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  1. #1
    Northern Hermit
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    Green Dippin' Sauce -

    If you've been here a while, you may have noticed that the Thais are a bit uptight about which sauce goes with which food. Creativity and experimentation is not their strong suit.
    Fried/Roast Chicken you get a mild, sweet chillie sauce; raost beef a tamarind chillie sauce. Seafood you'll get a green(ish) lime/chili sauce.
    I love a spicy/sour sauce with fried foods, roast foods, ah hell, almost any food. The Seafood sauce was an inspiration the little woman has no trouble adapting this sauce to any of the foods we eat at home.
    OK to get started you'll need:

    Lime
    Green onion
    garlic
    Chillies
    Corriander leaves
    clean and chop all the onion, chillies and garlic Here's a shot with the chillies aranged so AO can count 'em

    once you get everything chopped up combine 'em and sap the shit out of 'em if you've got a motar/pestle this is a good place to use it. We're looking for fine fine, fine


    Ok fine enough now finely chop and add the cilantro

    Add the juice of 2 -3 limes ( I used 3 here) a healthy squirt of Naam Pla (maybe 2 tablespoons or so) tatse and adjust seasoning

    Put all this in the refer for about an hour or so to let the flavors meld(overnight is real good). Marmite, head out and get some o' those cheese stuffed chillies, some o' 'em fried chicken wings and some beer. If there aint a game on put n a tape of one. This sauce makes leftovers and reruns enjoyable!
    Last edited by friscofrankie; 29-12-2005 at 01:31 PM.
    When the people fear their government, there is tyranny; when the government fears the people, there is liberty -- T. Jefferson


  2. #2
    Thailand Expat
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    Looks a hell of a lot like my wifes seafood nam cheen, and I do love that. You have got the handle on cooking Thai style though Frankie.

  3. #3
    punk douche bag
    ChiangMai noon's Avatar
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    Quote Originally Posted by Aging one
    You have got the handle on cooking Thai style though Frankie.
    I agree and such manly hands to boot.

  4. #4
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    Just for the Limeys on here; green onion is spring onion.

    I really am going to do a cooking thread one day. It'll be an original Marmite fusion recipe too. I've just got to wait for the squeeze to visit, as her camera is better.

  5. #5
    Thailand Expat
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    Damn I am a killer cook but cannot even load an avatar. When The Capt. is here I am gonna get me a tutorial.

  6. #6
    punk douche bag
    ChiangMai noon's Avatar
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    ^.
    Have you acdtually tried following the tutorial that he put up on the site AO.

    Christ, if a computer bunny like me can follow it, anybody can.

  7. #7
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    Yup I tried it and failed. But I am sure one lesson on Saturday morning and I too shall have an avatar, and soon after more to follow.

    CMN you blew my mind with your technological knowledge. I shall be picking your brain for more tips when I get up north. I have a feeling the computer lanuage you talk is closer to mine.

  8. #8
    Northern Hermit
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    Whaddya think AO? A tablespoon, or two, o' that sauce, an avacoda, pinch o' Cumin mash it up; think you might have a pretty good Thai-mex guacamole eh?

  9. #9
    punk douche bag
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    Quote Originally Posted by AO
    I shall be picking your brain for more tips when I get up north.
    Frankie is your man.
    He can fix the bastard things and all sorts.

    A man of literally many talents.

  10. #10
    Thailand Expat
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    Well I plan on seeing the both of you. Frankie sounds good save for the Nam Pla. That just doesnt sit right.

  11. #11
    Northern Hermit
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    Yeah I know but I'm gonna have to try it the sauce just reminds me of salsa verde remove the Naam pla add some cumin and tomatillos.....
    leaving the Naam Pla in we be eating Californ-I-A cuisine! I like salty and have started usingthe naam pla instead of salt..
    Maybe I've been here too long?
    ....
    Nah!

  12. #12
    Northern Hermit
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    AO, posting pics is easy, can you upload pics yet?

  13. #13
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    I am trying to find rock kosher salt. Thai salt is just too salty for me. I have bottles and bottles of a Cajun salt called Johny's. A friend just sent me 2 more big bottles. One now has Frankie's name on it. This stuff makes the best guacamole. All I gotta do is get up there.
    I am waiting on my produce man to give me a call.

  14. #14
    Northern Hermit
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    Come on then!!!
    I am waiting on my produce man to give me a call.
    Gotcha!
    Got a jewish (Kosher) restaurant up here. There's this place called Kasems(?somethng like that?) sells all sorts of never-seen-anywhere-else-in-Thailand imported comfort foods. There's two of 'em and one just expanded to a second shop house, i hear. been wanting to brine some meats I'll check,

  15. #15
    Northern Hermit
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    Was hngry as 'ell this mornin' diggin in the refer found some chillies, fried 'em up, then found some o' this sauce left over n the back. The herbs had absorbed all juice. What da fuck, had a gastronomic epiphany, added two parts mayonaise, mixed it all up real good had me one delicious Thai aioli for dippin'!!! No pics, empty bowls are so boring, don;t you think? Anybody makes this sauce 's gotta try it man.

  16. #16
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    Sounds good to me Frankie. But now you have got me thinking about artichokes and a good aoli. Damn hungry now!!

  17. #17
    Northern Hermit
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    Damn! and now you got me thinking about baby artichokes! boil 'em up and eat the whole damn thing heart, choke and all. fried, they'd be dynamite with this sauce. used to buy 'em by the five pound sack...

  18. #18
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    Watsonville!!!!

  19. #19
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    i really like that green tabasco sauce - that really good on many things

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