Sometimes in Thailand they serve a small dish on the side with fish sauce and chopped chillies in it. What's it called? and do they ever put any other ingredients in it?

called

prik num pla - พริกน้ำปลา

num pla prik -น้ำปลาพริก

พริก prik =chilli

น้ำปลา numpla =fish sauce

other ingredients

- just fish sauce+chopped chilli

or

-fish sauce+chopped chilli+lemon/lime juice+sugar+chopped garlic and/or red onion

Thanks for the prompt reply Bambi. What sort of dishes can it be used for? I have only had it on the side of fried rice dishes but I feel there must be more?

b4 i go home, just thining about issaan style , called Num Jim Jaew

น้ำจิ้มแจ่ว

ground dried chilli

fish sauce

lime juice

chopped red onion

chopped Coriander/Shallot

Ground Roast Rice

(heheh .. just noticed from the somtam vendor)

called

prik num pla - พริกน้ำปลา

num pla prik -น้ำปลาพริก

พริก prik =chilli

น้ำปลา numpla =fish sauce

other ingredients

- just fish sauce+chopped chilli

or

-fish sauce+chopped chilli+lemon/lime juice+sugar+chopped garlic and/or red  onion

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BambinA beat me to it again... got to be quick on the mouse button to win...

Wow, it gets more interesting...

Thanks for the prompt reply Bambi.  What sort of dishes can it be used for?  I have only had it on the side of fried rice dishes but I feel there must be more?

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in TH we eat "num pla prik"with anykind of food (except dessert )

as , with curry +rice

fried fish

stired fried veggie

etc ..

trt

BambinA beat me to it again... got to be quick on the mouse button to win

im off clinic now... ciao /buonasera everybody

Edited December 21, 200520 yr by BambinA

As I add fish sauce and chillies to most things I cook, how do I decide when to use this? Or do I do both? ie cook with it and add it after as well?

As I add fish sauce and chillies to most things I cook, how do I decide when to use this? Or do I do both? ie cook with it and add it after as well?

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in thai we do both...just add it again when eat (some just like salty ,some just like a habit)

for me.. i add it when i eat spicy food as curry+rice...salty break the hot-spicy stuff

when i eat boiled/fried egg, i love to add "num pla prik"

u'd try 5 mins boiled egg (yolk is not hard , just semi-solid) just jummmyyy

my grand mum sometime she add dry shrimp(gooong hang) in fish sauce+chopped chilli+lemon/lime juice+sugar+chopped garlic and/or red onion

aroi mak mak with fried/grilled fish or boiled egg

Bambina - Help Please!

Do you have a good, simple recipe for Nam Prik Kapi.....

there are certain thai dishes i simply cannot eat without a good kapi!

Thanks in advance...

Bambina - Help Please!

Do you have a good, simple recipe for Nam Prik Kapi.....

there are certain thai dishes i simply cannot eat without a good kapi!

Thanks in advance...

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well Jaffy ..if u want the exactly ingredient as tsp,Tsp ..i can google it 4 u

but obviously in TH cuisine we just estimate all ingredients and taste till we satify

i used to help Grandmum cooked

her num prick kapi is jummyyy (with cha-om and pla too)

well i do it myself sometime with the motar

garlic +

prick khee noo(chilli)

kapi (shrimp paste) - the best one from Rayong (i like purple color more than dark brown)

palm sugar

lime juice

after that i taste it till i like +satify

well i will google the recipe with exactly ingredents 4 u then

(see....thai 's cuisine is pretty different from farang..coz we just estimate)

wait me..

Title: Nam Prik Kapi (Universal Thai Dip)

Yield: 4 Servings

Ingredients

1 tb kratiem (garlic) chopped

1 tb prik ki nu daeng ( red

-birdseye chi; lis), chopped

1 tb kapi (fermented shrimp

-paste)

3 tb nam pla (fish sauce)

3 tb nam makrut (kaffir lime

-juice) >>>> this one i think better use lime juice..easier

1 tb sugar

2 tb makheua phuang (small thai

-eggplant; )

Instructions

Date: Fri, 10 May 1996 10:36:43 -0700

From: "Colonel I. F. K. Philpott"

This is the staple dipping sauce eaten with almost anything, and almost

universally added to the table setting of any but the most casual dinner.

It is traditionally the one dish, other than desserts, cooked by the

mistress of the house, as opposed to the servants, and is often extremely

intricate in its preparation. There are probably as many recipes as there

are Thai women, and this is but one example.

The eggplants used - makheua phuang are very small - the size of green

garden peas, and are often added to curries as a crisp morsel that pops in

the mouth.

You could substitute the golf ball sized makheua pro, but the best

alternative to the real thing is probably to omit them.

In a wok, lightly fry the shrimp paste until aromatic.

Crush all the ingredients in a mortar and pestle or food processor, except

the makheua phuang which is coarsely chopped and added to the paste after

mixing it.

= = = = = = =

grilled kapi 2 TBsp (when chitin get heat it will have nice scent)

garlic 2TBsp

ground dry shrimp 1/2 TBsp

sugar 2 TBsp

Prik khee noo 1 tsp

lime juice 3 TBsp

= = = = = = = =

we eat num prik kapi with

- boiled veggie (maybe topping with coconut milk)

-cha-om omlette (egg+cha-omm+abit numpla fried in oil)

-Pla too thod (fried mackarel?? dont know how to call in eng)

Rastrelliger Brachysoma(Bleeker) [short-bodied mackerel]

Cha-om omlette

Cha-om

Scientific name - Acacia penneata (Linn.)Willd. ssp. insuavis Nielsen

Edited December 21, 200520 yr by BambinA

Thai food cooked by a farang is the same - I just estimate! Every dish I have ever tried I modify and experiment, it's more fun that way...

Khawp Khun Mahk Khun Bambina!

Thats for taking the time to google it - which I could have very easily done myself. I guess I was hoping for a time honoured family recipe!

I will make the kapi this weekend & eat it with steamed mackerel & vegetables in true thai fashion!!!!

Chok Dee Krap!

The secret to good nam phrik ka-pi is finding good quality ka-pi (which by the way, is sometimes made with fish rather than shrimp).

The secret to good nam phrik ka-pi is finding good quality ka-pi (which by the way, is sometimes made with fish rather than shrimp).

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Is it true tht the best stuff is mde in rayong?

The last time I was in Ban Phe ( on way bk from Koh Samet ) I bought some really tasty dried squid, kapi & da best fish sauce.

Sabaijai - perhaps you could tell me what constitutes a good kapi?

The secret to good nam phrik ka-pi is finding good quality ka-pi (which by the way, is sometimes made with fish rather than shrimp).

Is it true tht the best stuff is mde in rayong?

The last time I was in Ban Phe ( on way bk from Koh Samet ) I bought some really tasty dried squid, kapi & da best fish sauce.

Sabaijai - perhaps you could tell me what constitutes a good kapi?

High-quality ka-pi should be free from prawn shells or fish scales, number one (the cheap stuff can be a rougher texture because of the detritus). Although all ka-pi has a strong odour, the better stuff has a fresher smell. Other than that it's up to your preference.

Most of Thailand's coastal provinces make ka-pi. Rayong is known for fish sauce more than for ka-pi, I believe. I think the best I ever had was loca ka-pi made on the island of Ko Panyi in Ao Phang-Nga, fantastic. I've also had some impressive stuff in Nakhon Si Thammarat.

The Aw Taw Kaw market in Bangkok (very close to Chatuchak Market) carries a large variety of excellent ka-pi, in different grades, colours and flavours. That's a good place to go to learn more about the variations in quality, etc.

Thanks khun Sabaijai & Happy New Year to You All !

Would you mind telling us some more about Aw Taw Kaw Market please....

I have been to Chatuchak, Klong Toi & a few others but never heard of ATK. Love real markets - not just those on show for curious farangs!

What is sold there? Is it only a food market?

Which days does it operate on?

Where is it - walking distance from Mo chit / Chatuchak PK?

Thanks mate!

between B and 3 is "or tor kor" market

seem open only weekend (im not sure) but its food market (things there pretty expensive..they claim ,their products are good secection)

Across the Kamphang Phet Road is Aor Tor Kor Market (ตลาด อ.ต.ก.) belonging to The Marketing Organization for Farmers (องค์การตลาดเพื่อการเกษตร) offering fresh agriculture product and food. Just north of the market along Kamphang Phet Road is the area selling plants and gardening products

from wiki

from google ...seem "or tor kor" open everyday

Aw Daw Gaw/Or Tor Kor/Aw Taw Kaw Market at the Chatuchak Weekend/Sunday Market, Bangkok. Southern edge of Chatuchak Park off Thanon Phahonyothin (Road), across from northern bus terminal. The food market is open daily, despite the name of the overall market.

from google ...seem "or tor kor" open everyday

Aw Daw Gaw/Or Tor Kor/Aw Taw Kaw Market at the Chatuchak Weekend/Sunday Market, Bangkok. Southern edge of Chatuchak Park off Thanon Phahonyothin (Road), across from northern bus terminal. The food market is open daily, despite the name of the overall market.

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Thanks Khun B !

Long-time BKK Post food critic Ung-Ang Talay created a small website about Aw Taw Kaw Market, check it out:

Welcome to Aw Taw Kaw

It's a favourite destination for chefs visiting from abroad doing culinary tours. And yes it's open daily.

Long-time BKK Post food critic Ung-Ang Talay created a small website about Aw Taw Kaw Market, check it out:

Welcome to Aw Taw Kaw

It's a favourite destination for chefs visiting from abroad doing culinary tours. And yes it's open daily.

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nice lil' site...

love the curry section!!!!

Here's a photo of the subway station (exit #3) that is located directly in front of the market.

On top is the sign inside the Kamphaeng Phet subway station.