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Assorted Thai Table Condiments

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In Thailand the first two condiments below (Nam pla prik and Prik dong) are likely be on every household's table together with a separate small dish of plain white sugar and a separate small dish of ground chili powder. Spoonfulls of each are added to suit individual taste. We suggest you make a portion of Nam pla prik and Prik dong and keep in a jar (non refrigerated) for serving as a condiment in this manner. These condiments keep very well.

Prik Si-iew wan, kratiem dong and Khing Ki mao are less common and usually served for particular dishes.

Our Thai Condiment Caddy is a nice way to serve these.

Nam pla prik

In Thailand, Nampla Prik is served on the side in a little dish, not in the condiment caddy.

Ingredients:
1 small shallot sliced
1 clove garlic, finely chopped
13 fresh Thai chile, sliced
7 tablespoons fish sauce
4 tablespoons lime juice

Mix all ingredients together. Serve in a little dish for each diner. Shown above right with our unique Thai stainless spoon.

Prik namsom

This Chili/Garlic/Vinegar sauce is similar to the common Chili Garlic Sauce sold in supermarkets.

Ingredients:
1 cup Fresh RED chiles
1/2 tablespoon sugar
1/4 cup garlic, peeled
1 3/4 cups white vinegar
1/2 teaspoon salt

Pound garlic then chiles in a mortar & pestle. Add remaining ingredients, stir well.

Prik dong

Put two thirds of a cup of Thai chile peppers in a 1 pint jar, and fill with white rice vinegar. We aso offer a ready-made prik dong.

Prik si-iew wan

Put two thirds of a cup of jalapeno peppers in a 1 pint jar, and fill with sweet dark soy sauce.

Kratiem dong

Peel and slice two thirds of a cup of garlic, place it in the 1 pint jar, add 1 teaspoon of palm sugar, and one teaspoon of salt and half a teaspoon of MSG (optional but recomended) and topped up with white rice vinegar. We do offer a ready-made kratiem dong.

Khing ki mao

Julienne two thirds of a cup of fresh ginger (into match stick sized pieces). Place in the 1 pint jar. Add half a cup of whiskey (rice whiskey if available). Add 1/2 cup white rice vinegar, and fill up the jar with fish sauce.

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