Where
the French have their white sauce ,the Thai have nam prik .Sauce are a
specialty here ,and with good reason ,too.When dish are prepared by grilling
or deep-flying ,that extra something is needed to make them more than merely
good.This versatility is the name of the game in preparing sauce . There are also served with
salads of fresh vegetable,with slices of green mangoes or as accom paniment
during main meals.Foremost in this art is the making of Nam Prik,Form chilies
, dried salted prawns , dried prawn pastr, fish sauce, garlic and makhun
puan , a kind of brinjal that grows locally.So popular is this sauce throughout
Thailand that each cook has her own version of it. It is to her credit
if she is able to make a good one. Kapi Pla is another sauce
, but this has the distinct flavour of dried prawn paste ; Nam Prik Ong
contains minced pork and tomatoes, a particularly flavour some combination.A
second type of sauce is the boiled one known as Lon; in this the main ingredient
may very but the other remain essentially the same. It is served over boiled
vegetables and is milder because of the inclusion of coconut milk.
KAPI
PLA
NAM
PRIK KAPI
PU LON
NAM
PRIK ONG
NAM
PRIK DENG THAI