Thank for teach I have been looking for this recipe because it's looked like Vietnamese use it like this. I will not use seeds from peppers and I will try make it without seeds
The funny thing is that you get used to it, a couple of years back some thai-food was almost too spicy for me. But according to my thai girlfriend my tounge got thicker now so I can eat all thai-food no matter how spicy it is 😋🌶️🌶️🌶️
People, so critical, so opinionated. She is merely sharing her way. No one said you have to do it exactly how she did it, GEEZ! Besides whatever “germs” she mixed in by reusing the spoon she used to taste it, they all died from all the chili’s. GET A LIFE 🎉😊
Put some RESPECT on her way, her recipe, her ‘sharing’ her ‘knowledge’ and her WISDOM of EXPERIENCE 🤨🤔🤨PLEASE check your doubtful words!!! At any given point you are at HOME watching or lunchbreak, can adjust ❤ accordingly to YOUR taste!!! Point of TRUTH/FACT: every single one of us has had moms, aunties, and grammas ‘tasting’ spoon-WE ALL GOT COOTIES!!!😂😂😂 until errbody got the memo not to cross contaminate! I always teach with the ‘adjust it to YOUR liking and comfort’ statement. Myself personally being gramma age love food my JOY is cooking, imma foodie-in restaurant/hospitality industry over 40+ years I’m GOOD, you want my food, and you want this wonderful ladies recipe because she’s just as ‘seasoned’ as her recipes! Have a little gratitude for sharing what could be the best ANYWHERE, ‘ancient Chinese secret’ (Thai, Japanese, etc) you’re BLESSED to receive this tutorial! Now have several seats, close your mouth and observe mastery at its FINEST or go to your room with no dinner!!! THANK YOU and stay BLESSED and eager to LEARN!!! 🤔🤨🤔thank you🙏🏻so much for sharing your recipe!!! Can’t wait to try it-minus a few chilis as imma wimp!!!🙏🏻❤️🤔
Inspiring recipe. Thanks for sharing, and I make a similar one without the sugar. That amount of garlic is ok because I love garlic. When you said it would have moderate heat, and you threw in the chili peppers and Thai peppers. The amount had my mouth wide open. 😮 😳😊
Different culture, different food, for many Thai persons if the dish is not spicy in balance with the flavour, then the dish isn't delicious. Not every dish is spicy, many dishes are. The chilli is used as a flavour so if the flavour is strong then the chilli should also be strong.
I just made this and WOW! it does really wake up the flavor of anything it goes on . Actually, I'll finish the left over sauce on some grilled chicken tomorrow. Thanks!.
Chicken is good too, but just fyi this sauce pairs best with seafood, followed by pork and then beef. You’ll rarely see this chicken served with this kind of sauce here in Thailand but to be honest this sauce makes everything tastes better.
Hi! I’m new subscriber and I was looking for this kind of sea food sauce salad. It’s very hard to find palm sugar here in Alaska. Can I use brown sugar instead of palm sugar? Thank you much 😊❤ Watching from Alaska USA 🇺🇸
Hi Mary yes you can keep it in the fridge, maximum one week. But is infinitely better when freshly made, otherwise you can chuck in some fresh coriander to wake it up.
This sauce is similar to the official sauce of Guam called finedene. Guam must have adopted the tolerance for hot peppers from the Malay and Thai influences. More so than Filipino. Who tends to favor the more mild and sweeter flavor.
I am living in san Diego with some Thai people in our neighborhood but can find Green Birds eye chilli And Red birds eye chilli Pls any hints for substitute, thanks
Definitely what Nora says, coriander stems and coriander, it will still taste great but she's right in that the coriander root just elevates it, hard to describe how but that little root has a depth of flavour that far outshines the coriander leaves.
Dear viewers, this sauce is a personal preference for her taste, not for the adventurous. If you make it at home, leave out the coriander roots, the handful of garlic, and that amount of peppers. Use only 2 to 3 cloves of garlic, 1 to 3 peppers, either white or palmer sugar, you don't have to use both. Also, if you prefer, you can use cilantro leaves to add in at the end after you put everything together. You're welcome. To make it less pungent, dilute it with some water.
@cinnamoroll100 It's probably towards the end when the piece of fish was dipped in the entire bowl that was just made. Personally, I would've scooped up a portion of the sauce onto a smaller bowl and save the remaining sauce for other meats/seafood. I can always add more sauce to my smaller bowl from the main one. So yea, I can see why it got "ruined" in a sense. 😂
No need! Why do you want to waste your time with unnecessary extra work? In Thailand, they sometimes leave the skin on the garlic too, to add extra flavour.
