Showing Tag: "nam phrik" (Show all posts)

Nam Prik Jaew

Posted by Kroocrew on Sunday, July 11, 2010, In : Thailand 



Ingredients:
  • 60 ml (¼ cup)  yellow bean sauce
  • 60 ml (¼ cup)  lime juice
  • 60 ml (¼ cup)  minced garlic
  • 60 ml (¼ cup)  minced ginger
  • 2 tbl  thinly sliced prik ki nu (Thai chillies)
  • 60 ml (¼ cup)  light soy sauce
  • 60 ml (¼ cup)  palm sugar

Method:
  1. Mix everything and store.
  2. Ideal with Isaan barbecued chicken.

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Nam Prik Tha Daeng (Red Eye Nam Phrik)

Posted by Kroocrew on Sunday, July 11, 2010, In : Thailand 



Ingredients:
  • 240 ml (1 cup)  fish, flaked
  • 120 ml (½ cup)  prik ki nu daeng haeng (dried red chilis)
  • 4 Tbsp  hom daeng (shallots), thinly sliced
  • 2 Tbsp  kratiem (garlic) sliced
  • 2 Tbsp  nam pla (fish sauce)
  • 1 Tbsp  phak chi (the stems and roots of cilantro), chopped
  • 1 Tbsp  kapi (fermented shrimp paste)
  • 1 Tbsp  nam som paep (palm sugar)
  • 1 Tbsp  nam manao (lime juice)
  • 1 Tbsp  nam makham piak (tamarind juice)

Method:
  1. Stir fry the chillies until aromatic. Set aside. Stir fry the shallots, garlic, and cilantr...

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Nam Phrik Narok น้ำพริกนรก (Hell Fire Sauce)

Posted by Kroocrew on Saturday, March 13, 2010, In : Thailand 

CC license


Ingredients

  • oil to deep fry
  • 1 kg (~2 lbs) of filleted white fleshed freshwater fish
  • 480 ml (2 cups) Thai chillie
  • 120 ml (1/2 cup) garlic
  • 120 ml (1/2 cup) shallots
  • 3 tablespoons shrimp paste
  • 60 ml (1/4 cup) fish sauce
  • 3-4 tablespoons palm sugar.

Method:

  1. Flake the fish and deep fry until the flakes turn golden brown.
  2. Chop the chillies, shallots and garlic, then broil them briefly and pound the ingredients together in a mortar and pestle or food processor to form a smooth paste.
  3. Place in a small saucepan...

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Nam Phrik Gaeng Keow Wan (Thai Green Curry Paste)

Posted by Kroocrew on Thursday, August 20, 2009, In : Thailand 





Ingredients:

  • 2 X long green chillies (Phrik Chee fah)  
  • 10 small green chillies ( Phrik Ki Nuu)  
  • 1 Tbsp (15 ml) Lemon grass
  • 2 Tbsp TSP (30 ml) Shallots  
  • 2 Tbsp Garlic 
  • 1  Peeled bruised and cut galangal shoot  
  • 3 X Coriander roots
  • 1 tsp (5 ml) Coriander seeds
  • 1/2 tsp (2.5 ml) Cumin powder  
  • 1/2 tsp (2.5 ml) Ground white pepper  
  • 1 Tbsp (15 ml) Kaffir lime zest (but preferably finely shredded leaves)
  • 2 Tbsp Shrimp Paste
  • 1 tsp SALT  
 
Method :  
 
Chop the fresh herbs (quanities are for chopped amounts) the...
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Nam Phrik Kaeng Ka-Ri (Yellow Curry Paste)

Posted by Kroocrew on Wednesday, August 19, 2009, In : Thailand 





This paste is ideal for adding to a fried rice or noodle dish. It's aromatic with heat and would go well with some boiled chicken such as Khao Man Kai or satays with rice

Ingredients:
  • 3 Dried chilies
  • 3 Tbsp Chopped shallots
  • 1 Tbsp Chopped garlic
  • 1 tsp  Chopped ginger
  • 1 Tbsp Coriander seeds
  • 1 tsp  Cumin seeds
  • 1 Tbsp Chopped lemon grass
  • 1 tsp  Shrimp paste
  • 1 tsp  Salt
  • 2 tsp  Curry powder
Instructions:
  1. Soak dried chilies in hot water for 15 minutes and deseed.
  2. In a wok over low heat, put the shallots, garli...

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Nam Phrik Kaeng Khua

Posted by Kroocrew on Wednesday, August 19, 2009, In : Thailand 

If you examine this nam phrik you will notice the hallmarks of Thai ingredients in one paste. This is the perfect flavour base for classics such as Tom Yum soups so to this you could add shrimp or prawn, mushroom, other vegetables to make the soup of your choice. It is not vegetarian as it contains shrimp paste.

Two or four tablespoons in 500 ml to 1 liter of water and boiled would make the soup base. Simply boil and add your other goodies.

:




Ingredients:
  • 5 dried chillies
  • 45 ml (3 Tbsp) Chopped s...

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Nam Phrik Kaeng Matsaman (Massaman Curry Paste)

Posted by Kroocrew on Wednesday, August 19, 2009, In : Thailand 

Ingredients:
  • 3 dried chilies
  • 45 ml (3 tbsp) chopped shallots
  • 30 ml (2 tbsp) chopped garlic
  • 5 ml (1 tsp) chopped galangal
  • 13 ml (1 1/4 tbsp) chopped lemon grass
  • 2 cloves
  • 15 ml (1 tbsp) coriander seeds
  • 5 ml (1 tsp) cumin seeds
  • 5 pepper corns
  • 5 ml (1 tsp) shrimp paste
  • 5 ml (1 tsp) salt


Method :
  1. Soak chillies in hot water for 15 minutes and de-seed.
  2. In a wok over low heat put the shallots, garlic, galangal, lemon grass, cloves, coriander seeds, cumin seeds and dry fry for about 5 minutes, then grind into a pow...

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Jiaow bong (Chillie jam)

Posted by Kroocrew on Wednesday, August 19, 2009, In : Laos 





Jiaow Bong (Thai: Nam Phrik Pao)



Ingredients:
  • 75g (2 1/2 oz) whole dried chilli, substitute about  7 tbsp chillie powder
  • 100g (3 1/2 oz) garlic, about 2 medium heads
  • 150g (5 1/2 oz) shallots, about 5 medium shallots
  • 1 cup, 250ml oil
  • 100g (3 1/2 oz) palm sugar, about 10 tbsp, pounded slightly to break the lumps
  • 30 ml (2 tbsp) Thai shrimp paste
  • 85 ml (1/3 cup) tamarind pulp*
  • 45 ml (3 tbsp) fish sauce
  • 65 ml (1/4 cup) water

Preparation of ingredients;

  • Roast the chillies.
The dry chillies are placed in a dry w...
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Nam Phrik Kaeng Daeng (Red Curry Paste)

Posted by Kroocrew on Wednesday, August 19, 2009, In : Thailand 

(This curry paste can be used as a base for various Thai red curries)

Ingredients:15 green chili peppers small

4 tablespoons (60 ml) chopped garlic
2 tablespoons (30 ml) chopped lemon grass
1 tablespoon (15 ml) chopped coriander root
1 teaspoon (5 ml) shrimp paste
1 teaspoon (5 ml) cumin seeds


Directions

If using dried chillies then soak them in hot water for 15 minutes and deseed.In a wok over low heat, put the coriander seeds and cumin seeds and dry fry for about 5 minutes, then grind into a powder...

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Nam Phrik Kapi (Shrimp flavoured vegetableThai dip)

Posted by Kroocrew on Wednesday, August 19, 2009, In : Thailand 

Nam Phrik Kapi is the most famous dip of Thailand. 


The whole objective of nam phriks is to bring in the balance of sour, sweet, spicy and saltiness. Of course this is subjective and the good thai cook tends to stand back and be objective overlooking their own personal palate preferences.


Ingredients: 

3+ phrik khii nuu (very small Thai chillies)
1 tablespoon garlic
1 tablespoon sugar
1 squeezed lime (about 1 tablespoon of juice)
1/4 cup Kapi (Thai shrimp paste)
1 tablespoon water
2 tablespoons makheu...

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Nam Phrik Ong (Pork and Shrimp paste dip)

Posted by Kroocrew on Wednesday, August 19, 2009, In : Thailand 



Ingredients:

250 grm (1/4 lb) cup ground pork
20 ml (1 1/2 Tbsp) shrimp paste
30 ml. (2 Tbsp) about two full heads of garlic
20 ml (1 1/2 Tbsp) sugar
120 ml (1/4 cup) cooking oil
1 cup tomato, chopped
70 Grm  (1/2 cup) shallot, chopped
15 ml (1 Tbsp) Fish sauce
4 - 5 "phrik chi fah" (Thai) chillies
Lemon Grass 


Curry paste.

45 ml (3 Tbsp) shallot, chopped
5 ml (1 tsp) salt
30 ml (2 Tbsp) garlic
15 ml (1 Tbsp) shrimp paste
40 ml (2 1/2 Tbsp) lemon grass, chopped 
3 Thai chillies
 
The process is to cook the mea...

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Nam Phrik Num (Thai Spicy Aubergine dip)

Posted by Kroocrew on Wednesday, August 19, 2009, In : Thailand 
The Thai have a huge collection of Nam Phriks in their recipe memories. Something in the order of 200 to 400. Many are relatively unknown but each family would call on at least a dozen of them randomly and one or two of these would be served pretty well with each meal. They are used as dips, as wet condiments as flavourants for sauces and dishes. It isn't correct to call them a dip, a dip is just one of their uses. For example the green curry paste  is called Nam Phrik Kaeng Keow Wan, and by ...
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