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
Painting
Heart Disease
Horror Literature
Dating
Hiking & Backpacking
SF/Fantasy Books
Healthy Foods


dailyclick
All times in EST

Clairvoyance: 08:00 PM

Full Schedule
g
g Thai Food Site

BellaOnline's Thai Food Editor

g

Chile-Ginger-Garlic Sauce (Nam Phrik Jaew)


1/4 cup minced garlic
1/4 cup minced ginger
1/4 cup yellow bean sauce
1/4 cup lime juice
2 tabs thinly sliced Thai chiles (phrik kee nu)
1/4 cup light soy sauce
1/4 cup palm sugar

Mix ingredients together. Store in glass jar in refrigerator.

The Importance of Thai Table Condiments

Whenever you dine in a Thai restaurant you will find several table condiments for you to adjust the flavours to your taste. There will always be a Nam Phrik Pla (Fish Sauce with cut up chiles), a smoked ground dried chile powder, a little bowl of MSG, perhaps others such as Shrimp Paste and Chile (Nam Phrik Kapi).

If you are served Barbecued Chicken (Gai Yang) you will be served the ever so popular Chile Dipping Sauce (Nam Pla Phrik Kee Nu). Also a Sweet and Spicy Chile Sauce (Nam Jeem Gai Yang) is served with Bangkok Barbecued Chicken. This most popular sauce is readily available in the US, Europe and South East Asia bottled. Some of the popular brands you will find are Mae Ploy and Dragonfly.In the North East of Thailand, Isan you will often be served this dipping sauce with a basket of sticky rice.

In the Northern provinces of Thailand you will often be served a country style tomato sauce with ground pork and red curry (Nam Phrik Ong). Spicy meat sauces are served as dips along with an array of raw or blanched vegetables, sticky rice and crispy pork skins. This type of snack food is usually eaten while sipping a cool drink or a frosty Singha beer.

One of my favourite sauces is the Isan style Spicy Mushroom dipping sauce (nam Phrik Het). This is one of the hottest dipping sauces nd the locales say it will make a tiger cry. This sauce is made from mudfish similar to American catfish, garlic, shallots and mushrooms. This is served with raw or blanced vegetables. The contrast of the crisp cool vegetables and hot spicy sauce are quite addictive!

Another popular dipping sauce is a very simple Chiles in Vinegar (Phrik Dong Nam Sod) . This basic sauce is a combination of salty fish sauce, slightly sour rice vinegar, and a few sliced chiles. It is often drizzled over noodle dishes.

Spicy Cucumber Relish (Nam Thaeng Kwa) is traditionally served with many Thai dishes from barbecued chicken to various appetizers including satays. This is a crisp combination of cucumbers, cilantro, and sweet and sour dressing adorned by chopped peanuts and fresh cilantro.

If you order Satay you will be served a Curried Panut Satay Sauce. This special combination of peanut-chiles-sugar is the perfect sauce for chicken, lamb, pork or beef.



Add Chile%2DGinger%2DGarlic+Sauce+%28Nam+Phrik+Jaew%29 to Twitter Add Chile%2DGinger%2DGarlic+Sauce+%28Nam+Phrik+Jaew%29 to Facebook Add Chile%2DGinger%2DGarlic+Sauce+%28Nam+Phrik+Jaew%29 to MySpace Add Chile%2DGinger%2DGarlic+Sauce+%28Nam+Phrik+Jaew%29 to Del.icio.us Digg Chile%2DGinger%2DGarlic+Sauce+%28Nam+Phrik+Jaew%29 Add Chile%2DGinger%2DGarlic+Sauce+%28Nam+Phrik+Jaew%29 to Yahoo My Web Add Chile%2DGinger%2DGarlic+Sauce+%28Nam+Phrik+Jaew%29 to Google Bookmarks Add Chile%2DGinger%2DGarlic+Sauce+%28Nam+Phrik+Jaew%29 to Stumbleupon Add Chile%2DGinger%2DGarlic+Sauce+%28Nam+Phrik+Jaew%29 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 © 2013 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 © 2013 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor