Ingredients category: sauces

Fish sauce is a brownish liquid, which replaces salt in many Thai dishes. It is made from fermented fish, shrimp or clams and leaves no fishy...

Jasmine water is used to flavor some Thai desserts. It is obtained by diluting 5-8 drops of jasmine extract with 250 ml water.

Thai: Nam...

Kewra essence is an extract distilled from pandanus flowers and used mainly to flavor drinks, and desserts in Southeast Asia.

Thai: NamToey...

Soy sauces come in many different flavours. Some are very salty, barely sweet and with a watery consistency. Then again, there are soy sauces that...

Nam chim taochiao is a Thai dip which is often served and eaten with khao man gai.

Oyster sauce is an almost black liquid consisting of oyster extract, soy sauce, sugar, spices, and thickeners. It has a sweet, salty, slightly...

Rice vinegar is milder in flavour than most European vinegars, and is less acidic.

Thai: Nam Som Sai Tschu - น้ำส้ม สายชู

Soy sauces come in many different flavors. Some are very salty, but not sweet and with a watery consistency. Then again, there are soy sauces that...

Tamarind juice is extracted from the pulp of the tamarind and used to flavor soups and curries in Thailand. The juice has a sour, sweet flavor and...

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