Khong Nuoc Mam Fish Sauce

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Nuoc Mam (or fish sauce) is a standard condiment/dressing in southeast Asian cuisine. Indeed, it’s the bane of vegetarians existence when ordering in a Vietnamese or Thai restaurant since many sauces often have fish sauce in it.

The thing is, fish sauce is actually a very concentrated liquid that goes into making nuoc mam (which is Vietnamese; the Thai call it “Nam pla”). If you’re interested in the actual process of making fish sauce (which is kind of gross, as you might expect), this page has some information.

In any event, when my mother-in-law visits and makes nuoc mam, she always makes a separate batch for me that leaves the fish sauce out of the mixture. “Khong nuoc mam” is how to say “no fish sauce” in Vietnamese, so I figured I’d call this modified version, Khong Nuoc Mam Fish Sauce.

The taste is very similar and can be used in all the same ways regular fish sauce is used. Dip spring rolls in it, add it to curries, etc.

It tastes best if you can let it sit for a day before using it, but it’s also fine using it right away.

Huyen wrote to tell me: “The Vietnamese dipping sauce is actually called Nuoc Mam Cham (fish dipping sauce) which has the nuoc mam (fish sauce) in it. I think people just shorten it but the real fish sauce is raw and unmixed and rather yucky by itself. Hehe, here’s a pronunciation.

Nuoc cham (Google search)

And since yours has soy sauce it would be called nuoc tuong cham (soy dipping sauce). Here are some different sauce recipes.

Hope that clarifies a little bit. I’m sure there are a million and one variations.”

Ingredients

  • 2-3 cloves of garlic, mashed
  • 1 cup Coco Rico (a coconut soda that can be found in many Latin and Asian grocery stores; it’s OK if you’re using flat Coco Rico you’ve had sitting around)
  • 1 cup water
  • 1/2 cup sugar
  • 1/4 cup Maggi sauce, or to taste (standard soy sauce, tamrai, or shoyu can also be used)
  • Pinch of dry hot pepper or 1 fresh hot red pepper, mashed
  • Dash of MSG or MSG substitute (optional)
  • 1/4 cup vinegar
  • Juice of half or 1 whole lime

Directions

Mix everything together.

That was easy, no?

Source: VegBlog.org’s mother-in-law

[ratings]

Strawberry Rhubarb Crumb Pie

Ingredients

Topping:

  • 1/2 c. all purpose flour
  • 1/2 c. packed brown sugar
  • 1/2 c. quick cooking or rolled oats
  • 1/2 c. vegan stick margarine

Filling:

  • Ener-G Egg Replacer equiv. to one egg
  • 1 c. sugar
  • 2 Tbsp. flour
  • 1 tsp. vanilla extract
  • 3/4 lb. rhubarb, chopped into 1/2 pieces
  • 1 pint strawberries, sliced into halves or quarters, depending on size
  • 1 unbaked pie crust

Directions

  1. Preheat oven to 400.
  2. For topping, Mix flour, sugar and oats together in a medium bowl and then cut in margarine with two forks or a pastry blender until crumbly. Set aside. (You may have more topping than you need.)
  3. Put egg replacer into large bowl. Add sugar, flour, and vanilla extract and mix together well.
  4. Stir the rhubarb and strawberries with the sugar/flour mixture until the sugar has dissolved (about 1 min.).
  5. Pour this immediately into the unbaked pie crust and sprinkle the top with crumb topping. It is very important to get the pie in the over right away once you mix the fruit with the sugar; if you let it sit at all, it will produce too much juice and be too runny.
  6. Bake at 400 degrees for 10 minutes, then reduce to 350 and cook another 50 minutes or until the filling has puffed up evenly.
  7. Cool pie, then refrigerate for at least 3 hours before serving.

Source: Terry Cummings at Poplar Spring Animal Sanctuary

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Minty Chocolate Pudding

The original recipe is a wonderful basic vegan chocolate pudding. This version has a very, very slight change to it: 1/2 a teaspoon of the vanilla extract is replaced with peppermint extract for a mint flavored chocolate pudding. It’s way good and super easy. (And forgiving… I forgot the pinch of salt when I made this and it still came out great.)

If orange is your thing, use a 1/2 teaspoon of orange extract instead of the peppermint.

Ingredients

  • 1 1/2 cups crumbled firm silken tofu
  • 2/3 cup cane sugar
  • 1/3 cup unsweetened or Dutch processed cocoa powder
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon peppermint extract
  • pinch of salt

Directions

  1. Blend all ingredients in a food processor until smooth and creamy.
  2. Refrigerate for an hour or two before serving.

Adapted from Vegan Vittles by Joanne Stepaniak.

[ratings]

Jablka Na Winie Czerwonym (Baked Apples with Red Wine)

A very simple appetizer or dessert. Makes 8 servings, though as an appetizer, you can cut the apples into four pieces and get 32 servings out of it.

The recipe doesn’t call for the apples to be peeled, but I peeled them anyway (other similar baked apple dishes on the net called for the apples to be peeled). It helps the flavors to absorb into the apple nicely. I suspect it’s tasty either way.

Ingredients

  • 8 apples, cored
  • Cherry or strawberry jam
  • 1/2 cup sugar
  • 1/2 tsp mace or nutmeg
  • 1 cup red wine
  • 1/2 tsp vanilla

Directions

Place apples in a greased casserole or baking dish (Earth Balance or a little oil will work). Fill each apple with jam.

Blend sugar and mace (or nutmeg) and stir in wine and vanilla. Pour over apples. Cover and bake at 350 degrees F. for 1 hour. Refrigerate for 2 to 4 hours before serving.

Source: FoodDownUnder.com

[ratings]

French Toast

This is an unbelievably easy way to whip up some vegan french toast. It’s not messy and is quite tasty. It’s made healthier than traditional french toast by using nutritional yeast and whole wheat bread while skipping the eggs.

Makes 6-8 slices.

Ingredients

  • 1 cup soy milk
  • 2 Tbsps unbleached flour
  • 1 Tbsp nutritional yeast flakes
  • 1 tsp sugar
  • 1 tsp vanilla extract
  • 1/2 tsp Salt
  • Pinch nutmeg
  • Pinch cinnamon
  • 6-8 slices whole wheat or sprouted bread

Directions

  1. Place soy milk, flour, nutritional yeast flakes, sugar, vanilla extract, salt, nutmeg, and cinnamon in mixing bowl and beat with whisk.
  2. Mist a large skillet with non-stick cooking spray, or coat with a thin layer of canola oil. Place skillet over medium-high heat.
  3. Dip bread slices, one at a time, into the batter, making sure that both sides are covered. When skillet is hot, add the dipped bread.
  4. When the bottoms of the bread slices are well browned, carefully turn each slice over using a spatula. Cook the other side until it is a deep golden brown.
  5. Serve hot with melted non-hydrogenated margarine (like Earth Balance), maple syrup, powdered sugar, and/or a little sprinkling of additional cinnamon.

Adapted from Fox 2 Detroit

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