Thai Chili Paste (Nam Prik Pao). This is a staple ingredient in any Thai kitchen, and now you can make it at home! This chili paste (or chili jam) is delicious as a spread, and it is also a. This versatile flavourful paste is used often in Thai cuisine in our soups, stir-fries, salads, and even as a spread!
Nam prik pao is that wonderful, earthy chili sauce that you see on the table at every Thai restaurant.
Perfect for adding a little zing to so many dishes.
Finding the right chilies for nam prik pao.
Cara membuatnya pun tidak sulit, kalian dapat menyiapkan Thai Chili Paste (Nam Prik Pao) hanya dengan menggunakan 9 bahan dan 3 langkah saja. Berikut ini bahan dan cara untuk memasaknya, bikin Thai Chili Paste (Nam Prik Pao) yuk!
Bahan-bahan Thai Chili Paste (Nam Prik Pao)
- Gunakan 2 sdm of udang kering.
- Siapkan 18 of Cabai kering kecil/10 besar.
- Diperlukan 10 siung of bawang putih.
- Gunakan 10 siung of bawang merah.
- Sediakan 2-3 sdm of air asam jawa.
- Sediakan 1 sdm of Kecap ikan.
- Siapkan 50 ml of minyak.
- Diperlukan 1/4 sdt of Garam.
- Dibutuhkan 2 sdm of Gula.
Lots of Thai recipes call for dried red chilies. Go to your local Asian market and look for the bag that says. Nam prik pao chili sauce makes an excellent accompaniment for soups such as tom yum kung. It's an absolute must with noodle dishes and nearly Using a mortar and pestle or food processor/mini-chopper, combine the prepared chili with the shrimp paste, fish sauce, sugar, tamarind paste, lime.
Cara membuat Thai Chili Paste (Nam Prik Pao)
- Cabai buang biji, potong2. Pertama membuat cabai dan bawang menjadi harum smoky dengan menumis tanpa minyak hingga kecoklatan..
- Blender cabai, kemudian masukan udang kering, setelah itu bawang merah dan putih hingga halus dengan sebagian minyak, garam, gula, asam jawa (Asam kering diperas di air)..
- Pindahkan ke wajan, masak hingga berubah warna agak gelap dan minyak keluar, angkat dinginkan dan simpan di kotak kedap udara di dalam kulkas..
Nam Prik Pao (RTGS: nam phrik phao), น้ำพริกเผา, is one of the most — if not the most — versatile composite ingredients in Thai cooking that I can think of. It is intense and complex, but not in an in-your-face kind of way; it also features pretty much all of the tastes associated with traditional Thai food. Thai nam prik chili sauce is among the most popular traditional forms of Thai cuisine. Don't miss these Thai nam prik sauces when you're in Thailand! Nam prik is a very general term for any kind of spicy chili sauce that is normally eaten as a condiment or dipping sauce for fried fish and lots of boiled.