Title: Thai Condiments
Categories: Sauce
Yield: 1 Servings

See instructions

Date: Thu, 20 Jun 1996 11:30:19 -0700

From: "Colonel I. F. K. Philpott"
Every Thai restaurant has a "condiment set" of four or five little pots,
known in Thai as kruang prung (often stainless steel).

These are filled with: 1: sugar 2: phom prik (ground dried red birdseye
chilis) 3: nam pla prik (1 part sliced green birdseye chilis to 4 parts
fish

sauce, marinated for a week) 4: prik dong (1 part sliced red birdseye
chilis, in four parts

rice vinegar, marinated for a week) 5: prik siyu wan (one part sliced
green Thai jalapenos in four parts

dark sweet soy sauce, marinated for a week).

These are added liberally to every dish as the diner requires.

Bottles of fish sauce, dark soy, sweet soy, and sometimes oyster sauce and
hot sauce are added.

A sweet sauce (consisting of finely sliced red birdseye chilis, chopped
garlic and grated ginger in sugar syrup), is also often found.

I am sure you can produce a generally Tex-mex variant, or whatever is
locally appropriate.

CHILE-HEADS DIGEST V3 #019

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.