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If you've been to Thai restaurants, you might have seen this table sauce is put out there on every table .If not ,it is one condiment you should try If you've been to Thai restaurants, you might have seen this table sauce is put out there on every table. If not, it is one condiment you should try. Kind of like salt and pepper in the west. To enhance the flavors of every dish.And how to make is really simple and easy. So let's make it. "Prik Nam Pla". For ingredients, we need a lime.
A couple cloves of garlic. And a few Thai chilis. You can use Bird's Eye chilis if you want it more spicy. But I think these are already spicy enough. I'm using both red and green.
The red chilis give more spicy flavor and the green give more spicy essence. Also more colorful. You can use only red or only green, nota big deal. Sugar and fish sauce. That's all. So we're gonna squeeze out some lime juice. For this sauce actually you can also addbshallots if you want. For more fragrance. Or can just keep it as simple as chilis and fish sauce. Since Prik means chilis in Thai. And Nam Pla means fish sauce.We add more elements to blend it not to be too sharp salty and sharp spicy.We're making it like restaurants version today. The amount of lime juice and fish sauce depends on how much you want to add. For the perfect taste, how many tbsp lime juice you add, double up the fish sauce.
Chop the chilis. I'm gonna put the whole thing. You can reduce the spice by soaking the chopped chilis in the water for 10-15 minutes. Let the seeds fall down and the water dilutes the spice. Slice the garlic thinly. And this is a small technique to keep the chili colors bright.Because once you put everything in for a while, the chilis can go darker colors. We're gonna soak them in lime juice for about a minute. Normally I don't measure but to make it easy to follow, I'm measuring.So l have 2 tbsp and a little bit lime juice here. Mix the chilis and garlic in lime juice and leave it for a minute.After that, double up the fish sauce. So, 4 tbsp fish sauce. But don't need to go too serious with the amount, really. You want less salty, add a little less.Everyone likes it differently.
But the main flavors should be salty and a little spicy. To smooth everything, put 1/2 tsp sugar. Some might put Monosodium Glutamate (MSG) but I'll go for sugar. Now just mix up until sugar melts. And that's it! Easy peasy. You can keep ina container with the lid in the fridge for about a week. But better making it fresh and a little bit by bit at a time.Now you have 'Prik Nam Pla' to go on top any Thai Food. Today let's see another way to make Thai Seafood Dipping Sauce, which doesn't always have to dip with seafood. As you can see, I even dipped with pork and chicken. I used to make this sauce video before and was asked if l can make another one without fish sauce. So if you allergy to shell fish or don't consume fish sauce for any reason, this recipe is the one you should try. Starting with ingredients. We need chilis. Can be either Cayenne or Bird's Eye chilis.
Or you can mix both like me. Bird's Eyes for the sharpness of spice and Cayenne gives more spice aroma. Both are pretty spicy so use as much as you need. Garlic.Coriander. I'm using a couple roots as well but if you don't have the roots, just the stems and leaves are totally fine. Palm sugar. This one is soft like paste. The
very common type we use in Thailand. If you have the hard ones like these just slice thinly before using so it's dissolved easily. You can use brOwn sugar or syrup instead as well for substitute. Lime juice. Warm water.And salt. Good to go, let's do it! First we're gonna put 1
tbsp palm sugar. Then follow with 1/3 cup warm water to help dissolve the palm sugar. Keep stirring until it melts. Then 4 tbsp lime juice. 2 tsp of salt. A cup (1 handful) of coriander. 5 cloves garlic. And chilis as you like. All chilis you see is the amount I normally put but if you're not so sure with the spice level, do this.
Add a little bit first then blend and taste. You can always add more if it's not spicy enough. It's way more difficult trying to reduce the spice once added too much. And this way, you can separate portions if there're people with different spice levels. And here we go, not so many red color but do not underestimate its spice. Ready to
serve and I'm just gonna garnish with a little coriander leaf which...doesn't make it look any different. Anyway,if you like this video BOOP me a THUMB UP! Any question or request you can always drop the comment.One dipping sauce that goes with any type of BBQ. lsn't it great? In Thailand, no matter what type of BBQ beef,
pork, chicken. You gonna see this sauce is being served with. 'Nam Jim Jaew' or Spicy BBQ Dipping Sauce. Let's see the ingredients.
Tamarind. I love using the chunk like this and dissolve with hot water but you can also use tamnarind paste. And if you don't use tamarind,
there's another version of Nam Jim Jaew you can make without tamarind and the link is in description if you want to check it out later. A bit of lime juice. Red Onion or can also be shallots. Coriander and green onion. Fish sauce. Chili Powder. Palm sugar. And cannot miss this one, ground toasted rice. You can make it easily at home. I also put the link how to make it in description.Now let's make it. So we're gonna get the juice out of this tamarind by adding hot water a little bit. And usethe spoon to break and stir to get tamarind juice. We're gonna need about 2 tbsp for this recipe. I'm gonna rest
it here and let the hot water do the job to soften the meat around the seed. During that, let's prepare something else. Chop or slice the red onion as how you like. I'm gonna be using around 2 tbsp of it. Green onion. Coriander we use both leaves and stems. just chop roughly. Take out the tamarind seeds.
Add 1 tbsp lime juice. 3 tbsp fish sauce. 1/2 tbsp palm sugar. As you can see the one I have look soft like paste. If you have the hard ones like these. Thinly slice before putting so it's dissolved easily. And give it a good stir until the palm sugar melts. If you don't have palm sugar, brown or cane sugar would be ok as well. Chili powder 1 tbsp or depends on how much spicy you want. If you're not sure, add a little bit by bit and keep tasting until it's right for you. Ground toasted rice 1 tbsp. And mix it up. Add the green and red onion and coriander. Give it a stir again. Then now it's time for this....My most favorite time! BBQ time! If you're a big BBQ lover like me, let me know by hitting the "Thumb Up" What you're seeing now is Crying Tiger Beef or Sea Rong Hai. Along with other types of Thai style BBQ marinade. Which of course, I will share how to marinade Crying Tiger Beef to you. Thank you very much for watching. I hope you like it and subscribe for more recipes from Pam. Wish you a spicy day. See you again next recipes.Sawadee ka.Touch a word to see the meaning.
