Recipe: Tasty Nam Prik Pao | Sambel ala Thai | Thai Chili Jam |

Nam Prik Pao | Sambel ala Thai | Thai Chili Jam |. This is a staple ingredient in any Thai kitchen, and now you can make it at home! This chili paste (or chili jam) is delicious as a spread, and it is also a. It's Thai nam prik pao and it's a condiment we use for making tom yum soup, stir-fries as a dip or even spread on some toast.

It is made with dried chilies, garlic, shallots. Marion's Kitchen is packed with simple and delicious Asian recipes and food ideas. Nam prik pao is also used as a dip (e.g. for pork rinds) and a spread - although to be honest, I've generally been too wimpy to use it as anything other than a flavouring in Thai dishes! You can cook Nam Prik Pao | Sambel ala Thai | Thai Chili Jam | using 9 ingredients and 6 steps. Here is how you cook that.

Ingredients of Nam Prik Pao | Sambel ala Thai | Thai Chili Jam |

1. Prepare of cabe kering.
2. It's of ebi kering.
3. You need of bawang putih, kupas.
4. You need of bawang merah, kupas kulitnya.
5. It's of air asam jawa.
6. It's of palm sugar/brown sugar.
7. Prepare of garam.
8. It's of terasi (optional).
9. Prepare of minyak.

That said, a little of it mixed with vegan sour cream on top of baked potatoes works really well. Nam Prik Pao is often used to flavor Tom Yum Goong (Spicy and Sour Soup with Shrimp). It's what gives it the spicy and smokey flavor and delicious I like to use Nam Prik Pao to flavor brown rice, and some cool cucumber slices on the side is the perfect complement. This classic chili paste is super versatile.

Nam Prik Pao | Sambel ala Thai | Thai Chili Jam | instructions

1. Belah cabe kering, buang bijinya. Kalau mau pedas banget gak usah dibuang juga gapapa. Panggang diatas wajan/teflon tanpa minyak, terus diaduk ya dengan api sedang sampai kulit cabe sedikit menghitam. Angkat dan sisihkan..
2. Panggang bawang putih dan bawang merah. Masak dengan api sedang sambil terus diaduk sampai agak sedikit kecoklatan. Angkat dan sisihkan..
3. Blender cabe kering dan ebi sampai jadi bubuk halus. Bisa juga ditumbuk sampai jadi bubuk halus..
4. Masukkan bawang putih, bawang merah, air asam jawa, garam, palm sugar, dan minyak kedalam blender bersama dengan bubuk halus cabe dan ebi. Blender semua sampai tercampur rata dan jadi halus..
5. Tuang ke wajan/teflon, masak selama 10-12 menit, kekentalan bisa diatur sesuai selera, kalau mau tidak terlalu kental bisa ditambahkan air, kalau terlalu cair, masak sampai air agak menyusut..
6. Sambel siap dipakai. Simpan didalam botol kaca. Masukkan ke kulkas, sambal bisa tahan sampai 3 bulanan..

We use it in the famous tom yum goong soup, we add it to stir-fries like this classic cashew chicken, and we even use it in a salad dressing like in this wing bean salad! Nam phrik phao (Thai: น้ำพริกเผา) is a type of Thai spicy chili sauce known as nam phrik, one of the chilli pastes used in Thai cuisine. It contains chiles, fermented shrimp, shallots, tamarind, galangal, and ginger. Thai nam prik chili sauce is among the most popular traditional forms of Thai cuisine. Mix the ingredients together in a bowl.