Thai cuisine consists of various different types of seasoning and sauces in preparation of Thai food. Each ingredient has it purpose of establishing the perfect Thai taste and balancing the flavors. Below are a few different sauces that are frequently used in Thai recipes:
1. Thai Thin Soy Sauce
Thai Thin Soy Sauce is also known as light or white soy sauce. Basically it is a normal soy sauce but with a Thai twist of flavor. Unlike other soy sauces, it has a mild salty flavor. It is relatively more fluid than black soy sauce and has a translucent appearance.
2. Fish Sauce
Fish sauce is also called as Nam Pla. It is one the main ingredients of Thai cuisine. It is reddish golden brown in color and has a translucent appearance. It is used in almost all Thai recipes. It is used to marinade meat or fish. It is made from different kinds of fish. These usually include Anchovies, but sometimes squids are also used. Other ingredients of fish sauce are salt, vinegar, water and sugar.
3. Dark Soy Sauce
Another sauce that is commonly used in Thai recipes is black/dark soy sauce. This has a bold and strong salty taste. It is often used in salads, curries, soups and appetizers.
4. Oyster Sauce
Oyster sauce is made by cooking oysters along with sugar, water and salt. Cornstarch is used to thicken it. It is dark brown in color and is commonly used in Vietnamese, Cantonese and Thai cuisine.
These are some of the commonly used sauces in Melbourne CBD Thai restaurants.