Thaifoodmaster’s Professional Thai Cooking Courses in Chiang Mai

Our workshop participants gain strong foundations enabling them to create authentic Thai classic recipes; or use their own culinary creativity to modify, adjust and elevate, both ancient and modern, Thai dishes within a context that makes sense stylistically and taste-wise.

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พริกน้ำปลา หรือ น้ำปลาพริก

จัดทำโดย หนุมาน

อ่านหน้านี้เป็นภาษา อังกฤษ

Mixing finely chopped fresh chilies including their seeds with fish sauce and a splash of lime juice makes the staple sauce accompanying almost every Thai dish. Restaurants reserve it an honor place on the table, next to the tissue paper and the tooth picks. The debate is on. Some call it “phrik naam bplaa” other will insist on “naam bplaa phrik“. Whatever it’s called, every Thai will admit that some foods just do not taste right without it. It is unimaginable having hot and crispy Thai omelette over rice without it. So, make a batch of it. It will keep for a few weeks in the fridge and will bring you closer to Thailand as it does to the millions of Thais abroad every day.

Chili & Lime Fish Sauce Recipe
ตรทำพริกน้ำปลา
 
Prep time
Ready In
 
By:
Recipe type: Sauce
Cuisine: Thai
Serves: 4

Ingredients

 
  • 3-6 Bird's eye chilies, with the seeds, cut into very thin rounds
  • 3 tbs Thai fish sauce
  • The juice of half a lime
  • 3 small shallots, chopped thinly
  • Pinch of sugar
Method
  1. Mix all the ingredients and keep in the fridge in a closed container. Sprinkle gently over food.
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