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 a strong one. fish broth, boiled down by 2/3. If you don’t really like the taste of fish, do it easier - add a little soy sauce instead of fish. There is only one condition - use only very quality product, which 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 for it, let's cook Thai sour sweet sauce, whose recipe does not contain any unfamiliar products.
Ingredients:
- natural yellow apple vinegar - 7 tbsp. spoons;
- thick balsamic vinegar - 1 teaspoon;
- 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.
Cooking
To prepare thai sauce for chicken, take a mortar and grind garlic and salt in it to get a homogeneous spicy gruel. Pour it with vinegar (immediately add balsamic to apple), put sugar and chili powder. Stirring, we begin to heat the whole mixture together over very low heat. Don't let her burn. After 3-4 minutes, the sauce can be removed from the heat. It is suitable not only for boiled or fried chicken, but also with 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 teaspoons;
- ripe lime - 1 pc.;
- white garlic is not too sharp - 2-3 cloves;
- pepper "Spark" or "Jalapeño" - 2 pcs.;
- fish sauce - 80 ml.
Cooking
This sauce is not cooked, so it keeps everything useful material components. In a mortar, crushed garlic cloves are ground into a gruel, we 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 a lime.
For fatty meatIf you want to bring out the taste of lamb or pork, duck or other rather fatty meat, prepare Thai hot sauce, the recipe of which includes a large amount of hot pepper.
Ingredients:
- very strong - 50 ml;
- red non-watery tomatoes - 4 pcs.;
- vegetable oil, odorless, not refined - 2 tbsp. spoons;
- garlic - 1 large head;
- quality - 1 teaspoon;
- salt - 1 teaspoon;
- hot chili pepper powder - 2 teaspoons.
Cooking
If too spicy food not for you, make Thai chili sauce by changing the recipe - reduce the amount of pepper and garlic by half. We blanch the tomatoes with boiling water, remove the skin, and cut the flesh 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. Simmer everything together over low heat for another 5 minutes. Cool down, add soy sauce and puree. As you can see, Thai sauce can be prepared for almost any dish, and everyone can do it.
How I Learned to Make Delicious Spicy Thai Sweet and Sour Sauce.
My husband loves Thai sweet and sour sauce. And I bought it in liter bottles with enviable regularity. I looked, I looked at the amount of sauce consumed, read the composition of the sauce on the bottle and decided to make my own sweet and sour Thai sauce. No sooner said than done. And about a miracle! The sauce turned out to be very tasty and guaranteed without preservatives and any chemical dyes. It took me ridiculously little time to prepare the sweet and sour sauce, only 40 minutes. And most of the time was spent preparing and sterilizing the bottles and pouring the sauce into them. Now Thai sweet and sour sauce is always in the house, and if it suddenly runs out, then I quickly cook it again and again. A hot peppers and garlic can be bought all year round.
Thai sweet and sour sauce without dyes and preservatives
Compound:
- Sugar - 400 grams
- Salt - 2 tbsp. spoons
- Water - 600ml
- Garlic - 12 cloves
- Hot red pepper - 8 pcs
- Apple cider vinegar - 80 ml
- Starch - 4 tablespoons
How I Make Thai Sweet and Sour Sauce
Red hot peppers and garlic - the basis of Thai sweet and sour sauce
Washing jars and bottles for sweet and sour sauce. I sterilize in the microwave. From my experience, the container for storing the sauce should be small - 200-400ml.
Wash, cut and de-seed hot red peppers. For those who like it spicier, we leave a few seeds. We clean and wash the garlic.
I add and grind pepper and garlic in a blender. I grind finely, but not to a homogeneous mass. It's more beautiful that way. 
I put the resulting mass in a saucepan, add granulated sugar, salt, water, bite and mix. If you add more vinegar - up to 120 ml, then the sauce can be stored without a refrigerator, in a dark, dry place. Well, I like a sauce with less mustache.
I put it on medium heat. After boiling, reduce the heat and continue to cook for another 7-10 minutes over low heat until thickened.
Boil Thai sweet and sour sauce for 7-10 minutes over medium heat.
Dilute starch with cold water
The sauce keeps in the refrigerator for a long time.
In recent years, I have slowly and steadily returned to blanks. The reason is simple, health care. And sauces are among my favorite preparations for the winter. Although, if desired, this sweet and sour sauce can be made at any time of the year. But I prefer to make the sauce in the summer when vegetables are in season. Men, comparing my sauce and store-bought sauce, were pleasantly surprised. The first time I used green hot peppers, so the color of the finished sweet and sour sauce was not very marketable. While I was thinking about a natural dye, I bought a red hot pepper in the market. And the sauce immediately played with golden-red hues. Simply chic! The sauce is made quickly, it is very tasty and beautiful. And how fragrant! I bottle the sauce in glass bottles and keep it in the fridge.
So, How to Make Thai Hot Sweet and Sour Sauce:
Compound:
- Sugar - 400 grams
- Salt - 2 tbsp. spoons
- Water - 600ml
- Garlic - 12 cloves
- Hot red pepper - 8 pcs
- Apple cider vinegar - 80 ml
- Starch - 4 tablespoons
This sweet and sour the sauce is suitable for any meat, chicken, fish, rice, vegetables. My nephew, when visiting, waters everything he can with them. I love using Thai sweet and sour sauce in marinades and when preparing individual dishes. For instance, chicken wings v sweet and sour sauce. In general, sweet and sour sauce is one of my lifesaver.
Thailand is inseparable from food. Here they eat everything 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 get up and go home even
without bathing.
All holidays, events and other festivities are accompanied by questions - “Well, how was the food there? What did you eat there? What will be the food?
If we take into account that the main ingredient of Thai cuisine is rice, 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 are combined with, how to serve them correctly, with what dishes and how much they cost, in today's review.
Thai sauce-paste for cooking soup Tom Yum
Hot chili sauce for seafood
My favorite sauce that I add everywhere. What kind of fish or seafood is there! I put it in potatoes with meatballs, pasta, and even 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 green Thai sauce is an incomparable pleasure. I am writing and salivating.
Probably out of habit, he may seem too sharp, but give him a chance, maybe not the first time, but be sure to love him.
It is sold everywhere - ending with large hypermarkets. Recently I met him 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 hot sauce for meat and chicken
A rare Thai sauce does without chili, and this one is the same.
The red thai sauce with chicken 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 European fondue. Everything is put in a pot with broth, starting with beef, ending with vegetables, mushrooms and sauce.
Suki's sauce is not as spicy as green chilli, so for reference just right. In Macro, it is sold in convenient packaging - in small jars, bags and bottles.
My family always order it and eat it instantly.
Something remotely resembles adjika, if it can be compared, of course.
Plum Thai Sweet Sauce
This is a sweet sauce. For an amateur. For those who do not count calories and eat everything calmly. Plum sweet sauce, despite the unusual taste, is pleasant and you can also try it.
It is served with meat, fish, and seafood.
Oyster Thai Sauce Nam Man Hoi
Of course, oyster sauce is not made from oysters, as its cost would be exorbitant. Nam Man Hoi is made from water, starch, sugar and oyster extract.
Few dishes in Thailand are complete without the addition of Nam Man Hoi when frying or boiling.
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 manufacturers, Heinz is not far behind, which produces many hot sauces for the local consumer.
I am inclined to believe that Thai brands are still better than the global leader.
Nam Pla Thai Fish Sauce
A bottle with a light brown liquid and a specific smell will always be on your table in Thailand, whether it's a street cafe or a decent restaurant.
We are poured Pla everywhere and everywhere.
Fish sauce is such a “juice” from fish and it’s better for you not to 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, the same 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 family March. I have Macro fish sauce in the photo, 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, while 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 marinate meat for the grill in it, it turns out delicious.
Shiitake sauce goes well with noodles, soups, just about anything.
It is inexpensive, like all sauces in Thailand. I did not come across a sauce more expensive than 60-70 baht per bottle, mostly prices are around 35-50 baht.
And for a starter, let's make Thai chili sweet and spicy sauce on our own.
Sweet and Spicy Chili Sauce - Recipe
We will need:
5-7 small hot red chili peppers
Starch - 1 tbsp.
5-7 garlic cloves
sugar - 5 tablespoons
Fish sauce - 1 tbsp.
Water - 1 glass
Thai Chili Sauce Recipe:
We clean peppers from grains, only with gloves. We lay everything except the starch in a blender or grind with a submersible nozzle.
Pour into a saucepan and cook over low heat until boiling, stir for 5 minutes, until it begins to thicken.
Separately, stir the starch 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 sweet.
If you leave the chili seeds in the pods, the sharpness will be added at times.
That's all for today Bon appetit!
And I ran to eat my red curry with rice, it's impossible to write such a review and not get hungry.
Good luck with your trip to Thailand and happy shopping.
Share your impressions in the comments, ask questions, I will be glad to help you.
As a big fan of spicy food, I couldn't get past this Thai sweet and spicy sauce recipe. It is very easy to make (by the way, I have a lot of recipes on my blog) and will suit a wide range of dishes: from pasta to, for example,. It will be especially good with shrimp, if you, of course, eat them.
Ingredients
- 3 garlic cloves
- 2 medium red chili peppers
- 50 ml light bite (wine or apple cider is best)
- 100 grams of sugar
- 150 ml water
- a pinch of salt
- 1 tablespoon starch (corn or potato, doesn't matter)
From the indicated amount of ingredients, I got 300 ml of sauce.
Cooking
The spiciness of the sauce depends on how many chilli seeds you leave out. If you are afraid that Thai sweet hot sauce will come out too spicy, do not be lazy and clean out all the seeds. Also keep in mind that the spiciness of the sauce gradually decreases during storage. It will be the most burning on the day of preparation.
Garlic, chili, bite, sugar, water and salt should be puréed as smooth as possible using a food processor.
The resulting bright red puree is poured into a saucepan or a small saucepan and put on the stove. Let it boil and boil over low heat for about 3 minutes. It is better to stir occasionally.
Next, we need to add starch to our sauce. It is most convenient to pre-mix it with a small amount of water and pour the resulting slurry into the sauce. So there will be fewer lumps that will have to be broken with a fork or, more conveniently, a whisk. Starch is needed so that the sauce becomes thicker and the pieces of chili and garlic remain in the thick of the sauce, and do not float up.
After you have added the starch, let the sauce simmer for just another minute, and then remove from the stove. Pour the Thai sweet spicy sauce into the jar when it has completely cooled. The sauce can be stored in the refrigerator for a couple of weeks.
If you do not like using sugar, then you can replace it with liquid honey. In this case, you will need to take water and honey in approximately the same proportion. There is also no need to use starch, because honey will provide the desired density. In this case, the sauce is cooked not for 3-5 minutes, but for about 20. You will need to make sure that the sauce does not burn.
See the recipe for the dish with a photo below.
I like to cook spicy sweet and sour chili sauce yourself, at home. It's not difficult at all, and the output is fragrant. spicy sauce, which is part of many Thai dishes. Also, thick homemade chili sauce can be served with meat or vegetables and fried foods. Main plus homemade sauce You can control the spiciness and composition yourself. No chemical additives and dyes, only natural products!
This is my favorite sauce to make. large chili peppers. Such fleshy long fragrant pods. Chile has this rule: the smaller the pepper, the "angrier" and spicier it is. Large peppers are not as hot, but still pleasantly ignite the senses and have a unique chili flavor. I often add ready-made sauce simply to boiled or vegetable dishes, and I also cook soup based on this chili paste.
Sweet and spicy chili sauce recipe
To prepare this delicious sauce have to take:
- 5 large chili peppers;
- several tomatoes;
- vegetable oil 4 tbsp. spoons;
- shallots 1 pc;
- garlic 8-10 cloves;
- palm or coconut sugar 3 tbsp. spoons;
- lime juice, tamarind paste or pineapple vinegar 5% 4 tbsp. spoons;
- salt or fish sauce to taste.
Coconut sugar can be substituted for regular white sugar or brown cane sugar. We set the acidity of our sauce in any possible way - with fruit vinegar or a solution of tamarind paste, lemon lime juice - which is at hand at the moment.
The same sauce can be prepared without the use of vegetable oil, just add a little water and simmer the vegetables until softened and the moisture evaporates. Thus, a dietary version of the sauce is obtained, without fats.
In a frying pan, heat the vegetable oil and fry coarsely chopped tomatoes, onions and garlic cloves over medium heat. We clean the chili peppers from seeds and white internal partitions, wash. Cut into small pieces and fry together with other ingredients for 10 minutes, stirring constantly.
Add sugar and lime (lemon) juice, salt to taste and taste for salt / sugar / acid. Simmer the sauce in a skillet over low heat until thickened. Don't forget to stir it! When all the ingredients soften and the excess moisture evaporates (after 15-20 minutes), remove the sauce from the heat and let it cool slightly. Then transfer the contents of the pan to a blender and grind until smooth.
Previously, before the invention of the blender, Thai women used a mortar and pestle to prepare chili paste, with which they ground fried vegetables with chili and small dried shrimp to a puree state.
The finished sauce can be stored in the refrigerator (after it has cooled completely) for about a week. I make this sauce in small portions, and we eat it in 1-2 times. This is delicious! Do you love spicy dishes? Share in the comments!
Everyone is interested in your opinion!
Don't leave in English!
Just below there are comment forms.
