Nam Prik Jad Dong, meaning "bitter-tasting chili paste," is a complex and intensely flavorful Thai condiment that's far from its name's suggestion. While a certain piquant bitterness is present, it's beautifully balanced by the sweetness of palm sugar, the savoriness of fermented fish, and the subtle earthiness of various herbs and vegetables. This vibrant paste isn't just a condiment; it's a culinary journey, a testament to the intricate balance of flavors found in Thai cuisine. It’s perfect for dipping vegetables, enhancing grilled meats, or adding a punch to noodle dishes. The unique combination of ingredients creates a depth of flavour that will tantalize your tastebuds.
This captivating dish, however, is deceptively simple to make at home. Ready to experience the magic of Nam Prik Jad Dong yourself? Let's dive into the step-by-step guide, where you'll discover the secrets to creating this unforgettable Thai culinary masterpiece.
Tools Needed
- Frying Pan
- Mortar and Pestle
Ingredients
- Mackerel: 2 large
- Red Chili Peppers
- Shallots
- Garlic
- Coconut Milk
- Sugar
- MSG
- Fish Sauce
- Cooking Oil: a lot
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Fry the mackerel until well done. Set aside to cool.
- Roast the chili peppers, shallots, and garlic until well done and almost burnt. The more you roast, the more fragrant the paste will be.
Step 2. Pound and Combine
- Pound the roasted chilies, shallots, and garlic until fine.
- Pound the cooked mackerel until very fine.
- Combine the pounded mackerel and chili mixture. Stir-fry in a lot of oil over medium-low heat until fragrant.
Step 3. Cook with Coconut Milk
- Add coconut milk gradually, stirring slowly until the desired consistency is reached. Stir-fry until the chili paste turns brown.
Step 4. Season and Adjust
- Season with sugar, MSG (optional), and fish sauce. Mix well and adjust the flavor to your liking.
Read more: Easy Ground Beef Curry: A Delicious Asian Home-Style Recipe
Tips
- Adjust the amount of chili peppers to control the spiciness.
- Use a lot of oil to prevent the chili paste from sticking and burning.
- Taste and adjust seasoning as needed. The recipe suggests adding more fish sauce and/or sugar for desired saltiness and sweetness.
Nutrition
- N/A
FAQs
1. Can I substitute the mackerel?
While mackerel provides the best flavor, you can try other oily fish like sardines or even canned tuna, but the taste will be slightly different.
2. How long can I store the Nam Prik Ka-thi Pla-tu?
Store it in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze it in ice cube trays for individual portions.
3. What can I serve this with?
It's delicious with steamed rice, boiled vegetables, grilled meats, or as a topping for noodles. Get creative and experiment!
With its vibrant flavors and surprisingly simple preparation, Nam Prik Ka-thi Pla-tu is a rewarding recipe to add to your repertoire. This delicious chili paste offers a fantastic way to explore the exciting world of Thai cuisine, and its versatility makes it a perfect addition to countless dishes. Enjoy the bold taste of this flavorful paste – your taste buds will thank you!