Instructions: Nam Pla Prik: Put two thirds of a cup of Thai chile peppers in a 1 pint jar, and fill with fish sauce. Seal, and keep for 1 week before using.

Prik Dong: Put two thirds of a cup of Thai chile peppers in a 1 pint jar, and fill with white rice vinegar.

Prik Si-Iew Wan: Put two thirds of a cup of jalapeno peppers in a 1 pint jar, and fill with sweet dark soy sauce.

Kratiem Dong: Peel and slice two thirds of a cup of garlic, place it in a 1 pint jar, add 1 teaspoon of palm sugar, and 1 teaspoon of salt and half a teaspoon of MSG (optional but recomended); top up with white rice vinegar.

Khing Ki Mao: Julienne two thirds of a cup of fresh ginger. Place in a 1 pint jar. Add half a cup of whiskey (rice whiskey if available). Add 1/2 cup white rice vinegar, and fill up the jar with fish sauce.

Comments: In Thailand the first two condiments above (Nam pla prik and Prik dong) are likely be on every households table together with a separate small dish of plain white sugar and a separate small dish of ground chili powder. Spoonfulls of each are added to suit individual taste.

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. These condiments keep very well.

Prik Si-iew wan, kratiem dong and Khing Ki mao are less common and usually served for particular dishes.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.