All the Thai flavors you love–garlicky, savory, spicy and sour–in one little bowl, and only takes five minutes to make! It is important to get the best quality fish sauce, so I have some recommendations for buying it outside of Thailand. ( Log Out / | 8 Comments. This is … Rad Na Moo Recipe | Thai Pork Noodles with Gravy, Stuffed Mini Peppers with Thai Fried Rice, Easy Thai Steamed Fish with Spicy Tamarind Sauce, Sukhothai Noodle Soup Recipe | เกี๋ยวเตี๋ยวสุโขทัย. Create a free website or blog at WordPress.com. ( Log Out / Thank you, just rice salt and black pepper. Every time I make it I’m shocked again at how easy it is to make. Whenever I teach a Thai cooking class, the first thing I make sure students know is how Thai cooking can incorporate so many flavors all during one meal: spicy, sweet, savory, umami, sour, and bitter. Nam pla prik is no secret to Thai dining; Thais use it the way Americans use salt and pepper. ¼ cup fish sauce 2 Thai chiles or a jalapeno pepper… Feel free to taste and add more or less of each ingredient to your preference. This liquid of chili and garlic-infused fish sauce is delicious over warm steamed jasmine rice or just about any Thai food you are about to savor. Even though I am a Thai Foodie, it doesn’t mean I’m religious about always having Thai food perfectly like it’s done in Thailand. Make it today, and add that extra pop of Thai flavor to all your favorite Thai dishes! Every time I make it I’m shocked again at how easy it is to make. I have an award for you at http://www.bluekaleroad.com/2011/10/chocolate-pumpkin-cake-and-awards.html, […] ~Thai Fish Sauce Condiment Recipe, Nam Pla Prik~ (ilovethaicooking.wordpress.com) […], […] is a typical fried egg that I have for lunch almost everyday. Nam prik plaa, the essential Thai seasoning sauce, is fish sauce, minced garlic, lime, sugar and Thai chili peppers all mixed together. Any time you are dining at a Thai restaurant, you may ask for nam pla prik the same way that you would ask for salt and pepper. ( Log Out / Mix until sugar is dissolved. I am making Nam Pla Prik for lunch with warm rice and fried egg and stir-fried Swiss chards form farmer market. The process of fermentation leaves behind an elixir laden with flavor and concentrated glutamic acid. All that perfect storm of flavors is why I fell in love with Thai food, and that’s why Thais love having naam pla prik on their table. Add all the ingredients to a bowl. Once cooled, remove meat from the bones and set aside. It is is a medium-brown liquid that is available in bottles of various sizes ready to use for seasoning and cooking. Change ), You are commenting using your Facebook account. Change ). Once the bottle has been opened, you can leave it out at room temperature if you cook with fish sauce often, otherwise you can keep it in the fridge for up to 6 months. Any time you are dining at a Thai restaurant, you may ask for nam pla prik the same way that you would ask for salt and pepper. I always chide myself and say, “Why don’t you just make this every week? The fresh layer of fish sauce enhances the food and adds another dimension to each mouthful, heightening the experience on your palate. Posted in Pranee's Culinary Tales, Q & A Thai Cooking, Recipes, Thai Gluten Free Recipe, Thai Ingredient 101, Thai Sauce & Condiment Recipe | Tagged Nam Pla Prik, Prik Nam Pla, Thai Fish Sauce condiment, What is fish sauce? Great for eating with rice. Change ), You are commenting using your Google account. My favorite fish sauce brands, which I use interchangeably, are Thai Kitchen, Tiparos and Three Crabs. I enjoy my Naam Prik Plaa to taste mainly savory and spicy, followed by sour, and the sugar is just to balance the savory, spicy and sour flavors, not really to make it taste sweet. Oh Pranee, as always your photos make me hungry! For one thing, the essential Thai dipping sauce, nam plaa prik, aka, a version of Thai salt and pepper, is not at the center of my table as often as it would be if we lived in Thailand. Kob Kuhn Ka , Definitely a must around the table. This is so easy, and so good!”. When we go through a tough time and have just enough money to buy rice and fish sauce, life is still good, still filled with hopes and dreams, and we still have each other, for richer or for poorer. Fried egg Thai […], Making this today, thank you for the recipe! When it gets too salty or stale, replace it with a new bottle. Sorry, your blog cannot share posts by email. Thanks. It is made of anchovies and salt which are fermented for 6 to 12 months under the tropical sun. Naam Pla Prik is the essential Thai seasoning sauce that should be on every table when serving Thai food! Enter your email address to subscribe to this blog and receive notifications of new posts by email. Post was not sent - check your email addresses! If desired, add freshly squeezed lime juice and/or brown sugar. ( Log Out / In fact, it is a Thai’s best friend in all life situations, but especially in economic down times, or for newly married couples starting their lives together. Nam prik plaa, the essential Thai seasoning sauce, is fish sauce, minced garlic, lime, sugar and Thai chili peppers all mixed together. Remove to paper towel covered plate and cool. Lightly brown the mackerel in hot oil in a wok. It helps easily add all those delicious tastes to any dish that needs it. My favorite way to use it is over a fried egg and steamed hot jasmine rice, with fresh sliced cucumber and tomatoes alongside. When Thais face financial struggles, one often says “a fish sauce and warm rice is simply enough” (in Thai: มีข้าวกับน้ำปลาเพียงพอแล้ว). Thai people from all walks of life always have fish sauce in their kitchens and typically use it every day, either in their cooking or as a condiment. Mix your minced garlic, Thai bird chilis, lime juice, fish sauce, sugar or sugar substitute like stevia … It is already cooked, so do not overcook. But then I forget about it again, and in my last meal prep stages, after pulling my one-year old off my leg while trying to finish stir-frying, and rushing my other two to the table before hangry meltdowns ensue, I for some reason forget to quickly make my favorite Thai essential table sauce! This elixir creates a mouthful of flavor when added to salads, soups, curries, stir-fries, dipping sauces, rice and noodle dishes, or served simply as an everyday condiment – Nam Pla Prik. The fish sauce, but taste better for Thai cuisine. But it’s here now and ready for your enjoyment! Nam Pla Prik – Thai Dipping Sauce Recipe - Great British Chefs In Thailand, fish sauce is called nam pla. https://brainfoodstudio.com/recipes/sauces/thai-dipping-sauce-nam-pla-prik When it comes to Thai cuisine and culture, one can’t live without fish sauce. I love nam pla prik and since my mouth is watering I think I’ll have to make some today. My favorite way to use it is over a fried egg and steamed hot jasmine rice, with fresh sliced cucumber and tomatoes alongside. 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September 30, 2018 by iLoveThaiCooking & Pranee's Thai Kitchen. You may keep it in an airtight jar up to 2 weeks in the refrigerator. You can store naam pla prik in a jar in the fridge for up to a month, but know that the chiles will start to lose their heat intensity after a couple of weeks. Sprinkle this on every Thai dish you love to get an extra punch of flavor. Serve with Thai Fried rice, grilled meats and satays, noodle soups or even with plain Jasmine rice. My Thai Hubby likes when I add a chunk of the lime peel into the nam pla prik, feel free to do the same to give it some extra lime flavor. Use for seasoning and cooking ), you are commenting using your account... Lightly brown the mackerel in hot oil in a small bowl stir and spoon the sauce over any savory to... T live without fish sauce is called nam pla, a girl NC. Juice and/or brown sugar a wok favorite way to use for seasoning and cooking Thai seasoning that! 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