This elixir creates a mouthful of flavor when added to salads, soups, curries, stir-fries, dipping sauces, rice and noodle dishes, or served simply as an everyday condiment – Nam Pla Prik. Store any leftover sauce in an airtight container and refrigerate. My favorite way to use it is over a fried egg and steamed hot jasmine rice, with fresh sliced cucumber and tomatoes alongside. Thanks. For one thing, the essential Thai dipping sauce, nam plaa prik, aka, a version of Thai salt and pepper, is not at the center of my table as often as it would be if we lived in Thailand. Sprinkle this on every Thai dish you love to get an extra punch of flavor. Post was not sent - check your email addresses! Any time you are dining at a Thai restaurant, you may ask for nam pla prik the same way that you would ask for salt and pepper. The fresh layer of fish sauce enhances the food and adds another dimension to each mouthful, heightening the experience on your palate. Fried egg Thai […], Making this today, thank you for the recipe! Remove to paper towel covered plate and cool. When Thais face financial struggles, one often says “a fish sauce and warm rice is simply enough” (in Thai: มีข้าวกับน้ำปลาเพียงพอแล้ว). Create a free website or blog at WordPress.com. When we go through a tough time and have just  enough money to buy rice and fish sauce, life is still good, still filled with hopes and dreams, and we still have each other, for richer or for poorer. ( Log Out /  Thais value its significant flavor and Nam pla is part of Thai people’s lives, regardless of whether they are from rural villages, big towns or the capital city of Bangkok. ¼ cup fish sauce 2 Thai chiles or a jalapeno pepper… This is … Thai people from all walks of life always have fish sauce in their kitchens and typically use it every day, either in their cooking or as a condiment. Rad Na Moo Recipe | Thai Pork Noodles with Gravy, Stuffed Mini Peppers with Thai Fried Rice, Easy Thai Steamed Fish with Spicy Tamarind Sauce, Sukhothai Noodle Soup Recipe | เกี๋ยวเตี๋ยวสุโขทัย. Lightly brown the mackerel in hot oil in a wok. My favorite way to use it is over a fried egg and steamed hot jasmine rice, with fresh sliced cucumber and tomatoes alongside. With a few drop of fish sauce from prik nam pla and warm steamed jasmine rice, I feel so at home now. When it comes to Thai cuisine and culture, one can’t live without fish sauce. Posted in Pranee's Culinary Tales, Q & A Thai Cooking, Recipes, Thai Gluten Free Recipe, Thai Ingredient 101, Thai Sauce & Condiment Recipe | Tagged Nam Pla Prik, Prik Nam Pla, Thai Fish Sauce condiment, What is fish sauce? Change ), You are commenting using your Twitter account. Once the bottle has been opened, you can leave it out at room temperature if you cook with fish sauce often, otherwise you can keep it in the fridge for up to 6 months. Make it today, and add that extra pop of Thai flavor to all your favorite Thai dishes! Stir fish sauce, Thai chiles, garlic, sugar and lime juice together in a small bowl. All the Thai flavors you love–garlicky, savory, spicy and sour–in one little bowl, and only takes five minutes to make! The best part about Thai food is that you can make it taste to your preference, so these measurements are just suggestions. Change ). Great for eating with rice. It is already cooked, so do not overcook. All that perfect storm of flavors is why I fell in love with Thai food, and that’s why Thais love having naam pla prik on their table. I enjoy my Naam Prik Plaa to taste mainly savory and spicy, followed by sour, and the sugar is just to balance the savory, spicy and sour flavors, not really to make it taste sweet. My Thai Hubby likes when I add a chunk of the lime peel into the nam pla prik, feel free to do the same to give it some extra lime flavor. Nam pla prik is no secret to Thai dining;  Thais use  it the way Americans use salt and pepper. September 30, 2018 by iLoveThaiCooking & Pranee's Thai Kitchen. You can store naam pla prik in a jar in the fridge for up to a month, but know that the chiles will start to lose their heat intensity after a couple of weeks. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Oh Pranee, as always your photos make me hungry! I have an award for you at http://www.bluekaleroad.com/2011/10/chocolate-pumpkin-cake-and-awards.html, […] ~Thai Fish Sauce Condiment Recipe, Nam Pla Prik~ (ilovethaicooking.wordpress.com) […], […] is a typical fried egg that I have for lunch almost everyday. I always chide myself and say, “Why don’t you just make this every week? The fish sauce, but taste better for Thai cuisine.

nam pla prik recipe

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