Category Archives: Dips/Sauce

Dips or (Nam Prik) น้ำพริกต่างๆ :

Nam Prik is interpreted by English Word as Dip or Chili Sauce. Nam( water) Prik(Chili) is the most common food in the whole Country. In any household, when talks about food the first three things will be: Rice, Salt and Chili. “If you have the first three you are fine”, said my late grandmother. Dip or Nam-prik is basically made of Chili, Saltiness, Sourness and Herbs. Saltiness could come from Shrimp Paste, Preserved Fish, Fish Sauce or even Salt. Sourness is derived from Lime juice, green mango, young tamarind, ripe tamarind or almost any fruit that contain sourness. Almost all the possible Herbs could be added. Every region has its own special Nam Prik. For example, Nam Prik Noom is the specialty from the Northern Provinces, while Nam Prik Goong-siab is the specialty from the South.
Region.

Fish and Chili Dip Sauce (dry) – Nam Prik pla two – น้ำพริกปลาทู

Fish and Chili Dip Sauce (dry) – Nam Prik pla two

One of the things I often make is this fish dip sauce for myself at home. I love to eat it with fresh vegetables and lot of hot steam rice. This is what we call poor people food because steamed small mackerel is, for a long time, considered food for the poor like eggs  and Read more…

Posted in Dips/Sauce | Leave a comment

Shrimp Chili Paste – Nam Prik Ga-Pi – น้ำพริกกะปิกุ้งสด, น้ำพริกกุ้งสด

Shrim Chili Paste - Nam Prik Ga-Pi

This Dip is the first Chili Sauce that I was taught to make when growing up in Bangkok. We eat this with many different vegetables, both fresh and cooked and also deep fried mimosa in egg. The nice thing to eat with this is also fried mackerel or (Pla Tu) that I will add later Read more…

Posted in Dips/Sauce | Leave a comment

Mushroom Chili Sauce (North East Thailand)

Mushroom Sauce with Sticky Rice and Eggs

Ingredients: Mature Straw mushroom 200 grams. Shallot, handful, peel and clean. Garlic, 10 cloves, peel and clean. Chili 12 pieces, clean. Bell Chili 4 pieces, clean. Fish Sauce 1.5 table spoon. Lemon, 1 piece Coriander and Mint for garnish. How to Make: Thinly slice the Mushroom and roast them in the wok with 1 teaspoon Read more…

Posted in Dips/Sauce | Leave a comment