Thai plum sauce how to cook. So How To Prepare Thai Hot Sweet And Sour Sauce
Thailand is inseparable from food. Here everyone eats and always, constantly, not three times a day, as is customary with us, but non-stop.
Thais come to the beach to eat. They will sit all day in clothes, eat, eat, eat. And then they will get up and go home even
without bathing.
All holidays, events and other festivities are accompanied by questions - "Well, how were they fed there? What did you eat there? What will be the food? "
Considering that rice is the main ingredient in Thai cuisine, it becomes clear why there is such an abundance of sauces, seasonings, spices and pastes.
What are the best Thai sauces, delicious? What Thai sauce should you definitely bring with you to Russia?
What they combine with, how to serve them correctly, what dishes and how much they cost, in today's review.
Thai pasta sauce for making Tom Yam soup
Spicy chili sauce for seafood
My favorite sauce, which I add everywhere. What kind of fish or seafood is there! I put it in potatoes with cutlets, and in pasta, and even to buckwheat.
Green sauce chili is very spicy, with a pronounced sourness of lime, and in my opinion it should be the first to pack it in a suitcase and please yourself and your family with such a valuable acquisition.
The Thai green sauce is an incomparable pleasure. As I write, my mouth continues to flow.
Probably out of habit, it may seem too sharp, but give it a chance, maybe not the first time, but be sure to love it.
It is sold everywhere - ending in large hypermarkets. Recently I met it in a small bottle for 18 baht, in Tesco Lotus, but most often it is sold in a volume of 335 grams and costs 50 baht.
Red spicy sauce for meat and chicken
A rare Thai sauce does without chili, this one is the same.
Red Thai Chicken Sauce on the cover goes perfectly with everyone meat dishes and a bird.
Costs around 35 baht every 7/11.
It means that this sauce is for Sukiyaki, and Sukiyaki is a way of eating beef with vegetables.
Something like a European fondue. Everything is superimposed into a saucepan with broth, from beef to vegetables, mushrooms and sauce.
Souki sauce is not as hot as green chili, so it is just right for your acquaintance. In Makro it is sold in convenient packaging - in small jars, bags and bottles.
My family constantly order it and eat it instantly.
Something remotely reminiscent of adjika, if, of course, it can be compared.
Plum Thai sweet sauce
It's a sweet sauce. For an amateur. For those who do not count calories and eat everything calmly. Plum sweet sauce despite unusual taste nice and you can try it too.
It is served with meat, fish and seafood.
Oyster Thai Sauce Nam Man Hoi
Oyster sauce is certainly not made from oysters, as its cost would be sky-high. Nam Man Hoi is made from water, starch, sugar and oyster extract.
Few dish in Thailand is complete without adding Nam Man Hoi when roasted or boiled.
Good oyster sauce is easy to find. It will be thick, almost black. The thinner the sauce and the lighter the color, the worse the oyster sauce.
In addition to Thai producers, Heinz is not far behind, which produces many hot sauces for the local consumer.
I am inclined to believe that after all, Thai brands are better than the global leader.
Thai fish sauce Nam Pla
A bottle with a light brown liquid and a specific smell will always be on your table in Thailand, be it a street cafe or a decent restaurant.
Pla is poured on us everywhere and everywhere.
Fish sauce is a kind of "juice" from fish and you better not know how it is prepared, since the recipe is not for the squeamish.
It is impossible to cook Som Tam without fish sauce, and many other Thai dishes, like Tom Yam, cannot do without it.
Thai cuisine is generally a strange combination of sweet, sour, spicy and smelly.
Tiny bottles for 5 baht are sold every 7/11 or femeli March. In my photo I have fish sauce from Macro, but you can buy it everywhere - this is such an analogue of salt in Thailand, absolutely
it is impossible to imagine any meal of the local population without it.
Shiitake sauce
Also, being in Thailand, pay attention to all kinds of sauces with mushrooms, especially shiitake sauce.
I have Heinz sauce in the photo, but there are many companies and it is not necessary to buy it.
Any housewife will find a use for this sauce. For example, I marinated meat in it for grilling, it turns out delicious.
Shiitake sauce goes well with noodles, soups, almost anything.
It is inexpensive, like all sauces in Thailand. I have never come across a sauce that is expensive 60-70 baht per bottle, mostly prices are around 35-50 baht.
And for a snack, let's make a Thai chili hot and sweet sauce ourselves.
Hot and sweet chili sauce - recipe
We will need:
5-7 small hot red chili peppers
Starch - 1 tbsp.
5-7 cloves of garlic
sugar - 5 tablespoons
Fish sauce - 1 tbsp
Water - 1 glass
Thai Chili Sauce Recipe:
We clean the peppers from the grains, only with gloves. We put everything except starch in a blender or grind it with a submersible nozzle.
Pour into a ladle and cook over low heat until boiling, stir for 5 minutes, until it begins to thicken.
Stir the starch separately in warm water and pour into a common saucepan.
Stir, remove from heat, cool, pour into a container.
The amount of ingredients can be adjusted, it will turn out more spicy or sweeter.
If you leave the chili seeds in the pods, the pungency will be added at times.
That's all for today Bon Appetit!
And I ran to eat my red curry with rice, it is impossible to write such a review and not get hungry.
Enjoy your trip to Thailand and good shopping.
In the comments, share your impressions, ask questions, I will be glad to help you.
Ingredients:
- 50 g chili peppers;
- 3 cloves of garlic;
- 1 tablespoon ;
- 1 teaspoon of starch;
- 1 tablespoon wine or apple cider vinegar
- 1 teaspoon sugar
- a pinch of salt.
Preparation
Grind the garlic and chili in a blender. Transfer the resulting mixture to a saucepan, add vinegar, oil, salt and sugar and put on low heat.
Add the starch as soon as the sauce begins to boil. Immediately after boiling, remove the pan from the stove and set to cool.
The starch makes the sauce rather thick. If you want to make it thinner, just ditch this ingredient.
In a clean, sealed container, the sauce can be kept in the refrigerator for about a week.
chilipeppermadness.com Ingredients:
- 450 g of very hot chili peppers without stems;
- 4 cloves of garlic;
- 12 large basil leaves;
- 1 glass of vinegar;
- 1 teaspoon of salt.
Preparation
Preheat oven to 200 ° C. Place the chili peppers and unpeeled garlic cloves on a baking sheet. Place the vegetables in the oven for 15–20 minutes. Wait for the peppers to wrinkle a little, but not burn.
Chop the peppers and peeled garlic in a food processor. Add the basil leaves and grind the mixture again. When the vegetables are well wiped, pour in the vinegar.
Finally, add salt and stir the sauce. Strain it and pour it into sterilized bottles. In them, it can be stored in the refrigerator for 1-2 weeks.
Be careful: this sauce is really hot!
pixabay.com Ingredients:
- 200-250 g of coarsely chopped apricots (pitted);
- 2 jalapeno peppers;
- 1 large thai chili
- 1 red chili
- 2 cups apple cider vinegar
- 1 cup light brown sugar
- 2 bay leaves;
- salt to taste.
Preparation
Chop it all hot peppers together with the seeds, except for one jalapeno pepper: it must first be cleaned of seeds and then chopped.
In a medium saucepan, combine Apple vinegar and Brown sugar and bring the mixture to a boil to dissolve the sugar. Add the apricots, all the crushed peppers, bay leaf and simmer the sauce over medium heat until the apricots are tender. This will take about 5 minutes.
Let the sauce cool, then remove the bay leaf and transfer the mixture to a blender. Grind until smooth, salt and pour into sterilized jars or bottles.
This sauce can be kept in the refrigerator for up to a month. It is best served with or used for cooking.
bustle.com Ingredients:
- 2 small red chili peppers
- 2 regular red peppers
- 2 cloves of garlic;
- 1 shallots;
- 400 g chopped tomatoes with juice;
- 100 g brown sugar;
- 3 tablespoons sherry vinegar
Preparation
Pepper seeds and chop. Chop the onion and garlic. Put these ingredients in a food processor, add the tomatoes and blend until smooth.
Transfer the puree to a stainless steel pot, add sugar and vinegar and bring to a boil, stirring occasionally.
After boiling, reduce heat to low and simmer the sauce for 40-60 minutes, until thickened. Remember to stir, especially towards the end of cooking.
Pour the finished sauce into sterilized jars and refrigerate. In this form, it can be stored in the refrigerator for two weeks.
pixabay.com Ingredients:
- 200-250 g of red jalapeno pepper;
- 1 clove of garlic;
- ¹⁄₂ cup fresh lime juice
- ¼ a glass of water;
- 2 tablespoons of salt.
Preparation
Coarsely chop the pepper and send it along with the rest of the ingredients to a blender. Mix everything until smooth. Transfer the prepared sauce to an airtight container.
This sauce is also perfect for roast beef. It can be stored in the refrigerator for about a week.
pixabay.com Ingredients:
- 6 medium jalapenos
- 4 sprigs of cilantro;
- 2 green onion feathers;
- 2 cloves of garlic;
- ¹⁄₂ cup white vinegar
- 2 tablespoons of sugar;
- 1 tablespoon fresh lime juice
- 1 teaspoon of salt.
Preparation
Chop jalapenos, cilantro, onion and garlic. Move them over to a blender, add all the rest of the ingredients and chop until smooth. Voila - the sauce is ready.
It can be added to meat, used as a poultry marinade, or in tacos. The sauce can be stored in the refrigerator for up to two weeks.
sistacafe.com Ingredients:
- 1 teaspoon chili powder
- 6 cloves of garlic;
- 100 ml of apple cider vinegar;
- 100 g sugar;
- ¹⁄₄ teaspoon of salt.
Preparation
Pour the vinegar into a saucepan and bring it to a boil. Add sugar, salt and simmer for 5 minutes.
Remove the pan from heat, add chopped garlic and chili powder. Cool the sauce to room temperature.
This option goes well with grilled chicken, rice and many Thai dishes. In the refrigerator, it can be stored for no more than a week.
tandapagar.com Ingredients:
- 5 tablespoons of soy sauce
- 1 tablespoon rice wine
- 2-3 cloves of garlic;
- 10 g of ginger root;
- 1 tablespoon rice vinegar
- 20 g cilantro;
- 1 tablespoon tomato paste.
Preparation
Chop the garlic and cilantro, grate the ginger. Combine these ingredients and add to them soy sauce, wine and vinegar. Mix thoroughly. At the end add tomato paste and stir again.
This sauce goes well with fish: it can be served with a ready-made dish or added during cooking.
It is best to eat the sauce right away or pour it into a clean, airtight container and store it in the refrigerator for about a week.
pixabay.com Ingredients:
- 2 tablespoons of rapeseed oil
- 1 medium red onion;
- ¾ cups fresh coarsely chopped ginger
- ¾ glasses of light brown sugar;
- 1 ¹⁄₄ cup ketchup
- ¹⁄₄ cup chili bean sauce (toban djan)
- 1 glass of water.
Preparation
Heat oil in a saucepan. Add thinly chopped onions and cook over medium heat until browned (about 4 minutes). Add ginger, reduce heat and cook for 3 minutes until softened.
Add sugar, ketchup, and bean sauce to a saucepan. Simmer over low heat for about 5 minutes until thickened.
Transfer the mixture to a blender, add half a glass of water and blend until smooth. Then add the remaining water and stir again.
Transfer the sauce back to the saucepan and simmer for another 3 minutes. Then pour it into a clean bowl and refrigerate it.
This amount of sauce is enough for about 2 kg of ready-made ones. It is not recommended to store it for more than a day.
gotovim-doma.ru Ingredients
For dry adjika:
- 300 g of hot red pepper;
- 2 tablespoons coriander
- 1 tablespoon of suneli hops;
- 1 tablespoon dill seeds
- sea salt.
For the sauce:
- 4 kg of tomato puree;
- 2 kg of sweet pepper;
- 2 hot peppers;
- 2 bunches of cilantro;
- 1 bunch of marjoram;
- 1 bunch of basil
- 1 bunch of parsley;
- 6-8 heads of garlic;
- 6-10 teaspoons of adjika;
- 200 ml of vinegar;
- ¹⁄₄ teaspoon of ground black pepper;
- 4 tablespoons of hops-suneli;
- salt to taste.
Preparation
First you need to prepare dry adjika. Peel in advance (preferably 1-2 weeks) the dried red pepper from the stalks and seeds and grind in a meat grinder or food processor.
Sift the coriander so that no husks and other debris remain. Grind it into a powder in a mortar.
Grind the dill seeds until oil separates and grind in a mortar too. Combine chopped peppers with coriander and dill seeds. Add suneli hops and salt. On average, for every 200-400 g of adjika, about 1 teaspoon of salt is consumed. Pour the finished dry adjika into an airtight container.
Now you can proceed to preparing the satsebeli sauce. Wash and peel all vegetables and herbs. Grind the pepper and garlic in a meat grinder or food processor.
Grind the tomatoes, drain the juice and boil the pulp until thick. Measure required amount tomato puree (4 kg) and, continuing to cook, add pepper and garlic to it. Stir.
Add all the spices, adjika, salt and some vinegar to the mixture. When all the components of the sauce are combined into one bouquet, remove it from the stove and pour it into sterile liter cans... Add a spoonful of vinegar to each and twist for long-term storage.
Do you have a favorite hot sauce? Share the recipe in the comments!
Fish sauce is often used in the preparation of Thai sauces. If you live away from the huge hypermarkets where you can find this ingredient, replace it with 2/3 boiled strong fish broth. If you don't like the fishy taste, do it easier - add a little soy sauce instead of fish sauce. There is only one condition - use only a very high-quality product that does not contain salt, flavor enhancers and other unnecessary components.
To the chickenSince chicken is cooked more often than other types of meat, let's start with a suitable option, prepare a Thai sweet and sour sauce, the recipe of which does not contain any unfamiliar foods.
Ingredients:
- natural yellow apple vinegar - 7 tbsp. spoons;
- thick balsamic vinegar - 1 tsp;
- mountain salt without additives - 1 teaspoon without a slide;
- hot blue garlic - 3-4 cloves;
- white sugar sand - ½ cup;
- hot chili, ground into powder - ½ teaspoon.
Preparation
To make Thai chicken sauce, take a mortar and rub the garlic and salt in it to make a homogeneous, spicy gruel. Fill it with vinegar (add balsamic to the apple cider), add sugar and chili powder. While stirring, we begin to heat the whole mixture together over very low heat. Don't let it burn. After 3-4 minutes, the sauce can be removed from heat. It is suitable not only for boiled or fried chicken but also for grilled or barbecued dishes such as chicken sausages.
For fish and seafoodFor fish day another delicious Thai sauce will do.
Ingredients:
- large brown cane sugar - 3 tsp;
- ripe lime - 1 pc.;
- white garlic, not too spicy - 2-3 cloves;
- pepper "Ogonyok" or "Jalapeno" - 2 pcs .;
- fish sauce - 80 ml.
Preparation
This sauce is not cooked, so it preserves everything useful material components. In a mortar, grind the chopped garlic cloves into gruel, use sugar as an abrasive. Cut the peppers in half, remove the seeds and partitions and add to the mortar. We need to get a homogeneous mixture into which we pour fish sauce and juice squeezed from lime.
To fatty meatIf you want to accentuate the flavor of lamb or pork, duck or other rather fatty meats, prepare Thai hot sauce, which includes a lot of hot peppers in the recipe.
Ingredients:
- very strong - 50 ml;
- red not watery tomatoes - 4 pcs.;
- odorless unrefined vegetable oil - 2 tbsp. spoons;
- garlic - 1 large head;
- high-quality - 1 tsp;
- salt - 1 tsp;
- hot chili pepper powder - 2 tsp.
Preparation
If the food is too spicy for you, prepare Thai chili sauce by changing the recipe - reduce the amount of pepper and garlic by half. Blanch the tomatoes with boiling water, remove the skin, and cut the pulp into small pieces (the smaller the better). We heat the oil, fry the finely chopped garlic until the color changes, add the tomatoes. Simmer for 5 minutes, add broth, salt and chili. We simmer everything together over low heat for another 5 minutes. Cool, add soy sauce and puree. As you can see, you can cook Thai sauce for almost any dish, and everyone can do it.
The locals of Thailand add spicy and interesting sauces to almost all dishes. They come in different colors, tastes and smells. Most sauces tend to smell bad, especially for Europeans. But for Thais, the stronger the smell, the tasty it is. For lovers of Thai cuisine, and for all lovers of "spicy" I suggest the sauce is already more Europeanized.
Composition:
hot red pepper - 4 pcs.
onion - 1 head
garlic - 2 cloves
vegetable oil - 1 tbsp. spoon
chopped cilantro - 1 tbsp. spoon
grated lemon zest - 2 tsp
ground coriander - 2 tsp
ground cumin seeds - 1 tsp
ground cinnamon - 1 tsp
ground turmeric - 1 tsp
black peppercorns - 1 tsp
salt - 1 tsp
Cooking method:
Wash hot peppers, cut, remove seeds.
Grind the remaining ingredients with a blender (food processor or meat grinder) into a paste, add hot pepper. If the mixture is very thick, you can add water or vegetable oil... Cook the resulting mixture for 2 minutes.
Cooking method
- Cut hot pepper.
- Remove baffles and grains. If you want to make the sauce more spicy, you can leave some seeds.
- Peel the garlic:
- Using a blender, grind all the ingredients for the sauce until smooth.
- Place mixture in a small container and bring to a boil, then reduce heat.
- Cook the mixture over low heat for 5-7 minutes until there are obvious signs of thickening.
- In a separate bowl, mix 4 tablespoons potato starch with 8 tablespoons of water and add in small portions to a barely boiling sauce, stirring the whole mixture vigorously while mixing, avoiding the formation of lumps.
- Pour the prepared sauce into a suitable storage container.
- Cool down.
- You will be able to achieve long-term storage in your refrigerator.
- Such a saucebest with shrimp, grilled chicken, fish.
There are two main types of fish sauces that Europeans can try. These are “padayek” and “nam pla”. “Padaek” is not very popular as it has the strongest “aroma” and taste. Fish sauce is more "European" for us - the smell does not hurt the eyes, the taste is less pungent.
How Thai fish sauce is made
Naturally, the basis of Thai fish sauce is fish. At the choice and request of the manufacturers, the fish can be used as a whole or in separate parts. Fish are put into barrels and covered with salt, then they are closed, opening at least after 1-2 years. The longer the fermentation process takes, the better (according to Thais) the sauce will be. These barrels can even stand next to the sale of fashionable women's bags - Thais are not squeamish, and if the bags smell like Thai fish sauce, that's even better. After "infusion" Thais add spices to their taste.
For the sauce, half a year is enough for us to infuse, but padaeks are at least 2 years old (you can see pieces of fish in its composition). Pla looks harmless to us: yellow color, pieces of red and green chili - you wouldn't even think that this is from rotten fish.
Thai hot and sweet sauce for chicken
Preparation:
- Finely chop the pepper, garlic, pineapple.
- Add sugar and vinegar.
- Put on fire, bring to a boil until foam appears, which must be removed.
- Allow to cool.
The sauce should thicken like traditional jam.
Spicy Thai Dip
To make a dip, remove the chili seeds and chop finely. Place in a saucepan with the rest of the ingredients and heat,
Ingredients
- 375 grams (1.5 cups) peanut butter (paste)
- 125 ml (0.5 cups) coconut milk
- 3 tbsp water
- 3 tbsp fresh lime juice
- 3 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp hot chili sauce (or to taste)
- 1 tbsp chopped fresh ginger root
- 3 cloves of garlic, chopped
- 4 tablespoons chopped fresh cilantro
Cooking method
Mix in a bowl peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, ginger and garlic. Add coriander before serving.
Thai cuisine is a kaleidoscope of tastes as variegated and colorful as the country itself, amazing Thailand, a huge world of delicious tastes! Bon Appetit!
My family is very fond of Thai cuisine, we especially love shrimp and chicken with a spicy Thai chili sauce. There are two types of this sauce, regular hot sauce and sweet chili sauce. We prefer the second option, it is a little softer and more tender, although it is just as sharp.
For a long time I bought this sauce in stores, in departments selling exotic products from other cuisines of the world. The sauce is not cheap, so I tried to make it myself. It turned out that the sauce is prepared quite simply, from available products and it turns out to be just as tasty and spicy as the store one.
Let's make sweet Thai chili sauce together. We will prepare all the products. From these products, we get about 200 g of sauce.
Peel the garlic and chop it very finely with a chopper.
The pungency of the chili sauce will depend on how many peppers you put in it. We love mildly hot sauce, so chop 3 small chili peppers. Also grind with a chopper. If you don't have such a thing, just grind it in a blender or pass it through a fine mesh in a meat grinder.
Put the garlic and chili in a saucepan
Pour all the sugar into the pan.
Now add the rice vinegar. You can add a little more if you like a spicy-spicy sauce.
Pour in water, except for 2 tablespoons... Put the saucepan over medium heat and cook the sauce for about 20-25 minutes. The sauce will evaporate slightly and the vegetables will soften.
In a separate bowl, mix the starch with 2 tbsp. water.
Add the starch mixture to the sauce, heat the sauce until it becomes transparent and thickens again.
We store the finished sauce in a sterile jar under a tightly closed lid for about a week. Or use it right away.
Hot and sweet Thai chili sauce is a very tasty and bright addition to seafood and chicken.
Bon Appetit!
