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| Fish
Sauce – Fish sauce is the most popular
essential seasoning sauce for Thai cooking, the sauce
is more often made using salted, fermented fish. |
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| Oyster
Sauce – Oyster sauce is one of the
main ingredients for Thai food. This thick, brown, soy-based
sauce is flavored with oyster juice, salt and caramel,
and is thickened with cornstarch. It is thicker than soy
sauce and fish sauce, but lighter in color. |
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| Yellow
Bean Sauce – Also known as brown
bean sauce or ground bean sauce. These fermented soybeans
have been mixed with salt, wheat flour and sugar to make
a paste. Usually Thai people use yellow bean sauce in
a stir fried vegetable. |
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| Light
Soy Sauce – It is the initial extraction,
like the first pressing of virgin olive oil. It has the
most delicate flavor and is light brown in color. This
light soy sauce can be replace fish sauce which is perfectly
for vegetarian. |
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| Dark
sweet sauce (sauce dum) – This
sauce is thick and black, with a powerful of aroma, but
a surprisingly sweet taste. It can be used in a soup to
make it dark color or can be a dipping sauce. |
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| Sweet
chili sauce (sauce prik) – Thai
sweet chili sauce is hot and sweet, it has a ginger flavor
and vinegar. It is also thick. |
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| Thai
Chili Sauce
(Sauce Prik)
– It has a spicy taste, it could
be a dipping sauce or added into a fried rice or stir
fried food. |
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| White
vinegar (nam som) –
Also known as distilled vinegar, It is one of the main
ingredient in Thai cooking. It can be made the chili pickled
or use directly into the food.
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