Cookaholics Bulletin Board

I don't understand the purpose of the cilantro

Fine to refreeze.

Amy

Thanks Amy.

Mary

it's there for that soapy aftertaste.

Here is my favorite dip sauce for dumplings, which a few of you may remember from when I posted it many years ago on CI.

2 tb each light and dark soy sauce
4 tb chenkiang vinegar (black rice vinegar)
1/2 tsp sugar (or more to taste)
2 tsp each minced garlic and ginger (or more to taste)
2 tb sesame oil
hot oil to taste (optional)
nom prik pao (optional; not traditional, but almost everone loves it)

Combine all ing. except oils and nam prik pao in a bowl. Mix well, then divide
between individual dip containers, if using those, then float a layer of sesame oil on top of them, letting everyone add the hot items to taste. Otherwise, add these to the dip sauce in a single bowl

Another sauce I have been serving with dumplings for many years is nuoc chom. Friends and I have a hard time picking a favorite between the two, but, of course, you have to like fish sause, and have one of the brands good enough to drink from the bottle.

Oops, I forgot to mention that I tend to leave out the cilantro. I'm an "only in Mexican" cilantro eater.

These are handy in the freezer. With a double stacking bamboo steamer you can have appies in the time it takes to whip up a dipping sauce, hand out drinks, and find plates. I don't bother to line the steamer with cabbage....if I lose some to sticking, more treats for me!

What is nom prik pao? My Asian store is fairly well stocked but I need to know where to look! The sauce sounds great.
I love cilantro, any fresh herb really. I was thinking about it and have not heard anyone say the soap thing here.

Carey, I use a piece of parchment instead of leaves. I love having freezer snacks.

Mary

Nam prik pow is a fried chili and shrimp sauce. If you can't find it, I have a recipe. Of course, it includes things like dried shrimp and palm sugar, so you'd end up making another trip to the store.

I make a simpler version of nam prik pao, which has no sugar or dried shrimp (discovered this in Real Thai, then I made it even easier to make), which is compatible with many types of food. It is only garlic, shallots, and dried chilis, caramelized in oil. Something I posted many years ago - won't hijack this thread by posting it here, but if anybody wants it, I'll start another one and post it it there.