SPICY THAI TAMARIND SAUCE

Thai Street Grill Spicy Tamarind Sauce is a burst of bold flavors that will awaken your taste buds and enhance your culinary experience to new levels!

Video tutorial

Spicy Tamarind Sauce | น้ำจิ้มลูกชิ้นปิ้ง

Ingredients:

- 400 ml tamarind purée (13.5 fl oz)

- 300 g palm sugar (10.6 oz)

- 70-80 g dried chili (2.5-2.8 oz)

- 200 g Thai shallots (7 oz)

- 100 g single bulb garlic (3.5 oz)

- 2-3 tbsp fish sauce

- 1 tbsp salt

Cooking Method:

1. Roasting the Chilies:

- Roast the dried chilies in a pan until they are cooked and emit their fragrant aroma. Set them aside.

2. Roasting the Garlic and Shallots:

- Roast the garlic and shallots in a pan until they become fragrant.

- Pound them together with the previously roasted dried chilies.

3. Stir-Frying the Chili Paste:

- Gently stir-fry the finely pounded chili paste over low heat until it becomes fragrant.

4. Mixing:

- Add the palm sugar and tamarind purée into the pan, and stir continuously until the sugar dissolves, allowing all the ingredients to harmoniously meld.

5. Seasoning:

- Enhance the flavor by seasoning the sauce with salt and fish sauce.

6. Reducing:

- Reduce the sauce until it achieves a slightly thick texture.

Enjoy your homemade Spicy Tamarind Sauce! 🌶️

Thai Sriracha Sauce | ซอสพริกศรีราชา

Thai Sriracha Sauce | ซอสพริกศรีราชา

Ingredients:

- 500 g big red pepper (17.6 oz)

- 100 g medium bird-eye chili (3.5 oz)

- 2 cups rice vinegar (5% vinegar)

- 4 tbsp brown sugar

- 1 tbsp salt

- 2 heads of single bulb elephant garlic (or 1 head of large Chinese garlic)

- 2 heads of pickled garlic

- 3 cups water

Cooking Method:

1. Preparation:

- Clean and deseed the chili and pepper.

- Properly peel the garlic.

- Roughly chop the chili, pepper, garlic, and pickled garlic.

2. Boiling:

- Boil the chopped ingredients with water until the water reduces to 1/3 of its original volume.

3. Blending:

- Quickly cool down the mixture and blend it in a food processor until smooth.

4. Cooking:

- Boil the blended mixture with vinegar and salt.

- Once it boils, add the sugar and reduce the heat to medium-low.

- Adjust the taste as needed.

5. Bottling:

- Quickly cool the sauce and bottle it in a pasteurized or boiled container for longer shelf life.

- To store the sauce for months, cool it quickly in an ice bath and fill it in a hot bottle, then seal it properly.

- Keep the sauce in the refrigerator and consume it within 3-4 weeks after opening. Remember to check its quality every time before using it, as taking it outside the refrigerator or breaking the cold chain will reduce the shelf life of the sauce.

Tip:

- This sauce can also be used as an ingredient for stir-fried dishes.

Enjoy your homemade Thai Sriracha Sauce! 🌶️

Carolina Reaper Sweet Chili Sauce Recipe

Carolina Reaper Sweet Chili Sauce (0.4 l)

Sauce base:

1/2 cup of rice vinegar

1/2 cup of water

1 cup of sugar

1 tbsp salt

30 grams of peeled Garlic

2 Pickled Garlics

1 Carolina Reaper chili (fresh)

1 large Yellow chili pepper

Thai Seafood sauce | Nam Jim Seafood

Thai Seafood Dipping Sauce - Nam Jim Recipe (serve 4)

6-7 Spur Chillies

10-12 cloves of Asian Garlic (Equivalent to 4-5 cloves of EU/US Garlic)

4 tbsp of Fish Sauce

5 tbsp lime Juice (2 limes)

2 tbsp Palm sugar (finely chopped)

Garnish with a slice of lime.

Prik Nam Pla Recipe | Thai table condiment

Authentic Prik Nam Pla - The Perfect Thai Table Condiment | น้ำปลาพริก

Spice Up Your Meals with Authentic Prik Nam Pla - The Perfect Thai Table Condiment!

Introducing the beloved Thai table condiment - Prik Nam Pla! This simple and delicious sauce is served with almost every dish in Thai cuisine, and for good reason. It adds a perfect blend of salty, sour, and spicy flavors to any meal.

Ingredients:

- 4 tbsp fish sauce

- 2 tbsp lime juice

- 3-4 bird’s eye chilies (thinly sliced)

- 1 shallot (halved and thinly sliced)

Instructions:

1. Prepare the Ingredients:

   - Finely slice the shallot and bird's eye chilies.

2. Mix the Sauce:

   - In a mixing bowl, combine 4 tbsp of fish sauce and 2 tbsp of lime juice in a ratio of 2:1.

   - Stir the mixture until well combined.

3. Add the Shallots and Chilies:

   - Add the finely sliced shallots and chilies to the fish sauce and lime juice mixture.

   - Mix everything together until the shallots and chilies are evenly coated with the sauce.

4. Serve:

   - Serve the Prik Nam Pla directly with your favorite Thai dish, or as a dipping sauce for vegetables or grilled meats.

There you have it - a simple yet delicious recipe for Prik Nam Pla that will elevate your Thai cooking game to the next level. Enjoy!

Prik Nam Pla is a must-have sauce for many Thai meals, and it's also one of the easiest and most authentic Thai home cooking recipes. With our step-by-step tutorial, you'll be able to create this perfect blend of salty, sour, and spicy flavors by combining fish sauce, lime juice, bird's eye chilies, and shallots. Once you've made it, you'll see why Prik Nam Pla is a beloved Thai table condiment. So why not give it a try and add it to your next Thai meal?

Thai Sweet Chili Sauce Recipe

Thai Sweet Chili Sauce Recipe (Serve: 6-8)

Sauce base:

1/2 cup of rice vinegar

1/2 cup of water

1 cup of palm sugar

1 tbsp salt

30 grams of peeled Garlic

2 Pickled Garlics

6 Red chilies

1 Green peeper (or mild green chili)

Thai Chicken Rice Sauce Recipe | Khao Man Gai Sauce

Khao Mun Gai / Chicken Rice Sauce Recipe (serves 6-8)

180ml (6 fl oz) Soy Bean Sauce

6-7 tbsp of finely chopped ginger

1.5 tbsp of finely chopped fresh green and red chilies

1.5 tbsp of finely chopped garlic

4 tbsp of rice vinegar

5 tbsp of sugar

2 tbsp of Sweet soy sauce

Juice from 1 lime

Method: Clean and peel the Ginger and Garlic and run them individually in the food processor. Set aside.

Deseed the fresh chilies and run them in the food processor then add all the ingredients together in the food processor, mix and you’re ready to serve the sauce.

Thai Crispy Pork & Rice Sauce Recipe | Nam Moo Krob Moo Daeng

Nam Moo Krob Moo Daeng Recipe / Cripsy Red Pork with Rice Sauce (serves 4)

1/2 cup of Water

Chinese 5 spices powder

2 sticks of cinnamon

2-3 pcs Star Anis

Palm sugar

2 Coriander/ Cilantro root

1 pinch of salt

1 pinch of Black pepper

Thai Shrimp Dip Recipe | Nam Prik Goong

Nam Prik Goong - Thai Shrimp Dip Recipe (serves 4)

1 1/2 Tbsp Shrimp past (Roast over fire in a spoon or alternatively pan roast)

5-6 Small quick boiled shrimp (any kind of normal size shrimp will suffice)

1 1/2 Tbsp Fresh Lime juice

1 Tsp Sea Salt

1 Tsp Sugar (white)

4-5 small chillies (The lady was too quick to add the chillies so we didn't get that top on camera. Add at this step).

2 sliced cloves of Garlic

1 Tbsp of Water

1 Red Bird's eye chili for Garnish

Serve with steamed or fresh vegetables.

Nam Jim Jaew | Thai spicy BBQ dipping sauce

Nam Jim Jaew - Thai Spicy BBQ dipping sauce Recipe

4 tbsp Fish Sauce

2 tbsp Lime Juice

2 tbsp Tamarind Puree

1 ½ tbsp Palm Sugar

1 ½ tbsp Dried Chili flakes

1 ½ tbsp Roasted Rice Powder

2 Shallots (thinly sliced or chopped as per preference)

2-3 Coriander (chopped)

1-2 Spring Onion (chopped)

Thai Chillies Pickled in Vinegar Recipe | Prik Nam Som

Click image to watch cooking tutorial video.

Prik Nam Som Recipe (Serve: many)

10-12 Red Spur Chillies

5-6 cloves of Garlic

1/2 cup of distilled Rice vinegar

1 cup of water

1 tsp of Salt

Thai Lemongrass sauce Recipe | Prik Nam Pla Takrai

Click on image to watch the cooking tutorial video

Prik Nampla Takrai Recipe (Serves 4)

Sauce base:

3 tbsp Fish sauce

1 tbsp Palm sugar Syrup

Juice from 1 Lime

2 stems of Lemongrass (finely sliced)

2 small Thai shallots (finely sliced)

2 cloves of Garlic

4 Red chilies

Thai Mango dip sauce | Nampla Whan

Thai Mango dip sauce - Nampla Whan Recipe (serves 4)

If you don't have access to young mango don't despair, this dip works perfectly with anything sour like an unripe pineapple, green apple, pomelo, etc.

Ingredients:

2 unripe young/sour Mango's (Be careful when you cut them into slices. Cut diagonally to avoid the hard center of the fruit - then angle the blade of the knife to break the slices off from the center)

4 Tbsp Fish sauce

3 Tbsp Palm sugar

1/4-1/2 Cup of Water

1/2 Tbsp Shrimp paste (optional - but adds authenticity)

1 Cup Dried shrimp (smash 1/2 cup using a pestle and mortar. The rest of the whole dried shrimp you add in the sauce)

3 pcs small Shallots

3-4 whole dried chilies

2 Bird's eye chilies or any hot chili you have available

Thai Chicken Satay with Sauce & Pickle

Chicken or Pork Satay Recipe (serve )

Marinade:

1 tsp roasted Cumin seeds

1 tsp roasted Coriander seeds

2 Tbsp ground White pepper

1 tsp Sea salt

1 Tbsp finely chopped Lemongrass

1 tsp finely pounded Galangal

1 tsp finely pounded fresh Turmeric

1 Tbsp Palm sugar

1 cup Coconut cream

400g (0.9lb) Chicken or Pork

Peanut Sauce:

1 Tbsp Cooking oil

1 Tbsp Panaeng curry paste

1 cup Coconut milk

100g (3.5 oz) Roasted peanuts (finely crushed)

2 Tbsp Palm sugar

½ tsp Salt

1 Tbsp Tamarind puree

Cucumber relish:

100g (3.5 oz) Cucumber (Halved length-wise and thinly sliced)

1 Red spur chili (sliced)

½ tsp Salt

½ cup Rice vinegar

2/3 cup Palm sugar (White sugar optional)

2 Shallots (sliced)

Roasted Rice Powder | Khao Khua

Roasted Rice is a key ingredient in many Thai recipes and it’s very easy to make at home.

Roasted/Toasted ground rice powder Recipe

1/2 Cup Glutinous/sticky Rice (uncooked)

Add 1/2 cup of Glutinous rice in a pre-heated pan on medium-heat and roast it, while continuously stirring it, until the rice has become golden brown. Pour the roasted rice directly from the pan into a mortar and use the pestle to gently grind it into a fine powder. Always be careful when working with hot ingredients.

Store in an airtight jar, or container