ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Thai Fish Sauce

Misc.
I would like a recipe for Thai Fish Sauce to make my own that doesn't include a lot of sugar of High Fructose Corn Syrup or any of that sort of stuff.
MsgID: 039517
Shared by: Susie PA
In reply to: ISO: Thai Fish Sauce
Board: International Recipes at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Pork Roast with 40 Cloves of Garlic (crock pot)
  • PORK ROAST WITH 40 CLOVES OF GARLIC "Succulent pork roast with mellow, sweet garlic tastes great sliced thin and served with paw. Enjoy with a baked-apple dessert." 40 cloves garlic, peeled 1 (2 to 3-pound) boneless...
  • Sandwiched Sugar Cookies
  • SANDWICHED SUGAR COOKIES 1 cup sugar 1 cup butter, softened 3 ounces cream cheese, softened 1 teaspoon grated lemon peel 1/2 teaspoon salt 1/2 teaspoon almond extract 1/2 teaspoon vanilla 1 egg yolk 2 cups Pillsbury B...
  • Chocolate Walnut Sensations
  • CHOCOLATE WALNUT SENSATIONS "Walnuts are loaded with omega-3s and antioxidants." 1 cup plus 2 Tbsp all-purpose flour 1/2 tsp baking soda 1/2 tsp salt 3/4 cup firmly packed brown sugar 1/2 cup butter, room temp 1...
  • Curried Chick Pea Casserole
  • CURRIED CHICK PEA CASSEROLE 1 tbsp vegetable oil 1 1/2 cups chopped onions 2 cloves garlic cloves, finely -chopped 1 bay leaf 1 (1 lb) can chick peas, rinsed, drained 1 1/2 cups cooked brown rice 1 1/2 cups cream-sty...
  • Curried Salmon Cakes with Lemon-Curry Aioli
  • CURRIED SALMON CAKES 2 large eggs 2 pouches (about 7 oz. each) boned, skinned pink salmon (or 1 can, about 15 oz., red or pink salmon, drained, skin removed) 1/2 cup finely chopped apple 1/4 cup fine dried bread cr...
  • Old Fashion Ginger Snaps (using whole wheat flour)
  • OLD FASHION GINGER SNAPS 2 1/2 cups whole wheat flour 1 1/2 teaspoons baking soda 1/2 teaspoon salt 2 teaspoons ground ginger 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 3/4 cup corn oil margarine, softene...
ADVERTISEMENT
  • Norwegian Style Kringler
  • NORWEGIAN STYLE KRINGLER FOR THE BASE: 1 cup Pillsbury's best all purpose or unbleached flour 1 tbsp. sugar 1/2 cup butter or margarine 1 tbsp. water FOR THE...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Thai Fish Sauce
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!