Often when cooking Thai sauces fish sauce is used. If you live away from the huge hypermarkets in which you can find this ingredient, replace it with a strong fish broth, which is 2/3. If you do not like the taste of fish, do it simply - add a little soy sauce instead of fish. Condition one - use only a very high-quality product, in which there is no salt, flavor enhancers and other unnecessary components.
To chicken
Since the chicken is cooked more often than other types of meat, we start with the suitable variant, we prepare a Thai sweet and sour sauce, the recipe of which does not contain any unfamiliar products.
Ingredients:
- yellow vinegar from apples natural - 7 tbsp. spoons;
- vinegar balsamic thick - 1 teaspoon;
- Mountain salt without additives - 1 teaspoon without a slide;
- garlic spicy blue - 3-4 wedges;
- sand white sugar - ½ cup;
- sharp chili, ground into powder - ½ tsp.
Preparation
To make a Thai sauce for a chicken, take a mortar and rub garlic and salt in it to get a homogeneous sharp gruel. Fill it with vinegar (in apple we immediately add balsamic), put sugar and chilli powder. Stirring, we begin to warm the whole mixture together on a very slow fire. Do not let it burn. After 3-4 minutes the sauce can be removed from the fire. It is suitable not only for boiled or fried chicken, but also for dishes cooked on a grill or barbecue, for example, chicken sausages.
For fish and seafood
For a fish day, another delicious Thai sauce will do.
Ingredients:
- sugar brown reed coarse - 3 tsp.
- lime ripe - 1 piece;
- garlic white is not too spicy - 2-3 wedges;
- pepper "Ogonek" or "Jalapeno" - 2 pieces;
- fish sauce - 80 ml.
Preparation
This sauce is not heat treated, so it retains all the beneficial substances of the ingredients. In the mortar, crushed garlic cloves are ground into gruel, as an abrasive we use sugar. Peppers cut in half, remove seeds and septums and add to the mortar. We need to get a homogeneous mixture, into which we pour fish sauce and juice, pressed from lime.
To the fatty meat
If you want to shade the taste of mutton or pork, duck or other fairly fatty meat, cook Thai hot sauce, which recipe includes a large amount of hot pepper.
Ingredients:
- meat broth very strong - 50 ml;
- red tomatoes not watery - 4 pcs .;
- vegetable oil odorless, not refined - 2 tbsp. spoons;
- garlic - 1 large head;
- soy sauce quality - 1 teaspoon;
- salt - 1 teaspoon;
- chili pepper spicy in powder - 2 tsp.
Preparation
If too spicy food is not for you, cook Thai sauce with chili, changing the recipe - reduce the amount of pepper and garlic by half. Tomatoes are blanched with boiling water, peeled, and the flesh is cut into small pieces (the smaller, the better). Warm the oil, fry the finely chopped garlic until the color changes, add the tomatoes. Stew for 5 minutes, add broth, salt and chili. We all together on a slow fire for another 5 minutes. Cool, add soy sauce and pour. As you can see, you can cook Thai sauce for almost any dish, and this is something everyone can do.