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 Yam

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 chili sauce 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.

I would also advise spicy lovers to buy a sauce with the dissonant name "Suki".
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 sauce is not as spicy as green chili, so it's just right for familiarization. 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 snack, let's make Thai chili spicy sweet sauce on one's 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.

reasontoseason.com

Ingredients:

• 50 g chili pepper;
• 3 cloves of garlic;
• 1 tablespoon ;
• 1 teaspoon starch;
• 1 tablespoon of wine or apple cider vinegar;
• 1 teaspoon of sugar;
• a pinch of salt.

Cooking

Grind garlic and chili peppers in a blender. Transfer the resulting mixture to a saucepan, add vinegar, oil, salt and sugar and put on a slow fire.

As soon as the sauce starts to boil, add the starch. Immediately after boiling, remove the pan from the stove and set to cool.

Because of the starch, the sauce is quite thick. If you want to make it more liquid, just skip this ingredient.

In a clean, airtight container, the sauce will keep in the refrigerator for up to a week.

chilipeppermadness.com

Ingredients:

• 450 g very hot chili peppers without stems;
• 4 cloves of garlic;
• 12 large basil leaves;
• 1 glass of vinegar;
• 1 teaspoon of salt.

Cooking

Preheat oven to 200°C. Spread chili peppers and unpeeled garlic cloves on a baking sheet. Send vegetables for 15-20 minutes in the oven. Wait for the skin of the peppers to wrinkle a little, but not burn.

Grind the pepper and peeled garlic in a food processor. Add basil leaves and blend again. When the vegetables are well mashed, pour in the vinegar.

At the end, salt and mix the sauce. Strain it and pour into sterilized bottles. It can be stored in the refrigerator for 1-2 weeks.

Be careful: this sauce is really hot!

pixabay.com

Ingredients:

• 200-250 g coarsely chopped apricots (pitted);
• 2 jalapeno peppers;
• 1 large Thai chili pepper;
• 1 red chili pepper;
• 2 cups apple cider vinegar;
• 1 cup light brown sugar;
• 2 bay leaves;
• salt - to taste.

Cooking

Cut all hot peppers with seeds, except for one jalapeno pepper: it must first be de-seeded and then chopped.

In a medium saucepan, mix Apple vinegar and brown sugar and bring the mixture to a boil to dissolve the sugar. Add the apricots, all crushed peppers, bay leaf and simmer the sauce over moderate heat until the apricots are soft. This will take about 5 minutes.

Let the sauce cool, then remove the bay leaf and transfer the mixture to a blender. Grind until smooth, salt and pour into sterilized jars or bottles.

This sauce can be stored in the refrigerator for up to a month. It is best served with or used for cooking.

bustle.com

Ingredients:

• 2 small red chili peppers;
• 2 ordinary red peppers;
• 2 cloves of garlic;
• 1 shallot;
• 400 g chopped tomatoes with juice;
• 100 g brown sugar;
• 3 tablespoons sherry vinegar

Cooking

Remove the seeds from the pepper and chop. Chop the onion and garlic. Place these ingredients in a food processor, add the tomatoes and blend until smooth.

Transfer the puree to a stainless steel saucepan, add sugar and vinegar and bring to a boil, stirring occasionally.

After boiling, reduce the heat to a minimum and simmer the sauce for 40-60 minutes until it thickens. Do not forget to stir, especially towards the end of cooking.

Pour the finished sauce into sterilized jars and refrigerate. As such, it can be stored in the refrigerator for two weeks.

pixabay.com

Ingredients:

• 200-250 g red jalapeno peppers;
• 1 clove of garlic;
• ¹⁄₂ cup fresh lime juice;
• ¼ cup of water;
• 2 tablespoons of salt.

Cooking

Coarsely chop the pepper and send along with the rest of the ingredients to a blender. Mix everything until smooth. Transfer the finished sauce to an airtight container.

This sauce is perfect for roast beef. It can be stored in the refrigerator for about a week.

pixabay.com

Ingredients:

• 6 medium jalapeno peppers;
• 4 sprigs of cilantro;
• 2 green onion feathers;
• 2 cloves of garlic;
• ¹⁄₂ cup of white vinegar;
• 2 tablespoons of sugar;
• 1 tablespoon fresh lime juice;
• 1 teaspoon of salt.

Cooking

Chop the jalapeno, cilantro, onion and garlic. Move their blender, add all other ingredients and blend until smooth. Voila, the sauce is ready.

It can be added to meat, used as a marinade for poultry, or used in tacos. Sauce can be stored in the refrigerator for up to two weeks.

sistacafe.com

Ingredients:

• 1 teaspoon chili powder;
• 6 cloves of garlic;
• 100 ml apple cider vinegar;
• 100 g of sugar;
• ¹⁄₄ teaspoon salt.

Cooking

Pour the vinegar into the saucepan and bring it to a boil. Add sugar, salt and simmer for 5 minutes.

Remove the pot from the heat, add the minced garlic and chili powder. Cool the sauce to room temperature.

This option goes well with grilled chicken, rice and many Thai dishes. It can be stored in the refrigerator for up to a week.

tandapagar.com

Ingredients:

• 5 tablespoons of soy sauce;
• 1 tablespoon rice wine;
• 2-3 cloves of garlic;
• 10 g of ginger root;
• 1 tablespoon rice vinegar;
• 20 g cilantro;
• 1 tablespoon of tomato paste.

Cooking

Chop the garlic and cilantro, grate the ginger. Combine these ingredients and add to them soy sauce, wine and vinegar. Mix thoroughly. At the end add tomato paste and stir again.

This sauce goes great with fish: it can be served with the finished dish, and added during the cooking process.

It is best to eat the sauce right away or pour it into a clean, airtight container and store in the refrigerator for about a week.

pixabay.com

Ingredients:

• 2 tablespoons of rapeseed oil;
• 1 medium red onion;
• ¾ cup coarsely chopped fresh ginger
• ¾ cup light brown sugar;
• 1 ¹⁄₄ cups ketchup;
• ¹⁄₄ cup chili bean sauce (toban djan);
• 1 glass of water.

Cooking

Heat up the oil in a saucepan. Add thinly sliced ​​onion and cook over medium heat until browned (about 4 minutes). Add ginger, reduce heat and simmer for 3 minutes until softened.

Place sugar, ketchup and bean sauce in a saucepan. Simmer over low heat for about 5 minutes until thickened.

Transfer the mixture to a blender, add half a glass of water and mix everything until smooth. Then add the rest of the water and mix again.

Transfer the sauce back to the saucepan and simmer over low heat for 3 more minutes. Then pour it into a clean bowl and refrigerate to chill.

This amount of sauce is enough for about 2 kg of finished. It is not recommended to store it for more than a day.

gotovim-doma.ru

Ingredients

For dry adjika:

• 300 g of bitter red pepper;
• 2 tablespoons of coriander;
• 1 tablespoon hops-suneli;
• 1 tablespoon dill seeds;
• sea ​​salt.

For sauce:

• 4 kg of tomato puree;
• 2 kg of sweet pepper;
• 2 hot peppers;
• 2 bunches of cilantro;
• 1 bunch marjoram;
• 1 bunch of basil;
• 1 bunch of parsley;
• 6-8 heads of garlic;
• 6-10 teaspoons of adjika;
• 200 ml of vinegar;
• ¹⁄₄ teaspoon ground black pepper;
• 4 tablespoons of suneli hops;
• salt - to taste.

Cooking

First you need to prepare dry adjika. Peel the dried red peppers from the stalks and seeds in advance (preferably 1-2 weeks in advance) and chop in a meat grinder or food processor.

Sift the coriander so that no husks and other debris remain. Grind it in a mortar to powder.

Pound the dill seeds until oil is released and also grind in a mortar. Mix crushed peppers with coriander and dill seeds. Add suneli hops and salt. On average, for every 200–400 g of adjika, about 1 teaspoon of salt is consumed. Pour the finished dry adjika into an airtight container.

Now you can proceed to the preparation of the satsebeli sauce. Wash and clean all vegetables and herbs. Grind pepper and garlic in a meat grinder or combine.

Grind the tomatoes, drain the juice and boil the pulp until thick. Measure the required amount of tomato puree (4 kg) and, continuing to cook, add pepper and garlic to it. Stir.

Add all the spices, adjika, salt and part of the vinegar to the mixture. When all the components of the sauce are combined into one bouquet, remove it from the stove and pour it into sterile liter jars. Add a tablespoon of vinegar to each and swirl for long-term storage.

Do you have a favorite hot sauce? Share the recipe in the comments!

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 pour the sauce into glass bottles and store in the refrigerator.

So, How to Make Thai Spicy 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

Washing jars and bottles for our sauce. We sterilize. I do it in the microwave. From my experience, the container for storing the sauce should be small - 200-400ml.

Wash, cut red pepper and remove seeds. For lovers of spicy, we leave a few seeds. We clean and wash the garlic.

Put the pepper and garlic in a blender, chop. I grind finely, but not to a homogeneous mass. It's more beautiful that way.

We put the mass in a saucepan, add granulated sugar, salt, water, bite. I add 80 ml of vinegar (a matter of taste). We mix.

We put on fire, After boiling, cook sweet and sour sauce for 7-10 minutes over low heat until thickened.

At the same time, dilute the starch with water (8 tablespoons) in a cup.

Pour the starch into a low-boiling sauce slowly and carefully, stirring. There should be no lumps.

The sauce is quickly bottled. We close. We leave our bottles with sweet and sour sauce under a towel until they cool completely. And put it in the fridge.

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 example, chicken wings in sweet and sour sauce. In general, sweet and sour sauce is one of my lifesaver.

The locals of Thailand add spicy and interesting sauces to almost all dishes. They come in different colors, tastes and smells. Most sauces have a rather unpleasant smell, especially for Europeans. But for Thais, the stronger the smell, the more delicious. For lovers of Thai cuisine, and for all lovers of "spicy" I suggest the sauce is already more Europeanized.

Compound:
hot red pepper - 4 pcs.
onion - 1 head
garlic - 2 cloves
vegetable oil - 1 tbsp. spoon
chopped cilantro - 1 tbsp. spoon
grated lemon zest - 2 teaspoons
ground coriander - 2 teaspoons
ground cumin seeds - 1 teaspoon
ground cinnamon - 1 teaspoon
ground turmeric - 1 teaspoon
black peppercorns - 1 teaspoon
salt - 1 teaspoon

 

Cooking method:
Wash hot pepper, cut, remove seeds.
Grind the remaining ingredients with a blender (combine or meat grinder) into a paste, add hot pepper. If the mixture is too thick, you can add water or vegetable oil. Boil the resulting mixture for 2 minutes.

Cooking method

• Cut hot pepper.
• Remove partitions and grains. If you want to make the sauce more spicy, you can leave some grains.
• Peel the garlic:
• Using a blender, grind all the ingredients for the sauce until smooth.
• Place the mixture in a small container and bring to a boil, then reduce the heat.
• Cook the mixture over low heat for 5-7 minutes until obvious signs of thickening.
• In a separate bowl, mix 4 tablespoons of potato starch with 8 tablespoons of water and add in small portions to a barely simmering sauce, stirring the whole mixture vigorously while mixing, avoiding the formation of lumps.
• Pour the prepared sauce into a suitable storage container.
• Cool down.
• You will be able to achieve long-term storage in your refrigerator.
• Such a saucemost suitable for shrimp, grilled chicken, fish.
  

There are two main types of fish sauces that Europeans can try. These are “padek” and “nam pla”. “Padaek” is not very popular, as it has the strongest “aroma” and taste. Nam pla fish sauce is more “Europeanized” - the smell is not so irritating to the eyes, the taste is less spicy.

How to make Thai fish sauce

Naturally, the basis of Thai fish sauce is fish. At the choice and desire of the manufacturers, the fish can be used as a whole or separate parts. Fish are put into barrels and covered with salt, then they are closed, opening at least 1-2 years later. The longer the fermentation process takes place, the better (according to the Thais) the sauce will be. These barrels can even stand next to the sale of fashionable women's bags - Thais are not squeamish, and if the bags smell of Thai fish sauce - it's even better. After “infusion”, Thais add spices to their taste.

The sauce is enough for us and half a year to infuse, but the paddock is at least 2 years old (you can see pieces of fish in its composition). Plazhe looks harmless to us: yellow color, pieces of red and green chili - you won’t even think that it’s from rotten fish.

Thai spicy sweet chicken sauce

   

 

Chili red pepper - 5 pieces

Garlic - 3 cloves

Pineapple - 1/4 piece

Sugar - 1/2 cup

Vinegar - 1/2 cup

Cooking:

• Finely chop pepper, garlic, pineapple.
• Add sugar and vinegar.
• Put on fire, bring to a boil until foam appears, which must be removed.
• Let cool.

  The sauce should thicken like a traditional jam.

Spicy thai sauce dip

To make the dip, remove the chile seeds and chop finely. Place in a saucepan with the rest of the ingredients and heat up.

Ingredients

• 375 g (1.5 cups) peanut butter (paste)
• 125 ml (0.5 cup) coconut milk
• 3 tbsp water
• 3 tbsp fresh lime juice
• 3 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp hot chili sauce (or to taste)
• 1 tbsp minced fresh ginger root
• 3 garlic cloves, minced
• 4 tbsp chopped fresh cilantro

Cooking method

In a bowl, mix the peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, ginger and garlic. Add coriander just before serving.

Thai cuisine is a kaleidoscope of tastes as colorful and colorful as the country itself, amazing Thailand, a huge world of delicious tastes! Bon appetit!

Fish sauce is often used in the preparation of Thai sauces. If you live far from the huge hypermarkets where you can find this ingredient, replace it with strong fish broth, reduced 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 a very high-quality product that does not contain salt, flavor enhancers and other unnecessary components.

To the chicken

Since chicken is cooked more often than other types of meat, let's start with a suitable option, prepare a Thai sweet and sour sauce, the recipe of which 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 make 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 for grilled or barbecued dishes, such as chicken sausages.

For fish and seafood

Another delicious Thai sauce is suitable for a fish day.

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 subjected to heat treatment, so it retains all the useful substances of the 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 meat

If 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 is 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, add soy sauce and puree. As you can see, Thai sauce can be prepared for almost any dish, and everyone can do it.