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

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, nam phrik kra pi (น้ำพริกกระปิ). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Nam phrik kra pi (น้ำพริกกระปิ) is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Nam phrik kra pi (น้ำพริกกระปิ) is something which I’ve loved my whole life. They are fine and they look wonderful.

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 get started with this particular recipe, we have to prepare a few ingredients. You can cook 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. Make ready 1 tbsp dry shrimp
  4. Get 3 small shallots (peeled and chopped)
  5. Prepare 1 tbsp shrimp paste
  6. Make ready 1 tbsp palm sugar or brown sugar
  7. Make ready 1 tsp fishsauce
  8. Prepare 1 lime juice
  9. Take 1 cup cooked rice
  10. Get To serve with
  11. Get For my dish I served with crispy fried Tjai mackerel, Cha om Tod (acacia omelette), fresh vegetables
  12. Prepare Cha om tod (acacia omelette)
  13. Make ready 1 cup, finely chopped acacia vegetable or green tip of carrot
  14. Take 3 eggs
  15. Get 1 tsp fishsauce
  16. Prepare Pinch ground white pepper
  17. Get 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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