Free Recipe Thai Condiments
Recipe Type: S Recipes
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Thai Condiments Preparation
Date: Thu, 20 Jun 1996 11:30:19 -0700 From: Colonel I. F. K. Philpott <colonel@korat1.vu-korat.ac.th> Every Thai restaurant has a condiment set of four or five little pots, known in Thai as kruang prung (often stainless steel). These are filled with: 1: sugar 2: phom prik (ground dried red birdseye chilis) 3: nam pla prik (1 part sliced green birdseye chilis to 4 parts fish sauce, marinated for a week) 4: prik dong (1 part sliced red birdseye chilis, in four parts rice vinegar, marinated for a week) 5: prik siyu wan (one part sliced green Thai jalapenos in four parts dark sweet soy sauce, marinated for a week). These are added liberally to every dish as the diner requires. Bottles of fish sauce, dark soy, sweet soy, and sometimes oyster sauce and hot sauce are added. A sweet sauce (consisting of finely sliced red birdseye chilis, chopped garlic and grated ginger in sugar syrup), is also often found. I am sure you can produce a generally Tex-mex variant, or whatever is locally appropriate. CHILE-HEADS DIGEST V3 #019 From the Chile-Heads recipe list.
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Recipe Serves: 1
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