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- Eric Kuypers: What's difficult about it? A tourist comes for a holiday and in most countries it is only short, max 30 days. People from the west
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Home » Reader question » What is that oily substance that makes food more spicy?
Dear readers,
Returned home a few weeks ago from my 5th visit to Thailand, had another great holiday. At the many eateries, we came across some sort of oil-oily substance to spice up the food. It had rings of peppers in it.
I really liked this and would love to make this myself but don't know what the composition is. Can someone give me the recipe for this?
It's not that complicated, but I'd still like to know how it's made.
Thanks in advance!
They
Nam Plik Nam Plaa, very simple, a little lime juice, finely chopped fresh Thai rawit pepper and a little fish sauce! Enjoy your meal.
Dear Elles, that's vinegar with chili pepper.
Greetings Cees Roi-et
Unfortunately Ces there is absolutely no vinegar in it but fish sauce.
Elles, this is "nam prik" is very easy to make,
Just google, for example with ;
4 red peppers
2 tbsp fish sauce
1 lime (squeezed)
1 tbsp light caster sugar
1 garlic clove…. good luck !
Hi,
Yes that is really nice and so simple.
Fish sauce
Cut Lombok into rings
Lemon Soda
White sugar
everything to taste, keep for a maximum of 2 days.
Tasty
A bowl of olive oil, a clove of garlic and a red pepper is all it takes
Dear Truus
Olive oil is only used here in Thailand by "Farang" because it is too expensive. In traditional Isan cuisine, no oil is used at all. (also because of too expensive)
Hi Elles,
I think you mean the famous Phrik Mam Pla (literally translated spicy fish water).
About 2/3 part fish sauce, 1/3 part lime juice, and of course small red chili pepper in very thin slices. Really nice to give the dish a little more spice. Is also delicious on fried rice, thanks to the refreshing lime juice…..Yesterday I had a customer (I'll just call our restaurant Villa Thai in Brussels), who used two of those jars and that on a red curry and laab kai (delicious chicken salad from the Isaan region)…. Tasty
Frank
Yes, indeed, fish sauce, chili, small slices of lime, garlic (chopped). Our Thai friends often add a small chopped chalotto. Also delicious on white rice. The taste may vary (in the Netherlands) due to the choice of fish sauce.
Typo….Phrik Nam Pla (Nam with an N)
Uh that's just oil with peppers
The name is prik nam pla
http://thai-fresh.com/2009/08/nam-pla-prik-thai-chillies-and-fish-sauce/
http://importfood.com/recipes/tablecondiments.html
Greetings.
Prik nam pla is sharp, spicy and delicious. For example, if you eat sambal, you will still have a sour feeling in your mouth after an hour. With the shot, Dad, the taste in your mouth disappears immediately after eating, and you don't feel thirsty.
Fish sauce and lime juice and red and green peppers. I've always called them hotties. If there is still some of the liquid left, I often just drink it. Nice.
What always strikes me with (Dutch) recipes with peppers is that they usually say: 'Remove seeds.' In Thailand I have actually never received Prik Nam Pla without seeds. Is there a reason why removal is common practice in the Netherlands?
…most Dutch people find peppers without seeds spicy enough.
If you want it spicier, leave them alone….
Thanks for the responses!
I wasn't sure what it was but now I'm definitely going to try to make this at home too. Thanks again!
I read several recipes on how to make prik nam pla, thanks for that.
But what I would also like to know, how long does it keep?
Someone wrote keep for up to two days.