Sentences with phrase «nam phrik»

And finally, in the northeastern region of Thailand, nam phrik is often made with plaa raa, a mud - like, unfiltered, unpasteurized fish paste with a smell and taste even more pungent than that of kapi.

A Thai friend recently told me he was «kin nam phrik jaak thuay derm,» literally, always eating nam phrik from the same bowl, an oblique way of saying that he was bored in his relationship.

Nam phrik ong is now eaten among all northern Thais, regardless of ethnicity.

Northern Thais, fond of their vegetables, take the slender dark green chiles known as phrik num, roast them along with garlic and shallots, and mash the results together in the dish known as nam phrik num.

Nam phrik ong should have the consistency and appearance of a thick, oily spaghetti sauce.

In other regions where people tend to eat sticky rice, such as the north and northeast of Thailand, the vegetables as well as the rice are individually dipped into the nam phrik by hand, and followed by a bit of sticky rice, also eaten using the hands.

Despite the variety, the single unifying element of nam phrik is in the manner in which they are eaten, and although some extravagant versions exist, the majority are eaten with a simple assortment of raw or parboiled vegetables.

The amount of ingredients listed below for the nam phrik are largely for reference; a Thai chef would virtually never use measuring instruments to cook, and a dish is usually made to taste, keeping in mind a desired balance of the four tastes: sour, spicy, salty and sweet.

Nam phrik ong is a dish that originates from the Tai Yai or Shan, a Thai ethnic group that lives in northern Thailand and Myanmar.

The first Thai dish I ever learned to make is probably the simplest Thai dish of all: nam phrik kapi, one of the most common dishes in central Thailand.

Stripped down to its most basic elements, a nam phrik will usually be salty, sweet, spicy and sour, although the various ingredients added to produce these flavors vary greatly.

In far southern Thailand, nam phrik kapi is an obligatory side dish in most restaurants, and because the southern version tends to be much spicier than in Bangkok, it is usually served with cooling vegetables such as cucumber.

The most basic nam phrik of all is nam plaa phrik: a small saucer of fish sauce mixed with thinly sliced chiles, and sometimes sliced garlic and lime juice, a rough equivalent to the salt shaker in western countries.

A flavorful sauce inspired by Nam Phrik, the classic spicy Thai condiment, this sauce is heavy on garlic and shallots, and it features a serious, quick acting heat from ripe Thai chiles.

There are also «dry» nam phriks, which usually incorporate shallots, garlic, dried chiles and dried shrimp, all fried in oil until crispy, then ground together, and possessing such evocative names as nam phrik narok («Hell Chile Paste»).

Some nam phriks are even flavored with maengdaa, a type of insect that secretes a fruit - like essence that is not as entirely unpleasant as it sounds.

Not exact matches

In general, chiles, especially the tiny but pungent phrik khii nuu («mouse shit chiles») are used to add the heat, fresh - squeezed lime juice to add the sour flavor, and sugar, especially a kind of raw palm sugar called nam taan piib, to add the sweet taste.

3 tablespoons Thai fish sauce (nam plaa) 3 or more phrik khii nuu (very small Thai chiles), sliced into rings as thin as possible 1 clove garlic, sliced Juice of 1/2 lime Put the fish sauce in a shallow dish, add chiles, garlic, and squeeze lime juice to taste.

Nam plaa phrik is spooned over one's rice to spice up bland food, much the way salt is used in the west.