Tom Yum - Creamy Thai Sour and Spicy Soup : ต้มยำ Thai-Style Pork Omelet (Khai Jeaw Moo Sab) : ไข่เจียวหมูสับ Stir-Fried Pumpkin with Egg (Fak Thong Pad Khai) : ฟักทองผัดไข่ Thai Sour Curry Soup (Kaeng Som) : แกงส้ม Some of the most popular dishes with fish sauce can be found bellow. Proper quality fish sauce gives a unique taste and aroma to dishes, and without it, Thai cuisine would not be that delicious. It is used in all types of dishes - appetizers, salads, soups, curries. Like it was noted, most of Thai Food dishes include fish sauce, from Tom Yum soup to Som Tam salad. If you don't cook Asian food that often, then keep your fish sauce in the refrigerator. Its consumption in Thailand is very high and it can be used in every meal. We personally recommend Squid or Tiparos brand fish sauce which has no MSG, preservatives or added color.įish sauce is kept in the room temperature and near the stove so that it is always on hand. Some of the best brands of Thai fish sauce are made by Tiparos, Golden Boy and Squid. You can always check on the label how high quality it is. If the color is too dark and cloudy, then the sauce is either low-grade or has been on the shelf for too long.ĭifferent brands also have a different salty taste. A good fish sauce has reddish brown and is completely transparent. To choose a quality sauce, you need to carefully study the label. The choice of brands for Thai fish sauce is large. In Thai stores, fish sauce is very cheap as a half-liter bottle normally costs no more than 30-40 THB. Where to Buy Fish SauceĪs it is an essential product in Thailand, like salt, bottles of this light brown transparent liquid can be found literally in every supermarket and even 7-eleven stores. In addition, a flavor enhancer, sugar, flavorings and colorants are added to a low-quality product. The low-grade fish sauce is blended with remains of salted fish from barrels of high-grade fish sauce to enhance the flavor. The second and third grade of fish sauce is produced with the addition of water to the barrels and after 2-3 months it is ready. After this, the highest quality fish sauce is done for further use and it is ready to eat. Then the fermented fish are filtered and the liquid is poured into glass vessels, which are "basked" in the sun for about two weeks. Speeding up this process makes the final taste of the sauce sour and unpleasant. The fermentation process takes about 9-12 months. Fresh pineapple is sometimes added to speed up fermentation. Fish prepared in this way are thrown into barrels, poured with water, covered with bamboo mats and exposed to the sun. Fish should be fresh, well washed and sprinkled with salt. Most of them are anchovies and related species from 5 to 15 cm long, which are very common in the coastal waters of Thailand. Thai Fish Sauce is usually made from small fish that have little industrial value, both sea and freshwater. Apart from them, you can find water, salt and sugar in the composition. Many people say that you would better not know how the fish sauce is made, but since some of you might want to have an idea about it, we will let you know a little.Īs the name suggests, it is made of fish, of course. Good fish sauces are made from a mixture of anchovy extract, salt, sugar and water. It should be clear and brownish in color. In general, you can use fish sauce instead of regular salt not only for Thai food but also for any other. If you have eaten Thai food ever in your life, then you’ve certainly eaten the fish sauce. Thai Fish Sauceįish sauce - a salty, aromatic, transparent brown liquid made from fish is used in Thailand as salt in Western cuisine or soy sauce in Chinese. It is the most important element of Thai Food Cooking to provide saltiness to it. Fish Sauce, called " Nam Pla" in Thai, is a Thai Seasoning Sauce that can be found in almost every Thai dish.
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