In Southeast Asia the first two Table sauces in the listing below (Nam pla prik and Prik dong) are likely be on every household's Lunch or Dinner together with a separate small dish of plain white sugar and a separate small dish of Chilli Flakes. Place Spoonfulls 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 in a dry cool placefor serving as a condiment in this manner. These condiments keep very well and last for quite sometime..

Prik Si-iew wan, kratiem dong and Khing Ki mao are usually served for particular dishes.

Nam pla prik

Put two thirds of a cup of Thai Chilli in a 1 pint jar, and fill with Squid fish sauce Seal and keep for a week before using.

Prik dong

Put two thirds of a cup of Birdseye Thai chilli’s in a 1 pint jar, and fill with Thai Rice Vineger.

Prik si-iew wan

Put two thirds of a cup of jalapeno peppers in a 1 pint jar, and fill with Dark Soya Sauce

Kratiem dong

Peel and slice two thirds of a cup of garlic, place it in the 1 pint jar, add 1 teaspoon of Maesri palm sugar, and one teaspoon of salt and half a teaspoon of MSG and topped up with Thai rice vinegar.

Khing ki mao

Julienne two thirds of a cup of Galanga (into match stick sized pieces). Place in the 1 pint jar. Add half a cup of Rice Wine Add 1/2 cup white rice vinegar, and fill up the jar with fish sauce.

Don’t forget Our ready made Table Sauces