee Fa (Thai Dragon chiles) and place in a glass jar (1 pint size), Fill with rice vineagar. For a real zip I use coconut vinegar.
Prik siyu wan:
Slice 2/3 cup Prik Chee Fa (Thai Dragon chiles) or jalapenos in a glass jar (1 pint size), Fill jar with sweet dark soy sauce.
Khing ki mao:
Julienne 2/3 cup of fresh ginger into match stick sized pieces. Place in a 1 pint jar. Add half a cup of Mekong whiskey (Mekong is a whiskey made from Rice. If you can't find it use rum or sherry. Add half a cup of rice vinegar, and fill up the jar with fish sauce.
Prik nam siyu wan:
¼ cup grated fresh ginger, ¼ cup chopped shallots, ¼ cup sliced prik chi fa (Thai Dragon Chiles) Place in a glass jar and fill with Sweet dark soy stirring to eliminate air bubbles. Seal and keep in the refrigerator for a week.
Pak nam pla
¼ cup onions, celery & Chinese white radish, sliced; Fish sauce
Place ingredients in a 1 cup container, fill with fish sauce, stir briefly and top off Keep in the fridge for a week.
Editor's Picks Articles
Top Ten Articles
Content copyright © 2023 by Mary-Anne Durkee. All rights reserved.
This content was written by Mary-Anne Durkee. If you wish to use this content in any manner, you need written permission. Contact Mary-Anne Durkee for details.