logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
European Travel
Action Movies
Bible Basics
Houseplants
Romance Movies
Creativity
Family Travel


dailyclick
All times in EST

Low Carb: 8:00 PM

Full Schedule
g
g Thai Food Site

BellaOnline's Thai Food Editor

g

Sweet-Sour-Salty-Spicy Dipping Sauce


Thai Condiments

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.

1/4 cup rice vinegar
2 tablespoons nam pla (fish sauce)
2 garlic cloves
1/3 cup tamarind paste
2 Thai Dragon chile
2 tablespoons date palm sugar
1/2 cup canola oil

Preparing the Dipping Sauce:

Place all ingredients in a food processor, excepting the oil and pulse until smooth. Then drop the oil gradually in the food processor while the food processor is running – it will emulsify like a dressing. Taste and adjust to balance taste. Add more sugar or tamarind if needed.

Thai Condiments

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)

Prik dong:
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.
Add Sweet%2DSour%2DSalty%2DSpicy++Dipping+Sauce+ to Twitter Add Sweet%2DSour%2DSalty%2DSpicy++Dipping+Sauce+ to Facebook Add Sweet%2DSour%2DSalty%2DSpicy++Dipping+Sauce+ to MySpace Add Sweet%2DSour%2DSalty%2DSpicy++Dipping+Sauce+ to Del.icio.us Digg Sweet%2DSour%2DSalty%2DSpicy++Dipping+Sauce+ Add Sweet%2DSour%2DSalty%2DSpicy++Dipping+Sauce+ to Yahoo My Web Add Sweet%2DSour%2DSalty%2DSpicy++Dipping+Sauce+ to Google Bookmarks Add Sweet%2DSour%2DSalty%2DSpicy++Dipping+Sauce+ to Stumbleupon Add Sweet%2DSour%2DSalty%2DSpicy++Dipping+Sauce+ to Reddit




RSS | Related Articles | Editor's Picks Articles | Top Ten Articles | Previous Features | Site Map


For FREE email updates, subscribe to the Thai Food Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2014 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.

g


g features
Red curried Duck

Thai Seafood Salad

Smoked Duck Larb

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor