Ingredients category: sauces

Fischsoße in Thailand

Fish sauce

Fish sauce is a brownish liquid, which replaces salt in many Thai dishes. It is made from fermented fish, shrimp or clams and leaves no fishy...

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Jasmine Water

Jasmine water is used to flavor some Thai desserts. It is obtained by diluting 5-8 drops of jasmine extract with 250 ml water.

Thai: Nam...

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Kewra essence

Kewra essence is an extract distilled from pandanus flowers and used mainly to flavor drinks, and desserts in Southeast Asia.

Thai: NamToey...

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Helle Sojasoße aus Thailand

Light soy sauce - salty

Soy sauces come in many different flavours. Some are very salty, barely sweet and with a watery consistency. Then again, there are soy sauces that...

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Nam Chim Taochiao

Nam Chim Taochiao

Nam chim taochiao is a Thai dip which is often served and eaten with khao man gai. 

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Austernsoße in Thailand

Oyster Sauce

Oyster sauce is an almost black liquid consisting of oyster extract, soy sauce, sugar, spices, and thickeners. It has a sweet, salty, slightly...

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Rice vinegar

Rice vinegar is milder in flavour than most European vinegars, and is less acidic.

Thai: Nam Som Sai Tschu - น้ำส้ม สายชู

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Schwarze, süße thailändische Sojasoße

Sweet black soy sauce

Soy sauces come in many different flavors. Some are very salty, but not sweet and with a watery consistency. Then again, there are soy sauces that...

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Tamarind juice

Tamarind juice is extracted from the pulp of the tamarind and used to flavor soups and curries in Thailand. The juice has a sour, sweet flavor and...

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