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"Goong Haeng" in Thai Dried shrimp has been replaced by a variety of bean products, roasted nut or coconut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