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Thai Chili Paste or Nam Prik Pao Thai delicious taste Used for cooking or spreading bread.
In Thailand, Nam Prik Pao is a well-known delicacy that originates in the country’s central region. Dried chilies, onions, and garlic are combined with fish or shrimp and horseradish to create a spicy sauce. which makes it possible to thoroughly pound all the ingredients before combining them in a wok to be stir-fried Fish sauce, sugar, shrimp paste, tamarind paste, and other seasonings may be added at this point if desired.
Nam prik pao chili paste has historically been divided into two types based on whether the ingredients are burned first before being pounded or stir-fried first before being pounded, namely: traditional and modern.
1. Nam Prik Pao is chili paste that the ingredients are burned or roasted dry. Then pounded thoroughly, ready to the season before using. which will get dried chili paste or stir-fry with oil before use. This will get liquid or soft chili paste mixed with oil.
2. Nam Prik Pao is a chili paste that is mixed with oil before being pounded thoroughly. This will get liquid or soft chili paste mixed with oil.
Chili pastes of various origins
Nam Prik Pao is a chili paste that has a distinctive flavor. Unlike other chili pastes, there are many flavors combined, including sweet, sour, and salty, depending on the needs the seasonings are added to give flavor.
Benefits of chili paste
- Thai chili paste can be eaten with steamed rice, along with vegetables or other spices like cucumbers, long beans, vegetables, etc.
- Thai chili paste is a seasoning for boiled, stir-fried, and curries like tom yum and wild curry.
- Chili paste is used as a seasoning in finished food such as noodles, guay jab, boiled noodles, boiled rice, etc.
- Chili paste is used to make bread fillings or spread on bread.
- Chili paste, in addition to being in food to increase or improve the taste. It also serves to add color to the food to make it more appetizing.
Nam prik pao recipe
- Dried red chili 3/4 cup
- Dried chili 1/4 cup
- Garlic, peeled and coarsely chopped 1/4 cup
- shallots, peeled and roughly chopped 1/2 cup
- Palm sugar 2 tablespoons
- Tamarind 2 tablespoons or 1 handful
- Salt 1 teaspoon
- Fish sauce 1 tablespoon
- Vegetable oil
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