First, prepare your Pad Thai Sauce:
Ingredients for Pad Thai Sauce (makes four large servings)1/4 cup palm sugar
1/4 cup fish sauce (We use Seafood brand. delicious & healthy )
1 tablespoon tamarind concentrate
1/4 cup Sriracha sauce
* Note: we also sell a premade Pad Thai Sauce which works great
Method for Pad Thai SaucePut tamarind concentrate into a measuring cup, and add enough water to make 1/4 cup, stir, this is your tamarind juice.
In a small sauce pan, put palm sugar, fish sauce, tamarind juice, and sriracha sauce. Cook on low heat until the palm sugar dissolves, then increase heat. Let it start to boil, then quickly remove from heat, and set aside. You can make this Pad Thai sauce ahead and put in a jar in the fridge up to a week.
Ingredients for Pad Thai (makes 2 servings)1 egg lightly beaten
3/4 cup (or more) fresh shrimp, uncooked
1 tablespoon sliced shallot
1 tablespoon chopped salted radish
1/4 cup diced firm tofu
1 handful rice stick noodle
1/4 cup plus 2 tablespoons water
1 cup fresh bean sprouts
1/4 cup fresh chives, cut into one inch long pieces
1 tablespoon sugar
2 tablespoons chopped roasted peanut
vegetable oil for frying
MethodRinse the radish several times under cold water, gently squeezing off the water. Chop it and add a little bit of sugar to sweeten, mix well.
Soak the rice stick noodle in warm water for about 15 minutes, leave in water until you are ready to use.
Heat 1 tablespoon of oil in a wok at medium-high heat. Add egg and cook it quickly, scrambling into small pieces (see video below). Remove, set aside.
Add 2 tablespoons of oil in the same wok. Add shrimps and cook until done. Transfer to a bowl, set aside.
Add 1 tablespoon of oil to the wok. Add shallot, radish and tofu fry until aromatic. Increase the heat of your wok. Add a handful of soaked noodles followed with water. Stir-fry this mixture for about 5-6 minutes. The noodles will start to get soft. Add 1/4 cup of Pad Thai Sauce and mix well. Add sugar, cooked egg, bean sprout, chive and cooked shrimps. Stir well for another 1-2 minutes until everything blends together. Turn off heat, transfer to serving plate with sliced fresh lime, roasted peanuts, and more bean sprout on the side. Now dazzle your friends with the fact that your Pad Thai looks and tastes just as good as any restaurant. Enjoy!
You may add Thai chili powder, sugar and crushed peanuts at the table on the side.
Reference : importfood
วันพุธที่ 18 กันยายน พ.ศ. 2556
วันจันทร์ที่ 16 กันยายน พ.ศ. 2556
Fish sauce recipe
|Thai Healthy delicious fish sauce|
Tips and TechniquesFor a vegetarian chili fish sauce, substitute light soy sauce for fish sauce.
Slice chili pepper and shallot and place them in a sauce dish. Add fish sauce and lime juice. Some people omit the lime juice. But in our house, lime juice is a must. Some like garlic instead of shallot.
This sauce is like salt and pepper, appearing on most people's table. Chili fish sauce is also served with crispy fried dishes like fried fish, deep fried okra or green beans.
Chili fish sauce is one of the most asked about from travellers who just got back from Thailand. There are several variations of chili fish sauce, differ by ingredients. My father liked to add shallots and thinly sliced lime to his sauce. Most restaurants serve their with garlic. This recipe is what’s served in Thai restaurants.
In some restaurants in Thailand, as soon as you sit down, you’d be greeted with the chili garlic fish sauce even before ordering your food. The sauce is so versatile. It serves as a universal condiment.
Chop garlic and Thai chili peppers. Add a tablespoon of fish sauce to a sauce bowl. Add the chopped garlic and chili. Squeeze the juice of 1/3 of a lime into the bowl. Ready to serve.
One of the questions that we get from many people coming back from vacationing in Thailand is about the fish sauce with chili pepper. You'd often see the a jar of fish sauce with sliced of tiny red and green chili peppers floating inside, sitting on a table at Thai eateries.
" To the Thais, chili fish sauce is our number one must-have condiments. No matter how tasteless the food is, the chili fish sauce will magically make everything delicious. "
Green Mango Chili Fish Sauce, based on chili fish sauce, has the addition of shredded green mango and lime juice. This variation makes a great universal dipping sauce or a base for Thai salad dressing.
If you ever wonder what an average Thai eats at home, and if you could peer into their windows, you would often see a grilled catfish, fried fish or dried smoked fish eaten with this Green Mango Chili Fish Sauce. A Thai living abroad like me relishes Green Mango Chili Fish Sauce whenever I can get my hand on a green mango. With a bowl of rice, fried egg and this sauce is a meal I'm content.
- 1/4 cup shredded green mango
- 2 - 5 Thai chili pepper
- 1 - 2 tablespoons fish sauce
- 1/4 cup thinly sliced shallots
- 1/2 lime
Slice chili peppers into thin slices. Peel and slice a shallot.
Add everything into a dipping bowl. Pour fish sauce on top. Squeeze the lime in. Top the sauce with sliced chili peppers.
Serve as a condiment with Thai food.
Tips and Techniques
- The amounts on the recipe are a rough suggestion. No need to adhere to them strictly.
- Some green mangoes are not very sour. So you may need to add more lime juice. conversely, very sour green mango may not need lime juice. But lime juice goes so well with fish sauce.
Hot Shallot Sauce with Toasted RicePrik Nam JimA simple sauce that with wonderful toasted rice aroma.
This hot sauce is a simple, great sauce to take to a barbeque. While you can mix everything in advance, add the toasted rice at the last minute so that the crunchiness doesn't get soggy. Even soggy on the second day, it still tastes good though.
Crush the toasted rice in a mortar and pestle or grind it up with a spice or coffee grinder. Some should be finely ground, but leave some larger pieces.
Combine all ingredients and mix well. You should be able to taste the fish sauce, the lime and the nutty flavor of toasted rice.
Sweet and Sour Tamarind Sauce
- 4 Dried whole chilis Optional
- 3 teaspoons fish sauce
- 1/3 cup Palm Sugar
- 2 thinly sliced shallots
- 2 tablespoons tamarind paste
- 1 teaspoon cooking oil
- 2 tablespoons water
Add the rest of the ingredients. Let the sauce simmer for one or two minutes. Remove and serve in a small bowl. The sauce will get thicker as it cools. Sprinkle the fried shallot and chili on top. If you like it hot, break up the chili into small pieces and sprinkle on top the sauce.
Tips and TechniquesSubstitute brown sugar for palm sugar. Or just use the plain sugar.
You can buy the fried shallots that comes in a small plastic jar or make it yourself.
Reference : thaitable
วันเสาร์ที่ 14 กันยายน พ.ศ. 2556
Fish sauce is an amber-colored liquid extracted from the fermentation of fish with sea salt. It is used as a condiment in various cuisines. Fish sauce is a staple ingredient in numerous cultures in Southeast Asia and the coastal regions of East Asia, and featured heavily in Thai , Cambodian, Philippine, and Vietnamese cuisine.
In addition to being added to dishes during the cooking process, fish sauce is also used as a base for a dipping condiment that is prepared in many different ways by cooks in each country mentioned for fish, shrimp, pork, and chicken. In parts of southern China, it is used as an ingredient for soups and casseroles. Fish sauce, and its derivatives, impart an umami flavor to food due to their glutamate content.
China Fish Sauce: YULU
Burma Fish Sauce: NGAN BYAR YAY
Vietnam Fish Sauce : NUOC MUM
Cambodia Fish Sauce : THUC TEI
Phillipine Fish Sauce : PATIS.
Indonisia Fish Sauce : TRASI
Types[edit source | editbeta]
Most fish sauces (extracts) are made from raw fish, some from dried fish; most from only a single species, others from whatever is dredged up in the net, including some shellfish; most from whole fish, a few from only the blood or viscera. Most fish sauces contain only fish and salt, others add a variety ofherbs and spices. Fish sauce that has been only briefly fermented has a pronounced fishy taste, while extended fermentation reduces this and gives the product a nuttier, richer and more savory flavor.
Fish Sauce, or "Nam Pla" in Thai, is one of the basic ingredients in Thai cooking. It has a rich translucent reddish-golden brown color, and is used liberally in nearly all Thai dishes. It is often used as a marinade for fish and meat, as well as a condiment (usually mixed with fresh-cut chilies and lime juice) - you may have come across this "sauce" on tables in Thai restaurants. In fact, Thais would add a little fish sauce to their meal the same way we would use salt and pepper.
Southeast Asian[edit source | editbeta]
Southeast Asian fish sauce is often made from anchovies, salt and water, and is usually used in moderation because it is intensely flavoured. Anchovies and salt are arranged in wooden boxes to ferment and are slowly pressed, yielding the salty, fishy liquid. (The salt extracts the liquid via osmosis.) The variety from Vietnam is generally called nước mắm (well known by brand names including nước mắm Phú Quốc (Phu Quoc) and nước mắm Phan Thiết (Phan Thiet)). Nước chấm is a Vietnamese prepared fish sauce condiment dipping sauce that is savory, lightly sweet and salty tasting, and can even be sour and spicy if lime and chili peppers are added. The main components are fish sauce, water, and sugar. In Vietnam, there is a popular food item called mắm, which is made the same way as fish sauce, except that both the fish and the liquid extract, not just the liquid, are kept, and mắm is fermented for a shorter period than fish sauce. Mắm is either eaten as is (uncooked), or cooked in soups or stir-fries. Similar condiments from Thailand and Burma are called nam pla (น้ำปลา) and ngan bya yay (ငံပြာရည်) respectively. In Lao/Isan it is called nam pa, but a chunkier, more aromatic version known as padaek is also used. In Cambodia, it is known as teuk trei (ទឹកត្រី), of which there are a variety of sauces using fish sauce as a base.
The Indonesian semi-solid fish paste terasi, the Cambodian prahok and the Malay fermented krill brick belacan or budu from liquid anchovies are other popular variations of the same theme.
The similar Philippine version common to Indochina is called patis. Patis which is a by-product of bagoong is nearly always cooked prior to consumption (even if used as an accent to salads or other raw dishes), or used as a cooking ingredient. It is used in cooking many dishes including a rice porridge calledarroz caldo and as a condiment for fried fish. It is also used in place of table salt in meals to enhance the flavor of the food, where it can either be dashed from a dispensing bottle onto the food, or poured into a saucer and mixed with calamansi and used as a dipping sauce.
Southeast Asians generally use fish sauce as a cooking sauce. However, there is a sweet and sour version of this sauce which is used more commonly as a dipping sauce (see nước chấm). In Thai cuisine, fish sauce is used both in cooking and also served at the table for use as a condiment, for instance in noodle soups. In addition, nearly every Thai meal is served with phrik nam pla as a condiment: a mixture of fish sauce, lime juice, and chopped bird's eye chilies. Very often a few slices of garlic are also added to this sauce.
It is mainly the ethnic Chinese (usually Hokkien and Teochew) who cook with fish sauce (鱼露 yúlù, 虾油 xīayú in Hokkien) in Indonesia and Malaysia. Fish sauce is a staple of many dishes in cuisines such as Vietnamese, Thai and Cambodian.
Japanese[edit source | editbeta]
In Japan, it is used as a seasoning of local specialties. Ishiru in the Noto Peninsula is made from sardine and squid. Shottsuru of Akita Prefecture is chiefly made from sailfin sandfish. Ikanago shoyu of Kagawa Prefecture is made from sand lance. They are often reserved for the preparation of nabemono.
Korean[edit source | editbeta]
In Korea, it is called aekjeot or jeotgal, and is used as a crucial ingredient in many types of kimchi (usually from myoelchi, anchovy or kanari which is made from sand lance), both for taste and fermentation. The anchovy-based fish sauce lends itself well to the making of radish-type kimchi. Kanari-type fish sauce is more expensive than the anchovy-based fish sauce and is usually reserved for the preparation of special cabbage (baechu) kimchi. Saewoojeot (shrimp) is also popular as side sauce.
Western[edit source | editbeta]
Fish sauces are sometimes used in western cuisine, but they are generally prepared using fresh or packaged fish, not made from fermented fish.
The earliest known reports of fish sauce are from ancient Greece between 4-3rd century BC. It was made with a lower salt content than modern fish sauces.
A similar fish sauce was ubiquitous in Classical Roman cooking, where in Latin it is known as garum or liquamen, and also existed in many varieties such as oenogarum (mixed with wine), oxygarum (mixed with vinegar) and meligarum (mixed with honey). It was one of the trade specialties in Hispania Baetica. It was made of a variety of fish including tuna, mackerel, moray eel, and anchovies. Garum was frequently maligned as smelling bad or rotten, being called, for example, "evil-smelling fish sauce." "Garum" is said to be similar to modern colatura d'alici, a fish sauce used in Neapolitan cuisine.
In English it was formerly translated as fishpickle. The original Worcestershire sauce is a related product because it is fermented and contains anchovies.
Reference : Wikipedia
Two amphoras for garum