Spicy seafood salad

       

spicy seafood salad

          Spicy seafood salad is eastern Thai food (where my family came from),  because east Thailand is close to the ocean.  So most of eastern food has seafood for an ingredient.  It’s very easy to make and find the ingredients in America.  Amm…The more I talk the more I’m getting a craving, so let’s get started.

Ingredients

2 cup mix seafood (Shrimp, squid, mussel, crabs stick)

½ cup onion slice half moon

½ cup tomato slice in wedge or cherry tomato cut half

1 Green onion cut into 1 inch.

¼ cup Chinese celery cut into 1 inch (or celery leave)

2 tbsp. Lime

2 tbsp. fish sauce

2-3 Tsp. slice Thai chili or Jalapeno (it’s up to you hot level)

1 tsp. sugar.

3 cup. water

Cooking Instruction

1. In the medium bowl add lime juice, fish sauce, sugar, stir until sugar dissolved. Add chili set aside.
2. Put medium pot on high/medium heat, add 3 cup water. Wait until it boils.
3. Add seafood into pot, stir until it is cooked about 2-4 minute (Shrimp turns pink, squid turns white) then drain it.
4. Pour cooked seafood in to lime mixer bowl.
5. Add onion, tomato, green onion, stir until mixed well
6. Arrange on a serving dish, garnish with sprigs of celery and serve.

Note: This dish is very spicy.  Be careful!!!

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Tom kha Gai or Chicken coconut soup

Coconut chicken soup

Tom Kha Gai or Chicken coconut soup is the food from central Thailand that a lot of Americans like.  Actually it means chicken with galangal soup, because the main ingredient is young galangal and chicken.  In Thai we eat with rice and serve at the same time with any food not like in America it is served as an appetizer.  When I first came here (USA) I ordered it in one of the Thai restaurants and it tasted totally different from what I have in Thailand.  I was kind of disappointed.  The original was my mom’s recipe chicken coconut soup which makes it rich and tasty (little bit sour and spicy), but in America (some restaurants) make it too watery and it does not taste good at all (for my opinion).  I find out later that some restaurants just want to make it light so they serve as a soup not for food like the traditional recipe.  So this recipe it will be the original one, but if you think it’s too rich and tasty for you just add more chicken broth.

Note: If you cannot find young galangal don’t worry just use the one you can find and make thin sliced, but if it’s too old and cannot make thin sliced just pound it.

Ingredients

1/2 pound chicken

1 cup mushroom

1 can (14 oz) coconut milk

½ cup chicken broth or water

3 Kaffir leaves (Tear it about 4 pieces per one leaf)

1 lemon grass (pounded and cut into 1 inches)

4-6 pieces young galangal (slice)

2-11 Thai Chilies (it’s up to you)

2 tbsp. cilantros

2-3 tbsp. fish sauce

2-3 tbsp. lime juice

1 tsp. sugar

Cooking Instructions

1. In medium pot add coconut milk and chicken broth or water, bring it to a boil at medium heat.
2. Add galangal, Kaffir lime leaves,  lemon grass, stir and keep at a boil for about 8-10 minutes
3. Add chicken, stir 2-3 times till chicken cooked then add sugar
4. Add mushroom bring it to a boil then turn the heat off
5. For seasoning add chili and lime juice then stir it till mixed well at last garnish with cilantro.
6. Serve with steamed rice (for me plus Thai omelet)

coconut chicken soup

Now dig in!!

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Grill Chicken

BBQ Chicken

 

This grilled chicken is a classic Thai northeastern Thailand (E-sann).  When you go to Thailand you will see it at almost every E-Sann food vender, also you can find it with every street food vender that’s how famous this dish is. For me I love to eat it with sticky rice and gotta have som-tum too.  So this time I will give you the Grilled chicken recipe.

Ingredients

4 pieces Quarter Chicken (leg & thigh)

6 gloves garlic minced

¼ cup vegetable oil

6 tbsp. soy sauce

2 tbsp. oyster sauce

2 tsp. sugar

1 tsp. sweet soy sauce for the color (If you don’t have don’t worry about it)

 

Cooking Instruction

1. In a plastic bag mix garlic, oil, soy sauce, oyster sauce, sugar, sweet soy sauce and mix well
2. Put chicken into marinate bag, massage chicken and let it marinate at least 1 hr. (The more it marinates the more it tastes good)
3. Turn on grill heat up to 400 F (or in the oven)
4. Grill or broil chicken about 7-10 minute if oven bake about 30-40 minute per side or till it’s cooked 
5. Serve with sticky rice and sweet and sour chicken dipping sauce(recipe follow)

 

Sweet and sour chicken dipping (Num-Jim-Gai)

This sauce is common sauce that serve with Gai-Yang.  You can also buy it ready to use at Thai grocery store.

Ingredients

2-5 fresh Thai chili (or dried Thai chili)

2-3 glove garlic

½ cup sugar

½ cup white vinegar

1 tsp.salt

1 tsp. corn starch

2 tbsp. water

Cooking Instruction

1. In a small Ziplock bag put fresh Thai chili and garlic pound it with a pan or a tenderizer (whatever you have that’s heavy) until it becomes a chunky paste.  If you use dried chilies just chop it.
2. In a small sauce pan add sugar, white vinegar, salt then bring it to a boil and then add chili paste.
3. In a small bowl mix corn starch and water till mix well.
4. Stir corn starch mixer into sauce keep stir until sauce thicken.

Turn the heat off pour in to the serving bowl.

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Kai-Jeaw :Thai omelet

       

        For me this menu is so common to everyone in Thailand and everybody knows it through memory, but you do not really see it in American restaurant menus.  I don’t know why, maybe because American people just assume that egg means breakfast so nobody orders them and it gets cut out of from the menu….Who knows?

Anyway Kai-Jeaw is very easy to make and everyone (that I know) loves it.  One day I cooked Kai Jeaw for my baby girl and my father in law who came to pick up something at my garage.  He smelled it.  He then walked to me and asked me to make it for him for lunch.  He loved it!! (He is a pretty picky eater just like my hubby).

For the recipe main ingredients of Kai-Jeaw is egg (Kai-mean egg), you can put anything in it just like omelets in America.  However, the most famous thing to put in it in Thailand is ground pork, onion and my favorite one is fermented ground pork (Nham), but when I’m in America sometimes it is hard to find Nham, that makes me miss Thailand very much.  One day I ate salami …oh my god !! I found a new treasure, since that day I have substituted my favorite for salami in any menu that calls for Nham …So let’s make it!!

Kai-Jeaw Salami

5-7 slice Salami quarter

Note: if you don’t like it just use ground meat or don’t put anything just leave it plain it’s fine with me!

3 eggs

3 tsp. fish sauce (soy sauce)

¼ cup of vegetable oil

1 tsp. chop fresh Thai chili or jalapeno (optional for make it spicy)

Cooking Instructions:

1. In medium bowl beat egg add fish sauce(soy sauce), salami, chili (option)
2. In the big pan heat oil in high heat until it is very hot (a little smoke comes up) reduce heat to medium high.
3. Pour egg mixture in the hot oil wait about 1-2 minutes peak on one side if golden brown turn over the egg and cook the other side until golden brown. Take it off from the pan.

             4.  Serve with steamed rice and siracha sauce( for me I also like to eat it with any kind of Thai spicy soup or curry.)

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Thai Basil stir fried : Pad Ka Prow

   For this blog Explore Thai food brought you Pad Ka Prow…. This dish is another common Thai fast food served with rice, also some people (like me) add fried egg too.  Me and my friend always make fun of this dish, we call it “no thinking dish”, because when we are very busy at work we don’t think about food, so when we order lunch we always end up with Ka prow gai-kai dow (it’s rhyme) meaning chicken basil stir fried with fried egg.  Sometimes the whole table orders just the same thing that’s how common a dish this is.  I don’t know why, maybe because the rhyme of the name or the tasty and spiciness of the dish.  But one thing I know is the recipe… This recipe is very easy and you can use any kind of meat like beef, chicken, pork, shrimp or frog (I mean it !!) the weirdest kind of meat I have eaten is snake in Basil stir fried (amm.. taste like chicken and fish).  You can use grounded, slice or thick cut.  It’s up to you, for me I like grounded because it makes the flavor mix well together (in my VDO I use thick slice).  Also, you can put in vegetables like bell pepper, eggplant, green bean, long bean, bamboo or onion.  The most important part is “Basil” just like I said in herb blog.  Actually in Thailand we use just holly basil only, because Ka-prow means holly basil just like the name of the food.  My mom she never cooks Thai basil stir fried without it.

Anyway in America and especially in Georgia most of the Thai restaurants use Thai basil not Holly basil, because it is too hard to find holly basil.  My recipe calls for Thai basil, if you cannot find Thai Basil use sweet basil.  I have tried sweet basil one time. It worked OK in the dish, but you need to use it 2X more than Thai basil.  Now are you hungry? Let’s start cooking.

Thai basil

Ingredients

2 gloves of garlic (minced)

1-7 chopped Thai chili (up to your hot level, 3 for medium)

½ pound meat (slice or ground)

¼ cup bell pepper (for the color)

¼ cup slice green bean

¼ cup Thai Basil (If sweet basil use ½  cup)

1 tbsp. fish sauce or soy sauce

1 tbsp. oyster sauce

½ tsp. sugar

1 tbsp. vegetable oil

Cooking Instruction

1. In the pan heat up oil till hot, add garlic and chili stir it until you smell the aroma (Whenever you sneeze that’s it!)

Note: If you can’t handle the sneeze and aroma all over the house just add chili after adding meat (like VDO)

1. Add meat, stir, add sugar and all the sauce, stir until meat cooked
2. Add vegetable stir till cooked
3. At the end add basil turn the heat off and stir till mixed well
4. Serve with steamed rice fried egg (sunny side up or upside down that’s up to you)

If you want to make it just like in Thailand have lime, fish sauce and fresh chili dipping sauce (recipe follow) on the side. Now it’s complete!!!

Lime-fish sauce and chili dipping sauce

In Thai you can see this sauce everywhere.  Some Thai folk cannot leave without it (my grandpa).  It’s a common sauce on the table, because some people like it tastier than others, so they can fix food up to their own taste buds.  Here is the recipe

Ingredient

1 lime juice

1tbsp. fish sauce

2-4 chopped chili

No cooking required just mix it together and it’s done.

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Green Curry

Green Curry

      

  Green curry is one of the most common curries in Thailand.  We serve with steamed rice and rice noodle, but this kind of rice noodle is different from the one I used in stir fried.  This rice noodle is called “Ka-Nom-Jean”.  Ka-Nom-Jean is made from fermented rice flour and looks just like angel hair, but have a softer texture.  Green curry and ka-nom-jean is a central food.  Some Thai folk believe that if you have a ceremony like a house warming, wedding. We need to have this food for good luck.  But if it is a funeral, don’t serve any noodle food, because it is bad luck and it will bring death to the family.

        Just like I said in my blog Basic Thai Cooking the key to curry is the paste and when I worked at the restaurant a lot of people asked me how about the differences between green curry and red curry?  Are they just adding different food colors in it?  The answer is the paste.  Green curry paste is made from fresh green Thai chili not like red curry paste which is made from dry red Thai chili and a bunch of ingredients.  I have 2 green curry paste recipes from Original recipes from my family.  Another one I created it in America that uses most of (not all) ingredients that are easy to find here.   Also, if you don’t want to make the paste you can find it in Asian or Thai markets or sometimes in a special aisle at a normal grocery store.  They have a lot of green curry pastes that taste good also*** it has to be a paste not a powder*** and after the paste is done.  All instructions are the same.

Green curry paste

Green Curry paste: original

11 Fresh green chilies.

2 ½ tbsp.  Lemon grass.

1 tbsp. Kaffir peel.

1 ½ tsp. coriander.

1 ½ tbsp.  garlic.

½ tbsp. shallot.

1 tbsp. galangal.

1 tsp. turmeric.

2 tsb. Shrimp paste (it’s a fermented plankton looks like very small shrimp with salt.  Also it smells very strong)

Preparation

1. In pestle mash all ingredients except shrimp paste about 1-2 hours or until it becomes paste (I know this sounds crazy, but that’s how my mom did it!!)
2. Add Shrimp paste and still mash and mix it until mixed well

Green curry paste

 

Green curry paste :

11 Fresh green chilies.

2 ½ tbsp.  Lemon grass.

1 tbsp.lime peel.

1 ½ tsp. coriander.

1 ½ tbsp.  garlic.

½ tbsp. shallot.

1 tbsp. galangal. (I cannot find any substitute)

1 tsp. turmeric.

2 oz. Anchovies.

Preparation

1. In the blender(make it a lot easier) add all of the ingredients except anchovies.  Blend about 1 minute or until it becomes paste
2. Add Anchovies push blender a couple time.

Note: All homemade curry pastes can be stored in zip lock bag lasting about 2 weeks.

Guideline to use curry paste (depend on your taste buds)

1 tsp. for mild

2 tsp. for medium spicy

3 tsp. for hot spicy

5 tsp. for Thai original spicy

Green curry

½  pound of meat (chicken, pork, beef)

2 tsp. Green curry paste (medium spicy)

1 cup eggplant (Japanese or Thai)

Thai eggplants

1 cup bamboo shoot

1 (14 OZ) can of coconut milk

½ to 1 of water or milk (optional for less spicy)

1 1/2  Tsp. Fish sauce

2 Tsp. sugar

¼ cup of Thai basil leave (if you cannot find it use sweet basil)

Thai Basil

3-4 thin slices of red bell pepper

Cooking Instructions:

1. In the pot add ¼ cup of coconut milk and bring it to boil.  Then add green curry paste, stir it about 1 minute (you might sneeze).
2. Add meat, stir until meat cooked and the rest of coconut milk do not stir (because it will make the coconut milk become oily)
3. Add fish sauce and sugar, taste it if it is too spicy add more milk or water (start by ¼ cup)
4. Add eggplant or bamboo shoot and bring it to boil
5. Turn off heat sprinkle red bell pepper and Thai basil
6. Serve with Thai jasmine rice or cook rice roman noodle (this kind my Thai friends told me taste like Thai rice noodle)

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Start cooking !!! Pad Thai

        Why I picked Pad Thai 1^st?  The answer is Pad Thai is the most famous of all Thai foods because it has Thai in the name, so it’s easy to figure it out.  It’s Thai food for sure!  Pad Thai was born after world war 2 when the Thai Prime minister at that time named it because he wanted Thai people to be proud of their selves and bring Thailand to be known internationally.   Also, my American friend always is begging me to teach her how to cook it, so it’s time to put it together.  I have to be honest with you, I have never cooked Pad Thai in Thailand (ha ha).  In Thailand we have food venders everywhere and Pad Thai is one of the most popular Thai foods that all of the venders sell.  Plus Pad Thai needs a lot of ingredients to prepare it.  That’s why I never make it myself in my home country, because it is easier to buy rather than make it.  Pad Thai in Thailand usually uses tofu or shrimp.  We don’t have Pad Thai with chicken or beef like in America.  Anyway after my friend continued begging me to make Pad Thai, I decided to call my mom and ask her for the recipe and it came out like this.

Note: If you cannot find some ingredients around your local grocery store.  Don’t worry, I have a substitute option for you.

Pad Thai Shrimp

½ pound of shrimp (peeled, de-veined)

7 oz dry thin rice noodle

Thin rice noodle

½  cup pad Thai sauce or more up to you taste bud!!(recipe follow)

½  cup firm tofu (small cut)
4 tbsp  vegetable oil
1 cup water
1/4 cup a garlic chive cut into 1 inch (or green onion)

2 eggs
1 cup bean sprouts

Bean Sprout

1 tbsp. sliced Shallot

1 tbsp. minced garlic
2 tbsp. roasted peanut (crushed)

3 tbsp. dried shrimp (if you cannot find it don’t worry about that)

Dried Shrimp

2 tbsp. minced Thai sweet & salted  radish (if you cannot find it don’t worry about that)

2 slice lime

1 tsp. dry chili (optional)

Pad Thai Sauce or Tamarind sauce

1/2 cup of tamarind juice

Tamarind juice

Note : Tamarind juice comes from adding hot water on it.  Then dry tamarind and let it sit for 5-10 min. and squid the seed and fiber out.  In the USA I found some tamarind juice concentrated.  If you cannot find it use vinegar, but I highly recommend you use tamarind juice.

¾  cup of palm sugar (or brown sugar)

¼ cup of fish sauce (or soy sauce, but I highly recommend fish sauce)

2 shallots minced (about 3 tbsp)

1 tsp. chili (optional)

1 tbsp. vegetable oil

Cooking Instructions:

1. Heat up the small sauce pan and add vegetable oil.  When it’s hot add shallot stirred until golden. (don’t burn)
2. Add Tamarind juice, brown or palm sugar, fish sauce and chili (optional)
3. Boil until it gets thick (about 10 minute)
4. Remove from stove

Note: If you don’t use it all keep it in refrigerator up to 3 months.  Also I use it for another recipe like crunchy noodle and Chicken tamarind sauce.

Cooking Instructions:

1. Soak dry noodle with hot water about 5 minute, drain it set aside.
2. In the pan heat 2 tbsp. of oil until hot add shrimp stir until cook set aside.
3. In the same pan add the rest of oil add shallot, garlic cook until golden add tofu, radish and dried shrimp (If you can find them)
4. Add egg, scramble egg, when it has cooked add Pad Thai sauce and 2 tbsp. water
5. Add soaked noodle, stir it until noodle has absorbed sauce.  If noodle is too dry add remaining water.
6. Add cooked Shrimp, stir it till mixed well
7. At the end add ½ cup of bean sprout and garlic chive (or green onion).  Turn off the heat
8. Serve with fresh bean sprout, crushed peanut, a slice lime, dry chili (optional)

 

How do you eat it? (Don’t think this is a silly question, some folks ask me this question for real!!) For me, I squeeze lime over noodle mix fresh bean sprout, crushed peanut and dried chili together. Now dig in!!!

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Thai spice

In Thailand we have a lot of spices, but for me I use some of them that are easy to find in the USA and apply for something else. This is a list of spices you should have to cook Thai food in America.

Dried Thai chili

 

1. Dry Chili: ”Prick Hang”.  It’s a dry chilies that we use to make curry paste.  We also toast and ground it, use in a lab and for seasoning the food after it is cooked.  Can be stored in a dry container for a year.
2. Garlic  : “Ga-Tuim”.Thai garlic is smaller, but spicier than western garlic.  Used for almost everything. Store in a dry place. 
3. Shallot : “Hom Hou lak”. It’s a small red onion or called a red pearl onion. Used in curry paste, Thai spicy dip and more.  Storage is the same as garlic.
4. Tamarind juice or paste. “Ma-Kham”.  It’s a brown fruit from a big tree and tastes very sour.  It comes as a skinless fruit after it is processed and sold in stores.  You need to put the skinless fruit in hot water and sit for 5-10 minutes.  Then you squeeze the seed and fiber out of the fruit.  But in the USA I found they have juice that ready to use in a Thai grocery.  Use in Pad Thai, sour curry and more.  Store in a refrigerator.
   

   Ready to use tamarind juice

5. Dry Turmeric :”Ka-min” It’s in the ginger family having an earthy, slightly bitter, slightly hot peppery flavor and a mustardy smell.  Also used in Indian cuisines.  Became known as Indian saffron. Usually in Thai we use the fresh root but in America I use dry turmeric ,because is easy to store. Used in curry paste, marinades and more.  Store in a dry container.
   

   Dry turmeric

6. Cardamom : “Ka Wan” .  Actually we use this for some curry pastes like masaman curry.  For myself I did not have it in my pantry because I just don’t use it for anything that much.  Store in a dry container.

That’s all I can think of for now, but if I have something else I will add it in the recipe later.

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Thai Herb

In Thailand we use a lot of herb to season our food.  Because everything that we use are everything we can find around our house (just like my house in Thailand I have almost everything in my back yard).  Here’s the list of the basic Thai herbs and how to storage them.

1. Thai Basil – “Bai-Ho-Ra-Pa”.  It tastes peppery and a little bit spicier than sweet basil.  Thai basil has a purple branch.  Thai basil is used mostly in Curry, cook with mussel in Thailand and in America a lot of time used in Thai basil stir fried or Thai basil roll.  Store in paper towel in a  refrigerator.  For me I use the leaf part of the plant and I leave the stem planted in the ground all summer, so I can have Thai basil to use for the whole summer and fall from the same plant. 
   

   Thai Basil

2. Holy Basil- “Bai-Ka-Prow”.  It tastes more peppery and spicier than Thai Basil.  Most use in Thai Basil stir fried and wild curry in Thailand.  In the USA most of us find it in the summer (In GA rare to find it).  So for me if I don’t have holy basil, I use Thai basil instead.  Storage is the same as Thai Basil.
3. Lemongrass-“Ta-Khrai”. It’s the big grass with a lemony aroma, but no taste itself.  Most use it in spicy Thai soup, some spicy salad and to make curry paste.  Also some Thai folk drink as tea. Storage in freezer lasts for 3 months.
   

   Lemongrass

4. Kaffir lime-“Bai-Ma-Krood”.  It’s in the citrus family.  In Thailand we use the leaf for curry and spicy Thai soup.  With the peeled skin of the fruit we use it to make curry paste.  Also used for juice or shampoo.  For me I have never seen the fruit in GA.  I found just the leaves, so when I make paste I use lime peel with the leaf which works well.  Storage in freezer lasts for 2-3 years.
   

   Kaffir lime leave

5. Galangal-“Khar”.  It’s a root of galangal.  Looks almost like ginger, but a little bit white, the young one pinker then the old one.  Use in Thai spicy soup, curry paste and more.  In the USA (specially GA) I did not see it fresh, so when I use the frozen one its work just fine.  Storage in the freezer lasts for 2-3 years.
   

   Galangal

6. Mint :”Bai-Sa-Ra-Nhea”.  It’s a mint.  Mostly used in Thai spicy salad and also in garnish.  Store in a paper towel in the refrigerator.
   

   mint

7. Dill : “Pak Chee Loas”.  Its used in northeastern foods. Store in a paper towel and leave in the refrigerator.
8. Coriander or cilantro: “Pak chee”.  It is used for garnish, marinades, Thai spicy salad and more. Also use seed for some curry pastes.  Store in a paper towel in the refrigerator.
   

   cilantro

9. Fresh Thai Chili: “Prick”.  Actually in Thailand we have a lot of kinds of chili “ Prick Yhouk”,”Prick Chee fha” they all are big in size but not that spicy (for Thai folk), so when the recipe calls for those big sized chili’s.  I always use jalapenos instead (for me I think it tastes similar).  But one chili that cannot be substituted is Thai chili or sometimes called bird chili “Prick Kee Nu” The reason is the smell.  This chili is about 5 times spicier than a jalapeno (That’s my estimate).  We use this category of chili for anything that’s spicy.  Storage: my friend told me that it can be put in a freezer and it’s come out ok, but the best is fresh (of course).
   

   Thai Chili

That a lot for this time next blog I will talk about spices.

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Basic Thai Sauce

This topic is about basic sauce that we use often in Thai food.  You should always have it in your pantry for Thai cooking. I will start with

1. Fish sauce – “Num pra”.  Num-Pra is the heart of real Thai food.  It makes Thai food different from another Asian food (in my opinion).  You can find it in any kitchen in Thailand.  Num pra is made from little fish fermented with salt for a long time, then we use the juice of it.  I know this sounds stinky (actually it is), but it makes Thai food taste like real Thai food. Since I live in the USA, sometimes people cannot stand that smell.  I have to use soy sauce instead and it does not taste the same but close (I still high recommend fish sauce if you want to taste real Thai food).  Almost every Thai restaurant in the USA uses fish sauce.  They do not put it on too much, so you cannot smell it, but if they don’t put in fish sauce that means your not eating real Thai food. 
   

   fish sauce

2. Soy sauce; soy sauce actually comes from china a long time ago.  In Thailand we have a lot of kinds that we use for different kinds of food like

• Regular soy sauce– “See-Ew”: It’s just like the soy sauce you find in the USA made from fermented soy with salt, it makes the food taste salty.  It is used in a lot of Thai food like fried rice, stir fried and used as a marinade.  Some time I use it instead fish sauce. For me Thai soy sauce have a nuttier and better taste than usually soy sauce you find it in regular grocery store but if you cannot find it use the one that you can find it’s OK.
  

  Soy sauce

• Light soy sauce or white soy sauce –“See-Ew-Khaw”: It tastes less salty then Japanese light soy sauce (light soy sauce in the USA) and milder than regular soy sauce.  Some of them have a dry shitake mushroom flavor.  Used mostly in a non-spicy soup, marinate, stir fried and vegetarian food.  Also can be used for seasoning food after cooking Ex. rice soup “Joke”.
  

  Light soy sauce

• Sweet soy sauce –“See-Ew-Dum”: This sauce is darker and thicker than regular soy sauce and has a sweet taste.  Mostly used for making a dark color in noodles like Pad-see-ew and Dry thai noodle with meatball.  Also used in some strews.
  

  Sweet Soy Sauce

• Soy bean paste –“Tao-Jew”  : This sauce is mostly like paste and you still can see soy bean in it.  In Chinese foods sometimes it is called black bean sauce.  It tastes salty.  Mostly uses in stir fried and some sauce to dip.
  

  Soy bean paste

             3. Oyster sauce – “Sauce-Hoi-Nang-Rom” : This sauce is made from oysters (to be honest with you I don’t know how).  It’s a really thick taste with a little bit sweet and salty.  Mostly used in stir fried and marinate.

Oyster Sauce

        4. Sriraja sauce — “Sauce-Prick-Sriraja” : This sauce is Thai chili sauce made from chili, garlic, vinegar and sugar.  The name Siracha comes from Siracha city (close from my family city) who discovered the recipe and became famous around the world.  Most use for dipping fried food.

Sriraja Sauce

That’s all the basic sauce you should have in your kitchen to make Thai food.

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