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Nam chim kai (Thai: น้ำจิ้มไก่), sweet chili sauce is a very common all-round chili dipping sauce with the consistency of a thick syrup. It is medium spicy and very sweet, normally referred to as "sweet Thai chili sauce" in English. It is often used as a dipping sauce for grilled chicken . It can be used as a generic chili ...
Nam phrik (Thai: น้ำพริก, pronounced [ná(ː)m pʰrík̚]) is a type of Thai spicy chili sauce typical of Thai cuisine.Usual ingredients for nam phrik type sauces are fresh or dry chilies, garlic, shallots, lime juice and often some kind of fish or shrimp paste.
Often used as a dipping sauce for grilled chicken (kai means "chicken"), it can also be used as a generic chili sauce for other dishes. It forms the base of a few other types of nam chim, such as nam chim thot man pla ("dipping sauce for deep-fried fish cakes"). Nam chim paesa น้ำจิ้มแป๊ะซะ Northeast
After moving to the U.S. with his wife and young children in 1979, he developed a sauce loosely based on a Thai fermented dip for eggs and seafood, and named it for the coastal Thai town of Si Racha.
A.1. Sauce – Brand of brown sauce condiment; Alfredo sauce – Creamy pasta dish with butter and cheese; Baconnaise – Brand of bacon-flavored condiment; Cheez Whiz – Trademarked processed cheese dip
Use a rubber spatula to fold the shrimp into the dip. Transfer to a shallow, wide serving bowl and smooth into an even layer. Cover and refrigerate for 1 hour or up to overnight.
Big T Crab Dip. $9.99 for 16 ounces. The holidays are the time to pull out all the stops with seafood and other pricier dishes. This creamy, cheesy Big T Crab Dip will help everyone feel a little ...
In a Bon Appétit magazine interview, US Asian-foods distributor Eastland Food Corporation asserted that the Thai brand of hot sauce Sriraja Panich, which Eastland distributes, is the original "sriracha sauce" and was created in Si Racha, Thailand, in the 1930s from the recipe of a housewife named Thanom Chakkapak. [7]