"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Reply
 
Thread Tools Display Modes
 
Old 06-30-2005, 06:21 PM   #21
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,253
Quote:
Originally Posted by htc
Jennyma, saw the pictures of the different kinds of fish sauce. So funny, as a kid growing up, my Mom always taught me to use the squid brand for cooking, but to use the 3 crabs or golden boy brand for eating. Meaning eating at the table as a dip or using to make lime dipping fish sauce. Not sure what the rationale is for that, could be due to the slight taste difference, and the cost. Squid is usually a lot cheaper, so the 3 crabs is reserved for table dipping, you don't use as much as when you cook.
That makes sense, at least to me, but for a difft. reason. To my palate, Squid brand is a bit stronger-tasting and 3 Crabs and Golden Boy are still rich but slightly milder. Would make sense to cook with the stronger stuff and serve th emilder as a table condiment.
__________________

__________________
jennyema is offline   Reply With Quote
Old 07-18-2005, 10:20 PM   #22
Assistant Cook
 
Join Date: Jun 2005
Posts: 16
I am vegan so don't use fish sauce. Any good suggestions for alternatives? I sometimes use a bit of soy sauce. I also am trying to find a recipe or source for Plig King curry paste. any info would be greatly appreciated.
__________________

__________________
lorie is offline   Reply With Quote
Old 07-19-2005, 02:07 AM   #23
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
I hate to confess this, but a big bottle of nuoc mom or nam pla will live forever in my fridge, and much as I love Asian food, this is a pain. I cheat and use anchovie paste or even for some dishes Worcestershire sauce (which has fish sauce in it!). NO, it isn't THE SAME, and the dish will not taste as perfect as the one at the restaurant (which is why I go to restaurants). But in a pinch ..... I cheat. The paste takes less space in the fridge and works in a pinch. Obviously if you're a vegan, none of the above works.
__________________
Claire is offline   Reply With Quote
Old 07-19-2005, 01:22 PM   #24
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,253
Quote:
Originally Posted by lorie
I am vegan so don't use fish sauce. Any good suggestions for alternatives? I sometimes use a bit of soy sauce. I also am trying to find a recipe or source for Plig King curry paste. any info would be greatly appreciated.

Soy sauce is probably the only vegan sub, really.

It's usually called Pik King. I find these prepared curry pastes to be very good and WAY easier than assembling the necessary and sometimes exotic ingredients that are necessary to make it authentic.

They call it Prik King.

http://importfood.com/cpma0405.html

http://www.templeofthai.com/food/curry_paste/
__________________
jennyema is offline   Reply With Quote
Old 07-20-2005, 12:09 AM   #25
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,698
i've heard it in most places here as prig king.
__________________
buckytom is offline   Reply With Quote
Old 07-20-2005, 12:45 AM   #26
Senior Cook
 
Join Date: Mar 2004
Location: Seattle
Posts: 246
I don't put my fish sauce in the refrig. My 2 year old bottle is still fine. If you have an interest in the real methods of making all these wonderful sauces and curries, you might enjoy the book Cracking the Coconut by Su-Nei Yu.

After I made a few from scratch, I decided that the jars and cans of sauces at our market were just fine. Thai cooking is work.

Seattle has a huge Asian community so we have lots of selection and choice. Also some really good restaurants that are very willing to make it for you.
__________________

__________________
May you eat well,
Robert
Robt is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:42 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.