Thursday, September 9, 2010

The Adaptation for Thai Food

Generally, The many dipping sauces, dressings and relishes that accompany Thai dishes are often based on seafood products, such as fish sauce, shrimp paste, or dried shrimp. Following is an explanation of how Thai people replace seafood seasoning ingredients, dipping sauces, curries, dressings and relishes with vegetarian alternatives

"Nam Pla" in Thai fish sauce. A thin, amber colored, salty sauce, is the predominant seasoning sauce used in Thai cooking. In Thai vegetarian cooking, fish sauce is usually substituted by a soy sauce. However, to maintain the taste and smell of fish sauce, a minimal amount of soy sauce is used, but add additional salt and solids of two vegetarian ingredients, salted yellow beans and fermented tofu (bean curd), a pungent product of cubed tofu pickled in brine, sometimes with chili added.

Oyster Sauce

"Nam Mun Hoy" in Thai Oyster sauce is used in some Thai dishes. It is a rich, thick brown sauce made from fermented dried oyster. Sin Tai Hing/ Vegetarian Oyster Sauce is a 100 percent vegetarian version made in Malaysia from mushroom and vegetable protein. It can be used in any recipe as a vegetarian substitute for oyster sauce..

Shrimp Paste

"Kapi" in Thai Shrimp paste, kapi, is a salted-fermented shrimp product used widely in Thai cooking to give the food its characteristic deep and vibrant flavors. Kapi can be substituted with various salt-fermented soy bean products such as yellow bean sauce, chinese bean pastes, fermented tofu in brine.

Dried Shrimp

"Goong Haeng" in Thai Dried shrimp has been replaced by a variety of bean products, roasted nut or coconut

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