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Recipe Name: About Thai Ingredients Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 cup distilled white vinegar
1 tablespoon Thai fish sauce
~ -- Thai fish sauce, called nam pla. This amber-colored, odoriferous
liquid - -- used in everything from stir-frys to sauces -- cooks down
to a mellow undertone. Better brands are lighter colored and less
pungent; Squid is a recommended brand. ~ -- Dried shrimp. Salty and
intensely flavored, these are used primarily as a seasoning
ingredient. Usually sold in 4-ounce packages, dried shrimp should be
plump and resilient, retaining enough moisture to evidence a little
"give" when squeezed. ~ -- Thai chili sauce, called sriracha. This is
a sort of chili-garlic "catsup," fiery, flavorful and slightly sweet.
Huy Fong Foods Inc., of Rosemead, Calif., makes an excellent sriracha,
packaged in a clear plastic squeeze bottle with a drawing of a rooster
on the front. ~ -- Holy basil. Thai cooking uses many different types
of basil, and this type is intensely mint-flavored. Unless you grow it
yourself, holy basil can be difficult to find; fresh mint makes a good
substitute. ~ -- Thai "bird" peppers. These little hot peppers,
usually green but sometimes red, pack a notoriously powerful punch and
are not for sissies. Serrano peppers make a good substitute if Thai
chilies are unavailable. ~ -- CHILIES-IN-VINEGAR SAUCE (Makes about
1/2 cup); hot and sour ingredient in soups and pad thai etc. 12 small
Thai chilies, or 3 serrano chilies, finely sliced Combine all of the
ingredients in a small serving bowl. Let stand for 30 minutes to allow
the flavors to develop. >Adapted from "True Thai --- The Modern Art of
Thai Cooking" by Victor Sodsook with Theresa Volpe Laursen and Byron
Laursen (William Morrow and Company Inc., New York, 1995). Reviewed by
CURTIS GLENN, food columnist for the Courier in Cedar Rapids/Waterloo,
IA. 6/ Recipe by: Curtis Glenn, 6/03/97, Posted to
MC-Recipe Digest by KitPATh <> on Feb 16, 1998

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