Wednesday, May 16, 2012

Thai or khmer Namprik (Tuk Kapi)

Thai or khmer Namprik (Tuk Kapi)

This recipe is almost similar in Thai or Cambodia you can add what you have to the recipe, but make sure have good dried fish from Cambodia or else it won’t taste good. Serve with all kind of vegetables and trey Pla Tou chean.

You need
2 T of good shrimp paste
4 cloves of garlic
2 to 3 Thai chilies
2 to 3 T lime juice
2 to 3 T fish sauce
1/4 cup of dried fish or dried shrimps
Small egg plants (add as you like)
2 T of palm sugar (more or less up to you)
Crush peanut optional

Roast or fry small egg plants first before you add to the recipe, save few pieces to garnish on the top
In a mortar pestle pound the garlic, dried fish,  chilies, kapi and small egg plants to paste
Take it out and put in a bowl then add the rest of ingredients and water to your taste adjust the flavor hot, spicy, or sour.


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