Thai Mushroom Soy Sauce
See Eu Hed

Brewed from specially selected soybeans, its flavour is enhanced by the addition of Chinese (black) mushroom.
It is superb for stewed and stir-fried dishes. Also steamed, boiled, and barbecued seafood or meat.

 

Thin Soy Sauce - See Eu Khao
This sauce is perfectly blended as a seasoning sauce for fried rice, fried noodles, meat and vegetables and is used to enhance the taste and colour of your favorite dishes like steak, lamb chops or pork chops, or fir mixing with order ingredients to make Roast Duck, Roast Pork, Barbecued Pork, and Soya Chicken.

Golden Mountain Seasoning Soy
Use Golden Mountain Soybean Sauce in Thai recipes calling for soy sauce. This sauce is an excellent addition to stir fry vegetables, meats, tofu and noodle dishes. Thai soy sauce does not taste the same as Chinese or Japanese soy, being lighter in colour and thinner in consistency. Try it as a substitute for fish sauce for vegetarians.

Thick Sweet Soy Sauce
See Eu Wan Dam
This soy sauce is strong in flavour, aroma and sweetness. It is the perfect soy to enhance the flavour and aroma of any Thai dish, or it can be used as a table sauce for dipping
 

Yellow Soy Bean Sauce

This sauce Is produced by a process of fermentation of  soybeans, wheat flour, salt and water.
It is very suitable for fried vegetables and steamed dish such as steamed fish or used as table sauce for dipping

Oyster Sauce - Nam Man Hoi
Fresh Thai Oysters are processed and blended to create this magnificent oyster sauce. This aromatic flavoured sauce will help to enhance the taste of all your fried meat and vegetables dishes

Rice Wine Vinegar
Rice wine vinegar is an essential ingredient for many Thai sauces.
Rice wine vinegar is used most frequently in seafood dishes as well as thai salads.

Fish Sauce - Nam Pla

Fish sauce is to Thailand what salt is to the West and soy sauce is to China. Fish sauce has been an essential condiment for Thai cooking for over half a century. Today, Fish sauce has gained popularity worldwide.

How to select good fish sauce
High quality fish sauce should be packed in clean and clear bottle.
Ensure that safety seal is perfectly sealed (not ripped or torn)
High quality fish sauce should have reddish brown colour.
High quality fish sauce should have natural fish sauce taste and smell to ensure that no other additives & preservatives added


How to use fish sauce
Soup: Just add a few drops of fish sauce to your favorite soup, it will enhance the taste of your soup.

Dipping sauce: To serve as a dipping sauce, just add a little  minced chili, a teaspoon of limejuice.

Curry: For example green curry, red curry, etc. fish sauce will enhance the aroma to your favorite curry.

Fried: Fried mix vegetable, or meat with a few drop of fish sauce also gives you a well-blended taste and nice aroma.

Flavoring: When you feel that your food doesn’t taste right, why not try adding a few drops of fish sauce to your food, to make your food taste livelier.

Marinated: Fish sauce is also good to use to marinate raw meat before cooking.

Dipping Sauces

Thai Sweet Chilli Sauce
Nam Jiim Gai

This is the original Thai sauce it is strongly flavoured with chili and garlic to give you a spicy, hot and sweet taste. It is best served as a dipping sauce for all barbecue and crispy fried Wantons, and Shrimp Crackers, or Thai Grilled Chicken and Fish Cakes, and many other Thai grilled or deep fried dishes.

Sriracha Chilli Sauce
Nam Jiim Sriracha
This sauce is a fabulous combination of sweet, sour, and hot, with a delicious smell of Garlic. Thai Chefs and housewives use it for hot and spicy fried meat, vegetables, rice, or Noodles dishes. It is also very widely used as table sauce for dipping fried or grilled meats, fish, and appetisers.

Thai Sweet & Sour
Plum Sauce
This Is a sauce to enhance the sweet and sour taste of any of sweet and sour dish.
It is used as a table sauce for dipping any deep fried food such as Spring rolls, Crab Meat Rolls, crispy prawn rolls, crispy fried chicken and fried shrimp.

Thai Sukiyaki Sauce (Hotpot Sauce)

Enjoy your favorite Thai Style hot pot dishes with this delicious Thai sauce, it is mixed with fried meat, vegetables, seafood or boiled dishes especially "Sukiyaki", the favorite hot pot in in Thailand.

Chilli in Oil Nam Prik Pao
This sauce is the original authentic Thai cooking secret for “TOM YAM”. This Chili Paste is strong in taste, rich in flavour, hot and delicious with matching aroma. It can spread on bread, mix with stream rice, fried rice, fried noodles, fried meat or vegetables, or as sauce for shrimp Cracker Chips, Or over your Burger and Sandwiches.

Spices and Seasonings
 

Prik Bon Ground dried chili
You can also make this yourself. To make it, toast the Thai chilies in a hot pan until you can smell the spicy aroma. This should take about a minute or so. Then grind them in a food processor.

Dried ground chili pepper is used as a Thai table condiment

Pong Gari Thai curry powder
This is similar to the traditional Indian curry powder that you get in many supermarkets and is made of 6 or 7 spices. This Curry powder is also available at oriental grocery stores.
In Thai cooking, it is used in stir-fry's and many other dishes.

Thai Curry powder is not related to Thai curry paste

Coconut Palm Sugar
Nam Taan Peep
Palm sugar is made by collecting and boiling the sap from the coconut palm into sugar. At night, a bamboo container is placed below a cut palm flower. Throughout the morning, the sap will flow into the container. It is then collected before noon. By the afternoon, if it is not collected, it will turn into alcohol. The sap is boiled down to sugar.

The word 'Nam Taan' or sugar in Thai literally means palm juice. The word 'peep' is the pail that palm sugar comes in.

Ground White Pepper Prik Thai Bon
Pepper is a vine that grows on a stake and has tentacles similar to orchid roots. The peppercorn bunch is 3- 5 inches long with small round green berries. When ripened, the peppercorn turns from green to yellow and red.
Black pepper is harvested while the peppercorn is ripe, but still green and is then sun dried. Green peppercorn yields 33% black pepper by weight.
White pepper requires much more work. The peppercorn is picked when the it is red and fully ripened. The peppercorn is soaked in water to soften the husk for 5-7 days. The husk is then removed. The peppercorn is then sun dried. Ripe peppercorns yield 27 percent white pepper by weight. Since white pepper does not have the husk, it is stronger than black pepper.
If you can find the white pepper kernels at an oriental grocery store, you will find that they are frequently much less expensive than major brands.

 

Coconut Milk - Ga-Ti
Coconut milk or 'ga-ti' is traditionally made by mixing the grated meat of a ripe coconuts with warm water and then squeezing out the juice. Nowadays, there is are machines that will grate a coconut into fine pieces that are like saw dust, and then press the grated coconut until  the sweet, white, aromatic coconut milk comes out. So in Thailand you can go to a market and buy freshly squeezed coconut milk.
For cooks outside of Thailand, coconut milk comes in a cans or frozen in a plastic bags.

Shrimp Paste - Kapi -Gupi
Shrimp paste is not only made from shrimp. Small fish and small prawns can be used to make shrimp paste. Shrimp paste is made by mixing salt with either shrimp or fish or both. The mixture is stored overnight and drained and sun dried. The dried mixture is ground and packed in an earthen container. The shrimp paste will sit for a few months before it is ready.
The paste should be dark deep purple almost brown in colour.

Tamarind Concentrate
Ma karm Piak
Tamarind sauce is a critical ingredient in many Thai foods, including the famous Pad Thai. Tamarind sauce is commonly used in various northern Thai dishes as a souring agent.

Tamarind is also very effective as a natural preservative and marinade. Usually tamarind paste is mixed with water and strained, the resulting tamarind juice being what's used. This produce is a concentrated form of tamarind juice (and very convenient to use because it removes the need for mixing & straining), but there are some recipes that call for pure tamarind paste. Some recipes require fresh tamarind. Thailand grows a rich, full tasting fresh tamarind that is regarded around the world as the finest quality available.

Pickled Mud Fish - Pla rah
Pla rah is fish that has been fermented with toasted rice and salt. Pla rah is primarily made from one of two types of fresh water fish: Mudfish (also known as snake head fish or Pla Chon) and Pla Gradee.  The mudfish is larger and has more meat. Pla Gradee is much smaller and bonier.

Pla rah has a complicated role in Thai cuisine. It is considered peasant food and unfortunately you rarely see it in Bangkok restaurants. It is one of those foods that has no pretensions and many people love it. Some people, perhaps because of how pla rah is perceived or because of its smell, stay away. Give it a try before you decide you like it or not.
Pla rah has an unpleasant smell before it is mixed with other ingredients. When preparing North-eastern food outside of the region, some people remove pla rah, from the recipe. Thai people say that durian that is overripe has gone "pla rah". Also, people who swear far too much have a "pla rah" mouth.

Outside of Thailand, you find pla rah in glass jars.

Dried Shrimps - Gung Haeng
These are small salted shrimps, dried in the sun, They are widely used in soups, sauces, seafood and vegetable dishes.

Ready Prepared Sauces
and Seasonings

Pad Thai Paste
Pad Thai gained its reputation from the refined quality of Chand Rice Noodles in the old days. However, Thailand has consistently upgraded its rice noodle industry to the point where all rice noodles (Sen Lek) can substitute Chand noodles. The key is purely the Pad Thai paste/sauce. The flavor of the sauce makes Pad Thai one of the Kingdom's best known noodle dishes. It is eaten as a light meal at any time of the day.

Thai Style Fruit Dip - Nam Pla Wan
The dipping sauce that goes really well with green, crispy mangoes. The right combination of tangy, salty and sweet taste, enticed with a little heat from chilli pepper makes it ideal to accompany green apples, pears and rose apples. You can bring along this jar whenever you picnic in a garden.

Thai Style Tamarind Sauce
Khai Luuk Kuey Sauce
Apart from simple omelets, steamed eggs, etc., Thai housewives have a more sophisticated way of serving eggs to family members. Do the following: hard-boil eggs, deep fry until golden brown and cut into halves. Then serve with Thai style tamarind sauce. Thanks to this Khai Luuk Kuey Sauce... it's available in a ready-to-serve form, just like the one in your hand. Try it, you'll like it! The texture of hard boiled deep-fried eggs enhanced with our Tamarind Sauce is really something different!

Thai Style Meat Sauce - E-San Sauce
E-San Sauce or North-eastern Meat Sauce is legendary in Thai culture. No one knows who created the recipe. But it surely dates back a hundred years or so. The distinctive aroma of charcoal-broiled herbs and spices such as shallot and cumin are highlighted by grade-A fish sauce and lime juice, improve the best taste of all kinds of barbecued meats and steak.

Thai Style Sukiyaki Sauce
The Sukiyaki dish gave birth to this Thai-style sauce, simply called "Sukiyaki Sauce". The Thai-style Sukiyaki Sauce has become so unique and popular that it has brought stunning success to Sukiyaki fast-food chains in Bangkok. Cook your favorite meats together with vegetables in plain soup and eat with our Sukiyaki Sauce.

Roast Red Pork Seasoning Mix
Offerings of plump, colourful and tasty Chinese barbecued pork can be found in many food markets in Thailand. The sliced roasted pork can be served either with steamed Thai Jasmine rice or noodles.

Naem Powder Seasoning Mix
Probably the oldest food technology transferred from our northern ancestor, naem is a unique way of preserving meat with unmatched flavour among other Thai dishes. The cottage industry still uses the banana leaf to manually wrap the product while modern meat packers deploy automation to process naem which is stuffed in hi-tech packaging tubes. Because naem requires pork rind, during the festive seasons, it's not unusual to witness shortage of pork rind around the country.

Gai Yang Seasoning mix for Chicken
This exciting taste of Thailand brings back the old memory when Thais enjoyed Gai Yang during the intermission at kick boxing fights . Nowadays, the dish is so popular, you can find it everywhere as well as in your kitchen by using this seasoning mix. It's a must when you go out camping or picnic. We offer you a traditional seasoning mix, good for baking, frying or charcoal grilling.

Seafood Chilli Sauce Mix
People of Southeast Asia believe that fish from the sea are more delicate in flavour and texture than fish from lakes, rivers or fish ponds. Although this recipe calls for ocean fish such as perch, grouper, bream or snapper, fine-textured freshwater fish could be substituted.

Sweet and Sour Seasoning Mix
Unlike other styles of sweet and sour fatty meats, the white meat and seafood in this recipe do not require coating and deep-frying. It is still delicious, but has less calories.

Nam Ya Curry Paste
Nam Ya curry is generously poured over Thai rice noodle (Kanom Jeen) and this dish is called Kanom Jeen Nam Ya, one of many typical dishes for Thais in the central plains. Nam Ya is said to be a medicinal soup using herbs such as krachai, shallots and lemon grass.

Thai Basil Seasoning Paste
Scented with aromatic Thai basil, this is a quick and simple dish which is a favorite of the people of downtown Bangkok. Sometimes it is served hot over steamed rice with a fried egg.

Tom Yam Paste
Prawn Tom Yam, or Tom Yam Gung must be one of the best known Thai dishes abroad. It's a subtle blend of hot and sour with citrus overtones derived from lime juice and kaffir lime peel. Be careful not to overcook the prawns as they become tough very easily.

Tom Ka Paste
A delightful cream soup harmonized by the flavour of coconut milk, galangal root, kaffir lime eaves and heart of lemon grass. Cook gently to prevent the coconut milk from separating.

Panang Curry Paste
The name of this curry paste suggests its Malaysian origin. It is a full bodied, creamy curry made with various spices and finely ground peanuts, it goes well with steamed Thai jasmine rice. This is said to be a warm and friendly Thai curry for foreigners to start with.




Hang lay Curry Paste
The result of Burmese influences, this non-coconut curry dish is well-known in the Northern Thailand region as "Gaeng Hang-lay", gives wonderful exotic aroma especially for those who love the blended flavour of garlic and ginger. And because the pork is simmered to tenderize it, no need to use expensive cuts.

Yellow Curry Paste
The Thai version of Yellow Curry, brought from India years ago, has been transformed into mellow, gentle and harmonious aroma which goes well with chicken, prawns and seafood, in addition to lamb. Lots of shallots and lemon grass tone down the harsh flavour of mustard and turmeric.

Massaman Curry Paste
Massaman Curry seems to be the only gaeng praised in the historic royal Thai  poem, memorized in the heart of every Thai student. Cumin, cardamom and cloves give this curry strong sensational flavour. But overall it really has a very smooth flavour. Anyone who ever tasted it will ask for more. Not only does it go perfectly with pork, but also chicken, duck and beef.

Sour Vegetable Curry Paste
"Som" means orange colour. The sour and sweet taste of "Gaeng Som" curry is light and unique. This is one of a few non-coconut curries from Thailand's central plains. Bangkokians love it with freshwater fish and river prawns.

Red Curry Paste
" Gaeng Ped Gai" and "Gaeng Ped Nua" are the most popular curries in Bangkok and the central plains. Likewise, Red Chicken Curry and Red Beef Curry are also favorite curries among foreigners who travel to Bangkok. The coconut flavour is enhanced by adding 1 cup of coconut milk towards the end of the cooking process. If you have successfully tried Thailand's Panang Curry as a beginner, we invite you to this exciting curry as the next step.

Country Style Curry Paste - Gaeng Pa
Thai old timers named this dish when they travelled through areas of jungle in the central plains and had to make do with what was available there. In the modern time, Thai people living in the cities are fond of this dish because it's easy to prepare and reminds them of the good old days.

Sour Yellow Curry Paste
As soon as the fishing boats return to harbor in the South, the locals want to taste the sweetness of the fresh fish. Gaeng Leung, a typical southern dish, is a very delicious non-coconut curry supplemented with fresh fish and enhanced with the flavour of bamboo shoots.

Green Curry Paste
Ironically, westerners love Green Curry at first taste even though Thais recommend the milder ones like Panang or Massaman. Green Curry Paste which is made mainly from fresh green chilli is the hottest of all Thai curries. To make the dish even more flavourful, add 1/2 cup of fresh green peppercorns to the curry mixture. Think "Green" when you want an unforgettable fiery Thai