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Peanut Sauce - Nam Jim Satay?
Ingredients1 3/4 cup coconut milk2 tablespoon red curry paste1/4 cup fish sauce (nam pla)3 tablespoon sugar1 cup peanuts, roasted, groundThis richly flavored sauce is usually served with satays. Combine all the ingredients in a medium saucepan and simmer for 15 minutes, stirring constantly. Makes 2-1/2 cups.
Charcoaled Squid?
Ingredients1 lb Whole Squid2 tb Fish Sauce (Nam Pla)1 tb Soy SauceSAUCE- 6 Cloves Garlic, Minced1 tb Chopped Cilantro Leaves1 tb Chopped Onion3 tb Fish Sauce (Nam Pla)3 tb Lime Juice1 tb Palm SugarThe aroma of charcoal broiling squid to perfection attracts customers to the street stalls of many of the cities and small towns in the southern region of Thailand. The flavor would be enhanced by any number of dipping sauces. ~- Cut open the squid and remove the entrails, leaving the tentacles intact. Remove the skin. Place on a rack and charcoal-broil for 2 minutes on each side. Brush with the combined fish sauce and soy sauce during broiling to add color and more flavor. Mix together the sauce ingredients and pour into a bowl. Cut the cooked squid into 1 inch pieces and serve with the dipping sauce.
What country does lam come from?
Lam, often referring to a type of fermented fish sauce, is commonly associated with Southeast Asian cuisine, particularly from countries like Vietnam and Thailand. In Vietnamese cuisine, it may refer to "mắm," while in Thai cuisine, "nam pla" is a similar condiment. Both countries have a rich tradition of using fermented fish sauces in their dishes.
What do you need for Thai Pla?
Fish.
How do you say fish in Thai?
Fish in Thai is "blaa". "ปลา".
What are the Ingredients in Thai pla?
Fish ... show that kidnapper whose boss!
Fried Squid with Hot Sauce Pla Mung Pad Prig?
Ingredients1 1/2 lb Fresh Squid, Cleaned4 tb Vegetable Oil1 lg Yellow Onion, Finely Chopped4 lg Cloves Garlic, Crushed2 lg Fresh Red Chilies, ThinlySliced Or To Taste 1 ts Fresh Ginger, Thinly Sliced1 tb Fish Sauce (Nam Pla)1 tb Oyster Sauce2 tb Rice Wine1 ts Salt1 ts Brown Sugar1 ts Ground White Pepper4 tb Fresh Coriander, ChoppedPartially cook the squid by simmering for 3 minutes in a small pot. Drain and set aside. Heat the oil in a wok and saute the onion, garlic, chilies, and ginger until golden brown. Add the squid, fish sauce, oyster sauce, wine, salt, sugar, and pepper and continue to cooking until the squid is cooked, about 1 minute. Garnish with coriander leaves and serve hot.
What kind of fish is a yellow fish with a black spot on its tail found in townsville?
I think that fish would be a platy (pla-eye).
What is the spiciest dip in the world?
There are some very hot and spicy dips in many cuisines, many very similar to each other. To make the spiciest one, just increase the ratio of chiles to other ingredients in any of them. My favorite would have to be the Thai dips such as Prik Nam Pla: cross-sliced Thai bird chiles, Nam Pla (fish sauce), lime, palm sugar (or any sugar), coriander leaf/cilantro; or even straight from the bottle Huy Fong Sriracha (Shri-ra-cha). Others (I'll not fill the page, these are only a few of my favorites): Caribbean sauces made with Scotch Bonnet chiles and papaya (another absolute favorite). Mexican salsas made with blenderized Serrano chiles and crema (Mexican sour cream); dips made with chipotles "chip-OAT-lays" (smoked and dried ripe jalapenos) in adobo sauce. Indian coriander sauce made with hot green pusa jwala chiles, coriander/cilantro, lime juice salt and sugar. Chinese red chile oil (China Moon) or pastes.
What dips go with prawns?
Lemon-Garlic Chick Pea Dip Chilli Dip Nam-pla dip Melted butter with lemon; anything else would be sacrilege.
What is the birth name of Albert Pla?
Albert Pla's birth name is Albert Pla lvarez.
What is Gai Kow?
It's actually THAI Chicken Fried Rice: Chicken Fried Rice (Kow Pad Gai) Ingredients: 1 Tablespoon vegetable oil (nam man) 1 Clove garlic (gra tiem), sliced 1 Chicken breast (gai), sliced 1 Egg (khai) 1 Small white onion (haum yai), sliced not too thin 3 cups cooked white or brown rice (kow), preferably left over rice from the day before. 2 Tablespoons Thai Soya bean sauce (see iew kow) 1 Tablespoon black soy sauce (see iew dum) (optional) 1 Teaspoon sugar (nam tarn) 1 Teaspoon ground black pepper (prik tai) 2 Green onions (ton haum), finely chopped 1/2 cup chopped cilantro (puk she) 1 Lime juice (nam ma now) 1 Tablespoon fish sauce (nam pla) Directions: 1. At medium-high heat; brown the sliced garlic in heated oil in 10" wok or stir-fry pan. 2. Add chicken; cook until no longer pink (about 10 minutes). 3. Add onion and continue cooking for 5 minutes. 4. Make room at the center of wok or pan and stir in egg. 5. Reduce heat to medium. Add Rice, soy sauce, black soy sauce, sugar, pepper and green onion; stir them together (about 5 minutes). 6. Serve; spring cilantro on top. Season with lime juice and fish sauce as desire. Makes 2 servings
