THAI DIPPING SAUCE
This is the traditional Thai dipping sauce used for salad rolls, spring rolls and almost everything else. Keeps indefinitely in the refrigerator.
Provided by J. Ko
Categories Sauces
Time 20m
Yield 1 1/4 cup, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine sugar water and vinegar in a small saucepan. Bring to a boil and boil for 5 minutes.
- Reduce heat. Stir in garlic, fish sauce and chili sauce. Simmer for 2 minutes.
- Remove from heat. Cool and add lime juice and shredded carrot.
THAI DIPPING SAUCE FOR SPRING ROLLS (NAM JIM PO PIAH)
I always have this sauce in my fridge - it is the classic dipping sauce for Thai spring rolls (po piah), but it tastes great with any fried appetizer. It will last for a few weeks in the fridge.
Provided by Toi
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 12
Number Of Ingredients 6
Steps:
- Combine sugar, water, vinegar, salt, garlic, and chile in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes.
Nutrition Facts : Calories 65.2 calories, Carbohydrate 16.8 g, Sodium 388 mg, Sugar 16.7 g
THAI DIPPING SAUCE
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Thai-Inspired Recipes
Number Of Ingredients 8
Steps:
- Combine ingredients in a small bowl, stirring until sugar has dissolved.
SWEET CHILI THAI SAUCE
A savory sauce to use as a dip with shrimp or spring rolls, in stir-fries and noodle dishes, even on whole wheat pizza crust instead of typical pizza sauce with feta, sun-dried tomatoes, chicken, and vegetables.
Provided by Tania Hobson
Categories Appetizers and Snacks Spicy
Time 20m
Yield 24
Number Of Ingredients 8
Steps:
- Pour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, ginger, garlic, chile pepper, and ketchup; simmer for 5 minutes. Stir in cornstarch. Remove saucepan from stove to cool. Then transfer to a bowl, cover, and refrigerate until needed.
Nutrition Facts : Calories 33.9 calories, Carbohydrate 8.7 g, Sodium 5 mg, Sugar 8.4 g
THAI DIPPING SAUCE
Another recipe found in my "The Complete Meat Cookbook" by Bruce Aidells and Denis Kelly. Untried by me, but posting for ZWT event as it sounds like something we would enjoy trying. This is also the sauce suggested for serving with recipe#503398 which I posted for this event.
Provided by diner524
Categories Sauces
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl combine all ingredients and stir until the sugar is dissolved.
Nutrition Facts : Calories 22.8, Fat 0.6, SaturatedFat 0.1, Sodium 251.9, Carbohydrate 4.3, Fiber 0.1, Sugar 3.4, Protein 0.6
TAMARIND DIPPING SAUCE
This recipe originally accompanied Vidalia Onion Fritters with Tamarind Dipping Sauce. Tamarind water gives this very nicely balanced tart-yet-sweet dipping sauce its lovely deep orange color and unusual flavor. The sauce is delicious with Vidalia Onion Fritters and other fried foods.
Provided by David Waltuck
Categories Condiment/Spread Sauce Fruit Rosh Hashanah/Yom Kippur
Yield Makes about 2 cups
Number Of Ingredients 9
Steps:
- 1. Combine the tamarind and 2 cups of the water in a small saucepan and bring to a boil over high heat. Remove the pan from the heat and let stand until the tamarind has softened, about 15 minutes. Help it along by breaking up the pulp with a spoon.
- 2. Strain the tamarind through a sieve, pressing on the pulp to extract as much water as possible. Discard the pump and seeds and return the water to the pan. Add the ginger, garlic, 3 tablespoons sugar, the chili-garlic sauce, fish sauce, and soy sauce and bring to a boil over high heat. Reduce the heat and simmer for 5 minutes, stirring frequently.
- 3. Whisk the cornstarch with the remaining 2 tablespoons water. When smooth, whisk the mixture into the tamarind sauce, continuing to whisk until the sauce thickens, about 1 minute. Remove the pan from the heat and let cool. Before serving, taste and adjust the seasoning, adding more sugar if necessary to balance the tartness of the tamarind. Store tamarind sauce in an airtight container in the refrigerator for up to a week.
THAI CHILE-HERB DIPPING SAUCE
Fish sauce, lime juice, and plenty of herbs make this sauce a stand out for dipping spring rolls or serving with grilled fish.
Provided by Stanley Lobel
Categories Sauce Herb Pepper Vegetable Chile Pepper
Yield Makes about 2/3 cup
Number Of Ingredients 8
Steps:
- 1. Place the rice in a small skillet over medium heat and cook, shaking the pan, until fragrant and lightly toasted, less than 1 minute. Transfer rice to a spice or coffee grinder and let cool. Process cooled rice until almost powdered, transfer to a small bowl, and reserve.
- 2. Place the chiles in the same skillet and cook over medium heat until lightly toasted, 30 to 45 seconds, shaking the skillet to avoid burning. Transfer the chiles to a spice or coffee grinder and let cool. Pulse the grinder until the chiles are coarsely chopped. Transfer the chilies to the bowl with the rice (the rice and the chiles can also be ground separately with a mortar and pestle).
- 3. Add the scallion, mint, cilantro, sugar, fish sauce, and lime juice to the bowl, stirring to dissolve the sugar. Cover and reserve (the sauce can be made a few hours ahead and kept at room temperature). May be stored in a tightly sealed container in the refrigerator for up to 1 week; however, the bright colors will fade.
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