jdbower Posted October 29, 2007 Report Posted October 29, 2007 Courtesy of a Thai friend of mine: 5-10 Thai Peppers 1 Shallot 1 Large Clove of Garlic Fish Sauce Juice of one lemon Sugar Finely dice the Thai peppers into a small bowl. Finely slice the shallot and garlic clove into the bowl. Add fish sauce to cover. Add lemon juice and a pinch of sugar. Let it soak for a few hours to allow the flavors to permeate. Adjust ratios to taste, my wife uses a lot of sugar and only one pepper because she's a wimp This sauce usually comes out for crab steams, but it goes well with a lot of stuff if you're not into eating giant spiders that live in the ocean.
dub Posted October 30, 2007 Report Posted October 30, 2007 is that nouc cham or nam prik- I fergit... Whichever it is it is good stuff!
ThreeDJ16 Posted October 30, 2007 Report Posted October 30, 2007 is that nouc cham or nam prik- I fergit... Whichever it is it is good stuff! I'm sorry, not eating anything called nam prik! -=Jasen=-
DennisLinkletter Posted October 31, 2007 Report Posted October 31, 2007 My Saisuda's Nahm Phrik.. Good stuff My wife who is very particular when it comes to food offers this version. (Different regions, different Nahm Phrik) Nahm Phrik.. Thai chili paste. 15-20 Thai Chilies - Prik Kee Nuu 5 Sun-Dried Long Thai Chilies - Prik Chee Fah 2-3 large Garlic cloves, peeled 2 Shallots, peeled 1 tbsp Fish Sauce - nam plah Juice of 1/2 golf ball size fresh Lime 3 cherry Tomatoes Crush shallots, garlic, and chilies in a mortar and pestle (or food processor) until smooth. Add fish sauce, lime juice to taste.. Taste and add to balance the flavors. It should have balance, no flavor should stand out especially the lime. (Some people add sugar to tone down the lime, the wife thinks this is lazy and cherry tomatoes add a better sweetness)
ThreeDJ16 Posted October 31, 2007 Report Posted October 31, 2007 Re: My Saisuda's Nahm Phrik.. Good stuff My wife who is very particular when it comes to food offers this version. (Different regions, different Nahm Phrik) Nahm Phrik.. Thai chili paste. 15-20 Thai Chilies - Prik Kee Nuu 5 Sun-Dried Long Thai Chilies - Prik Chee Fah 2-3 large Garlic cloves, peeled 2 Shallots, peeled 1 tbsp Fish Sauce - nam plah Juice of 1/2 golf ball size fresh Lime 3 cherry Tomatoes Crush shallots, garlic, and chilies in a mortar and pestle (or food processor) until smooth. Add fish sauce, lime juice to taste.. Taste and add to balance the flavors. It should have balance, no flavor should stand out especially the lime. (Some people add sugar to tone down the lime, the wife thinks this is lazy and cherry tomatoes add a better sweetness) This is very similar to a chile paste I make up already. I will have to make it, but call it chile paste instead - hehe. -=Jasen=-
Sanny Posted October 31, 2007 Report Posted October 31, 2007 Re: My Saisuda's Nahm Phrik.. Good stuff This is very similar to a chile paste I make up already. I will have to make it, but call it chile paste instead - hehe. -=Jasen=- Compromise - call it Nam Chili. (Chilly Prik probably is NOT a good thing to call it)
Firemonkey Posted October 31, 2007 Report Posted October 31, 2007 Re: My Saisuda's Nahm Phrik.. Good stuff Compromise - call it Nam Chili. (Chilly Prik probably is NOT a good thing to call it) ...Or Nam Sank
ThreeDJ16 Posted October 31, 2007 Report Posted October 31, 2007 Re: My Saisuda's Nahm Phrik.. Good stuff Compromise - call it Nam Chili. (Chilly Prik probably is NOT a good thing to call it) ...Or Nam Sank Hahahaha -
Saucier Posted November 3, 2007 Report Posted November 3, 2007 Re: My Saisuda's Nahm Phrik.. Good stuff This is very similar to a chile paste I make up already. I will have to make it, but call it chile paste instead - hehe. -=Jasen=- Compromise - call it Nam Chili. (Chilly Prik probably is NOT a good thing to call it) Or in the winter, it could be "chili prik"
