After 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 assorted 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 principal element is roasted inexperienced chillies, however it’s only mildly spicy. We particularly loved it as a dip for numerous kinds of (pork) sausage, however it additionally labored properly with the varied uncooked and steamed greens.
Use giant inexperienced recent chili peppers. If they don’t seem to be spicy sufficient, you possibly can add a inexperienced Thai chicken chili.
Elements
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 beneath the broiler on the highest place (closest to the broiling component). Broil till the chili peppers are properly charred.
You may 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 could have damaged up every thing.
Now add the cilantro and a pinch of coarse salt.
Pound till the cilantro has been integrated and you’ve got a rough however homogeneous texture.
Add fish sauce and lime juice, and stir with a spoon to include. Style and modify the seasoning with salt, fish sauce, or lime juice.
Serve with a number 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 comply with. I already posted a recipe for a pork and tomato dip known as Nam Phrik Ong.
