Thai Cucumber Sauce Nam Chim Taeng Kwa Recipes

Steps:

• Place vinegar, water, sugar, and salt in saucepan; heat over medium heat, stirring until sugar and salt dissolve.
• Bring to a boil and remove from heat.
• Allow to cool.
• Pour over cucumber, and sprinkle cayenne pepper on top.
• Serve.

Steps:

• Add Coconut MILK to a medium size sauce pan warm at a medium heat. As it begins to heat, incorporate the Red Curry paste and blend.
• Allow mix to heat until you see the oil from the paste begin to surface (about 8-10 minutes).
• Add remaining ingredients and continue blending until smooth.
• Reduce heat allow to simmer for an additional 5 minutes.
• Serve in a small bowl or small plate with your Satay Appetizers.

Steps:

• Combine the water, fish sauce, lime juice, sugar, and garlic in small bowl. Set aside to cool.
• Add green onion.
• Serve in a shallow dipping bowl.

Steps:

• Mix all ingredients together in a large mixing bowl.
• Let sit in fridge for at least 2 hrs, preferrably overnight before eating.

Steps:

• Soak cellophane noodles in warm water for 5 minutes; drain, and cut into 2" lengths; set aside.
• In small frying pan, stir-fry garlic and cilantro for a few seconds.
• Pour into a large bowl and mix with crab, pork, eggs, carrots, onions, fish sauce, pepper, sugar, salt, and cellophane noodles.
• Separate spring roll wrappers.
• Place a wrapper with one pointed edge toward you.
• On each corner, put a little of the egg mixture to seal edges of the spring roll.
• Put 2 tbsp of the meat mix 1/3 of the way down.
• Fold the closest edge over, then the right and left sides, then roll closed.
• Place rolls seam side down until ready to fry, not letting them touch each other.
• Fry up to 3 at a time in hot oil until golden brown; about 3 minutes on each side.
• Serve with sweet and sour sauce, or my recipe for Thai Cucumber Sauce (Nam Chim Taeng Kwa).