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Old 02-26-2006, 05:18 PM   #11
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Texasgirl - if you decide to order online make it worth your while - fine a place such as this and order some fish sauce, some kaffir lime leaves, red curry paste, and coconut milk. If you can find low fat coconut milk it tastes just as good. I would also be tempted to order some lemongrass. This will freeze nicely.

At all of these url's there are also recipes associated with the products. You won't be sorry if you are going to cook Thai.

You'll also find other uses for this stuff too - if you decide to order stuff like the iingredients listed above I, along with others, will supply you with more recipes!!
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Old 02-26-2006, 05:29 PM   #12
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Wow, thanks elf!! Nice to see you here today.

Have you ordered from this place before? I tend to be a little nervous about ordering online from unknown places.
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Old 02-26-2006, 08:00 PM   #13
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Fish sauce combined with lime juice, sugar, and a little sambal makes a great dipping sauce for spring rolls or Vietnamese eggrolls. They serve it like this in the Pho restaurants here in Houston. I put some in the soup too.
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Old 02-26-2006, 08:02 PM   #14
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Quote:
Originally Posted by RosCoe
Fish sauce combined with lime juice, sugar, and a little sambal makes a great dipping sauce for spring rolls or Vietnamese eggrolls. They serve it like this in the Pho restaurants here in Houston. I put some in the soup too.
Ross
Yep, that would be one of the recipes I would give her to use up some more! I love that dipping sauce for fresh Vietnamese Spring Rolls!!! Since I'm a cilantro fan I like to throw some of that in there too! lol Or I just add cilantro to my fresh spring rolls.
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Old 02-26-2006, 08:04 PM   #15
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Thanks Ross!!
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Old 02-26-2006, 10:11 PM   #16
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Fish sauce is a must for Asian cooking. I am not all that fond of eating fish, but using sauces like fish and Worcestershire sauce don't seem to bother me. They both add something to a dish for which there really is not any substitute for. I am also like you, in that I don't have a major store for at least 50 miles. Our local store is good for the milk, bread, basic produce, etc. but anything unusual I have to buy in Reno, NV. So, I just stock up on the sauces and condiments that are my favorites everytime I go there.
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Old 03-01-2006, 07:53 PM   #17
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Planning on making two things this weekend, one calls for fish sauce and the other calls for oyster sauce. Do you think I could just use fish sauce for both? sorry to highjack tg...
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Old 03-01-2006, 07:55 PM   #18
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Nope, they are very different.
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Old 03-01-2006, 11:09 PM   #19
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Quote:
Originally Posted by corazon90
Planning on making two things this weekend, one calls for fish sauce and the other calls for oyster sauce. Do you think I could just use fish sauce for both? sorry to highjack tg...
I feel the same way GB does. If you can find fish sauce you can usually definately find oyster sauce. It's in with the soy, hoisin, etc. other sauces in with the other Chinese/Japanese/Asian things. It has a unique flavor of it's own and will be missed if left out. They are very different textures too. Fish sauce can be shaken out of a bottle (like a malt vinegar) and Oyster Sauce is a sauce that is much thicker than ketchup.
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Old 03-01-2006, 11:54 PM   #20
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Quote:
Originally Posted by corazon90
Planning on making two things this weekend, one calls for fish sauce and the other calls for oyster sauce. Do you think I could just use fish sauce for both? sorry to highjack tg...
GB and kitchenelf are correct... fish sauce is really different from oyster sauce. If you absolutely cannot find oyster sauce you could substitute it for hoisin sauce or sweet bean sauce. It will be sweeter and not have the same flavour, but it can work in a pinch. Or you can make your own but it's a bit of a hassle. Here is a recipe if you decide to give it a go!

Bring to a boil, then simmer in a covered pot for 30 minutes: 2 cups fresh oysters + 3 cups water + 1 cup bottled clam juice + 1 teaspoon salt + 1 clove of garlic + white portion of 1 green onion + 1 slice of fresh ginger root, then add a mixture of 1/4 cup soy sauce + 1 teaspoon sugar + 2 teaspoons cornstarch + 3 tablespoons water, and simmer for 10 more minutes, stirring occasionally, then strain out the solids in the sauce and discard. (can be store in airtight container in the fridge for a couple of weeks)
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