General Discussions => Hobbies => Cooking => Topic started by: Trillium on March 02, 2014, 11:27:54 AM Return to Full Version
Title: Nam Pla Prik
Post by: Trillium on March 02, 2014, 11:27:54 AM
Post by: Trillium on March 02, 2014, 11:27:54 AM
Anyone else enjoy Nam Pla Prik? (chopped/ground chillies in fish sauce)
And if so what do you have it with?
I sometime have it with Thai sticky rice as often suggested, but then you have to let the rice soak over night so it's not always an easy snaking option.
I've had it with fried paper rolls (stuffed with anything you like), and also gyoza and Chinese style dumplings and spring rolls, all are most tasty, for me it make Chinese food 100% better. Though often just have it with slices of carrot (just what seems to always be around).
My favorite chilli to make it with so far has to be Piquin Chilli (a Mexican sweet and smokey bird's eye), want to try it with Ají Limon (meant to have a citrus element) next.
Any suggestions let me know :p x
And if so what do you have it with?
I sometime have it with Thai sticky rice as often suggested, but then you have to let the rice soak over night so it's not always an easy snaking option.
I've had it with fried paper rolls (stuffed with anything you like), and also gyoza and Chinese style dumplings and spring rolls, all are most tasty, for me it make Chinese food 100% better. Though often just have it with slices of carrot (just what seems to always be around).
My favorite chilli to make it with so far has to be Piquin Chilli (a Mexican sweet and smokey bird's eye), want to try it with Ají Limon (meant to have a citrus element) next.
Any suggestions let me know :p x
Title: Re: Nam Pla Prik
Post by: lightertouch on January 15, 2015, 09:00:20 PM
Post by: lightertouch on January 15, 2015, 09:00:20 PM
I love Nam Pla Prik! I make a northern version which includes, besides the chillies, chopped lime leaves, finely chopped or crushed garlic, squeezed lemon or lime juice, crushed and chopped lemongrass, chopped cilantro, finely chopped ginger and/or galanga, and rarely, a wee bit of mussaman, red, or green curry paste. I usually use Thai rat chillies or finely chopped serranos. It is intense so I always taste for the right balance of ingredients and nam pla. I put this in Green Papaya Salad (Som Tum), Tom Yum or other clear soups, and non-coconut cream dishes. It is perfect on rice, especially sticky rice.