Spicy Sweet and Sour Relish for Seafood
Spicy Sweet and Sour Relish for Seafood ►
()
Try this delicious spicy, sweet, and sour dipping sauce that we call Nam Jim Seafood. You'll appreciate how easy it is to whip some up. With just a few simple ingredients you can add an authentic Thai flavor to meats, fish, and snack foods.
Clams in Roasted Chili Sauce
Clams in Roasted Chili Sauce ►
(Hoy Lai Pad Prik Pao)
Try the Thailand-style stir fried clams we call Hoy Lai Pad Prik Pao. Cooked in a rich, but not too spicy-hot chili sauce, they are amazing, and the addition of a generous portion of fresh Thai basil and mild red chilies makes a beautiful plate of clams like no other.
Crispy Pork Belly with Peppers
Crispy Pork Belly with Peppers ►
(Moo Grob Pad Prik Yuak)
Try this one known as Pad Prik Yuak. It's made with our mild green chili, crispy pork belly, and lots of garlic, but it is not spicy at all. It is absolutely bursting with flavor, and just takes a few minutes to prepare.
Sweet and Sour Pork
Sweet and Sour Pork ►
(Moo Tod Preow Waan)
Try this Thailand version of the popular Chinese sweet and sour pork. While it has some things in common, like a thick and sweet sauce made with plum sauce, that may be where the similarities end. We take it up just a notch by adding a few Thai Long Chilies, which add a hint of spiciness and an herbaceous layer to the sauce. Try it, you'll like it.
Fish Sauce with Hot Chilies
Fish Sauce with Hot Chilies ►
(Prik nam blah)
How about a little Prik Nam Blah on the side? Fortunately this common Thai condiment is quite a bit easier to make than ketchup, for it's about as common on our table as that bottle of ketchup is on tables at western hamburger restaurants. Just a little high-quality fish sauce and some of the good, very hot, Thai chilies that we call Prik Kee Nu.
Southern Thai Stewed Pork Belly
Southern Thai Stewed Pork Belly ►
(Moo Hong)
Known as Moo Hong, it is stewed pork belly made by braising chunks of pork in an herbaceous sweet paste made with garlic, coriander root, black peppercorn, and coconut sugar, then stewing it slowly in a gravy seasoned with dark soy, oyster sauce, and star anise.