Stir the chili-garlic sauce, garlic, lime juice, and white
Put lime juice, tamarind extract, fish sauce and sugar into a saucepan and bring to a boil.
Remove from heat, add in the remaining ingredients and mix well. Serve this sauce over fish fillet (cod-any white fish is good).
Rub fish with a little salt and white pepper. Steam the fish (600-800 gms) over a wok at high heat for about 5-8 minutes or until done. Pour away water from the steaming fish.
Pour the fish sauce over the fish and sprinkle chopped coriander leaves and lime slices on top. Serve with white rice.
Mix the ground pork, garlic, bread crumbs, soy sauce, sesame oil, salt and egg in a large bowl with your hands until well combined.
Roll mixture into one and a half inch balls (about 25) and place on a baking sheet. Refrigerate for 1 hour.
Preheat oven to 425\u00b0 F and bake meatballs for 15 to 20 minutes.
Toss the meatballs with the Thai chili garlic sauce and serve.
aste, lime leaves, green onions, fish sauce and lime juice until mixture
>sauce ingredients together in a bowl. Set aside.
Place fish
nt, sugar, fish sauce, 1 teaspoon lemon peel, and chili paste in small
b>chili.
DIPPING SAUCE:
Mix juice of lime, thai fish sauce, sweet chili sauce, and soy sauce
mash the potatoes with the fish sauce until soft and pulpy.
ilk, garlic, zest, lime juice, chili, fish sauce, onions and sugar.
line
ice.).
Sprinkle pepper and fish sauce evenly over top and lightly
3.
Make the curry sauce: Add the cream from the
s tender. Add chard, sugar, chili, fish sauce and lime juice. Cook until
50\u00b0F.
Wash the fish and pat dry with a
akes with dipping sauce.
For the dipping sauce.
Mix lime
Thai Peanut Sauce Preparation: Place the first 12
Marinade:.
Combine garlic, cilantro, fish sauce, soy sauce, sugar, salt, pepper, and oil
Bring coconut milk and chicken stock to a boil in a pot over high heat. Reduce heat to medium. Add cilantro, lemongrass, galangal, Thai chile peppers, and kaffir lime leaves; simmer for 5 minutes.
Increase heat to medium-high heat. Add chicken; simmer until no longer pink in the center, about 7 minutes. Stir in cabbage; cook until wilted, about 3 minutes. Remove soup from heat; stir in lime juice and fish sauce.
Gradually whisk in coconut milk, fish sauce and sugar. Continue whisking until
b>fish, in a medium bowl, combine the oil, ginger, garlic, shallots, fish sauce
In sauce pan, heat olive oil over medium heat.
Add onion.
Saute until soft, about 2-3 minutes.
Add garlic and ginger.
Saute for 1 minute, making sure not to brown garlic.
Add honey, chili sauce, chicken stock, cider vinegar, Worcestershire sauce, Chili Pepper Paste, Garlic Chili Pepper Sauce and lime.
Simmer until thick, about 20 minutes, stirring occasionally.