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Receta Assorted Thai Table Condiments

by Global Cookbook

Ingredientes

2/3 c. Thai chile peppers Fish sauce as needed 2/3 c. Thai chile peppers White rice vinegar as needed 2/3 c. jalapeno peppers Sweet dark soy sauce as needed 2/3 c. sliced peeled garlic 1 tsp palm sugar

1 tsp salt 1/2 tsp MSG White rice vinegar as needed 2/3 c. julienned fresh ginger 1/2 c. whiskey/ rice whiskey preferred 1/2 c. white rice vinegar Fish sauce as needed

Direcciones

1. Nam Pla Prik: Put two thirds of a c. of Thai chile peppers in a 1 pint jar, and fill with fish sauce. Seal, and keep for 1 week before using.
2. Prik Dong: Put two thirds of a c. of Thai chile peppers in a 1 pint jar, and fill with white rice vinegar.
3. Prik Si-Iew Wan: Put two thirds of a c. of jalapeno peppers in a 1 pint jar, and fill with sweet dark soy sauce.
4. Kratiem Dong: Peel and slice two thirds of a c. of garlic, place it in a 1 pint jar, add in 1 tsp. of palm sugar, and 1 tsp. of salt and half a tsp. of MSG (optional but recomended); top up with white rice vinegar.
5. Khing Ki Mao: Julienne two thirds of a c. of fresh ginger. Place in a 1 pint jar. Add in half a c. of whiskey (rice whiskey if available). Add in 1/2 c. white rice vinegar, and fill up the jar with fish sauce.
6. Comments: In Thailand the first two condiments above (Nam pla prik and Prik dong) are likely be on every household's table together with a separate small dish of plain white sugar and a separate small dish of grnd chili pwdr. Spoonfulls of each are added to suit individual taste.
7. We suggest you make a portion of Nam pla prik and Prik dong and keep in a jar (non refrigerated) for serving as a condiment in this manner. These condiments keep very well.
8. Prik Si-iew wan, kratiem dong and Khing Ki mao are less common and usually served for particular dishes.

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