In Thailand the first two condiments below (Nam pla prik and Prik dong) are likely be on every household's table together with a separate small dish of plain white sugar and a separate small dish of ground chilli powder. Spoonfuls of each are added to suit individual taste.
We suggest you make a portion of Nam pla prik and Prik dong and keep in a jar (non refrigerated) for serving as a condiment in this manner. These condiments keep very well.
Prik Si-iew wan, kra-ti-em dong and Khing Ki mao are less common and usually served for particular dishes.
Cooking Instructions
Nam pla prik
Put two thirds of a cup of Thai chilli peppers in a 1 pint jar, and fill with fish sauce. Seal and keep for a week before using.
Prik dong
Put two thirds of a cup of Thai chilli peppers in a 1 pint jar, and fill with white rice vinegar.
Prik si-iew wan
Put two thirds of a cup of jalapeno peppers in a 1 pint jar, and fill with sweet dark soy sauce.
Kratiem dong
Peel and slice two thirds of a cup of garlic, place it in the 1 pint jar, add 1 teaspoon of palm sugar, and one teaspoon of salt and half a teaspoon of MSG (optional but recommended) and topped up with white rice vinegar.
King ki mao (King Dong)
Julienne two thirds of a cup of fresh ginger (into match stick sized pieces). Place in the 1 pint jar. Add half a cup of whiskey (rice whiskey if available). Add 1/2 cup white rice vinegar, and fill up the jar with fish sauce.
