How to make the thin, sour and spicy sauce from Thailand?!
How to make the thin, sour and spicy sauce from Thailand?
There are actually two versions,
One that is very sour, with just thinly sliced peppers, and the other was a mix of several types of peppers, and was not so sour.
They were both served with almost everything in southern Thailand.
And fyi, I am not talking curry, peanut or any pre-made stuff here. These were homemade.
Answers:
There are quite some versions I have here... below are the 2 most comment and easy recipes.
<<<<< Sour Fish Sauce >>>>>> yield 3/4 cup (180 ml)
4 tablespoons lemon juice or lime juice
100 ml (3.5 fl oz) fish sauce
2 Thai red chili, seeded, finely sliced
Mix the lemon juice, chili and fish sauce together, you may adjust the taste by adding some sugar or more lemon juice in the sauce. Fish sauce from different brands taste vary.
<<<<< Sweet and Sour Cucumber Relish >>>>> Yield 350 ml
1/2 cup (125 ml) rice vinegar (or white vinegar)
250g (8 oz) sugar
1 teaspoon salt
3 tablespoons water
1 small onion, finely diced
1 small carrot, finely chopped
1 cucumber, finely chopped
fresh coriander leaves, chopped, for garnish
1) Boil vinegar, sugar, salt and water in a saucepan for 1 minute. Mix onion, carrot and pieces in a serving bowl then pour vinegar mixture over. Try the taste to see if extra vinegar or sugar is needed to balance flavours. Let cool.
2) Add cucumber pieces and coriander to the sauce, serve with satays, fish cakes and crispy deep-fried snacks.
You may add finely sliced chili in the sauce if you like to spice up the sauce.