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paris_yank:eat:preparein:recipes:dips_for_thai_starters [2026/02/05 06:26] – created parisyankparis_yank:eat:preparein:recipes:dips_for_thai_starters [2026/02/05 06:49] (current) – parisyank
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 === Method === === Method ===
  
-  1. Combine lime juice, fish sauce, and sugar in a bowl +  * Combine lime juice, fish sauce, and sugar in a bowl 
-  2. Stir until sugar dissolves completely +  * Stir until sugar dissolves completely 
-  3. Add minced garlic and chopped chilies +  * Add minced garlic and chopped chilies 
-  4. Add water if the sauce seems too intense +  * Add water if the sauce seems too intense 
-  5. Taste and adjust: more lime for sour, more fish sauce for salty, more sugar for sweet +  * Taste and adjust: more lime for sour, more fish sauce for salty, more sugar for sweet 
-  6. Let sit at least 30 minutes for flavors to blend +  * Let sit at least 30 minutes for flavors to blend 
-  7. Garnish with cilantro just before serving+  * Garnish with cilantro just before serving
  
 **Make-Ahead:** Prepare up to 3 days ahead. Store refrigerated in airtight container. Bring to room temperature before serving. The garlic and chilies will intensify over time. **Make-Ahead:** Prepare up to 3 days ahead. Store refrigerated in airtight container. Bring to room temperature before serving. The garlic and chilies will intensify over time.
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 **Method:** **Method:**
-  1. Drain soaked chilies +  * Drain soaked chilies 
-  2. Heat oil in a pan and fry shallots until golden and crispy +  * Heat oil in a pan and fry shallots until golden and crispy 
-  3. Remove shallots, then fry garlic until golden +  * Remove shallots, then fry garlic until golden 
-  4. Remove garlic, then fry drained chilies briefly +  * Remove garlic, then fry drained chilies briefly 
-  5. In a food processor or mortar, pound/blend chilies, shallots, garlic, and dried shrimp +  * In a food processor or mortar, pound/blend chilies, shallots, garlic, and dried shrimp 
-  6. Return to pan with oil, add tamarind, sugar, and fish sauce +  * Return to pan with oil, add tamarind, sugar, and fish sauce 
-  7. Cook on low heat, stirring, for 10-15 minutes until thick and jam-like +  * Cook on low heat, stirring, for 10-15 minutes until thick and jam-like 
-  8. Cool completely before serving+  * Cool completely before serving
  
 **Make-Ahead:** Store-bought keeps for months. Homemade keeps 2-3 weeks refrigerated in airtight container. **Make-Ahead:** Store-bought keeps for months. Homemade keeps 2-3 weeks refrigerated in airtight container.
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 **Method:** **Method:**
-  1. Combine vinegar, sugar, water, chilies, garlic, and salt in a small pot +  * Combine vinegar, sugar, water, chilies, garlic, and salt in a small pot 
-  2. Bring to a boil, stirring to dissolve sugar +  * Bring to a boil, stirring to dissolve sugar 
-  3. Reduce heat and simmer 5 minutes +  * Reduce heat and simmer 5 minutes 
-  4. Add cornstarch slurry and stir until thickened (about 1 minute) +  * Add cornstarch slurry and stir until thickened (about 1 minute) 
-  5. Remove from heat and cool completely+  * Remove from heat and cool completely
  
 **Make-Ahead:** Store refrigerated up to 2 weeks in airtight container. The sauce thickens when cold; thin with a little water if needed. **Make-Ahead:** Store refrigerated up to 2 weeks in airtight container. The sauce thickens when cold; thin with a little water if needed.
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 **Method:** **Method:**
-  1. Whisk all ingredients together in a bowl +  * Whisk all ingredients together in a bowl 
-  2. Add water gradually until you reach desired consistency (should be thick but pourable) +  * Add water gradually until you reach desired consistency (should be thick but pourable) 
-  3. Taste and adjust: more lime for tang, more sugar for sweetness, more soy for saltiness +  * Taste and adjust: more lime for tang, more sugar for sweetness, more soy for saltiness 
-  4. Can serve at room temperature or gently warm+  * Can serve at room temperature or gently warm
  
 **Make-Ahead:** Store refrigerated up to 5 days. Thin with water when ready to serve as it thickens when cold. Can also freeze up to 1 month. **Make-Ahead:** Store refrigerated up to 5 days. Thin with water when ready to serve as it thickens when cold. Can also freeze up to 1 month.
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 === Method === === Method ===
  
-  1. Combine fish sauce, sugar, and water in a small pot +  * Combine fish sauce, sugar, and water in a small pot 
-  2. Heat gently, stirring until sugar dissolves +  * Heat gently, stirring until sugar dissolves 
-  3. Remove from heat and let cool +  * Remove from heat and let cool 
-  4. Add lime juice, chili, shallot, and cilantro +  * Add lime juice, chili, shallot, and cilantro 
-  5. Serve at room temperature+  * Serve at room temperature
  
 **Make-Ahead:** Make up to 2 days ahead. Add fresh herbs just before serving. **Make-Ahead:** Make up to 2 days ahead. Add fresh herbs just before serving.
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 ==== Sriracha (ศรีราชา) - Thai Hot Sauce ==== ==== Sriracha (ศรีราชา) - Thai Hot Sauce ====
  
-Yes, Sriracha is actually Thai! It's named after the coastal town of **Si Racha** in Thailand. While the American Huy Fong version is more famous internationally, Thai versions are tangier and less sweet.+Yes, [[wp>Sriracha]] is actually Thai! It's named after the coastal town of **Si Racha** in Thailand. While the American Huy Fong version is more famous internationally, Thai versions are tangier and less sweet.
  
 **What It Goes With:** Everything. Thais use it like Americans use ketchup. **What It Goes With:** Everything. Thais use it like Americans use ketchup.
paris_yank/eat/preparein/recipes/dips_for_thai_starters.1770290796.txt.gz · Last modified: by parisyank