How to prepare makwen-infused fish sauce (มะแขว่นดองน้ำปลา)

By: Hanuman
🔊 Listen to the Thai name pronunciation
How to prepare Makwen-infused fish sauce (มะแขว่นดองน้ำปลา)

[expander_maker id=”1″]

A fish sauce infused with palate-numbing makwen is great for seasoning those dishes that draw their seasoning from phrik laap.

If you are using whole dried spices, the pickling period should be at least three months.

How to prepare Makwen-infused fish sauce (มะแขว่นดองน้ำปลา)
Makwen-infused fish sauce (มะแขว่นดองน้ำปลา)
No ratings yet

Add your own recipe notes

You must be a member to use this feature

Add to Collection
Prep Time 15 minutes
Resting time 90 days


  • fish sauce (น้ำปลา)
  • makwen (มะแขว่น) (Zanthozylum limonella Alston) or ลูกมะโข่ง (luuk ma kho:hng)
  • pepperwood (piper ribesioides) (สะค้าน)
  • fresh Indian long pepper (ดีปลีสด)
  • Thai garlic (กระเทียมไทย)
  • fresh bird’s eye chili (kee noo suan) (พริกขี้หนูสวนสด)


  • Prepare the pickling jar. Make sure the jar is clean and very dry.
  • Fill the jar to the top with the aromatics.
  • Pour good quality fish sauce over the aromatics slowly. Using a chopstick or knife, move the herbs around to make sure all the air pockets are filled with fish sauce. Add enough fish sauce to completely cover all the aromatics, filling right up to the brim of the jar.
  • Seal and let it stand for at least two months.


5 1 vote
Article Rating
Notify of



Would love your thoughts, please comment.x