searcher22 Posted January 21, 2011 Share Posted January 21, 2011 Does anyone know where I can get tasty spaghetti sauce in Chiang Mai? Either in supermarkets or freshly made. I buy Ragu sauce now but it can get bit pricey. Link to comment Share on other sites More sharing options...
noise Posted January 21, 2011 Share Posted January 21, 2011 Most stores like Rim Ping, Makro, Big C, etc., have tomato sauce and paste and stewed tomatoes. I have also seen envelopes of spaghetti sauce base. I find it easy enough to make my own. Link to comment Share on other sites More sharing options...
ThaiPauly Posted January 22, 2011 Share Posted January 22, 2011 Member P1P used to make remarkably good spaghetti sauce that was available in the Farang Supermarkets, but sadly he is no longer with us Link to comment Share on other sites More sharing options...
caf Posted January 22, 2011 Share Posted January 22, 2011 Most stores like Rim Ping, Makro, Big C, etc., have tomato sauce and paste and stewed tomatoes. I have also seen envelopes of spaghetti sauce base. I find it easy enough to make my own. Agreed I was going to make a similar point about the advantages of making one's own sauce. Much tastier and you can make it the way you personally like it caf Link to comment Share on other sites More sharing options...
richard10365 Posted January 22, 2011 Share Posted January 22, 2011 Just buy some cheap sauce and add your own ingredients. 1kg of hamburger meat 3 tomatoes 2 onions 1 bell pepper mushrooms (qty up to you) Cook the meat first, then add onions, bell peppers, and mushrooms. Pour in the cheap sauce. Let simmer for 5 to 10 min and add tomatoes. 5 more min and remove and serve. Add some grated cheese to the spaghetti noodles and top that with the sauce. It's very fattening but very delicious! Link to comment Share on other sites More sharing options...
MESmith Posted January 22, 2011 Share Posted January 22, 2011 The "Prego" sauces in jars are ok for a quick pasta lunch, 128bt for 666g jar at Makro. The tinned ones don't seem to taste the same. Link to comment Share on other sites More sharing options...
wjmark Posted January 22, 2011 Share Posted January 22, 2011 (edited) Seriously? Go to the market and get some Nam Prik Ong - a pork and tomato dip. Add a little water and oregano. Heat it up, and voila, a spicy and delicious Italian tasting spaghetti sauce. Nam Prik Ong - it is red... It works! It's 20bt Edited January 22, 2011 by wjmark Link to comment Share on other sites More sharing options...
mic6ard Posted January 22, 2011 Share Posted January 22, 2011 Buy the bottle stuff and then add your own seasoning is the best way to go. But I prefer to the 'make from scratch' method for meat sauce, just seem to have more flavour to it. It just takes a really long time, got a recipe that takes about 2 hrs, if not more. Link to comment Share on other sites More sharing options...
anonymouse Posted January 22, 2011 Share Posted January 22, 2011 Seriously? Go to the market and get some Nam Prik Ong - a pork and tomato dip. Add a little water and oregano. Heat it up, and voila, a spicy and delicious Italian tasting spaghetti sauce. Nam Prik Ong - it is red... It works! It's 20bt Great idea, I'll try this next time the missus makes nam prik ong. Link to comment Share on other sites More sharing options...
LJW Posted January 22, 2011 Share Posted January 22, 2011 Seriously? Go to the market and get some Nam Prik Ong - a pork and tomato dip. Add a little water and oregano. Heat it up, and voila, a spicy and delicious Italian tasting spaghetti sauce. Nam Prik Ong - it is red... It works! It's 20bt Or make your own from http://AsiaRecipe.com/thaicurry.html#ong Northern Thai Tomato-&-Meat Sauce(Naam Prik Ong)Yield: 4 servingsDescriptionNot unlike a That version of spaghetti sauce, this is from the regional cuisine of north Thailand. Note: Dried shrimp and shrimp paste give off a strong aroma during cooking, but the flavor mellows. Ingredients1/4 lb Pork tenderloin1 ts Minced fresh lemon grass2 ts Vegetable oil1 lb Ripe plum tomatoes, chopped 1 tb Minced garlic (3 cloves)1 lg Shallot, minced1/2 c Defatted chicken stock or water2 Serrano chilies, with seeds, chopped1 tb Fish sauce1 ts Tiny dried shrimp, minced,-or 1/2 tsp. shrimp paste1 ts SugarMethodPlace pork in a food processor and using an on/off motion, process until it is ground. Alternatively, chop pork with a sharp knife. Set aside. In a heavy, medium-sized saucepan, heat oil over medium high heat. Add garlic and stir-fry for 1 to 2 minutes, or until browned. Add shallots, chilies, dried shrimp or shrimp paste and lemon grass and stir-fry for 30 seconds. Add the pork and stir-fry for about 1 minute, or until browned. Add tomatoes, stock or water, fish sauce and sugar and increase the heat to high. Cook, stirring frequently, for 2 minutes, or until the mixture boils vigorously. Reduce heat to low and simmer, uncovered, for 15 to 20 minutes, or until slightly thickened. Serve with sticky rice. Serves 4 as a main dish or 6 in combination with other dishes. 64 CALORIES FOR EACH OF 6 SERVINGS: 6 G PROTEIN, 3 G FAT, 5 G CARBOHYDRATE; 127 MG SODIUM; 15 MG CHOLESTEROL. Link to comment Share on other sites More sharing options...
SoloFlyer Posted January 22, 2011 Share Posted January 22, 2011 BTW, where is the best deal on olive oil? Say, a 1lite bottle? Link to comment Share on other sites More sharing options...
LJW Posted January 22, 2011 Share Posted January 22, 2011 BTW, where is the best deal on olive oil? Say, a 1litre bottle? Italy? Link to comment Share on other sites More sharing options...
wjmark Posted January 22, 2011 Share Posted January 22, 2011 BTW, where is the best deal on olive oil? Say, a 1litre bottle? Italy? Greece? Tunisia? Croatia? Link to comment Share on other sites More sharing options...
wjmark Posted January 22, 2011 Share Posted January 22, 2011 Seriously? Go to the market and get some Nam Prik Ong - a pork and tomato dip. Add a little water and oregano. Heat it up, and voila, a spicy and delicious Italian tasting spaghetti sauce. Nam Prik Ong - it is red... It works! It's 20bt Great idea, I'll try this next time the missus makes nam prik ong. Don't forget to sprinkle a little Parmesan! Link to comment Share on other sites More sharing options...
Jingthing Posted January 22, 2011 Share Posted January 22, 2011 You don't have NANA sauces for sale there? They're made in Thailand for western palates, quite good, and the basic one goes for 79 baht a bottle. Next ... Link to comment Share on other sites More sharing options...
elektrified Posted January 22, 2011 Share Posted January 22, 2011 BTW, where is the best deal on olive oil? Say, a 1litre bottle? Italy? Greece? Tunisia? Croatia? None of the above! When I lived in Spain I used to pay about 5 Euros for 5 litre jugs of virgin olive oil from the farmers in the villages. Link to comment Share on other sites More sharing options...
uptheos Posted January 22, 2011 Share Posted January 22, 2011 BTW, where is the best deal on olive oil? Say, a 1litre bottle? Italy? Greece? Tunisia? Croatia? None of the above! When I lived in Spain I used to pay about 5 Euros for 5 litre jugs of virgin olive oil from the farmers in the villages. The last time I visited Spain there were loads of pesetas to the pound...old age but I do recall olive oil being dirt cheap. Link to comment Share on other sites More sharing options...
wjmark Posted January 22, 2011 Share Posted January 22, 2011 Seriously? Go to the market and get some Nam Prik Ong - a pork and tomato dip. Add a little water and oregano. Heat it up, and voila, a spicy and delicious Italian tasting spaghetti sauce. It's 20bt Add a some olive oil too! Link to comment Share on other sites More sharing options...
WtFugarwe Posted January 23, 2011 Share Posted January 23, 2011 Problem with making your own sauce here is you have to use the local sour tomatoes. Beefsteaks will not set fruit unless the night temps are below 65F, so there is a short window of time to grow them. That's why all the tomatoes from the tropical Asian climes are small...and none too sweet. Their photosynthesis is much briefer than that big sweet Brandywine you chowed down on in Claifornia. Link to comment Share on other sites More sharing options...
Dante99 Posted January 23, 2011 Share Posted January 23, 2011 There are some bottled sauces from Italy available, I do not care for the added sugar in Prego. Link to comment Share on other sites More sharing options...
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