Tuesday, December 2, 2008

Thai sauces and sides

Dips, Sauces and sides
Although rice is a mainstay at the Thai table, rice flour, egg or mung bean noodles are almost as widespread. Thai cooks have taken this Chinese import – The – noodle – and creats numerous delectable dishes, from stir-fries and salads to soups and delicate snacks. The following dips, pastes, sauces and side dishes are either recipes in their own right or basic components of other recipes featured later in this book.

1. Combine the water, sugar and vinegar in a small saucepan. Bring to the boil over high heat, then reduce the heat to low. Cook until the mixture begins to thicken, about 40 minutes.

2. Add the red chilli, garlic and apricot sauce. Stir a few times. Remove from the heat and cool before serving.

3. Serve as a dip for Tung Thong ( Golden Snacks )

Sweet and Hot Plum Sauce

Nam jim (Sweet and Hot Plum Sauce)

- 125 ml ( ½ cup ) water
- 200 g ( 1 cup ) sugar
- 125 ml ( ½ cup ) vinegar
- 1 fresh red chilli, finely chopped
- 3 cloves garlic, peeled and finely chopped
- 2 tablespoons Japanese apricot sauce (nam buoi)

Cucumber Salad

Ajaad (Cucumber Salad)
- 2 tablespoons sugar
- 1 teaspoon salt
- 90 ml ( 1/3 cup ) warm water
- 2 tablespoons vinegar
- 3 shallots, thinly sliced
- 1 fresh red chilli, sliced diagonally
- 1 cucumber, peeled, quartered lengthwise and thinly sliced

1. Dissolve the sugar and salt in the water. Add the vinegar

2. Place the shallots and the chilli slices on top of the cucumber in a serving bowl. Pour the sugar water mixture over the top.

3. Serve as an accompaniment to Sate’ Muu ( pork Satay ) or Tod Man Pla ( Fish cakes )

Tamarind Juice

Tamarind Juice
- 3 tablespoons tamarind pulp
- 375 ml ( 1 ½ cups ) warm water

1. Soak the tamarind pulp in warm water for 20 minutes

2. Squeeze the pulp with your fingers and stir well. Strain the mixture and discard the solids.

Red Curry Paste
Nam Prik Kang Phet (Red Curry Paste)
- 1 tablespoon coriander seeds
- 3 dried chillies, soaked 30 minutes
- 1 stalk lemongrass, thinly sliced
- 3 thin slices galangal
- 3 shallots, peeled and roughly chopped
- 7 cloves garlic
- 1 teaspoon kaffir lime rind
- 1 teaspoon shrimp paste
- 90 ml ( 1/3 cup ) water, or more as needed

1. Roast the coriander seeds in a dry frying-pan over medium heat until fragrant, about 2 minutes. Combine all the ingredients in a blender and process until smooth.

2. Store unused portions in a tightly closed container. Leftovers keep well in the refrigerator or freeze. This paste is used in the preparation of Nam Sate' ( Satay Peanut sauce ) and Tod Man Pla but it can also be used for any kind of Thai red curry.

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