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 Created: Sunday, 01/April/2007 02:51:26am
Modified: Tuesday, 22/March/2011 22:38:33pm
From Seasoning Sauce
mayrog
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Post Message on: 26/June/2008 ...

I live in Australia. A lot of your recipes call for "Seasoning Sauce" which I have not been able to identify here. On the other hand, I have not yet found any of your recipes which calls for "Fish Sauce" (which is what we call nam plaa). This surprises me because nam plaa is such a common ingredient in Thai cooking. Could it be that "Seasoning Sauce" is another name for nam plaa?

This is a bit like phak chee being called "cilantro" in america and "corriander" in most other countries?


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Ning
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Post Message on: 27/June/2008 ... Quote Admin

Please see the following link for the difference of each sauce:

http://www.ucancookthai.com/language-english/cooking-ingredients/ing-sauce/index.htm

Yes, you're right about fish sauce. It's a common ingredient in Thai cooking. But I personally don't like the smell of "Fish Sauce" so I usually use "Thin Soy Sauce" instead of it. Anyway in my recipe, I always put "fish sauce" in parentheses behind "thin soy sauce" like this one:

http://www.ucancookthai.com/language-english/thai-recipes/curries-and-soups/content-sour-spicy-prawn-soup.htm

However, "seasoning sauce" is not the other name of "nam plaa". It's totally different. Seasoning sauce is made from soy bean but fish sauce is made from fish.

For "Phak chee", you understand correctly. Cilantro and corriander = "Phak chee"

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Uhlenhorst
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Post Message on: 31/October/2008 ... Quote Uhlenhorst

sorry, wrong place for my request ]

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