Nam Prig Plara (Minced Fermented Fish Mixed in the Sauce)

น้ำพริกปลาร้า

Prepare:
5 red chili peppers
5 red onions
3 cloves garlic
1/2 cup cooked fermented fish
2 tbsp. fermented fish juice
1/4 tsp. sugar
1 cup fish meat (throw away the bone)
1 tbsp. lemon juice

eggplant
pumpkin tree shoot
cabbage
papaya
string bean
bamboo shoot

Cooking Instruction:
1. Roast or grill red chili peppers, onions and garlic in a hot pan until it smells aromatic.
2. Then, ground all of the together. Add fish, minced fermented fish, plara juice, sugar, lemon juice and fermented fish juice.
3. Put vegetables in boiling water until it is cooked. For green leave vegetables, we drop it in boiling water and take it out right the way. Then, immediatly soak it in a bowl of cold water. That will keep the same green color. Bamboo, eggplants and papaya usually take 3-5 minutes.
4. Serve the sauce with all kind of vegetables.

By: thaifoodtoworld

Bu Lon (Crab Dip) ปูหลน

Recipe from: Colonel Ian F. Khuntilanont-Philpott


1 ½ cups coconut milk
1 cup crabmeat, shredded
4 tablespoon hom daeng (shallots), thinly sliced
2 tablespoon nam makham piak (tamarind juice)
1 tablespoon prink chi fa daeng (red Thai jalapenas), sliced
1 teaspoon nam som paep (palm sugar)
salt and pepper to taste
bai chi (cilantro leaves), for garnish


In a saucepan, bring the coconut milk to a simmer, and add the crabmeat, stirring occasionally for about 5 minutes. Add the remaining ingredients except the sugar, salt and pepper, and continue to simmer until it thickens to a sauce-like consistency. Taste and add the sugar, salt and pepper to taste.


Serve in individual small bowls, garnished with cilantro leaves. Will keep 2 or 3 days in the refrigerator.

Nam Prik Noom (Chili and Tomato Dip) น้ำพริกหนุ่ม

by www.panix.com

Servings: About 1 1/4 cups


Serve as a dip with raw vegetables or as a condiment. If the chilies are very hot, you may want to de-seed them. Dry-frying, a method of roasting, is simply frying without fat.


2 medium-sized ripe tomatoes
2 large banana chilies, New Mexican or yellow wax hot peppers
1 tablespoon chopped fresh cilantro
2 tablespoon nam pla
3 large shallots, peeled and halved
1 tablespoon fresh lime juice
5 cloves garlic, peeled




Heat a large, heavy skillet over high heat. Add whole chilies and dry-fry for about 4 minutes, pressing down with a wooden spoon and turning occasionally. Add shallots and garlic to the skillet and continue to dry-fry, turning occasionally. for about 5 minutes, or until the chili skins are blackened.


Transfer the mixture to a bowl and cool. Add tomatoes to the skillet and dry-fry for about 5 minutes, turning occasionally, or until the skins are blackened. Let cool.


Remove stems from the chilies and cut in half lengthwise. (Do not remove skins.) Remove seeds if you prefer less heat. Core the tomatoes and cut into quarters. (Do not remove skins.) Place chilies, tomatoes, shallots and garlic in a food processor and, pulsing, process until the mixture is coarsely chopped and salsa-like in texture (not pureed). Alternatively, chop vegetables finely with a knife.


Transfer the mixture to a small bowl and stir in cilantro, fish sauce and lime juice. (The dip can be prepared up to 3 days ahead and stored, covered, in the refrigerator.)

Roasted shrimp chili paste (Nham prig gung kua)

Steamed Catfish whit Peanut Chilli paste (Nham prig tua pla noong)

Crispy Fish Chili Paste

น้ำพริกปลากรอบ

Ingredients:
grispy fish
grill the chili
garlic
chopped krachai
shrimp paste(wrapped around with banana leaves)
fish sauce
palm sugar
tamarind sauce
dried salted prawn

Preparation:

1. Pound dried salted prawn and crush them with garlic, chili.
2. Add grilled shrimp paste together with the small pieces of crispy fish.
3. Pound for a few times before adding tamarind sauce, fish sauce, palm sugar. Garnish the dish with chopped krachai.
4. Serve with vegetable, a bowl of rice and clear soup with minced pork and Chinese white cabbage or boiled eggs.

**Remember to grill the crispy fish again after you buy it because they might keep it too long at the shop and there may be some moths inside the fish.

Roasted shrimp chili paste (Nham prig gung kua)

น้ำพริกกุ้งคั่ว

Ingredients :

6 red chilies
2 shallots
1 tbsp. of fish paste
100 g of chopped shrimp meat
Palm sugar and fish sauce to taste

Preparation:

Slightly pound together the chilies , shallots and fish paste and fry the mixture in vegetable oil until a pleasant smell ensures.
Add to the mixture the shrimp meat , then blend well and palm sugar and fish sauce to taste. Serve whit vegetables.

Steamed Catfish whit Peanut Chilli paste (Nham prig tua pla noong)

น้ำพริกถั่วปลานึ่ง

Ingredients :
1 catfish
5 dried chillies
1/2 cup of pounded peanut
1 tbsp. of salt
2 whole heads of garlic
3 tbsp. of palm sugar
2-3 tbsp. of lime juice
2 tbsp. of fish sauce
3 spring onions,chopped
3 sprigs coriander
Shredded cabbage
3 cucumbers ,Cut into rings
Half a sprig of Chinese celery ,chopped

Directions :

1.Pound together dried chillies and salt. Add peanuts and one whole garlic , lightly crush and season with palm sugar , lime juice and fish sauce to taste. Transfer the mixture to a small saucepan.

2.Soak the cleaned catfish with lime juice and fish sauce and put one whole garlic in the fish stomach before steaming it for about 20 minutes.

3.Garnish with spring onions , coriander leaves , cabbage , cucumber and Chinese celery. Serve with peanut chilli paste.