Conference turris::cooks

    
    
    Rep .0  Jane
    
    >>>Does anyone out there have a recipie for Thai Fish Sauce
    
     water
     salt
     salted dried anchovies
    
	exact measurements unknown.
    
    >>>I have found
         plenty of recipies recently that requires a teaspoon or so of the
         stuff and none of my local supermarkets stock this????
    
     I would suggest you find a local asian market and buy the smallest 
    bottle they have. But don't worry the stuff keeps for next to ever in
    the refrig.
    
    -mike
    

Mike has it right.
Fish Sauce is like sausages -- you don't want to see it made.

Also remember that when you add fish sauce in Thai cooking, 
you should usually add some sugar.

bob

    >But don't worry the stuff keeps for next to ever in the refrig.
    
     How can you tell when it turns? :-)

    > How can you tell when it turns? :-)
    
    Good point.  Might explain why mine seems to keep just fine in the
    cupboard rather than the refrigerator.
    
    I often cook Thai food for friends and family.  When they point at the
    bottle of fish sauce and ask, "So what's that stuff?" I usually tell
    them it's a special kind of "Thai soy sauce".  It saves the hassle of
    trying to convince them that yes, it's neccessary, and yes, it tastes
    just fine in the finished dish.
    

    
    	I had a bottle I've had since college that I just recently threw
    	out. It looked fine but I didn't want to chance it... :-)
    

   > How can you tell when it turns? :-)

It  turned long before it was put in the bottle.

b

When it's old enough it will just open the door and let itself out.


\C

    Hi,
    
    I'm a newcomer to the Thai recipes as I've only recently discovered how
    much I enjoy Thai food.  Naturally, I'd like to try to duplicate it and
    have hunted through the conference for recipes.  One such recipe is the
    Pad Thai which I had at Bangkok City restaurant in Fitchburg.  There
    are several listed in here, all having slight variations, so I guess
    
    I'll have to try them all.
    
    Anyway, in searching for ingredients, only this last week I found Fish
    Sauce at the Leominster Shaw's in the ethnic food section.  I never
    saw it there before and I check out that area frequently.  It's $2.59
    for a 3 or 4 oz. bottle.  Also has more than 1700 gms. of sodium/tsp.
    or tbsp.   
    
    If you're looking for coconut milk, you can find it at Shaw's but
    there's
    an Asian market in North Leominster, corner of Main St. and Prospect,
    just
    to the left of the flea market place, in the same building.  They're
    slightly cheaper than Shaw's but have an interesting variety of asian
    items if you have time to browse.
    
    The new Fruit Growers' Outlet on No. Main St. also has coconut milk up
    by the check-out counters - really cheap.  Needed for peanut sauce.  
    Incidentally, if anyone has a good recipe for peanut sauce or can point
    me to one, I'd appreciate it.  Had it on a salad at the Bangkok City
    and
    loved it.
    
    Thanks,
    
    Gerri
    
             

    RE -1, I think you wanted to say 1700 milligrams per tsp or TBL. There
    is 454 grams per lb. That would be almost 4 lbs per tsp ? But it is
    salty. :-) pete.
    

    I got a bottle (that will last me well into the next century, at the
    rate I use it) from the local Asian market.. It was about $2 for a
    liter.
    
    This market had about 200 linear feet of shelf space devoted to Thai
    Fish Sauce. Easily 50 different brands. The entire store was only about
    the size of a small one-car garage, so this as a significant chunk of
    the store..
    
    I was talking to the person runing the store, because I clearly had no
    idea whether I should be spending $2, $4, or $10 for a liter of this
    stuff (all the above prices were available on the shelf). He said "What
    are you using it for?" "A marinade recipe" "Oh, get the cheap stuff.
    That is fine for cooking. The expensive stuff if to put on the table to
    serve with the food."
    
    After opening the bottle, I decided that either (a) the $10 stuff is 
    COMPLETELY different, or (b) I clearly don't have enough airflow in 
    my dining room to serve this stuff with the meal..
    
    ...tom

    Hi Pete,
    
    I wanted to point out that it was VERY salty, but guess I got my gms
    and mgs mixed up.  Anyway, you got the point!  
    
    Thanks,
    
    Gerri 
    

re:10

Tom:

Remember that most homes in the part of the world where fish sauce is
made don't have windows.

I was at a home in Malaysia where the kitchen had about a 4'x10' sliding
door in the roof, to facilitate airflow.

Note 286.11 describes how fish sauce is made.  Not for the 
squeamish--read it if you dare, and don't complain that I didn't warn 
you.....

--PSW

Jane

Sharwoods have now produced a commercial version of the sauce.  
You should be able to buy this is a supermarket e.g. Tesco, 
Sainsburys etc

Rgds

Helen
[Posted by WWW Notes gateway]

    I just got a 7-oz. bottle of Thai Kitchen "premium
    fish sauce" for $2.99 this afternoon at the Star
    Market at Waverley in Belmont (Mass.)  Just heard from
    a friend about a wonderful stir fry sauce (I tasted 
    this in a stir fry he made for a potluck party) 
    consisting of 2 parts Thai fish sauce to 1 part
    lemon juice with a small amount of sugar.  It was
    MARVELOUS... I haven't tried it yet.
    
    Mary Alice

    Joyce Chen's used to carry Golden Boy brand Nam Pla,
    which we thought was just about the best.  Recently
    they have limited their selection to a much inferior
    brand.  Anybody know where to find Golden Boy?
    
    Thanks,
    Bob Lindgren