The secret to Thai food depend on two things, Thai Herbs and Thai Sauce. Spices are about the scent but the mouth watering taste comes from the sauce. Delightful Thai dishes come from wonderful Thai sauce recipes. In the event that you get the combination right, you are on your way to cooking perfect Thai Food.
The following time you track down yourself in a Thai restaurant, look over to your neighbors’ table. Often time, you’ll discover little additional Thai sauces in those dishes, except if you’re specific Thai restaurant caters specifically to non-Thais. I guess what I’m saying is, the more Thai sauces you find on the tables the more authentic. Thai food you’ll get. It’s typically a decent sign if those sauces in the little plates taste great. You can accept that a different sauce likely comes from an all around made sauce recipes. Better yet, if you see condiments with Thai sauce and spices on the table, you know this restaurant is pretty authentic. Thai cooking is tied in with herbs, spices, and sauces together. There no better way to deliver all the intense flavors than Thai sauce. Thai sauce is divided into two categories, cooking sauce and dipping sauce.
Nam Pla (fish sauce) – for adding salty flavor, use in soups, stir fry, and making sauces. You will find fish sauce in dishes like Tom Yum (hot and harsh soup), Tom Kah (coconut soup), and cushion krapow (stir fry holy basil).
Nam Som Sai Choo (vinegar) – for adding sour flavor. Uses in soups, sweet and sour stir fry.
Cushion Thai Sauce – use for cooking cushion Thai. Cushion Thai recipe will be given in our later article.
Phu Khao Tong (Green lid soy sauce) – flavored soy sauce. One of the important sauces which remembered for some Thai stir fry sauce recipe
See iew Dum (Sweet dark soy sauce) – for making Pad See iew (Sweet sir singed noodle with chinese broccoli and meat). Ingredient in Khao Mun Khai (Broiled chicken meat over flavored rice) dipping sauce.
For more information click here Cooking & simmer sauces.