Nam phrik kra pi (น้ำพริกกระปิ)
Nam phrik kra pi (น้ำพริกกระปิ)

Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, nam phrik kra pi (น้ำพริกกระปิ). One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Nam phrik kra pi (น้ำพริกกระปิ) is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Nam phrik kra pi (น้ำพริกกระปิ) is something that I have loved my entire life.

Nam phrik (Thai: น้ำพริก, pronounced [ná(ː)m pʰrík̚]) is a type of Thai spicy chili sauce typical of Thai cuisine. Usual ingredients for nam phrik type sauces are fresh or dry chilies, garlic, shallots. Nam pirk kapi (which is also sometimes spelled nam phrik kaphi in English), is one of the most widely available and popular to eat garnishes or condiment In Thai, nam prik (น้ำพริก) means chili sauce, while kapi (กะปิ) is the Thai word for fermented shrimp paste.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have nam phrik kra pi (น้ำพริกกระปิ) using 17 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Nam phrik kra pi (น้ำพริกกระปิ):
  1. Take 2 garlic cloves
  2. Take 2-3 bird eyes chilli
  3. Prepare 1 tbsp dry shrimp
  4. Prepare 3 small shallots (peeled and chopped)
  5. Prepare 1 tbsp shrimp paste
  6. Prepare 1 tbsp palm sugar or brown sugar
  7. Prepare 1 tsp fishsauce
  8. Take 1 lime juice
  9. Get 1 cup cooked rice
  10. Prepare To serve with
  11. Prepare For my dish I served with crispy fried Tjai mackerel, Cha om Tod (acacia omelette), fresh vegetables
  12. Take Cha om tod (acacia omelette)
  13. Make ready 1 cup, finely chopped acacia vegetable or green tip of carrot
  14. Get 3 eggs
  15. Prepare 1 tsp fishsauce
  16. Make ready Pinch ground white pepper
  17. Prepare 2-3 tbsp vegetable cooking oil

Pes cili udang Thai yang dikenali sebagai Nam phrik kapi [Thai: น้ำพริก กะปิ] adalah pencicah yang popular di Thailand, terutamanya Thailand tengah dan selatan. Ia sesuai dengan ikan goreng dan sayur-sayuran rebus seperti kubis rebus atau sayur-sayuran segar seperti timun dan terung. Home/Thai Food/How to make CHILI DIP WITH THE CRAB PASTE (Náam-phrík Náam-pǔu) - วิธีทำ น้ำพริกน้ำปู๋. Nam phrik (Thai: น้ำพริก), generally pronounced "Nam phik", is a generic term that may refer to any of the types of more or less thick spicy, often chili based, hot sauces typical of Thai cuisine.

Steps to make Nam phrik kra pi (น้ำพริกกระปิ):
  1. Pound garlic, chilli, shallots and dry shrimp together.
  2. Once it form to a fine paste add palm sugar and shrimp paste and pound them until all combine.
  3. Add some lime juice, fishsauce (you need to taste you paste first, if it’s salty already no need to add fish sauce in) mix them well and transfer to a dipping sauce bowl.
  4. You can add some cooked rice into the pestle and mortar and mix the leftover sauce in the rice.
  5. To make Cha om tod - add finely chopped acacia or green tips of carrot in a mixing bowl, add eggs and beaten it until all combine. Seasoning with fishsauce and geound white pepper.
  6. On medium heat pan, add vegetable cooking then once the pan is hot add our omelette mixture in, let it cook one side for 5 min then turn over and let the other side cook for another 3-5 minutes. Take them out and cut them into small squares.
  7. Serve with Nam phrik kra pi (น้ำพริกกระปิ), crispy fried mackerel and fresh vegetable and jasmine rice.

The main ingredients of Nam phrik are fresh or dry chilies, garlic, shallots, fish sauce, lime juice and/or some. Nam phrik ong (Thai: น้ำพริกอ่อง, pronounced [nám pʰrík ʔɔ̀ŋ]) is popular food in the North of Thailand. Nam phrik ong is made from ground pork, and may contain sugar, tomato, and shrimp paste. The chili paste typically includes dried chili, salt, garlic, lemon grass. Nam phrik (Thai: น้ำพริก, pronounced [nám pʰrík], lit. "fluid chili") is a generic term that may refer to any of the types of more or less viscous, spicy, chili-based, hot sauces typical of Thai cuisine.

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