http://www.realthairecipes.com Authentic Thai Recipes from Thailand Mon, 26 Apr 2010 09:47:08 +0000 http://wordpress.org/?v=2.9.2 en hourly 1 http://www.realthairecipes.com/recipes/naam-prik-pao/ http://www.realthairecipes.com/recipes/naam-prik-pao/#comments Mon, 09 Jun 2008 09:43:08 +0000 cee http://www.realthairecipes.com/?p=510 Roasted Chili paste (naam prik pao - น้ำพริกเผา) is a condiment which is used in a variety of dishes, ranging from soups, salads to stir fries. You can even spread it on toast like you would fruit jam. Many people buy this pre-made in jars, but fresh is better!]]>

Peel and cut the garlic & shallots thinly and uniform. If they are different sizes they will cook at different speeds, resulting in burning. De-seed the chilies.

Fry the garlic in the oil on medium heat until lightly browned. Remove the garlic and set aside. Fry the shallots the same way, and set aside. Fry the chilies until fragrant, but be careful not to burn, then set aside. Fry the shrimp until light browned and fragrant, set aside and keep the oil in the pan. Both the garlic and shallots will continue to cook for a minute or two so don’t take them out too late.

Roast the shrimp paste in tin foil in a dry pan (or directly on the burner if you have an electric stove) for about 2-3 minutes on medium heat.

Powder each ingredient seperately, either in a stone mortar & pestle or in an electric spice mixer. Then mix together.

Return the mixture to the pan with the oil along with the shrimp paste. Cook over low heat until fragrant and browned. Be careful not to burn.

Add the tamarind, palm sugar and fish sauce. Continue to cook over low heat to reduce a bit to a jam consistency.

Store in the refridgerator. It’ll last for a really long time.

]]> http://www.realthairecipes.com/recipes/naam-prik-pao/feed/ 2 http://www.realthairecipes.com/recipes/white-soybean-coconut-milk-dip/ http://www.realthairecipes.com/recipes/white-soybean-coconut-milk-dip/#comments Fri, 28 Sep 2007 05:51:48 +0000 cee http://www.realthairecipes.com/recipes/white-soybean-coconut-milk-dip/ White Soybean & Coconut Milk Dip or 'dtao jiao lon' is a tasty dip for raw vegetables. It's usually eaten with cucumber, chinese cabbage and long beans. It's got a nice, slightly fermented flavor, somewhat like miso.]]>

Rinse and strain the white soybeans and add to a stone mortar & pestle. Smash until a uniform paste.

Add 1/3 cup sliced and de-skinned shallots, and smash until paste.

Bring the coconut milk to a low boil over medium high heat, and add the paste and salt. Simmer on medium to medium low for 15 minutes or so, until the liquid is reduced by 1/2. Keep stirring every few minutes.

Add chilies, the rest of the shallots, and the pork. Simmer for another 15 minutes or so. Keep stirring as before.

Add the palm sugar, mix and remove from heat.

Serve with raw veggies to dip.

]]> http://www.realthairecipes.com/recipes/white-soybean-coconut-milk-dip/feed/ 0 http://www.realthairecipes.com/recipes/spicy-shrimp-paste-dip/ http://www.realthairecipes.com/recipes/spicy-shrimp-paste-dip/#comments Mon, 03 Sep 2007 08:10:26 +0000 cee http://www.realthairecipes.com/recipes/spicy-shrimp-paste-dip/ Naam Prik Gapi is one of the oldest of Thai foods which is still eaten today. Dips like this are eaten with either raw or boiled vegetables and fish. This type of food pre-dates the Chinese introduction of woks and cooking oils. This is a very popular Central Thai dish.]]>

Pound the garlic and chilies together in a stone mortar & pestle to make a rough paste.

Add the shrimp paste and pound to mix.

Add the palm sugar, and pound to mix.

Add the hairy eggplant slices and lime juice. Mix well and place in a small bowl to serve. Garnish with small Thai chilies or pea eggplants.

Serve with vegetables, cut as shown.

You can also serve with slices of ‘cha-om’ omelette, which is made by mixing 3 eggs with 1 cup cha-om leaves and frying in oil on high heat until set and browned on both sides.

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