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Three Flavour Sauce (saus sam lot)

Authentic Thai Food Recipes - Thai Dipping Sauces

Saturday, 29 December 2007

Jules's Blurb: Khwanjai's own version of sweet, sour, spicy sauce, known in Thailand as "Sauce Three Flavours" or "soas - sam -rot" (rot pronounced lot) This is a really delicious and aromatic traditional Thai food recipe. At pretty much every stage of the preparation you experience the most wonderful aromas which change as you progress, each one better than the last. Delicious!!

In Khwanjai's Thai cooking classes she shares lots of tips for creating mouth watering dishes to please all the family and this video tutorial is no different, packed with great tips and advice to improve your results, sign up now for Khwanjai's Thai cooking classes and your Trial Thai Banquet Course

Three Flavour Sauce

(Sauce Sam Lot)

How To Make 3 Flavour Sauce

Ingredients:

4 Red Chillies (Pik Ki Noo)
2 Cloves Garlic (large)
2 Shallots
1 cup Sweet Chillies chopped (bell peppers green, red, yellow)
1 1/2tbs Fish Sauce
1tbs Seasoning Sauce
2tbs Oyster Sauce
2tbs Sugar
1tbs Tamarind Puree/paste
1-2tbs Olive Oil, used just for the cooking.
(Although olive oil is traditionally Mediterranean it is fantastic in this sauce if you're having it with fish as long as you don't over heat it, when it will lose much of it's flavour)

Preparation:

Starting with just the veggies: Chop the chillies, garlic, shallots and sweet chilli, mix together and chuck 'em in the blender

Important Note: Do not blend into a smooth Puree or liquid! Blend for just long enough (few seconds) to have a texture where you can still identify which ingredients are which.

Cooking:Heat the olive oil in a pan medium high and add the freshly blended ingredients and stir until you get a fantastic aroma (not long)

Add everything else stirring gently all the time for about 3 minutes, the fantastic smell will die down

The sugar will make the sauce thicken and so if you need to, you can add a little water

Taste test and add any of the above ingredients carefully to suit you own taste

The finished sauce should be creamy and textured, not a watery affair

Serving Suggestion:

It is best served hot and delicious when poured over a freshly fried, grilled or bar-b-cued fish. It's actually a tasty addition to any meat or vegetable you can fry, grill or bar-b-cue!

It can also be served in a separate bowl for folks to add according to taste and it can also be served cold, a very versatile authentic Thai sauce

For the Best Results:

Watch the video the recipe and photo's only give you about 5% of the information available in the video. In fact the only thing the video can't show you is the smell & taste, but hey? We try!!

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