ezRecipe-Zee: Cooking Recipe: How to make Assorted Thai Table Condiments

Assorted Thai Table Condiments

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Date Added:	April 7, 2008
Calories:
Serves:	0
Prep. Time:	0:00
Category:	Sides / Condiments, Ethnic, Copy Cat / Restaurant

Ingredients:

                    === NAM PLA PRIK ===
2/3   cup           Thai chile peppers
                    Fish sauce
                    === PRIK DONG ===
2/3   cup           Thai chile peppers
                    White rice vinegar
                    === PRIK SI-IEW WAN ===
2/3   cup           jalapeño peppers
                    Sweet dark soy sauce
                    === KRATIEM DONG ===
2/3   cup           sliced peeled garlic
1     teaspoon      palm sugar
1     teaspoon      salt
1/2   teaspoon      MSG
                    White rice vinegar
                    === KHING KI MAO ===
2/3   cup           julienned fresh ginger
1/2   cup           whiskey/ rice whiskey preferred
1/2   cup           white rice vinegar
                    Fish sauce

Directions: one line for each direction. When saved the lines will be numbered.

Nam Pla Prik: Put two thirds of a cup of Thai chile peppers in a 1 pint jar, and fill with fish sauce. Seal, and keep for 1 week before using.
Prik Dong: Put two thirds of a cup of Thai chile peppers in a 1 pint jar, and fill with white rice vinegar.
Prik Si-Iew Wan: Put two thirds of a cup of jalapeño peppers in a 1 pint jar, and fill with sweet dark soy sauce.
Kratiem Dong: Peel and slice two thirds of a cup of garlic, place it in a 1 pint jar, add 1 teaspoon of palm sugar, and 1 teaspoon of salt and half a teaspoon of MSG (optional but recomended); top up with white rice vinegar.
Khing Ki Mao: Julienne two thirds of a cup of fresh ginger. Place in a 1 pint jar. Add half a cup of whiskey (rice whiskey if available). Add 1/2 cup white rice vinegar, and fill up the jar with fish sauce.
Comments: In Thailand the first two condiments above (Nam pla prik and Prik dong) are likely be on every household's table together with a separate small dish of plain white sugar and a separate small dish of ground chili powder. Spoonfulls of each are added to suit individual taste.
We suggest you make a portion of Nam pla prik and Prik dong and keep in a jar (non refrigerated) for serving as a condiment in this manner. These condiments keep very well.
Prik Si-iew wan, kratiem dong and Khing Ki mao are less common and usually served for particular dishes.

Rating: ()

Added On: April 7, 2008

* Thai Recipes Kitchen at http://www.importfood.com/recipes.html