Fried Fish Sauce
Description
This Thai sauce features Ndiv1dual taste., N warm water for 5 minutes to soften.. The flavors come together beautifully. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Cumin or me/
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let yira is often added to curry pastes The same Thai name is used for cumin, fennel and caraway, wh1ch are all s1m1lar in appearance, sometimes leading to confus1on.
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Dried prawns or dried shrimp (kung haeng) are used to season many dishes, particularly sauces.
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They can be small or large: the better quality ones are bright orange in color and shelled.
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They should first be soaked Fish sauce or nam pia is Indispensa- ble in Thai cooking.
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Made from salt- ed.
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fermented fish or prawns.
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good quality nam pia is golden-brown in color and has a salty tang.
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It 1s used in the same way as the Chinese use soy sauce.
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It 1s sold in bottles and is available 1n most supermarkets.
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Galangal or kha is a rhizome, similar to ginger in appearance and a mem- ber of the same family.
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It adds a dis- tinCtive fragrance and flavor to many Tha1 dishes.
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Slices of dned galangal (sometimes sold under the Indonesian name laos or the Malaysian name lengkuas) must be soaked in hot water for about 30 minutes to
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soften before using.
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But dried galangallacks the fragrance of fresh galangal, and most Asian food stores sell it fresh It can be sliced and kept sealed 1n the freezer for several months.
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Ginger or king is one of the most common ingredients in Asian cook- Ing.
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Use only fresh ginger in Thai cooking; dried powdered ginger has a completely different flavor.
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Young ginger, which is pale yellow with a pink1sh tinge, is ju1cier than mature gmger.
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which has a brown sktn that should be scraped oH before use.
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Jicama or mun kaew (also known as bangkuang or yam bean) is a crunchy, mild tuber with a white interior and beige skin wh1ch peels off easily.
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It is excellent eaten raw with a sp1cy dip, and can also be cooked.
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Oa1kon rad1sh may be used as a substitute.
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Kaffir lime or ma-grood is a small lime that has a very knobby and intensely fragrant skin, but virtually no juice.
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The skin or rind is often grated and added to dishes as a seasoning.
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The fragrant leaves are added whole to soups and curries.
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or finely shredded and added to salads or deep-fried fish cakes.
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giving a wonderfully tangy Authentic Thatlngredtents 19 taste to these dtshes.
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They are avail- able frozen or dried in Asian food stores; frozen leaves are more flavor- ful.
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The dried rind can be reconstitut- ed and substituted for fresh.
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Krachai, also known as Chinese keys or lesser ginger, is an unusual rhi- zome which looks like a bunch of yel- lowish-brown fingers, and is enjoyed for its mild flavor and crunchy texture.
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It gives a subtle spicy flavor to dishes.
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Dried krachai is a poor substitute, so if the fresh variety is not available, Lemongrass or bai takrai (also known as citronella} is a lemon-scented stem which grows in clumps, and is very important tn Thai cooking.
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Each plant resembles a miniature leek.
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Use only the thicker bottom one third of the lemongrass stem.
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Discard the dry outer leaves and use only the tender inner part of the plant.
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Lemongrass is available fresh.
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frozen or dried: fresh lemongrass ts preferable because of its stronger smell and flavor.
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Dried Chinese mushrooms Mushrooms are prized in Thai
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cook - ing for the flavor and texture they
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add to dishes.
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Fresh mushrooms of sever- al vaneties are used, includtng deli- cate sheathed straw mushrooms (excellent in soups and vegetable dishes); button mushrooms; and dried brownish-black Chinese mush- rooms (similar to Japanese shiitake mushrooms, which may also be used) which should be soaked in warm water to
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soften before use.
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Oyster mushrooms are fan-shaped mushrooms that are usually white or grayish-brown in color.
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They grow in clusters and are sometimes known as
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 0.0kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
fish, fried, minutes, ndiv1dual, sauce, soften, taste, thai, title, vegan, warm, water
