TOMATO NAM PRIK
Nam prik, the classic Thai dipping sauce, is made more complex and intriguing with the addition of tomatoes. This version of the sauce is perfect alongside a grilled rib-eye.
Provided by Mark Bittman
Categories sauces and gravies
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Squeeze the seeds from the tomato. Run the cut side back and forth over a box grater until you're left holding the core, stem and most of the skin. Repeat with the other half.
- Add the remaining ingredients, and stir until the sugar dissolves. Taste, and adjust the seasonings as necessary (add more chile and nam pla or a little salt). Let rest for a few minutes before serving.
Nutrition Facts : @context http, Calories 29, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 711 milligrams, Sugar 5 grams
NAM PRIK NUM
(Charred Chili Salsa) In Thailand, vegetables are grilled in a grilling rack over an open flame. The method for charring described in this salsa recipe uses a dry-frying technique; you can, of course, char the vegetables over a grill instead. This northern Thai salsa is quite hot: The main ingredient is traditionally num, a long, medium-hot, pale yellow chili very similar to the banana chilies available in North American. If you want a milder taste, substitute Hungarian wax chilies for some or all of the banana chilies called for in the recipe. Remember that this sauce is meant to accompany sticky rice, not to be eaten on its own, so its flavors are punchy, with a distinct smokiness. Can be prepared in 45 minutes or less.
Yield Makes about 1 1/2 cups, serving 6 to 8 as part of a rice based meal
Number Of Ingredients 8
Steps:
- Heat a dry cast-iron skillet over high heat until hot. Add chilies and reduce heat to moderately high. Dry-fry chilies, pressing down gently on chilies and turning with tongs, until blackened on all sides, 8 to 10 minutes, and transfer to a cutting board. Add shallots and garlic and reduce heat to moderately high. Dry-fry shallots and garlic, turning once, until softened and blackened, 8 to 10 minutes. Transfer shallots and garlic to a bowl to cool slightly. Dry-fry tomatoes in same manner.
- Wearing rubber gloves, cut off stem ends of chilies. Slice chilies lengthwise, discarding seeds (unless you want a very hot salsa). Finely chop chilies, shallots, and garlic and transfer to a ceramic or glass bowl. Discard tomato stems and skins. Finely chop tomatoes and add with any juices to chili mixture.
- Add coriander to taste, fish sauce, and lime juice and stir until combined (salsa will be chunky and a little soupy). Alternatively, all ingredients may be chopped together in a food processor, but the salsa has a more traditional coarse texture when chopped by hand. Let salsa stand, covered, 30 minutes to blend and mellow flavors. Salsa keeps, covered and chilled, 5 days.
- Serve salsa at room temperature with rice, cucumbers, and lettuce leaves for scooping.
TOMATO AND MINCED PORK RELISH WITH VEGETABLES
_Nam Prik Ong_ Relishes are a cornerstone of Thai cooking, playing a crucial role in the balance of hot, salty, sour, and sweet that Southeast Asian cuisine strives for. The vegetables are traditionally dipped into the relish and then eaten, but you might find it easier to use a plate. Because this dish is quite spicy even with just a few chiles, we suggest using the least amount the first time you make the recipe. Active time: 1 1/2 hr Start to finish: 1 1/2 hr
Yield Makes 8 servings (as part of larger meal)
Number Of Ingredients 14
Steps:
- Cut chiles into 1/4-inch pieces with kitchen shears and soak in warm water until softened, about 20 minutes. Drain in a sieve.
- While chiles soak, blanch beans in a saucepan of boiling salted water 1 minute, then transfer to a bowl of ice and cold water to stop cooking. Drain well.
- Pound chiles, shallots, garlic, salt, shrimp paste, and sugar to a coarse paste with mortar and pestle, about 8 minutes. Transfer half of paste to a small bowl, then add half of tomatoes to mortar and pound until tomatoes begin to break up and form a chunky sauce. Transfer tomato mixture to another bowl and pound remaining chile paste and tomatoes in same manner.
- Pat pork dry. Heat oil in wok over moderate heat until hot but not smoking, then cook pork, stirring, until no longer pink, 3 to 4 minutes. Add tomato mixture and cook, stirring occasionally, until liquid is reduced and slightly thickened, 3 to 5 minutes. Add fish sauce and cook, stirring occasionally, 1 minute.
- Serve relish warm or at room temperature with vegetables on the side.
PEA, FETA & QUINOA SPRING ROLLS WITH ROAST TOMATO NAM PRIK
Serve up these vegetarian filo pastry canapés with nam prik - a Thai chilli paste that we've mixed with oven-roasted tomatoes to make a dipping sauce
Provided by Good Food team
Categories Buffet, Side dish
Time 2h40m
Yield Makes 12
Number Of Ingredients 19
Steps:
- Heat oven to 160C/140C fan/gas 3. To make the nam prik, place the tomatoes, cut-side up, on a baking sheet. Drizzle with 1 tbsp of the olive oil, season, then roast for 1½-2 hrs until semi-dried. Remove from the oven, let cool, then tip into a food processor with the remaining ingredients and blitz to a medium purée.
- Cook the quinoa in a pan of boiling salted water following pack instructions. Tip into a bowl and set aside to cool. Cook the peas for 1 min in boiling water, then drain and run under cold water for a few mins. Drain thoroughly, tip into a food processor and pulse to a chunky purée. Add this to the cooled quinoa along with the feta, mint, spring onions and lemon zest and juice. Mix well to combine and season to taste, adding more lemon juice if required.
- Lay a sheet of filo in front of you, keeping the remainder covered under a damp tea towel. Cut the filo in half across the width to make 2 squares. With one corner pointing towards you (so you are looking at a diamond shape rather than a square), spoon 2 tbsp of the filling just below the centre line and shape into a log. Brush the pastry edges with egg, then fold in the 2 side corners. Keeping your fingers on the corners, bring the bottom corner up over the filling towards the centre, then roll up tightly towards the top corner. It's important to roll as tightly as possible, so the spring rolls cook evenly. Repeat with the remaining filo sheets and filling.
- Heat about 3cm sunflower oil in a large pan or wok and fry the spring rolls, in batches, for 2-3 mins or until golden brown. Remove with a slotted spoon and drain on kitchen paper. Transfer the spring rolls to a plate and serve with the nam prik.
Nutrition Facts : Calories 166 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
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