| Fish sauce - Nam pla This sauce is made from fermented fish. It's brown in color and smells like fish. It tastes salty and comes in the a bottle. Fish sauce is always a part of the Thai kitchen and it's added to most Thai foods. But if you’re a strict vegetarian you can substitute salt for fish sauce. Soya sauce - Sauce toaw luang A dark brown sauce made from fermented soya bean. Oyster sauce - Nam mon hoi A thick dark sauce made from oysters. It’s used often in stir fry dishes. Molasses - See yu dam A thick dark sauce made from sugar cane. This is used for color to noodle dishes or meat dishes, while adding a sweet flavor. White vinegar - Nam som sai shu Made from rice. It’s used to make a sour taste or pickled vegetables. Soya paste - Tao jeow Made from pickled soya bean. It’s used in stirfry, vegetables, and soup. It’s often used in vegetarian dishes. Shrimp paste - Krapi Made from fermented shrimp and salt pounded into a paste. It’s used a lot in Thai cooking to mix in chili paste or many different kinds of food. It has a salty taste and a very strong smell. It can be substituted with soya paste. Tamarind paste - Makam piak Tamarind is a fruit that when ripe will turn sticky. It can be substituted with vinegar. Palm sugar - Nam tan peep A brown, sticky, sweet paste. Often it comes in hard blocks. It’s made from Palm tree nectar and used often in Thai desserts. Granulated sugar - Nam tan sai Used often in main dishes to add and bring out flavor. It's used instead of MSG. Coconut milk - Kati This is pressed from the grated flesh of coconut. Milk from the first pressing is thick. It's called the head of coconut milk. The milk from 2nd or 3rd pressings is called the tail of coconut milk. Salt - Gua Comes as rocks or crystals or can be ground into a finer salt. It’s used a lot in chili paste and every kind of soup and curry dish. Fish paste - Pharaa Made from fermented fish and salt. It’s used a lot for Northern and Northeastern Thai dishes. It’s much like the anchovies in Italian food. |
| Thai Ingredients |
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