Nam Phrik Narok
Nam Phrik Narok น้ำพริกนรก
2 to 3 pound of catfish pieces
1 pound of dried prik ki nu haeng (dried greed birdseye chilis)
½ cup of garlic, chopped (including the skins)
½ cup of shallots, chopped (including the skins)
2 tablespoons of kapi (fermented shrimp paste)
¼ cup of fish sauce
3 tablespoons of sugar (preferably palm sugar).
The shallots and garlic are broiled/grilled until the skins blacken, and then peeled and chopped.
The dried chilis are also broiled until they just begin to blacken. This is very critical — overdo it and the vapor given off is highly irritating to the nose and eyes! (If nervous, follow the suggestion above about cooking on a cookie sheet, but do it outdoors.)
Deep fry the fish until crispy, then tease off the flesh, discarding the bones. You need 2 pounds of shredded cooked fish.
Combine all the ingredients in a blender or food processor.
Can be kept in a well stoppered jar, or refrigerated.
source: http://www.bloggang.com
This meal looks amazing.
Here is another one to try:
Pad See Ew (literally: “stir-fried soy sauce”) is a popular Thai and Lao noodle dish. It typically uses Chinese broccoli, a dark leafy green vegetable that has a stronger and slightly more bitter flavor than the common broccoli. Combined with slightly sweet mirin and spicy birdseye chilis, this quick and flavorful dish is a winner.
Ingredients: 8 oz Flank steak, 2 Bird's eye chilies, 8 oz Chinese broccoli
2 Cloves Garlic, 1 Small Piece Ginger, 1 Lime, 1 Bunch Mint, 2 tbsp Hoisin sauce
2 tbsp Mirin and 2 tbsp Soy sauce
You cook it in roughly the same way.
looks yummy thank you for reply.
Was it spicy?
yes it's spicy food.. i like it..hehe