Three Flavour Sauce

Three Flavour Sauce

(Saus Sam Lot)

3-Flavour-Sauce-Recipe.jpgKhwanjai’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 sauce.

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!!

You made it, you’re here and you will be absolutely delighted with this sauce.

How To Make 3 Flavour Sauce
4 Red Chillies (Pik Ki Noo)
2 Cloves Garlic (large)
2 Shallots
1 cup chopped bell peppers green, red, yellow
1 1/2tbs Fish Sauce
1tbs Seasoning Sauce
2tbs Oyster Sauce
2tbs Sugar
1tbs Tamarind Puree
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)

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 as in photo.

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 your 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.

Khwanjai’s Top Tips:

Nothing more needs to be said! They’re in the video

Oh yes, have you printed the recipe to make some notes?

We had a little sound and power problem, you’ll spot it but all the important info is there.

Please feel free to leave your review below…

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