we tried 2 of these and they were absolutely amazing! Prik Nam Pla is now our family 'must have in the fridge' 😋 and we tried your BBQ dipping omggggg LOVE it! I will definitely do the other sauce from you. Thank you Pam for the recipes
Adding the lime juice to chillies directly will make them dark. The trick to stop this is add the chillies and garlic to the fish sauce first and leave to soak for 5 mins. Add the lime juice after and mix. It should prevent the chillies turning black!
I enjoyed all three of these sauces with steamed veggies and grilled fish. I served in the military and fell in love with Thailand and the hot spicy foods. Also I've been in other Countries but none can come close the the Thai people. If I could do it I would love their for the rest of my life.
U would be out of this world if you've ever tried the bile dipping sauce to go with raw beef salad😂 most can't take the authentic flavor so it's watered down
I have been making Prik Nam Pla for the last month to use on my rice and fried egg dish. I use equal parts lime and fish sauce and omit the palm sugar. I may try to add just a little chopped coriander the next time to give a fresh herb flavor to the sauce.
I know the basic recipe for Prik Nam Pla, but what I really liked was your technique for squeezing the lime on the spine of your knife. Thank you! Have a great day, I can’t wait to try your other recipes. ✌️
I’m a year late to the party but I watched this video to see some new stuff to try and learned techniques I never knew I needed to use like the using the back of the knife as a juicer
Thanks for sharing your thailand recipe spicy that first one i really know how to use it to combine it with meat shark marinated.for 30 minutes or 1 hour with lime juice with garlic and then remove the juice of lime and then pour this your recipe spicy thai and it ready to eat already. its taste delicious 😋
I have a few questions : 1. Why did you cut the lime like that? Wont it be easier to cut it crosswise and squeeze? 2. Are Thai fish sauce not that salty? 3. Can you use coriander seeds instead? I live in an island province in the Philippines and coriander is not a common ingredient here but coriander seed might be purchased online. These sauces looks easy to make except for coriander leaves. Tamarind is common here but they don't sell paste. It's either fresh, candy, or powder specifically for sinigang.
I would like to answer this as a Thai maybe could be helpful😊. 1. It's a Thai way of cutting lime so you can get more juice without using the squeezer. You should try by trying to slice lengthwise away from the core ( off center as you can see in the video) 2. It's pretty salty but not too much. You can actually make it how ever you like for me I like it more sour so I use less fish sauce. 3. I think the seed is way too aromatic and we need the fresh scent from the leaf as well. We don't really use the seed in dipping sauce but we sometimes marinate pork with it or pound it up as one of a curry ingredient.
Nam jim seafood actually have Thai name called Nam prik kluea and was traditionally used exact ingredients as Prik nam pla but add salt when pounded in mortar, the name is common in eastern province from Rayong to Trat, The Esan region has their Jaew in contrast Nam prik kluea is not as widely known as Jeaw.
Thank you for demonstrating methods to dissolve palm sugar and tamarin paste! Really appreciate it! Other Thai RUclipsrs don’t show what to do with ‘em, and I usually end up with lumps in the sauces although it seems obvious to Thai but not foreigners.
If you're trying to dissolve hard palm sugar I have a nice trick. You use a small cheese grater to grate the palm sugar, after that it pretty much instantly dissolves in any liquid. So if you want the sauce a little sweeter after you've made it grate a little palm sugar in the sauce 😊
Hello friend thank you for sharing your recipe and easy to follow instructions. Loved them all and will have to try them out. Thank you for sharing and greetings from England 🇬🇧 Beth and Simon 😍💚👍🙋
Hmmm very interesting the flavor profile it's different in Indian food but their are a lot of similar ingredients - tamarind they usually soak and use the water, green chili's and corriander as well. But it seems Indian food is heartier in relation to Thai in that Thai seems more light and fresh
Thats great, wonderful recipe, I will try with my best to get the same tase 😊 thanks for the recipe Can you please do tell me where can i buy Palm sugar, if you vould tell me the link, i will be very appreciate
I made some Prik Nam Pla for the first time yesterday & it was amazing! Maybe too much fish sauce, I went with a 3:1 fish sauce : lime recipe, but also added shallot & only a tiny bit of coconut sugar. I'll try 2:1next time. These other 2 will be next... just gotta make some food so I can finish the sauces off in a week or less! Pretty weird to use "Take Me Out to the Ballgame" as the background music, but I'll listen to whatever if it means finding out about new & amazing sauces!! 😹
Great video! I watch Thai mukbangs and I have questions about what I saw: 1. Killing cow and eating raw 2. Cutting open stomach and eating digested food 3. Adding bile/waste to dipping sauce 4. Eating cow placenta Is that common? Or is it just for certain regions? Wouldn’t it make you sick? Thank you so much for the videos!!!
Hi Sheila! Preparing livestocks to consume by themselves can happen regardless the regions in Thailand , mostly in the rural areas where they have space to farm 😊 But not every house can do that since it might be easier to buy from the market/supermarket. Eating raw, bile in the dipping sauce, etc. are common in some areas in the northeast, north Thailand and Laos 😊 But I also have a lot of friends from these regions that don’t eat these things. (Personally I’ve never tried eating them yet since it’s not common to find in the south where I am from) And I don’t think they get sick if they have been eating these often or since young with the family. The first time I tried fermented fish sauce (Plara ปลาร้า) my stomach was upset, however these days I always add fermented fish sauce in my papaya salad with no problem so I guess my stomach is used to it 😊
Yes there’s several recipes for Prik Nam Pla. Some add lime juice as well, some also add shallots and cilantro, etc. In this recipe, there’re both lime juice and fish sauce and I soak the chili in lime juice first for 1 minute to keep the chili colors vibrant :)
Just came across your channel. These are amazing dipping sauces. Thank you so much for sharing. I can't wait to try. I absolutely love Thai food. Thank you! ❤️🙏🏴
I mean Tamarind pulp 😊 you can also use store bought tamarind paste. But keep tasting and adjusting since there can be different level of sourness depending on the brand 🙂
About the Seafood sauce: While you make it, it has a green colour, but on the still picture, it's more of a brown colour. Is that because you use different ingredients, or does it turn into brown later?
Same ingredients. The green color is from coriander floating on the surface which was poured in the first glass dipping sauce bowl. The small white bowl got the bottom part of the sauce with not much coriander left :)
Yes they can. In a tupperware with the lid in the fridge for about a week. For the last one(Nam Jim Jaew/BBQ dipping sauce) only add the ground toasted rice right before serving because if it will absorb the liquid and dries up the sauce :)
I don't know if your fish sauce is not that salty, because here in the Philippines, one table spoon is salty enough for making dipping sauce. Thailand and Philippines has no difference when it comes to dipping sauce, we also use fish sauce but usually, we use soy sauce for our dipping sauce, specially when at home.
I think it depends on each recipe of the brand. Some brand has less salty but more scent. Now, Ministry of Public Health of Thanland has campaign to reduce salt in food to prevent sickness. The less salty sauce is another choice.
looks amazing! I love Thai food. I use Prik Nam Pla often, but yours is a little diffetent. Can't wait to try it. The other two, I've never had. I can't wait to try them as well.
mmmmm.... this makes me want to go out & buy some pork! I don't have a bbq grill, but I do have a cast iron skillet & can get a similar char (not same, no smokey taste) but this makes me want to get a little grill just for the full flavor experience! It always seemed a little bit wasteful to use grills, but maybe a small one would do the trick! For now, I have some salmon defrosting & some chicken thighs... can't wait to try a sauce or 2 with them!
Yes in a lot of menu like Tom Yum soup, spicy salads (som tam, laab, yum woon sen, etc.), spicy dipping sauces. But there’re also many different flavors in Thai dishes. For example, sourness is not the main characterat all in Thai curries (except sour curry or ‘Gaeng Som แกงส้ม’). So many characters in Thai cuisine to play around with 😊
Can be either white or brown 😊 It won't affect the tastes much since there're stronger elements in play. Generally and personally we also use whatever sugar we have at home(granulated sugar is the most common). Hope you'll like the sauce :)
![Can't just have ONE! ADDICTIVE Korean Marinated Eggs Recipe [Mayak Eggs] 🇰🇷자꾸만 생각나는 맛! 반숙달걀장과 노른자장](http://i.ytimg.com/vi/1hdGrxm7PPQ/mqdefault.jpg)
we tried 2 of these and they were absolutely amazing!
Prik Nam Pla is now our family 'must have in the fridge' 😋 and we tried your BBQ dipping omggggg LOVE it!
I will definitely do the other sauce from you. Thank you Pam for the recipes
Very happy you loved it 😊
@@ThaiGirlintheKitchen I think the most flavorful on Earth is Thai food. I cook it but it's not like having an authentic Thai cookng.
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Adding the lime juice to chillies directly will make them dark. The trick to stop this is add the chillies and garlic to the fish sauce first and leave to soak for 5 mins. Add the lime juice after and mix. It should prevent the chillies turning black!
I enjoyed all three of these sauces with steamed veggies and grilled fish. I served in the military and fell in love with Thailand and the hot spicy foods. Also I've been in other Countries but none can come close the the Thai people. If I could do it I would love their for the rest of my life.
Thank you so much 😊 Yes these sauces are very versatile.
Thailand always welcomes you 🙏
Go ahead its cheap as hell to live there lol
I love Thai food and the dipping sauces are out of this world !
Thank you! 😊🙏
U would be out of this world if you've ever tried the bile dipping sauce to go with raw beef salad😂 most can't take the authentic flavor so it's watered down
These are some of my favorites! It's so nice when restaurants add fresh garlic to their น้ำปลาพริก. Too many places skip that ingredient!
Garlic gives so nice flavor to it 😃 I also add shallots sometimes for freshness 😊
I have been making Prik Nam Pla for the last month to use on my rice and fried egg dish. I use equal parts lime and fish sauce and omit the palm sugar. I may try to add just a little chopped coriander the next time to give a fresh herb flavor to the sauce.
That will taste even better with coriander 😊💕
It's put on top of fried rice too. Super good!
Been using it for 20 years, no palm sugar either
I know the basic recipe for Prik Nam Pla, but what I really liked was your technique for squeezing the lime on the spine of your knife. Thank you! Have a great day, I can’t wait to try your other recipes. ✌️
Thank you so much 🙏
So glad i found your site. I've been searching for authentic Thai sauce recipes!
That's a great video with good back ground music... just refreshing my Thai cuisine memory ❤
Wow !! this is a very nice recipe and good sharing. I like it. thank you for sharing your recipe, my friend.
Thank you so much 😊
thank you for the recipes. Just visited Bangkok 3 days ago, I was obsessed with these 3 dipping sauces hence I've searched for the recipe.
Glad you like them! 😊
I’m a year late to the party but I watched this video to see some new stuff to try and learned techniques I never knew I needed to use like the using the back of the knife as a juicer
Your videos are perfect for me, show the result, than the ingredients, than the preparation. I am a fan of your shows.
Thank you so much, your words really make me happy 😊🙏🏻💕
Thanks for sharing your thailand recipe spicy that first one i really know how to use it to combine it with meat shark marinated.for 30 minutes or 1 hour with lime juice with garlic and then remove the juice of lime and then pour this your recipe spicy thai and it ready to eat already. its taste delicious 😋
I have a few questions :
1. Why did you cut the lime like that? Wont it be easier to cut it crosswise and squeeze?
2. Are Thai fish sauce not that salty?
3. Can you use coriander seeds instead? I live in an island province in the Philippines and coriander is not a common ingredient here but coriander seed might be purchased online.
These sauces looks easy to make except for coriander leaves. Tamarind is common here but they don't sell paste. It's either fresh, candy, or powder specifically for sinigang.
I would like to answer this as a Thai maybe could be helpful😊.
1. It's a Thai way of cutting lime so you can get more juice without using the squeezer. You should try by trying to slice lengthwise away from the core ( off center as you can see in the video)
2. It's pretty salty but not too much. You can actually make it how ever you like for me I like it more sour so I use less fish sauce.
3. I think the seed is way too aromatic and we need the fresh scent from the leaf as well. We don't really use the seed in dipping sauce but we sometimes marinate pork with it or pound it up as one of a curry ingredient.
For Indonesia 🇮🇩 usually we ad chilies 🌶️, garlic 🧄, red onion and sweet soy sauce (kecap manis) eat with piping hot fried tofu or tempe.
Oh my. In Koh Phangan, the prik nam pla made already scrumptious food even better. It wasn’t as available in Krabi. Man, I really miss Thailand.
I'm Thai I love watching Your video because I can learn more cooking skill and can practice my English in the same time ❤❤Love you 😊😊
Thank you very much 🙏
I'm so happy you like the videos. Lots of love back to you 💕💕💕💕
Nam jim seafood actually have Thai name called Nam prik kluea and was traditionally used exact ingredients as Prik nam pla but add salt when pounded in mortar, the name is common in eastern province from Rayong to Trat, The Esan region has their Jaew in contrast Nam prik kluea is not as widely known as Jeaw.
Had this in Bangkok in the market with salted and grilled carp, heaven
Nam jim jaew is legit one of my fav sauces ever
It’s really great pairing with BBQ 😊
Squeezed over the back of a knife, brilliant.50 years in the kitchen and I learned something new today
Yeeeessss!❤
Thank you for demonstrating methods to dissolve palm sugar and tamarin paste! Really appreciate it! Other Thai RUclipsrs don’t show what to do with ‘em, and I usually end up with lumps in the sauces although it seems obvious to Thai but not foreigners.
You’re welcome, Cindy! 😊
2
The RUclipsrs probably do not know either. Most fake it until they make it.
If you're trying to dissolve hard palm sugar I have a nice trick.
You use a small cheese grater to grate the palm sugar, after that it pretty much instantly dissolves in any liquid.
So if you want the sauce a little sweeter after you've made it grate a little palm sugar in the sauce 😊
To dissolve palm sugar put it in hot water or warm it a little bit with water..
My mouth is watery watching this vid. I absolutely love asian spicey dipping sauce. 🤤🤤
Thank you! Hope you enjoy 😊
Would like to see a recipe for the dry galangal mix which I usually see served to dip grilled meat into at roadside drinking restaurants
Hello friend thank you for sharing your recipe and easy to follow instructions.
Loved them all and will have to try them out.
Thank you for sharing and greetings from England 🇬🇧 Beth and Simon 😍💚👍🙋
Yessssss, that’s the style to teach beginners how to……. Not bla bla bla, therefore you show the thai style to use a Lime . Subscribed of course
I really love your video ♡ I will definitely will do this in my party this Saturday. It's thai food style
Very good, I would puree all the sauces, not just the second sauce,to have a smooth and well blended sauces!! Well done.
Thank you 😋
Very nice, will try all 3! May I make a request for a recipe of garlic short ribs?
Hmmm very interesting the flavor profile it's different in Indian food but their are a lot of similar ingredients - tamarind they usually soak and use the water, green chili's and corriander as well. But it seems Indian food is heartier in relation to Thai in that Thai seems more light and fresh
Thats great, wonderful recipe, I will try with my best to get the same tase 😊 thanks for the recipe
Can you please do tell me where can i buy Palm sugar, if you vould tell me the link, i will be very appreciate
Thank you! 💕💕 For palm sugar, Asian supermarkets should have it or if it's unavailable in your area then here's the link on Amazon
amzn.to/3wDs6KK
I love the way you squeeze lime
I made some Prik Nam Pla for the first time yesterday & it was amazing! Maybe too much fish sauce, I went with a 3:1 fish sauce : lime recipe, but also added shallot & only a tiny bit of coconut sugar. I'll try 2:1next time. These other 2 will be next... just gotta make some food so I can finish the sauces off in a week or less!
Pretty weird to use "Take Me Out to the Ballgame" as the background music, but I'll listen to whatever if it means finding out about new & amazing sauces!!
😹
Great video! I watch Thai mukbangs and I have questions about what I saw:
1. Killing cow and eating raw
2. Cutting open stomach and eating digested food
3. Adding bile/waste to dipping sauce
4. Eating cow placenta
Is that common? Or is it just for certain regions? Wouldn’t it make you sick?
Thank you so much for the videos!!!
Hi Sheila!
Preparing livestocks to consume by themselves can happen regardless the regions in Thailand , mostly in the rural areas where they have space to farm 😊
But not every house can do that since it might be easier to buy from the market/supermarket.
Eating raw, bile in the dipping sauce, etc. are common in some areas in the northeast, north Thailand and Laos 😊
But I also have a lot of friends from these regions that don’t eat these things.
(Personally I’ve never tried eating them yet since it’s not common to find in the south where I am from)
And I don’t think they get sick if they have been eating these often or since young with the family.
The first time I tried fermented fish sauce (Plara ปลาร้า) my stomach was upset, however these days I always add fermented fish sauce in my papaya salad with no problem so I guess my stomach is used to it 😊
Jesus Christ! No words exist to describe the quality of these recipes and the generosity you’ve shown in sharing it with us ❤
Thank you so much for your kind words 🙏
I am Thai, I eat it like everyday, but watching this is still.drooling 😅
I love Thai dipping sauces. Thanks for sharing these recipes.
My pleasure 😊
Awsome i made all these dips and they are now part of our family 👪 thank you
I’m very glad to hear. You’re most welcome 😊
Regarding prik nam pla, should I let the chilli soak first in lemon juice or in fish sauce? The recipes around the Internet differ. Thank you!
Yes there’s several recipes for Prik Nam Pla. Some add lime juice as well, some also add shallots and cilantro, etc.
In this recipe, there’re both lime juice and fish sauce and I soak the chili in lime juice first for 1 minute to keep the chili colors vibrant :)
Just came across your channel. These are amazing dipping sauces. Thank you so much for sharing. I can't wait to try. I absolutely love Thai food. Thank you! ❤️🙏🏴
Thank you for subscribing, hope you’ll enjoy 💕
Anybody else’s mouth watering?
Looks awesome!
Thank you so much 😊
Like the sauces!! But what’s Tamborine meat ? It’s a bit confusing you mentioned let the hot water soften the meat ??
I mean Tamarind pulp 😊 you can also use store bought tamarind paste. But keep tasting and adjusting since there can be different level of sourness depending on the brand 🙂
I have been in Thailand some 22 years ago and had steamed whole fish with this sauce. pls do a Vedic about, how to make a steamed fish item.thank you.
Hi how to cook fry crispy pork?can u pls.mke a video?i love to eat in thai restuarant for the fried pork with rice n egg on it...Tq
Crispy pork YUM 😊 Yes absolutely will make video of it.
Thank you! It was an eye opening on how the taste should be like on the Prik Nam Pla
You're welcome! 😊
Instead of nam pla I make viernamnese mam
(I probably screwed up the spelling).
I really love it
The dipping sauce look so tasty! 🥣👍
Thank you! 💕
@@ThaiGirlintheKitchen You're welcome ❤️
I love chili salsa !!!
Thank you for sharing your recipes I subscribed to your chanel!!😊😊
Thank you so much 🙏
Thanks for the information how to make the Thai sauce !
You're welcome! ☺
Thank you kaa now I know the recipe kaa you’re very generous kaa my favourite the last one kaa 😋
You’re most welcome 😊
About the Seafood sauce: While you make it, it has a green colour, but on the still picture, it's more of a brown colour. Is that because you use different ingredients, or does it turn into brown later?
Same ingredients. The green color is from coriander floating on the surface which was poured in the first glass dipping sauce bowl. The small white bowl got the bottom part of the sauce with not much coriander left :)
How long can you store the Nam Jim sauce.
For me i won't store prik nam pla. Nam jim sea food may be 3 4 day will lost it freshness.
All 3 look professional, beautiful and I bet delicious! Thank you! Keep healthy and safe! xo
Thank you 😊
May i know if all thai dipping sauce can be stored? How long it can be stored?
Yes they can. In a tupperware with the lid in the fridge for about a week.
For the last one(Nam Jim Jaew/BBQ dipping sauce) only add the ground toasted rice right before serving because if it will absorb the liquid and dries up the sauce :)
Sawasdee khrap, thank you for so many yummy recipes.
I like that you don't cook in a "western" style, as many do on YT. 👍🌶️🌶️🌶️
Sawasdee ka. You’re most welcome!
I’m happy you like them 😊
looks amazing.. hopefully, I can make these soon and went ahead and subscribed
There maybe millions of tastes our tongues can achieve,every table spoon of delicacy ,just on the table😁
Indeed! 😊
Love Thai/ kiwi accent very nice!!
It look so good thank you for sharing I love Thai food
Thank you for these amazing videos!! Subscribed!!!
Thank you for subscribing 😊
Thanx for share 🎉 Love from Armenia
Thanks for visiting 🙏
Wow those chili's are so beautiful
I have one question. How do we keep the balance of the palm sugar? Is it okay for us to keep in room temperature ☺️
Yes, it’s totally ok to keep in room temperature with sealed container 😊
looks so teasty 😋👍
Thank you 💕
What Thai food can use Fish suace in the Thai food when ?
Just became a new subscriber. Thank you for sharing your video. 🙏
Love these sauces, Thank you will try here in Japan
Hope you enjoy 😊
Im from philippines i really like thai food,
Thank you so much 😊🙏🏻
These all look delicious! Just subscribed😊🙏🏻
Thank you so much 🙏🏻
Can you cooking perburi sauce for chicken or meat
I don't know if your fish sauce is not that salty, because here in the Philippines, one table spoon is salty enough for making dipping sauce. Thailand and Philippines has no difference when it comes to dipping sauce, we also use fish sauce but usually, we use soy sauce for our dipping sauce, specially when at home.
I think it depends on each recipe of the brand. Some brand has less salty but more scent. Now, Ministry of Public Health of Thanland has campaign to reduce salt in food to prevent sickness. The less salty sauce is another choice.
looks amazing! I love Thai food. I use Prik Nam Pla often, but yours is a little diffetent. Can't wait to try it. The other two, I've never had. I can't wait to try them as well.
Yes there can be slightly different versions of Prik Nam Pla. I hope you'll like the other two too 😊
Excellent video , thank you very much ! Enjoy ...
Thank you too!
mmmmm.... this makes me want to go out & buy some pork! I don't have a bbq grill, but I do have a cast iron skillet & can get a similar char (not same, no smokey taste) but this makes me want to get a little grill just for the full flavor experience! It always seemed a little bit wasteful to use grills, but maybe a small one would do the trick!
For now, I have some salmon defrosting & some chicken thighs... can't wait to try a sauce or 2 with them!
When growing up we used to make that sauce, chili garlic with fish sauce, over white rice that's it. We were poor lol
How is the process of making baked rice?
คุณเก่งมาก คุณลองทำ ต้มยำกุ้ง
เป็นกำลังใจให้คุณ จาก ประเทศไทย
ขอบคุณมากค่ะ 😊🙏
Is it safe to assume the main taste/flavor of thai dishes is characterized as sweet and spicy, tamarind and fish sauce/shrimp paste?
Yes in a lot of menu like Tom Yum soup, spicy salads (som tam, laab, yum woon sen, etc.), spicy dipping sauces.
But there’re also many different flavors in Thai dishes. For example, sourness is not the main characterat all in Thai curries (except sour curry or ‘Gaeng Som แกงส้ม’).
So many characters in Thai cuisine to play around with 😊
Green seafood sauce my fav
I m watching from, 🇧🇩
Thank you 😊
Mouth is watering thanks for the recipes !
Thank you I love this! Have a great day, Jesus bless you na ka❤️❤️
Thank you 😊 God bless you too 🙏
All sauces are simply great❤
Love your sauces but is there a substitute of fish sauce to vegetarian sauce.
Thank you 😊 and yes there are quite many brands of vegetarian&vegan fish sauce.
Can I add vinegar with this to keep it for weeks?
Hello! there a substitute for palm sugar ?
Hello, yes, you can use granulated sugar :)
@@ThaiGirlintheKitchen thanks ☺️. Would you recommend brown or white ?
Can be either white or brown 😊 It won't affect the tastes much since there're stronger elements in play.
Generally and personally we also use whatever sugar we have at home(granulated sugar is the most common). Hope you'll like the sauce :)
@@ThaiGirlintheKitchen Thank-you so much 🫶 ill try it and let you know 😊
I think it’s very healthy recipe !
Helloooo how to make dipping sauce for fruit dessert
I will definitely post the video tutorial for that one 😊
Tried this recipe today. Loved it
Glad to hear you loved it! Thank you! 😊🙏
my mouth was watering the whole time
Happy you enjoyed. Thank you for watching! 😊
What else can you use besides palm sugar?
Granulated sugar is fine, sometimes I use it too :)
Awesome video I needed this !!
I love thai food, and I enjoy watching you
Thanks so much your Tutorial
Khew bee or khew padek is the one 😁some sticky rice & coal roasted meat of any kind 🤤 yum or nom nomz all day
I like that squeeze lime with knife technique.
Wow thank you...i would love to try it ...😊
Perfect show. You got a new fan.😊
Mor chop garlic & mor chop green chile is verrytasty this souce