Ingredients with Measurements:
- 1 cup white vinegar
- 1 cup water
- 1 cup sugar
- 1/2 cup chopped red chili peppers
- 1/4 cup chopped garlic
- 1/4 cup chopped shallots
- 1/4 cup chopped ginger
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1/4 cup cornstarch
- 1/4 cup water
- 1 cup vegetable oil for frying
Special equipment needed:
- Large saucepan
- Mixing bowl
- Whisk
- Slotted spoon
- Paper towels
- Deep-fry thermometer
Step-by-step instructions:
1. In a large saucepan, combine white vinegar, water, and sugar. Bring to a boil over medium heat, stirring occasionally until sugar dissolves.
2. Add chopped red chili peppers, garlic, shallots, ginger, green onions, and cilantro to the saucepan. Reduce heat to low and simmer for 10 minutes.
3. In a small mixing bowl, whisk together cornstarch and water until smooth. Add the mixture to the saucepan and stir until the sauce thickens.
4. Remove the saucepan from heat and let it cool to room temperature.
5. In a deep frying pan, heat vegetable oil over medium-high heat until it reaches 375°F on a deep-fry thermometer.
6. Using a slotted spoon, drop spoonfuls of the sauce into the hot oil and fry until golden brown, about 2-3 minutes.
7. Remove the fried sauce from the oil and place it on a paper towel-lined plate to drain excess oil.
8. Serve the Prik Nam Som Maak Tod hot with your favorite main dish.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature: 375°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 40g
Protein: 2g
Sodium: 10mg
Substitutions for ingredients:
- White vinegar can be substituted with apple cider vinegar or rice vinegar.
- Red chili peppers can be substituted with jalapeno peppers or Thai bird's eye chili peppers.
- Vegetable oil can be substituted with canola oil or peanut oil.
Variations:
- Add diced pineapple or mango to the sauce for a fruity twist.
- Use different herbs such as basil or mint for a different flavor profile.
- Add fish sauce or soy sauce for a savory umami flavor.
Tips and tricks:
- Be careful when frying the sauce as it can splatter.
- Use a slotted spoon to remove the fried sauce from the oil to avoid burning yourself.
- Let the sauce cool down completely before frying to prevent the oil from splattering.
Storage instructions:
Store the leftover Prik Nam Som Maak Tod in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the Prik Nam Som Maak Tod, place it in a preheated oven at 350°F for 5-10 minutes or until heated through.
Presentation ideas:
Serve the Prik Nam Som Maak Tod in a small bowl with a garnish of cilantro or green onions.
Garnishes:
Cilantro, green onions, or diced pineapple.
Pairings:
This sauce pairs well with fried chicken, grilled fish, or stir-fried vegetables.
Suggested side dishes:
Steamed rice or noodles.
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the sauce is too thin, add more cornstarch to thicken it.
Food safety advice:
- Be careful when handling hot oil to avoid burns.
- Store the leftover sauce in the refrigerator to prevent bacterial growth.
Food history:
Prik Nam Som Maak Tod is a popular Thai condiment that is often served with fried or grilled meats.
Flavor profiles:
Sweet, sour, and spicy.
Serving suggestions:
Serve the Prik Nam Som Maak Tod as a dipping sauce or drizzle it over your favorite dish.
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Region: Thai