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:- Mix everything and store.
- Ideal with Isaan barbecued chicken.
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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:- Stir fry the chillies until aromatic. Set aside. Stir fry the shallots, garlic, and cilantr...
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Posted by Kroocrew on Saturday, March 13, 2010,
In :
Thailand
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:
- Flake the fish and deep fry until the flakes turn golden brown.
- 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.
- Place in a small saucepan...
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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... Continue reading ...
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:
- Soak dried chilies in hot water for 15 minutes and deseed.
- In a wok over low heat, put the shallots, garli...
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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...
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 :
- Soak chillies in hot water for 15 minutes and de-seed.
- 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...
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;
The dry chillies are placed in a dry w... Continue reading ...
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... Continue reading ...
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... Continue reading ...
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 sauce4 - 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... Continue reading ...
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 ... Continue reading ...
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