Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, shitake chilli paste / nam prik hed. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Thai Roasted Chili Paste, also called Nam Prik Pao, is a slightly spicy, sweet, sour, and salty condiment. It is made with dried chilies, garlic, shallots. The paste/ jam is used widely in countless stir fries, soups, sauces and marinades.
Shitake Chilli Paste / Nam Prik Hed is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. Shitake Chilli Paste / Nam Prik Hed is something that I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can cook shitake chilli paste / nam prik hed using 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Shitake Chilli Paste / Nam Prik Hed:
- Take sitake mushroom ,fresh
- Take thai bird eyes chilli ,or less,or any hot chilli ,how hot as your desire
- Make ready garlic
- Prepare shallots
- Get of lemongrass,finely chopped
- Prepare lime juice
- Take coriander
- Make ready fish sauce ,or soy sauce for vegetarian option
- Get salt to taste
- Get as need fresh or boil vegetables to dip such as cucumber,carrot ,cauliflower,beans etc.
We also use it simply as a spread on toast, sometimes. One version of many thai chili paste.nIn this one most of ingredients are grilled/roasted before being grinded in the mortar to get a fine and smooth paste.nnIt is used as stir-fry seasoning, a soup base, or as a condiment. We'll start this mini series of Thai chilli sauces/pastes with a slightly less well known one - Nam Prik Noom (Thai Green Chilli Sauce). Traditionally made with just some green chillies, shallots, garlic & the usual fish sauce, palm sugar & lime juice this is the personification of hot, sour & sweet.
Instructions to make Shitake Chilli Paste / Nam Prik Hed:
- Clean fresh mushroom ,let it dry
- Slice mushroom and other ingredients
- Roast on the pan on low heat until all cook,you will know it cook by the color will be darker
- By pestel and mortar ,pound it well
- Add chopped coriander ,fishsauce or soy sauce,and lime juice
- Transfer to cucumber boat or dip bowl ,serve with favorite fresh or boil vegetables ,or optional tradition thai we serve with rice,fried pork or chicken ,spicy sausage boil eggs :)
Dried Shitake Mushrooms (Hed Hom Hang). It's eaten raw like this, with chilli pastes (Nam Prik) as a dipping sauce. It has a medicinal edge to it, it. Nam Prik Pao is often used to flavor Tom Yum Goong (Spicy and Sour Soup with Shrimp). It's what gives it the spicy and smokey flavor and delicious orange color.
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