Once I was in Chiang Mai in Northern Thailand, I adopted a non-public cooking lesson, and tried a number of native eating places. A dish that featured on the menu of native eating places that serve Northern Thai meals was “hors d’oeuvres”, an assortment of varied uncooked and steamed greens, sausage, hard-boiled egg, and pork crackling with “dips”. The second recipe for such a dip that I’m sharing with you is Nam Phrik Num, additionally written as Nam Prik Noom. It was not featured in my cooking class, however we did get this at the entire eating places. Its predominant element is roasted inexperienced chillies, however it is just mildly spicy. We particularly loved it as a dip for numerous varieties of (pork) sausage, however it additionally labored properly with the assorted uncooked and steamed greens.
Use giant inexperienced recent chili peppers. If they aren’t spicy sufficient, you’ll be able to add a inexperienced Thai chicken chili.
Substances
Makes about 250 ml (1 cup)
- 150 grams medium spicy recent inexperienced chillies
- 50 grams shallots
- 25 grams garlic
- 15 grams cilantro (with stems)
- coarse salt to style
- fish sauce to style, about 2 Tbsp
- freshly squeezed lime juice to style, about 2 tsp
Directions
Preheat an oven proof frying pan on the range. Preheat the broiler.
Add the chillies, garlic, and shallots with out peeling them first.
Place the pan underneath the broiler on the highest place (closest to the broiling ingredient). Broil till the chili peppers are properly charred.
You could possibly in fact additionally roast the greens on the range solely, turning them as wanted.
Place the chillies, garlic, and shallots in a bowl, and canopy with plastic wrap. The residual warmth will steam the greens.
Once they have cooled off, peel the garlic and shallots. Take away the stems from the chillies and chop them coarsely. Place them in a mortar and pound with a pestle till you have got damaged up the whole lot.
Now add the cilantro and a pinch of coarse salt.
Pound till the cilantro has been included and you’ve got a rough however homogeneous texture.
Add fish sauce and lime juice, and stir with a spoon to include. Style and alter the seasoning with salt, fish sauce, or lime juice.
Serve with a collection of:
- steamed squash
- steamed eggplant (numerous sorts)
- steamed cabbage
- uncooked Napa cabage
- uncooked cucumber
- steamed longbeans
- uncooked winged beans
- hard-boiled egg
- Thai sausage
- pork crackling
It’s good to serve with a number of dips, yet one more recipe will observe. I already posted a recipe for a pork and tomato dip referred to as Nam Phrik Ong.
