Thai Food Recipe: Northern Thailand Pork Sauce (Nam Prik Ong)
Northern Thailand Pork Sauce in Thai, Nam Prik Ong น้ำพริกอ่อง
Nam Prik Ong
น้ำพริกอ่อง
Prepare:
1/4 cup minced pork (cooked)
5 dried chili peppers (soaked in water)
1 tbsp. sliced lemongrass
3 tbsp. sliced red onion
5 cloves garlic
3 tbsp. fermented soybean (wash with water until it has no salty taste)
1 cup small tomatoes
2 tbsp. minced garlic
1 group coriander
2 tsp. salt
2 tsp. water
2 tbsp. vegetable oil
Prepare side vegetable, for example, cucumber, long bean, wing bean, cabbage, soft boiled vegetable, eggplants,
Cooking Instructions:
1. Finely ground peppers, lemongrass, and salt. Add red onion, garlic and ถั่วเน่า then ground them very well.
2. After that, add tomatoes and cooked pork. Mix well. Remove it into a small bowl.
3. Now, add vegetable oil into the pan. Remember to used low heat. Wait until the pan is hot then add minced garlic.
4. Fry the garlic until it has aromatic smell. Add northern pork paste from number 2 into the pan and stir fry.
5. When the northern pork paste is quite dry, turn off the fire and remove it from the pan.
6. Serve with fresh vegetables as many as you like, or soft boiled vegetable will also taste very good. This pork paste will have spicy, sour and sweet from tomatoes. There’s no sugar added.
My friend at work came all the way from Chiang Rai all the way to work here in the south for almost 10 years. She is the main chef for Thai and Italian dishes at the hotel, where I work.
It was my first time for this sauce after I have heard of the name for many many years and couldn’t find anywhere to get it.
Now I can’t believe I had a chance to take this good food at the hotel.
As everyday, the staff can order whatever we want eat. This time we ran out off the ideas and there were too much fighting on choices. She ignored all the demands from us and made this recipe as a surprise!
However, before I got to eat my lunch, it was already 2pm… well, it was worth it!
Seem like it was better that she just cook it, rather than waiting for us to come up with the name of food we want.
(-_-”)
Joy….
Thai Food Recipe: Lemon Garlic Shrimp Dipping Sauce (Nam Prig Gapi)
Lemon Garlic Shrimp Paste (Dipping Sauce) in Thai, Nam Prig Gapi
Lemon Garlic Shrimp Paste Dipping Sauce
น้ำพริกกะปิ
Prepare:
1 tbsp. shrimp paste
3 tbsp. fish sauce
3 tbsp. lemon juice
2 tbsp. small eggplant
1 tbsp. garlic
1 tbsp. red chili pepper
1 tbsp. palm sugar
Cooking Instructions:
1. In a wide pan, add a little vegetable oil and shortly fry the shrimp paste until it smells aromatic. Remove and rest it in a bowl.
2. In a mortar, ground chili pepper and garlic together.
3. Add shrimp paste, sugar, lemon juice and fish sauce.
4. Add small eggplant and use the pestle crush it lightly.
5. Dress it with whole red chili pepper and coriander leave. Serve with fresh vegetable, for example, cucumber, string bean, eggplant, soft boiled cabbage.
Southern style, they serve this dipping sauce with a basketful of fresh vegetable when you order Kao Raad Gang (Different kind of food as you like on top of the rice).
We finish all the vegetable and the sauce was all gone. This sauce is also good with omelet and fried mackerel.
Thai Food Recipe: Fresh Shrimps in Fish Sauce (Goong Shair Nam Pla)
Fresh Shrimps in Fish Sauce in Thai, Goong Shair Nam Pla
Fresh Shrimps in Fish Sauce
กุ้งแช่น้ำปลา
Goong Shair Nam-Pla
Prepare:
1 pound big shrimp
15 red and green chili peppers (finely minced)
1 tbsp. minced garlic
10 cloves garlic
1 tsp. sugar
1 tsp. minced coriander root
2 tbsp. fish sauce
1 and 1/2 tbsp. lemon juice
2 tbsp. mint
1 Momordica
Cooking Instructions:
1. Peel the shrimps but leave the shell by its tail part. Throw away the head and de-veined. Clean it very well.
The shrimps have to be real fresh.
2. Arrange them on a plate.
3. Next, mix chili pepper with minced coriander root and minced garlic. Add fish sauce, sugar and lemon juice. You can add more or less, as the way you like.
4. Place 10 cloves garlic by the shrimps.
5. Now, Cut momordica in half and throw away the inside part. Clean it very well, cut in to thin pieces and soft boil it in boiling water.
6. Put momordica around the shrimps.
7. Pour the sauce we made from step 3 over the shrimps and dress it with mint.
Eating the shrimps fresh and uncooked like that is Thai Isaan Style.
Bpoo Nueng Gratiam (Steamed Sea Crab)
Steamed Sea Crab with Garlic Sauce in Thai, Boo Nueng Gratiam
Steamed Sea Crab with Garlic sauce
Boo Nueng Gratiam
ปูนึ่งกระเทียม
Prepare:
1/2 tsp. sugar
1/2 tsp. pepper
1 tbsp. oyster sauce
1 tbsp. light soy sauce
1/2 tbsp. sesame oil
5 cloves garlic (sliced)
Cooking Instructions:
1. Crack the shell and clean it very well. Cut the crab in to pieces and arrange them on the plate.
2. Mix oyster sauce with sesame oil, light soy sauce, pepper, sugar and mix well.
3. Spread the sauce all over the sea crab. Put sliced garlic on a side.
4. Steam in boiling water for 8 minutes and turn off the fire.
We spent time yesterday chasing the fiddler crabs at the beach. It was so much fun looking at how fast all of them can go, like they were blown off by the wind. We tried to trick them by going to different directions. The crabs got nervous since they didn’t know which way is going to be safe…haha
Finally, one of them got his way into the water and buried himself under the sand. Luckily, my husband knew the crab’s plan, so we waited until it stopped under the sand and my husband picked him up. 
I had a lot of fun on that day. No! No! No! I didn’t plan to eat that crab. We let him go after taking a photo and touching him a couple times. I don’t think he has any meat though.
Anyway, it wouldn’t be a problem because I can eat the whole thing when I am hungry! Hahaha :p
In Isaan provinces (northeastern of
They found out that the crabs came all the way from
We really need that for Somtam, Thai most wanted food.
Whatsoever, cooking “ปูนึ่งกระเทียม Bpoo Nueng Gratiam (Steamed Sea Crab with Garlic)”, we use big sea crabs only. It has enough meat and I think all of you can find it in your country.
Joy \(^v^)/
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