Thai Sauce Recipes
Thai cooking has some similarity to Indian cuisine, since it is also quite spicy and uses a fair amount of coconut. In Thai cooking, a lot of sauces are used which can be quite spicy but definitely add to the flavor of the accompanying dish. These Thai sauces are used to complement seafood, meat, vegetables (seafood is very popular in Thailand). Pla Rah Lohn is one such Thai sauce which is very popular; whose English translation means Pickled Fish Chili Sauce. Like wing sauce recipes, Pla Rah Lohn is also made in different ways. It is not unusual for different families to have a slightly different way of making this sauce – its recipe would be something that has been handed over since many generations. Let us look at some of the variations of Thai Sauce recipes:
Ingredients 1 catfish fillet which is cooked and allowed to cool – after this it needs to be chopped very finely.
2 small shallots which are peeled and also need to be very finely chopped
2 tablespoons of fish which is pickled
4 fluid ounces of coconut milk
Juice squeezed from ½ a lime
In a small saucepan, bring the coconut milk to a simmer and then add the pickled fish. Allow this to simmer for about four minutes before adding the shallots, catfish, lime juice and then turn off the heat. It should be then stirred very thoroughly and then transferred to a small serving bowl.
Another variation of Thai sauce Recipe:
Ingredients:
1 mudfish fillet which should be cooked should be allowed to cool and then chopped very finely.
2 cloves of garlic which should be peeled and crushed or again very finely chopped
2 tablespoons of pickled fish
4 fluid ounces of coconut milk
4 small chili peppers whose seeds should be removed and chopped very finely
Like in the previous Thai sauce recipe, you should bring the pickled fish and the coconut milk to a simmer for a few minutes – after this, the heat needs to be turned off and then the remainder of the ingredients need to be added. All this needs to be stirred well and then can be poured into a small serving bowl.
It is usual for such Thai sauce recipes to be served with vegetables – no particular vegetable is needed it complements almost all vegetables. It is for the individual to see how this Pla Rah Lohn tastes with different vegetables and once one sees what taste it gives with different vegetables, then the next time while hosting a party you can accordingly choose the vegetables.