Fish-Free Sauce - Thai Vegan Nam Pla -
Recipe By:
Serving Size: 10
Preparation Time: 0:00
Categories: Condiment - LowCal (Less than 300 cals) - LowerCarbs - LowFat (Less than 5%) - Vegan
1/4 cup arame -- a species of kelp; dried sea vegetable
2 cups hot water
2 cloves garlic
2 tablespoons freshly squeezed lemon juice
1 tablespoon rice vinegar
2 teaspoons sea salt
1 teaspoon agave nectar -- or organic sugar, optional
Place the arame in a bowl and cover with the hot water; let soak for 15 minutes. Transfer arame and water to a blender with the remaining ingredients and blend well.
Pour the mixture through a strainer and store in a glass container in the refrigerator for up to a week.
Makes 2 1/2 cups (10 one-quarter cup servings)
Chefs' Tips and Tricks: Looking for that fish-saucy flavor without wanting to make the Fish-free sauce? Try using a bit of Bragg's Liquid Aminos in your recipes. It has a unique salty flavor that will do in a pinch.
Fish sauce is used in just about everything in Thailand, and just like kaffir lime and galangal ginger, it adds a flavor that distinguishes itself as Thai. This fish-free sauce is less complicated to prepare than
traditional fermented fish sauce (nam pla), which involves placing fish in a jar for nine months to a year! Here we use the sea vegetable arame to create the flavor of the sea. Adding a couple of tablespoons of this sauce to any of the curries or soups in this chapter will enhance the authenticity of the dish. You may also want to decrease the other salty ingredients called for in the recipe.
Cuisine: "Asian"
Source: "The 30-Minute Vegan's Taste of the East by Mark Reinfeld and Jennifer Murray, 2010"
S(Formatted by Chupa Babi): "Sept 2013"
Yield: "2 1/2 cups"
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Per Serving (excluding unknown items): 5 Calories; trace Fat (3.1% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 395mg Sodium
Exchanges: 0 Vegetable; 0 Fruit; 0 Other Carbohydrates.
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