Green Peppercorns

Definition: Green peppercorns are unripe peppercorns. You can find them in cans or bottles in gourmet and Asian food stores. If possible, try to buy them fresh (they look like small green berries still on the vine), although the pickled variety is an excellent substitute.

All About Thai 'Golden Mountain Sauce'

Golden Mountain Sauce is often thought to be a secret ingredient in Thai food, at least here in North America where it is only now becoming known. This sauce has been used for well over a century in Thailand, contributing a special flavor to Thai stir-fries and other dishes.

Ingredients: Like soy sauce, golden mountain sauce is composed mainly of fermented soy beans and salt. It tastes quite different from soy sauce, however: slightly saltier, plus there is a hint of sweetness (it does contain sugar). There is no MSG in this sauce, but the Thais do add what they call 'flavor enhancer' in small amounts (similar to MSG, but without the negative effects), and a preservative.

Good for Vegetarians: One of the great things about this sauce is that it is fine for vegetarians and vegans - it even contains a substantial amount of plant protein from fermented soy, which is considered very healthy. For vegetarians who like to cook Thai, this sauce can sometimes work as an adequate substitute for fish sauce, especially in stir-fries and tofu dishes. Note: Golden Mountain Sauce does contain a small amount of wheat, so it is not recommended for gluten-free diets.

Substitutions: If you're looking for a substitute for golden mountain sauce, I suggest soy sauce mixed with sugar and vegetable or chicken stock (e.g. for every 2 Tbsp. soy sauce, mix with 2 Tbsp. stock, plus 1/4 tsp. sugar.). However, if you're looking for real Thai flavor, I suggest going out and getting yourself a bottle of golden mountain sauce - it will last a long time, as a little goes a long way.

Shopping Tips: You'll find golden mountain sauce in Asian food stores. Look for it in tall bottles - it will likely be shelved alongside Thai fish sauce, and has a bright green or yellow label (see photo above). Note: When buying this sauce, look for 'naturally fermented' somewhere on the label; otherwise you may be buying hydrolyzed soy protein (used in fake soy sauces) which is unhealthy and even toxic in high levels.

Garlic

Definition: Garlic in Thai cooking is always used in its fresh state, usually minced along with other ingredients in a paste. Look for cloves that are firm, with “skin” that is tight (garlic that has green sprouts should never be purchased).

Galangal

Definition: Galangal is a type of ginger used in the Thai kitchen as well as other Southeast-Asian cuisines. Also referred to as Siamese Ginger, it has a slightly milder taste than the North American variety, and can be distinguished by its reddish skin. Look for galangal at your local Asian market (fresh or frozen) or grocery store. (Note that galangal can also be purchased in its dried, ground form; however, like ground ginger, the dried version does not have the same quality of flavor or nutrients as the fresh.)

Fish Sauce (Nam Pla)

What is Fish Sauce?:

Fish Sauce, or "Nam Pla" in Thai, is one of the basic ingredients in Thai cooking. It has a rich translucent reddish-golden brown color, and is used liberally in nearly all Thai dishes. It is often used as a marinade for fish and meat, as well as a condiment (usually mixed with fresh-cut chilies and lime juice) - you may have come across this "sauce" on tables in Thai restaurants. In fact, Thais would add a little fish sauce to their meal the same way we would use salt and pepper.

What is Fish Sauce Made of?:

Good fish sauces are made from a mixture of fish and salt that has been allowed to ferment for 1 year to 18 months. Anchovies are typically used, although some fish sauces are also made from other types of fish or squid. The basic ingredients of a good fish sauce are: fish, water, and salt. Sugar may also be added, but isn't necessary.

Where Can I Buy Fish Sauce?:

These days, some of the larger grocery chains are starting to carry fish sauce (in their Asian section); however, I find the type they sell to be watered down and not nearly as authentic or tasty as the type sold in Asian food stores. You'll find a good selection of fish sauces at nearly any Chinese/Vietnamese/Thai food store. Look for tall bottles with "Fish Sauce" and the ingredients displayed on the label (fish extract, salt, and water - other ingredients aren't necessary). Look for fish sauce made in Thailand or Vietnam.

What Can Vegetarians use as a Substitute for Fish Sauce?:

Vegetarian fish sauce does exist. So far I've yet to find it in a Thai food store, but nearly all the Vietnamese food stores carry it. Better substitutes (in my opinion) are Golden Mountain sauce , or just plain soy sauce. When I cook Thai for my vegetarian sister, I use a combination of these two sauces, and the food always turns out wonderfully. For Golden Mountain Sauce you will need to shop at a good Asian food store (see link for more on this 'secret' Thai ingredient).

Fish Sauce & Sodium: What to Do if You're Worried About Salt Intake?:

For those who are concerned about their sodium intake, using fish sauce can be a bit of a dilemma. Not to worry. While the sodium content of fish sauce seems outrageous when you look at the serving size on the label, remember this amount will be distributed throughout the dish you're cooking (for example, a Thai curry), so you won't be consuming all of it - at least not in one portion or sitting. Add only a portion of the fish sauce called for in the recipe, then top up the remainder with sea salt. Sea salt has only a portion of the sodium found in regular table salt, and is much better for you in other ways too.

How do I keep dishes made with fish sauce from smelling 'fishy'?:

Here's the secret: lime juice. In most Thai recipes you will find fish sauce paired with lime juice and other ingredients. I always tell people it only smells fishy to use, as the cook, because you were the only who added the fish sauce (and had to smell it). Personally I don't mind the smell at all, but perhaps I am now so used to Southeast Asian cooking that it has become a normal part of my sensory world. In any case, if you find either the dish you're cooking OR your hands smelly 'fishy', try squeezing over some fresh lime juice and see if it helps. Cheers!

Coriander

Definition: Coriander (also called cilantro or Chinese parsley) is another herb commonly found in Thai cuisine. All parts of the coriander plant are used, including the root, stem, leaves, and seeds (both whole and ground).

Also Known As: cilantro, Chinese parsley

Common Misspellings: corriander

Coconut

Definition: Coconut trees thrive in Thailand’s tropical climate, and the Thai people have learned to make full use of this natural resource. From its fruit to its fronds, in Thailand every part of the coconut tree is of value. But in Thai cuisine, it is mainly the milk that is featured. Coconut milk is used as a sauce and thickener, or simply added in order to give a coconut flavor to soups, curries, noodles, vegetables, fish and meat dishes, as well as deserts. Though authentic Thai chefs use milk wrung out of fresh coconut flesh, canned coconut milk may be purchased as an excellent substitute. For good quality and flavor, look for ‘thick’ as opposed to ‘thin’ coconut milk (‘thick’ is obtained from a first pressing, while ‘thin’ is produced from further squeezings).