Thai Chef Naam Pruitt Takes a Trip Through Jay International Foods

Perhaps you, like us, frequent Jay International Foods for yerba maté tea or inexpensive spices, though some items represent culinary traditions we’re not familiar with. Still, we like looking at the labels; what’s in those jars and packages and shrink-wrap? We’re not always sure. That’s why we had fun trotting down the aisles with chef Naam Pruitt. Author of the cookbook Lemongrass & Limes and a native of Prachuap Khiri Khan (located on the Gulf of Thailand), Ms. Pruitt knows a lot, is generous with her knowledge, and is good for a wisecrack, too. Here’s the short take on what we learned; for the detailed version, as well as Ms. Pruitt’s contributions to our food blog, Home Plate, go to At Home.

Sweet Plum Sauce (Naam-jim-boh-biah)

This dipping sauce is typically served with spring rolls, but it is also fantastic with any kind of fried food.

1 cup water

4 dried, preserved prunes (available at Jay

    International or Global Foods Market,

    421 N. Kirkwood)

1 ½ cups sugar

½ teaspoon salt

2 tablespoons vinegar

2 tablespoons red bell pepper, finely minced

Bring all ingredients to a boil. Simmer for 30 minutes. Strain out the plums and let cool. Can be refrigerated in a glass jar for months.

GROCERY TALK

Naam Pruitt decodes some of Jay International Foods’ more obscure items.

Jay International Foods

3172 S. Grand, 314-772-2552

Preserved Prunes

“It’s really plums. This is the secret ingredient in plum sauce; it’s what gives it complexity.”

Durian

“This is the king of all fruits in Thailand. Think of it as avocado—buttery. But this is sweet. In Thai soap operas, the villain always hits the heroine with it.”

Lemongrass

“You know lemongrass, right? It’s very lemony and almost becomes peppery if it’s overused.”

Sriracha Chili Sauce

“It comes from a town on the eastern seaboard of Thailand, and the town is called Sriracha. Now you see all sorts of copycats, but this is a true one.”