Ingredients with Measurements:
- 1 lb. pork shoulder, thinly sliced
- 1/2 cup roasted peanuts, chopped
- 1/4 cup dried shrimp, soaked in warm water for 10 minutes and drained
- 1/4 cup shallots, chopped
- 2 tbsp. garlic, chopped
- 2 tbsp. lemongrass, chopped
- 2 tbsp. galangal, chopped
- 2 tbsp. fish sauce
- 2 tbsp. lime juice
- 2 tbsp. palm sugar
- 1 tbsp. dried chili flakes
- 1 tbsp. vegetable oil
- Salt, to taste
Special equipment needed:
- Grill or grill pan
- Mortar and pestle or food processor
Step-by-step instructions:
1. Preheat the grill or grill pan over medium-high heat.
2. Season the pork slices with salt and grill until cooked through, about 3-4 minutes per side. Set aside to cool.
3. In a mortar and pestle or food processor, pound or pulse the roasted peanuts, dried shrimp, shallots, garlic, lemongrass, and galangal until finely chopped.
4. Add the fish sauce, lime juice, palm sugar, dried chili flakes, and vegetable oil to the mortar or food processor and mix well.
5. Add the grilled pork to the mortar or food processor and pound or pulse until the pork is finely chopped and mixed with the other ingredients.
6. Taste and adjust seasoning with salt, if needed.
7. Transfer the dip to a serving bowl and garnish with additional chopped peanuts and dried chili flakes, if desired.
- Time:
Preparation time: 20 minutes
- Cooking time: 8-10 minutes
Temperature:
- Grill or grill pan over medium-high heat
Serving size:
- Makes about 2 cups of dip, serving size varies
Nutritional information:
- Calories: 220 per serving
- Fat: 12g
- Protein: 22g
- Carbohydrates: 7g
- Fiber: 1g
- Sugar: 4g
- Sodium: 540mg
Substitutions for ingredients:
- Pork shoulder can be substituted with chicken or beef
- Roasted peanuts can be substituted with cashews or almonds
- Dried shrimp can be substituted with anchovies or fish sauce
- Shallots can be substituted with red onions or scallions
- Galangal can be substituted with ginger
Variations:
- Add fresh herbs such as cilantro or mint for additional flavor
- Use different types of chili peppers for varying levels of heat
- Add coconut milk for a creamier texture
Tips and tricks:
- Make sure to thinly slice the pork for even cooking
- Soak the dried shrimp in warm water to rehydrate them before using
- Adjust the amount of chili flakes to your desired level of spiciness
Storage instructions:
- Store any leftover dip in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the dip in a microwave-safe bowl or on the stove over low heat until warmed through.
Presentation ideas:
- Serve the dip in a small bowl with fresh vegetables such as cucumber, carrot, and bell pepper for dipping.
Garnishes:
- Chopped peanuts, dried chili flakes, cilantro, or mint
Pairings:
- Serve with sticky rice or steamed jasmine rice
Suggested side dishes:
- Thai papaya salad or cucumber salad
Troubleshooting advice:
- If the dip is too thick, add a little bit of water or lime juice to thin it out.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Nam Phrik Khaep Muu is a traditional Thai dish that originated in the northern region of Thailand.
Flavor profiles:
- Spicy, salty, sweet, and savory
Serving suggestions:
- Serve as an appetizer or as a main dish with rice.
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Region: Thai