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Assorted Thai Table Condiments

Recipe

Yield: 1 serving

Nam Pla Prik: Put two thirds of a cup of Thai chile peppers in a 1 pint jar, and fill with fish sauce. Seal, and keep for 1 week before using.

Prik Dong: Put two thirds of a cup of Thai chile peppers in a 1 pint jar, and fill with white rice vinegar.

Prik Si-Iew Wan: Put two thirds of a cup of jalapeño peppers in a 1 pint jar, and fill with sweet dark soy sauce.

Kratiem Dong: Peel and slice two thirds of a cup of garlic, place it in a 1 pint jar, add 1 teaspoon of palm sugar, and 1 teaspoon of salt and half a teaspoon of MSG (optional but recomended); top up with white rice vinegar.

Khing Ki Mao: Julienne two thirds of a cup of fresh ginger. Place in a 1 pint jar. Add half a cup of whiskey (rice whiskey if available). Add ½ cup white rice vinegar, and fill up the jar with fish sauce.

We suggest you make a portion of Nam pla prik and Prik dong and keep in a jar (non refrigerated) for serving as a condiment in this manner. These condiments keep very well.

Prik Si-iew wan, kratiem dong and Khing Ki mao are less common and usually served for particular dishes.