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Q. Hi, I am looking for a recipe for sticky rice. I was wondering if you could help me out. Thank You, Judy
A. Dear Judy: We have a detailed page regarding sticky rice and it should provide you with a good overview. Please take a look. Included are links to our recipes that are commonly served with sticky rice. This is a new section of our store and I hope you like it. If you have a moment please send a response email and let me know what you think about our sticky rice page. Thanks again, Judy. Best Regards, Yaowalak. |
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Q. I have a question about "Sweetened (Dark) Soy Sauce". Is it similar to the Indonesian "Kecap Manis"?. Maureen.
A. I regret that I'm not too familiar with Indonesian cooking so I can not comment on that part of your question. However, I will explain some common uses of dark sweet soy sauce. As you may know already, sweeteners are used in many Thai dishes. There are a couple of main reasons for using dark sweetened soy sauce as opposed to plain light soy sauce. 1) For some dishes, plain white sugar or palm sugar is added as a sweetener during or after cooking. For other dishes, the sweetener is best added via sweetened soy sauce. For those dishes prepared using sweetened soy sauce, there is no need to add sugar. 2) Dark sweetened soy sauce is an important colorant. Thais prefer some dishes to be darker in color, just for the sake of appearance. A classic example of this can be found at Thai Stir Fried Rice And Pineapple, "Kho Pad Sapparot". Another great example is Thai Stir Fried Wide Rice Noodles, "Pad Si-iew". Finally, dark sweetened soy sauce is used to make dipping sauces served as a complement to some dishes. Take a look at Thai Chicken And Rice, "Khao Man Gai" and you will see the special dipping sauce made with dark sweet soy sauce. I hope this helps. Please let us know if you need additional information. -Yaowalak |
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Q. Most Thai recipes seem to use Nam Pla, and so far I've not managed to find any. But I have found some Nuoc *** (can't remember the second word - mam? nam?) which is described on the bottle as "fish sauce". Is it similar? Can I use it instead? Jill.
A. You are ok using the nuoc stuff, but we are happy to send you a very high quality 22 oz imported Thai fish sauce for just $3.29. That is Vietnamese language for fish sauce. In Thai, nam pla is fish sauce. Here's your language factoid for the day: Nam = water, pla = fish. It is used in every Thai dish. Thais substitute it for salt. - Yaowalak. |
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Q. Do you have a recipe for rice balls? I do not know the thai name for it. Also, do you have a recipe for a soup called gwiet diew? I don't know how to spell it? It's a nodle soup with little meatballs or beef. And has green onions and a beef flavor? My mom used to make it and my brother has been looking for the recipe. Thank you! Kelly.
A. Regarding rice balls, I think you are referring to "sticky rice" which is commonly eaten in the form of balls shaped with your fingers. We have a detailed page regarding sticky rice and it should provide you with a good overview. Regarding gweit diew (I spell it kuaitiao but I'm sure we are talking about the same thing), this is one of my all time favorites. Please see our authentic recipe for Thai beef noodle soup It takes awhile to prepare the real thing but it's worth it. I hope you enjoy. Best Regards, -Yaowalak. |
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Q. Hello, we are looking for the very, very hot chili with fish oil that you get in the thai restaurants. Can you recommend a product? Thanks, Jay.
A. We have in our website a complete guide to Thai table condiments,. This will enable you to prepare from scratch the actual condiments you find in Thai restaurants. |
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Q. Hello! I am writing to inquire if the Coconut milk that you sell on your web site is unsweetened. I am looking for a source of canned, unsweeted coconut milk. Thank you. Kathy
A. We are pleased to advise that our coconut milk has no added sugar. It is a pure coconut milk, ingredients on the can stating as follows: Coconut milk, water, potassium meta bisulphite (as preservative). |
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Q. Recently, I was visiting friends in Hawaii and at dinner we were served SWEET BLACK RICE which came from Thailand and it was delicious. It was crunchy and left a somewhat deep red stain on the plates after it had been eaten. This particular rice was purchased in Peoria, IL and brought to Hawaii. Do you carry this product and if so will you give me prices and any other information pertinent to it, please? If you have this rice, what are the sizes of your packages or bags you ship it in? Howard.
A. There are many different varieties of rice grown and sold in Thailand, however the four "main" varieties are jasmine white rice, sweet glutinous (sticky) rice, unbleached plain white rice, and black (or some call it purple) sweet glutinous sticky rice. While I can not be 100% sure that what you had in Hawaii was Thai purple sticky rice, I am quite sure it was. Before cooked it has a charcoal-like appearance, and after it is cooked it turns a deep purple/black. Texture is definitely crunchy. ImportFood.com has this product for sale at a very competitive price. I recently found the same product on another website priced at $9.00 for 2 lbs. We import directly and do not unreasonably mark up our prices, so we can offer 5 lbs based on price $8.99. We strictly specialize in Thai food. Please check out our special web page dedicated to Thai purple sticky rice. - Yaowalak |
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