Nam Prik Num Recipes
NAM PRIK NAM PLA (TRADITIONAL THAI SAUCE)
This is the classic Thai condiment you always find on a Thai table, whether its a restaurant or home. It is spooned onto everything from fried rice to noodle soups. Tightly sealed, this will keep up to 2 weeks. There are many versions of this sauce, this is the one that my family likes. Feel free to adjust the sour (lime juice), salty (fish sauce), sweet (sugar) or spicy to your liking.
Provided by shimmerchk
Categories Thai
Time 5m
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a bowl and mix until thoroughly blended.
- Store in airtight container up to two weeks.
- Serve with Thai Fried rice, grilled meats and satays, noodle soups or even with plain Jasmine rice.
Nutrition Facts : Calories 14.3, Fat 0.1, Sodium 465.3, Carbohydrate 3.2, Fiber 0.3, Sugar 1.9, Protein 0.7
NAM PRIK NUM
This roasted chile salsa is packed with flavour that comes through the flames. Traditionally made with fish sauce, this vegetarian version uses "fish mint", an herb with a remarkably fishy flavour.
Provided by YummySmellsca
Categories Sauces
Time 53m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 11
Steps:
- Heat the broiler.
- Place peppers, and whole garlic on a silicone or parchment-lined baking sheet.
- Broil 8 minutes, until garlic is beginning to blacken and peppers are soft.
- Transfer bell and banana peppers to a bowl and cover for 3 minutes.
- Peel and transfer all the peppers, along with accumulated juices and roasted garlic, to food processor.
- Add remaining ingredients and pulse until chopped and well combined.
- Transfer to a non-metallic container or serving bowl and let stand at room temperature until the flavors are melded, at least 30 minutes, or can 20 minutes in a waterbath.
Nutrition Facts : Calories 11.4, Fat 0.1, Sodium 39.5, Carbohydrate 2.5, Fiber 0.8, Sugar 0.9, Protein 0.6
NAM PRIK NUM
(Charred Chili Salsa) In Thailand, vegetables are grilled in a grilling rack over an open flame. The method for charring described in this salsa recipe uses a dry-frying technique; you can, of course, char the vegetables over a grill instead. This northern Thai salsa is quite hot: The main ingredient is traditionally num, a long, medium-hot, pale yellow chili very similar to the banana chilies available in North American. If you want a milder taste, substitute Hungarian wax chilies for some or all of the banana chilies called for in the recipe. Remember that this sauce is meant to accompany sticky rice, not to be eaten on its own, so its flavors are punchy, with a distinct smokiness. Can be prepared in 45 minutes or less.
Yield Makes about 1 1/2 cups, serving 6 to 8 as part of a rice based meal
Number Of Ingredients 8
Steps:
- Heat a dry cast-iron skillet over high heat until hot. Add chilies and reduce heat to moderately high. Dry-fry chilies, pressing down gently on chilies and turning with tongs, until blackened on all sides, 8 to 10 minutes, and transfer to a cutting board. Add shallots and garlic and reduce heat to moderately high. Dry-fry shallots and garlic, turning once, until softened and blackened, 8 to 10 minutes. Transfer shallots and garlic to a bowl to cool slightly. Dry-fry tomatoes in same manner.
- Wearing rubber gloves, cut off stem ends of chilies. Slice chilies lengthwise, discarding seeds (unless you want a very hot salsa). Finely chop chilies, shallots, and garlic and transfer to a ceramic or glass bowl. Discard tomato stems and skins. Finely chop tomatoes and add with any juices to chili mixture.
- Add coriander to taste, fish sauce, and lime juice and stir until combined (salsa will be chunky and a little soupy). Alternatively, all ingredients may be chopped together in a food processor, but the salsa has a more traditional coarse texture when chopped by hand. Let salsa stand, covered, 30 minutes to blend and mellow flavors. Salsa keeps, covered and chilled, 5 days.
- Serve salsa at room temperature with rice, cucumbers, and lettuce leaves for scooping.
More about "nam prik num recipes"
RECIPE: NAM PRIK ONG - NORTHERN THAI FOOD
From tastingtable.com
Cuisine ThaiCategory Appetizer, Sauces, Side DishServings 4-6Total Time 35 mins
- Place the chiles in a small bowl and cover with boiling water. Let the chiles soak for 20 minutes to soften, then drain.
- In a large mortar and pestle or in a food processor, pound or pulse the chiles, garlic, shallots, shrimp paste and salt until a coarse paste forms. Makes ¾ cup.
- In a large skillet, heat the oil over medium heat. Add the chile paste and cook until fragrant, 2 to 3 minutes. Add the pork and cook until the pork is no longer pink, 5 minutes. Add the tomatoes and cook until the tomatoes have completely softened and the pork is cooked through, 10 to 15 minutes. Remove from the heat and stir in the cilantro and scallions.
CASHEW NAM PRIK RECIPE | BON APPéTIT
From bonappetit.com
4.9/5 (12)Estimated Reading Time 2 minsServings 3
- Pulse cashews in a food processor until pieces are no larger than ¼". Transfers cashews to a medium bowl (it’s okay if some of the cashews have gone all the way to powder, which will thicken the dip).
- Pulse chiles, shallots, lemongrass, garlic, lime zest, and 1 tsp. salt in food processor until very finely chopped. Scrape down sides and continue to pulse until a coarse paste forms. Transfer curry paste to a small bowl.
- Heat oil in a medium saucepan over medium. Add cashews and cook, stirring often, until golden brown in most spots, 4–6 minutes. Add curry paste and cook, stirring often, until slightly darkened, about 3 minutes. Add tomato paste and cook, stirring, until mixture starts to stick to bottom pot, about 2 minutes. Add tomatoes and a splash of water and cook, scraping any browned bits that may have stuck to bottom of pot, until tomatoes are completely broken down and mixture is thickened, 7–10 minutes.
NAM PRIK PAO RECIPE (น้ำพริกเผา)
From shesimmers.com
5/5 (4)Category CondimentServings 4Total Time 1 hr
RECIPE: NAM PRIK NOOM (CHIANG RAI CHILE RELISH) | KCRW
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Estimated Reading Time 3 mins
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From thespruceeats.com
Estimated Reading Time 2 mins
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From en.wikipedia.org
Estimated Reading Time 2 mins
PRIK NAM PLA - THE INCREDIBLE THAI TABLE CONDIMENT ...
From hwcmagazine.com
Ratings 11Calories 7 per servingCategory Sauces And Dressings
- Mix your minced garlic, Thai bird chilis, lime juice, fish sauce, sugar or sugar substitute like stevia and cilantro in a bowl. Taste test. Adjust for your desired level of spice by adding more chili, sour by adding more lime, salty by adding more fish sauce and sweet by adding more sugar or sugar alternative.
THAI-STYLE GRILLED CHILE SALSA (NAM PRIK NUM) - …
From omnivorescookbook.com
5/5 (1)Total Time 20 minsCategory Appetizer, CondimentCalories 26 per serving
- Place banana peppers, shallots and garlic in a grill basket on preheated barbecue or arrange on a baking sheet and place under a preheated broiler. Grill or broil, turning occasionally to ensure even cooking, until shallots and garlic are blackened and pepper skin is blistered, about 8 minutes for garlic and shallots, and 10 minutes for peppers.
- Transfer peppers to a bowl, cover with a plate and let cool enough to handle. Remove stems and lift off skins. Transfer peppers along with accumulated juices to food processor fitted with the metal blade (*Footnote 4).
- Add shallots and garlic and pulse until chopped and well combined, 5 or 6 times. Add tomatoes, cilantro, lime juice and fish sauce and pulse until chopped and well combined, about 5 times. Season to taste with salt. Transfer to a serving bowl and let stand at room temperature until the flavors are melded, about 30 minutes. Serve immediately.
NORTHERN THAI DIP | NAM PRIK ONG | น้ำพริกอ่อง: MY ...
From rachelcooksthai.com
- Rehydrate the small dried chilis in water for 10-20 minutes. Once they are soft, chop each chili into 4-5 pieces to make it easier to grind them later. Rinse the yellow bean sauce with water as well to remove the salinity.
- Using a mortar and pestle, make the paste. First add salt and the rehydrated chilis and pound until somewhat smooth. Then add the shallots, lemongrass, and half of the garlic and pound again. Next add the rinsed beans and tomatoes and smash until most of the tomatoes are a paste, but a few are still have a recognizable shape.
- Heat 1-2 teaspoons of canola oil over medium-high heat. Saute the other half of the chopped garlic until almost golden brown, then add the chili/tomato paste you just made. Cook this for 2-3 minutes and then add the ground pork. Cook until the meat is done and do a taste-test. If it needs a little more salt, add a teaspoon of thin soy sauce.
- Place a spoonful of this dip (while still warm) on a slice of cool cucumber. Garnish with a quarter of a fried lotus root chip and a fried basil leaf for a little extra flair.
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