A Traditional Food in the Northern – Nam Prik Num
Try a popular dish - Nam Prik Num
Nam Prik Num is a traditional and popular dish produced in the North of Thailand. It is made from young green chilies called “Prik Num”. These chilies are long and light green in color. Other ingredients include roasted chilies, eggplant, shallots, garlics, lemon juice, fish sauce, etc. Nam Prik Num is hot & spicy, salty and sweet creating the perfect synergy in your palate. Consumed with sticky rice, rice, steam and raw vegetables along with pork cracklings(Cab Moo). Gifted by the North, it is also available in Bangkok. If you go visit Chiang Mai or Northern parts of Chiang Mai, try to taste Nam Prik Num and other foods. You will be impressed!
- 4 to 5 fresh yellow chilies or Anaheim chilies, about 5 to 6 inches long (about 1/4 pound)
- 1/4 pound shallots, halved, or if large, quartered
- 6 to 8 garlic cloves, halved if large
- 1/2 pound vine-ripened cherry tomatoes
- 2 to 3 tablespoons packed fresh coriander leaves, washed well and spun dry, and coarsely torn
- 2 tablespoons Asian fish sauce
- 2 tablespoons fresh lemon juice
- 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 and 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.
See more cooking’s tip at epicurious.com
Picture source : allthaifood.com