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A common ingredient in Thai cuisine, we use both the pickled garlic together with the pickling water. The pickling water is used to add a strong garlic sour note to noodles and soups.
On this site when the recipe calls for 'pickled garlic water', I mean this pickling juice, although when you're making soup, I often throw in a bulb of the garlic too to emphasize the flavour.
This page contains a single entry from the blog posted on November 30, 2005 2:32 PM.
The previous post in this blog was Stuffed Melon ( Gang Jeaut Guy Yut Sai Ma Ra Salai ).
The next post in this blog is Salty Soya Bean Sauce ( Tua Jiew ).
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Comments (2)
Hello, I was wondering if you could help me. I am looking for a recipe for this sauce that is always served with the grilled pork neck sticky rice and papaya salad. it uses tamarrind in it. I travel to thailand very often and its the first think i eat. I have since moved out of asia and only get to bangkok about every three months. Craving for this sauce!!! its a brown sweet and sour sauce with chunks of something (dried rice or peanuts) and spicy! aNY HELP WOULD BE GREAT!
thanks-Niki
[Appon]
I think this is the sauce you are after (the peanut tamarind and sugar sauce lower down the recipe):
http://www.khiewchanta.com/archives/2006/10/pork_noodle_ric.html
Posted by niki vu | January 6, 2007 3:13 PM
Posted on January 6, 2007 15:13
Yes thats the one! Thanks!!!
[Appon]
You mentioned it was spicy, you can add dried flaked chillies to the sauce in that recipe when you want to make it spicy.
Posted by niki vu | January 8, 2007 5:50 PM
Posted on January 8, 2007 17:50