westbounder Posted April 3, 2010 Share Posted April 3, 2010 I do not see it here in northern Thailand. It is on a lot of tables in Bangkok restaurants and I love it. It is green and appears to be oil and minced garlic. Does anyone know what it is called and how I can get the recipe? Thank you kindly Link to comment Share on other sites More sharing options...
aircut Posted April 3, 2010 Share Posted April 3, 2010 in which type of restaurants you find it? are you sure it is oily? i cant recall a common sauce that is oil based. Link to comment Share on other sites More sharing options...
zaphodbeeblebrox Posted April 4, 2010 Share Posted April 4, 2010 Nam Prik Num? Green chili sauce from the north. 1/2 cup kratiem (garlic cloves), whole and unpeeled 1/4 cup hom daeng (shallots), whole and unpeeled 6 (unripe) prik chi fa (Thai jalapenos) 4 medium tomatoes 1/4 cup makhuea pro (Thai eggplants) 2 tablespoons nam manao (lime juice) 2 tablespoons nam pla (fish sauce) 1 tablespoon palm sugar 1 tablespoon hom daeng (shallots), finely chopped 1 tablespoon bai chi (coriander/cilantro leaf), chopped Grill, barbecue, or char the garlic, whole shallots, chilies, and tomatoes until the skins just start to turn black. Skin and quarter the tomatoes and discard the seed pulp. Put the eggplant in a small saucepan, cover with water and simmer until barely cooked (they should still be firm). Place all the ingredients in a mortar and pestle or food processor and process to a coarse paste. Taste for balance: the sauce should be hot and sharp. If too hot add a little more sugar and lime juice (and possibly a little more fish sauce). Link to comment Share on other sites More sharing options...
westbounder Posted April 4, 2010 Author Share Posted April 4, 2010 It was not spicy though. Nam Prik Num?Green chili sauce from the north. 1/2 cup kratiem (garlic cloves), whole and unpeeled 1/4 cup hom daeng (shallots), whole and unpeeled 6 (unripe) prik chi fa (Thai jalapenos) 4 medium tomatoes 1/4 cup makhuea pro (Thai eggplants) 2 tablespoons nam manao (lime juice) 2 tablespoons nam pla (fish sauce) 1 tablespoon palm sugar 1 tablespoon hom daeng (shallots), finely chopped 1 tablespoon bai chi (coriander/cilantro leaf), chopped Grill, barbecue, or char the garlic, whole shallots, chilies, and tomatoes until the skins just start to turn black. Skin and quarter the tomatoes and discard the seed pulp. Put the eggplant in a small saucepan, cover with water and simmer until barely cooked (they should still be firm). Place all the ingredients in a mortar and pestle or food processor and process to a coarse paste. Taste for balance: the sauce should be hot and sharp. If too hot add a little more sugar and lime juice (and possibly a little more fish sauce). Link to comment Share on other sites More sharing options...
aircut Posted April 4, 2010 Share Posted April 4, 2010 dear zaphodbeeblebrox Naam prik noom traditionally is made from young green chilies. roasted with shallots and garlic. it is seasoned with fish sauce and a pinch of sugar. as you go further north from chaing mai, either fish meat or tua-nao will be added. thats the only ingredients used for Naam prik noom. cheers Link to comment Share on other sites More sharing options...
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