Ingredients with Measurements:
- 1 cup of water
- 1/2 cup of tamarind paste
- 1/4 cup of palm sugar
- 1/4 cup of fish sauce
- 1/4 cup of vegetable oil
- 1/4 cup of sliced shallots
- 1/4 cup of sliced garlic
- 1/4 cup of sliced galangal
- 1/4 cup of sliced lemongrass
- 1/4 cup of sliced kaffir lime leaves
- 1/4 cup of sliced Thai chilies
- 1/4 cup of shrimp paste
Special equipment needed:
- Mortar and pestle
Step-by-step instructions:
1. In a small bowl, mix the tamarind paste with water and strain to remove any seeds or fibers. Set aside.
2. In a mortar and pestle, pound the shallots, garlic, galangal, lemongrass, kaffir lime leaves, and Thai chilies until they form a paste.
3. In a saucepan, heat the vegetable oil over medium heat. Add the paste and stir-fry for 2-3 minutes until fragrant.
4. Add the shrimp paste and stir-fry for another minute.
5. Add the tamarind water, palm sugar, and fish sauce. Stir well and bring to a boil.
6. Reduce the heat to low and let the mixture simmer for 10-15 minutes until it thickens.
7. Remove from heat and let it cool to room temperature.
8. Serve as a dip with fresh vegetables, crackers, or grilled meats.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for stir-frying
- Low heat for simmering
Serving size:
- Makes about 2 cups of dip
Nutritional information:
- Calories: 225 per serving
- Fat: 15g
- Carbohydrates: 20g
- Protein: 3g
- Sodium: 1000mg
Substitutions for ingredients:
- Tamarind paste: lime juice or vinegar
- Palm sugar: brown sugar or honey
- Fish sauce: soy sauce or salt
- Shrimp paste: miso paste or anchovy paste
Variations:
- Add cooked shrimp or crab meat for a seafood version.
- Use different types of chilies for different levels of spiciness.
- Add chopped peanuts or toasted coconut for texture.
Tips and tricks:
- Use a non-stick saucepan to prevent the mixture from sticking to the bottom.
- Adjust the sweetness and saltiness to your liking.
- Store in an airtight container in the refrigerator for up to a week.
Storage instructions:
- Store in an airtight container in the refrigerator for up to a week.
Reheating instructions:
- Reheat in a saucepan over low heat, stirring occasionally.
Presentation ideas:
- Serve in a small bowl with a spoon for dipping.
- Garnish with fresh herbs or sliced chilies.
Garnishes:
- Fresh herbs (cilantro, Thai basil, mint)
- Sliced chilies
- Chopped peanuts
- Toasted coconut
Pairings:
- Fresh vegetables (cucumber, carrot, bell pepper)
- Crackers or chips
- Grilled meats (chicken, beef, pork)
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Noodle dishes
Troubleshooting advice:
- If the mixture is too thick, add a little bit of water to thin it out.
- If the mixture is too sour, add more palm sugar to balance it out.
- If the mixture is too salty, add more tamarind water or lime juice to dilute it.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store in the refrigerator to prevent bacterial growth.
Food history:
- Nam Phrik Kaeng Som is a traditional Thai dip that originated from the southern region of Thailand. It is known for its sour and spicy flavor.
Flavor profiles:
- Sour, spicy, sweet, salty, umami
Serving suggestions:
- Serve as an appetizer or snack.
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Region: Thai