Thai Cucumber Sauce Nam Chim Taeng Kwa Food
THAI CUCUMBER SAUCE (NAM CHIM TAENG KWA)
Make and share this Thai Cucumber Sauce (Nam Chim Taeng Kwa) recipe from Food.com.
Provided by PalatablePastime
Categories Sauces
Time 15m
Yield 1 1/4 cups
Number Of Ingredients 6
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.
Nutrition Facts : Calories 325.5, Fat 0.3, SaturatedFat 0.1, Sodium 1863.3, Carbohydrate 83.6, Fiber 0.7, Sugar 81.4, Protein 0.7
MARINATED CUCUMBERS WITH A THAI TWIST
While making another cucumber recipe, I started playing around and ended up with this. I served it with Chicken satay and sticky rice and it was a hit :)
Provided by skyra
Categories Vegetable
Time 10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together in a large mixing bowl.
- Let sit in fridge for at least 2 hrs, preferrably overnight before eating.
Nutrition Facts : Calories 32, Fat 0.1, Sodium 3.6, Carbohydrate 6.6, Fiber 0.6, Sugar 4.1, Protein 0.7
THAI HOT SAUCE (NAM PRIK)
From the California Culinary Academy's Wok & Stir-Fry Cooking at the Academy cookbook. They recommend trying this hot dipping sauce with grilled or fried foods.
Provided by mersaydees
Categories Vegetable
Time 10m
Yield 1/2 cup
Number Of Ingredients 6
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.
Nutrition Facts : Calories 221, Fat 0.2, Sodium 5660.5, Carbohydrate 54.9, Fiber 0.9, Sugar 42.7, Protein 5
THAI SPRING ROLLS (PA PIA)
Crispy and delightful, always a treat to have with other Thai courses. Goes well with sweet and sour sauce or Thai Cucumber Sauce (Nam Chim Taeng Kwa).
Provided by PalatablePastime
Categories Lunch/Snacks
Time 16m
Yield 6-8 serving(s)
Number Of Ingredients 17
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).
SATAY PEANUT SAUCE NAM JIM SATAY
This is a Thai dipping sauce for Chicken or Pork Satay. The recipe comes from "ThaiTable.com." I share it with all who are looking to replicate the great flavors associated with authentic Thai cooking. I have made a few minor adjustments. If you are lucky enough to have an Asian Grocery, you will find these ingredients to be very inexpensive and usually on hand. If all else fails, you can find these ingredients online.
Provided by Chuckwagon
Categories Thai
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
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THAI CUCUMBER SAUCE (NAM CHIM TAENG KWA) RECIPE
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