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Thai Three-Flavored Sauce: The Newbie-Friendly Sauce That Can Be Used in Many Dishes

By on March 9, 2011 in She Drizzles and Smears, She Stocks a Thai Pantry, She Thais


This post will make much more sense to you if you have read a short article which I’ve recently written on five basic Thai ingredients that can be used in hundreds of variations. So, can I invite you to take a brief excursion over there before you continue reading? When you’re done, please come back here; I’ll be waiting for you with a plate of fried fish and a jar of sauce. Continue Reading →

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Thai Soured Pork Ribs – Naem Si Krong Mu (แหนมซี่โครงหมู)

By on February 18, 2011 in She Deglutenizes, She Jams and Pickles, She Stocks a Thai Pantry, She Thais


After I teased you with a preview of Naem in one of the recent posts, quite a few impatient emails have come in asking for a full post on this cured meat, one of the most delicious charcuterie products Southeast Asia has to offer. While the enthusiasm is encouraging, I strongly believe that if you’re someone who has never eaten naem (แหนม), let alone made it from scratch, it’s best that you take one baby step at a time. After all, we’re talking about fermented pork meat that is traditionally served raw; even those who grew up eating it rarely make it at home.

The type of naem most commonly found in Thailand, Vietnam, and Laos is soured ground pork (sometimes with pork skin slivers added to it). However, at least in Thailand, another sub-category of naem is just as popular. Chief among the members of this sub-category is soured pork ribs (แหนมซี่โครงหมู). Continue Reading →

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Nam Prik Pao (น้ำพริกเผา): Thai Chilli Jam – Secret Ingredient in Thai Spicy Stir-Fries, Salads, Etc.

By on January 21, 2011 in She Deglutenizes, She Drizzles and Smears, She Fries, She Stocks a Thai Pantry, She Thais


Nam Prik Pao (RTGS: nam phrik phao), น้ำพริกเผา, is one of the most — if not the most — versatile composite ingredients in Thai cooking that I can think of. It is intense and complex, but not in an in-your-face kind of way; it also features pretty much all of the tastes associated with traditional Thai food sans the usual herbs. Each spoonful packs so much flavor, and a little goes a long way.

Believe me when I say that I hate telling people what to do or what not to do. But in this case, I consider familiarity with Nam Prik Pao and how to use it to be necessary for, you see, this condiment permeates modern Thai cuisine. If you’re a Thai food enthusiast, or on your way to becoming one, and you haven’t made an acquaintance with this ingredient, please allow me the pleasure of introducing to you Nam Prik Pao, the “secret arsenal” of Thai restaurants worldwide, a pantry staple in Thai households, and your new best friend. Continue Reading →

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