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1
Nam Pla Prik: Put two thirds of a c. of Thai chile peppers in a 1 pint jar, and fill with fish sauce.
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2
Seal, and keep for 1 week before using.
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3
Prik Dong: Put two thirds of a c. of Thai chile peppers in a 1 pint jar, and fill with white rice vinegar.
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4
Prik Si-Iew Wan: Put two thirds of a c. of jalapeno peppers in a 1 pint jar, and fill with sweet dark soy sauce.
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5
Kratiem Dong: Peel and slice two thirds of a c. of garlic, place it in a 1 pint jar, add in 1 tsp.
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6
of palm sugar, and 1 tsp.
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7
of salt and half a tsp.
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8
of MSG (optional but recomended); top up with white rice vinegar.
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9
Khing Ki Mao: Julienne two thirds of a c. of fresh ginger.
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10
Place in a 1 pint jar.
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11
Add in half a c. of whiskey (rice whiskey if available).
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12
Add in 1/2 c. white rice vinegar, and fill up the jar with fish sauce.
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13
Comments: In Thailand the first two condiments above (Nam pla prik and Prik dong) are likely be on every household's table together with a separate small dish of plain white sugar and a separate small dish of grnd chili pwdr.
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14
Spoonfulls of each are added to suit individual taste.
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15
We suggest you make a portion of Nam pla prik and Prik dong and keep in a jar (non refrigerated) for serving as a condiment in this manner.
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16
These condiments keep very well.
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17
Prik Si-iew wan, kratiem dong and Khing Ki mao are less common and usually served for particular dishes.
