thai chili, lime & fish sauce : nahm pla prik

Thai Chili, Lime & Fish Sauce : น้ำปลาพริก

Now, I have seen many people posting their own recipe of “Nahm Pla Prik” around here but none of them looks appealing to me. I mean they chopped the chili the size as big as rocks and then they didn't bother to squeeze some lime juice in there. I guess “Taste is individual”, everyone has their own recipe & liking. If we can't have everything our way then we make it by ourself.

Thai people in general like to have this “Nahm Pla Prik” served with their meal. Its very versatile. Personally, I like to serve it with with omelette or with stir-fried mixed vegetables. I think it goes very well with mild food not spicy food. Maybe because I don't like food that's too spicy.

Find below my very own recipe of “Nahm Pla Prik : Chili, Lime & Fish Sauce”

4 Tablespoons of Premium Quality Fish Sauce

3-4 Tablespoons of Organic Lime Juice

1-2 Medium Red Shallots, Finely Sliced (Garlic is as good. It depends on your liking.)

2-3 Organic Chili - Finely Sliced

A dash of Un-refined Brown Sugar

Fresh Organic Coriander for Garnish

...

Preparation

...

Put everything in a salad-dressing-mixing bottle, close the lid and then shake well. Transfer into a serving cup. Serve with any kind of stir-fries, omelette, or any kind of mild food.

nahm prik platu

Nahm Prik Platu : Thai Mackerel Relish

"Platu Tod" - Fried Salted Thai Mackerel was my most favourite dish when I was young and it’s still my favourite now. It’s an easy dish just "Platu Tod" and Streamed Rice then you are filled up.

Thai seem to be confused when we talk about “Nahm Prik Platu” and “Nahm Prik Kapi Platu Tod”. People, in general, like to mistake “Nahm Prik Platu” for “Nahm Prik Kapi Platu Tod”, they are not the same dish the only thing they share in common is Platu : the latter has Platu Tod as one side dish not in the ingredients at all.

Personally, I like both of them evenly.

Anyway, find below my very own version of “Nahm Prik Platu”



2-3 of Big & Good Quality Platu (Thai Mackerel), fried or streamed and boned (you can find at Villa or at Central Food Hall – B 60 for each)
4-6 of Red Shallots, peeled and roasted
4-6 of Garlic, peeled and roasted
4-6 of Red Chillies, roasted
¼ Cup of Coriander leaves, finely chopped
¼ Cup of Spring Onion, finely chopped

4-6 Tablespoons of Fish Sauce
4-6 Tablespoons of Lime Juice
1 Teaspoon of Palm Sugar

Garnish
Long Bean, cut into 2 inch pieces
Carrot, cut into 2 inch pieces
Cucumber, cut into 2 inch pieces
Wing Bean, cut into 2 inch pieces
(Any Greens on hand depends on your liking)



Preparation

• Put boned Platu/ Platu fillet, roasted Red Onion, roasted Garlic and roasted Chillies in the blender, blend till almost fine (add ¼ cup of warm water)
• Add Fish Sauce, Lime Juice and Palm Sugar, blend for a bit more
• Remove in the a serving cup
• Sprinkle with chopped Coriander leaves and chopped Spring Onion
• Serve with Fresh or Streamed Veggies and Streamed Whole-Grain Rice

Note : Normally, Thai people pound "Nahm Prik" using a Mortar and Pestle but as you know that I am a product of my time : being a lazy & impetient person. So, I find its easier just to blend it.

spicy thai dipping sauce

Spicy Thai Dipping Sauce

4-6 of Red / Green Chillies, cut
3-6 cloves of Garlic
3-4 of Corainder Roots, cut
4-6 Tablespoons of Fish Sauce
4-6 Tablespoons of Lime Juice
1 Teaspoon of Sugar / Palm Sugar

Preparation

* Put everything into the blender, blend till almost fine
* Remove into a Jar and put a lid on and can be kept in the fridge for 2 weeks

nahm prik ong : chiang mai pork & tomato relish

Nahm Prik Ong : Chiang Mai Pork & Tomato Relish

What can be the happiest late morning on Saturday and Sunday for me?

Oh well… getting to spend some time in the kitchen preparing lunch for mates who will be coming round while watching my favourite morning news “rueng-lao-sao-a-tit” by Khun Sorayuth and Khun Suukwan.
Yes…. it sounds odd but as everybody knows that I am quite serious about politic &, besides cooking programs, I quite enjoy reading & watching news.

Today, I will cook “Nahm Prik Ong” – Chiang Mai Pork & Tomato Relish (as my mates have requested for it). This dish is originally from Northern part of Thailand – Chiang Mai. The original recipe, Northern Thai, would add shrimp paste & fermented soy beans, but I personally happen to like mine without them as it tastes loads better.

Find below my very own recipe of “Nahm Prik Ong”

1 cup of minced pork
2 cup of tomatoes, chopped
3-4 cloves of garlic, peeled
3-4 cloves of red shallot, peeled
3-4 of dried chillies, soaked (de-seeded – optional)
3 tablespoons of fish sauce
1 teaspoon of palm sugar
2 tablespoons of olive oil
½ cup of coriander & spring onion, finely chopped

*** Garnish ***
Cucumbers
Carrots
Cherry Tomatoes
Cabbage leaves
Coriander leaves
Spring Onion
Long Beans


Preparation


-Chillies Paste
Heat a cooking pan
Add garlic and red shallot, roast them until become aromatic & soft
Remove and keep aside to cool them down
Put the dried chilles (which have been soaked), roasted garlic & red shallot into the blender. Blend everything well.
Remove ½ of the paste into a small cup and keep it aside.

-Chillies & Tomatoes Puree
In the blender with the remained chillies paste, add 1 cup of chopped tomatoes

-Relish
Heat the cooking pan
Add olive oil
Add the chillies paste, keep stirring till aromatic
Add minced pork; keep stirring to break the minced pork
Add the chillies & tomatoes puree, keep stirring till the minced pork are cooked through
Add another 1 cup of chopped tomatoes; cook the tomatoes for 3-5 minutes
Add fish sauce & palm sugar

Remove into the small serving bowl.
Sprinkle with finely chopped coriander & spring onion
Serve with streamed rice
Garnish with: your choice of boiled vegetables or fresh vegetables

Voila, C’est la “Nahm Prik Ong” !!!!!