Thai Fish Sauce With Red Chiles Food
THAI CHILI FISH SAUCE
Make and share this Thai Chili Fish Sauce recipe from Food.com.
Provided by Lindas Busy Kitchen
Categories Sauces
Time 10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a small bowl, and mix well.
- Will keep in refrigerator for 3 days.
Nutrition Facts : Calories 8.1, Sodium 1043.2, Carbohydrate 1.4, Fiber 0.2, Sugar 0.7, Protein 0.8
THAI RED CHILE SAUCE - NAM PRIK DANG
Make and share this Thai Red Chile Sauce - Nam Prik Dang recipe from Food.com.
Provided by PalatablePastime
Categories Sauces
Time 5m
Yield 1/2 cup
Number Of Ingredients 5
Steps:
- Puree ingredients in blender or food processor.
- Store in sealed container in refrigerator.
- Serve as a table condiment for Thai and other Asian dishes.
THAI FISH SAUCE WITH HOT CHILES
Provided by Martha Stewart
Yield Makes about 1 cup
Number Of Ingredients 2
Steps:
- Place chiles in a food processor and pulse to finely chop (stop before they are mush). Or, wearing rubber gloves to protect your hands, use a cleaver or sharp knife to mince chiles on a cutting board.
- Transfer minced chiles (with their seeds) to a glass or plastic container and add fish sauce. Cover and store in refrigerator. The sauce will keep indefinitely, losing chile heat over time; top it up with extra chiles or fish sauce when it runs low. Serve in small individual condiment bowls.
THAI FISH SAUCE WITH RED CHILES
This is not a mild sauce! Serve this on fried or plain rice or on whatever you like....I like to dip dumplings in this. It keeps forever, just add fish sauce when it runs low and then add more chiles when the sauce is losing it's heat. If you chop the chiles by hand, make sure to wear rubber gloves. And, whether you chop by hand or by processor, you may cough and sneeze a bit when the capsaicin hits the air...don't worry, it'll pass!
Provided by Hey Jude
Categories Sauces
Time 15m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Place the chiles in a food processor and pulse to finely chop, but stop before they are mush.
- You can also do this by wearing rubber gloves to protect your hands (these are really hot chiles!) and using a sharp knife to mince the chiles on a cutting board.
- Transfer the minced chiles, with their seeds, to a glass or plastic container and add the fish sauce.
- Cover and store in the refrigerator.
- The sauce will keep indefinitely, losing chile heat over time; top it up with extra chiles or fishsauce when it runs low.
Nutrition Facts : Calories 130.8, Fat 0.4, Sodium 22240.3, Carbohydrate 17.1, Fiber 1.1, Sugar 14.5, Protein 16
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