Thai Style “Green Sauce”

We went to “Thai Taste” for lunch the other day. On the table were several bottles of different sauces. One soy, a hot fiery red sauce and this green sauce. It was simply delicious.

We bought a pint of it to bring home, not only to enjoy over several meals, but to figure out just what is in this Thai Style Green Sauce so I could make it.

Spooning the sauce over rice gave a clear distinctive flavor of all the ingredients. The woman at the restaurant looked quite nervous when I asked her what was in the sauce. “Just jalapeno and vinegar” she said.

Right, I thought, she doesn’t want to revel her recipe.

Something that really bothers me about some cooks is how they “hoard’ their recipes, keeping them secret as if they were some precious commodity. Taking a well-loved recipe to the grave is shameful and is not viewed in a good light, in my eyes anyway.

What is the purpose of keeping recipes for well-loved dishes secret? Is it a control issue? A fear issue? I knew someone once who said they are glad to share recipes but they always leave a key ingredient out.

Why? So that someone else wouldn’t make the dish as good as they can.

That is ridiculous.

So what if someone makes the green sauce at home? I will still come eat at your restaurant. I’m not coming for your green sauce, I am coming for the other things you offer on the menu.

So here is my recipe for Thai Style Green Sauce.

Make it and share. Tell the entire world how to make it, everyone should know.

Thai Style Green Sauce

There are no quantities here, just ingredients. Make a small amount, use it and make more.

Ingredients:

  • 1/2 bunch Cilantro, washed
  • 1 green jalapeno pepper, remove ribs and seeds for milder heat, use 2 or more for hotter sauce
  • 2 scallions
  • small handful of both garlic and onion chives
  • 1 clove fresh garlic
  • 1″ piece of fresh ginger, sliced thin so it blends well
  • seasoned rice wine vinegar
  • fish sauce like Nam Pla

Place all the herbs, garlic and ginger into a blender. Add enough rice wine vinegar to cover. Add a generous splash of fish sauce and blend for 2-3 minutes to get it all blended together.

Taste and adjust flavors by adding more fish sauce or more vinegar.

I served this on cedar planked salmon for dinner.

Use the sauce on noodles, over rice, on grilled meats and seafood. It is very versatile and has many uses.

How do you use Thai Style Green sauce?

This past week

During this past week I have had some time off to get some projects off of my need to do list.

This is what I have been up to:

  • Taxes are done! Until next year. Every year I say I’m going to keep track of records so there isn’t so much to do at the end of the year. Right.
  • Nurturing sourdough cultures into some wonderful bread
    • The cultures had sat in the back of the fridge for over a week, neglected. I was afraid they were dying but after some TLC, Voila! Lively sourdough cultures.
    • I used Amaranth flour and discovered a wonderful green corn silk flavor which turns nutty when toasted
    • I made enough bread for the neighborhood. I love working with the dough. Something about it that I can’t explain
  • Located a commercial kitchen for the production of the condiment line we have been working on for a couple of years.
    • It is amazing how hard these facilities are to find.
    • Now for the details of product liability insurance, leases, USDA labeling compliance etc.
    • Finalizing all of the marketing materials from labels, cards, point of sale materials etc.
    • Lining up spaces in farmers markets to begin marketing
      • Design table display
      • Develop standard product demonstrations
    • Releasing product samples to a sales rep for larger sales and markets
  • Created some great meals that should have been on Spoon Feast
    • Crispy chicken thighs with green Thai sauce over coconut rice
      • Thai green sauce is a recipe in development and simply knock your socks off delicious!
    • Black Bean Soup
    • Grilled Steaks with classic salad and baked potatoes
    • Chicken breasts with lemon rosemary
    • Salmon salad on toasted homemade bread
    • Oven “fried” cod fillets with Thai green sauce (see above) and jasmine rice
    • Deviled Eggs, a true Southern dish

I suppose I should have been blogging about these dishes but didn’t.

I just wanted to cook without documentation.

  • Listened to French moviesall day just to hear the language.
    • I was inspired by Becoming Madame to find more ways to immerse myself into the process of learning French.
  • Registered for a digital photography class Saturday afternoon
    • I am very excited about this one!

I’ll be back on the regular blogging schedule by tomorrow.

In the meantime, the orchid has started blooming, soil is warming, the coffee is hot, and it is going to be a glorious day.

Life is good.