A collection of popular chili paste recipes. Absolutely delicious
Nam Prik is another popular menu that people eat very much. because society works today It is a society that is always in a hurry. Therefore, people like to buy chilli paste to keep for eating later in the day. because it is convenient and fast It also tastes good when eaten with other foods. therefore quite popular
Many people who have adapted chili paste to have many recipes. for various customer needs so that the chili paste that they made for sale would have people come to buy So we started to see improvements. And constantly improving the chili paste recipe nowadays Many regions will have different chili paste recipes. Today we will bring you to make a great chili paste recipe. I can guarantee that it's as delicious as the shop for sure. Let's see which chili paste recipe will be there.
1. Mackerel Chili Paste
Mackerel chili paste is a popular menu for many people. It is assumed that it has existed since the reign of King Rama V because in the past people preferred to eat more aquatic animals than land animals and because Afraid that the cooked aquatic animals will be fishy, so there is an invention of cooking from various raw materials in order to maintain a long storage period. This gives us the recipe for today's mackerel chili paste.
|
ingredient
|
amount
|
|---|---|
|
Special concentrated canned fish
|
2 cans
|
|
cayenne pepper
|
1 tsp (or add as much as you like)
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|
lemon
|
1 ball
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|
shallots
|
1 ball
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garlic
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4 petals
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|
sliced chili
|
100 grams
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Procedure for making mackerel chili paste
- Put the canned fish into the prepared container.
- Then followed by cayenne pepper, lime, red onion, garlic, sliced chili and mix together.
- When they are completely mixed together, they are placed on a plate. Eat with hot steamed rice. It's very delicious.
2. pork crackling chili paste
Pork Crackling Chili Paste It's a delicious menu. I can't forget to mention it. Because it used to be a popular trend in the online world Causing people to pour in to buy a lot But did you know? Why is it so popular? Because in the past It is popular to use lard in cooking. Causing often left pork residue
Because he didn't want to just throw away the pork rind. Therefore, the pork residue was brought to the top to make chili paste. Or known today as pork crackling paste itself.
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ingredient
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amount
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|---|---|
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pig skin
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1 kilo
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garlic
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5 heads
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bitter
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250 grams
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kaffir lime leaves
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150 grams
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sugar
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2 tablespoons
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salt
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½ tbsp
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cayenne pepper
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1 tablespoon
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|
taste good
|
1 tablespoon
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Procedure for making pork crackling chili paste
- Bring pork skin to boil for 30 minutes, then cut into small pieces. and bring to a boil for another round in the pan
- Bring it to roast by gradually stirring until the pork juice is dry. and there will be oil coming out and then scoop out the pork residue and leave
- Then use the old oil to fry the garlic. Then fry the peppers. followed by frying kaffir lime leaves and blended together
- Set the utensils for cooking. Add sugar, followed by salt and ground pepper, taste good and mix all the ingredients together and it's done.
3. young chili paste
Num Prik Noom is another menu that is regarded as an important identity of the people in northern Thailand that has it all. Nam Prik Num contains an important ingredient, such as chili paste, in some recipes for a more nutritious taste. It might be filled with shrimp paste. or add fermented baskets
In the past, the northern part of Thailand used to be the Lanna Kingdom. and was quite a prosperous kingdom in those days People in those days prefer not to put sugar in cooking. Will replace that sweetness with vegetables or fish, so Nam Prik Num was widely distributed in those days. And today it is still popular.
|
ingredient
|
amount
|
|---|---|
|
taste good
|
1 tablespoon
|
|
salt
|
1 tablespoon
|
|
young chili
|
1000 grams
|
|
green chili
|
700 grams
|
|
shallots
|
700 grams
|
|
garlic
|
700 grams
|
Procedure for making young chili paste
- Roast the young chilies in a pan, use low heat, roast until the chilies are soft, then take them out of the pan.
- Then continue roasting green chilies, shallots and garlic by roasting separately.
- Soak roasted peppers in water. until the bark is decomposed
- Pound the peeled chilli meat. When it was crushed, it was scooped up from the mortar.
- Pound the garlic thoroughly. and set aside before
- Pound the shallots thoroughly and pound the chilli, garlic, put them in and season with salt, taste good and pound thoroughly again. It's done.
4. Shrimp Paste Chili Paste
Shrimp paste chili paste is another popular menu that people eat in Thailand. and still exists since the Ayutthaya period as well The main ingredient of this chili paste that cannot be mentioned at all is shrimp paste. The way to do it is not to just add shrimp paste. But the shrimp paste will be brought to the fire first. Let the shrimp paste have a purple brown color.
It is assumed to come from the Malay Peninsula and southern Thailand. Nowadays, if you travel anywhere in this region, you will see shrimp paste being sold in every region. and shrimp paste in Malay is called Belacan, Indonesian is called Terasi, Burmese is called Ngapi, which is similar or very close to the Thai name of shrimp paste.
|
ingredient
|
amount
|
|---|---|
|
sweet shrimp paste
|
1 kg
|
|
Normal shrimp paste
|
2 jars
|
|
garlic
|
3-4 petals
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|
Soft Pip Sugar
|
1 kg
|
|
red chili pepper
|
1 kg
|
|
Chili Jinda Green
|
250 grams
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lemonade
|
200 grams
|
|
boiled water
|
200 grams
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Procedure for making shrimp paste chili paste
- Combine sweet shrimp paste with shrimp paste in a regular jar. Then followed by soft sugared garlic.1 kilogram red Jinda pepper and 250 grams green Jinda pepper, blended together.
- bring a large container Then followed by putting the blender in a container, adding lemon juice and boiled water into it, it's done.
5. Chili paste in the boat
Nam Prik Long Ruea is a chili paste that originated in Suan Sunandha Palace. It can be said that it is royal chili paste. therefore has been ordered to prepare things to eat
At that time, the remaining food in the kitchen would be shrimp paste, crispy fish, sweet pork, and salted egg yolk. Therefore, it became a very favorite dish of Prince Nipanpadon at that time.
|
ingredient
|
amount
|
|---|---|
|
3 layers of pork
|
500 grams
|
|
salt
|
½ teaspoon
|
|
maeuk soaked in water
|
200 grams
|
|
shallots
|
200 grams
|
|
Crispy catfish
|
200 grams
|
|
Sliced Pickled Garlic
|
150 grams
|
|
salted egg
|
3 eggs
|
|
oil
|
1 teaspoon
|
|
Pip sugar
|
1 tablespoon
|
|
black soy sauce
|
½ tbsp
|
|
Shrimp Paste Chili Paste
|
500 grams
|
The process of making chili paste into the boat
- Put oil in a pan Then followed by fried shallots. Wait for a while to smell good, put the pork belly down. Then followed by palm sugar, sugar, add a little water. Stir until sugar dissolves.
- Followed by black soy sauce and fish sauce. Stir together for 2-3 minutes.
- Pour shrimp paste chili paste into a mixing bowl, add maeuk, pickled garlic, sweet pork and crispy catfish, stir well. Eat with salted eggs and vegetables as you like.
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