Nahm Prik Plah Tu Spicy Fish Paste is a dried fish with fresh chili, giving rise to taste delicious. and very easy to make these foods. Food is usually served with rice, and as a side dish!
material:
2 tablespoons canola oil
2 pc (200 g) frozen salted mackerel (plah tu)
2 onions, peeled
2 large cloves garlic, peeled
3 fresh Thai chilies (prik kee noo)
3 pc dried chillies (prik chee Fah)
1 teaspoon shrimp paste (kapee) or 1 tablespoon. dried shrimp
1 tablespoon fish sauce (nam plah), Golden Boy brand is the best
Fresh juice of 1 large orange
1 / 2 tsp sugar (optional)
preparation:
Mackerel lightly brown in hot oil in skillet. Remove to paper towel covered plate and cool. It is already cooked, so do not burn. Once cooled, remove meat from bones and set aside.
Destroy the red onion, garlic, and chili in a mortar and pestle or small food processor until the container is still rough, not smooth.
Add the shrimp paste, blend in with the pestle or short process. Or if using dried shrimp, pound or process to break down and blend to paste. Mingling the mackerel.
Add the fish sauce, lime juice, and sugar (if desired) and adjust seasoning to taste. Serve with sticky rice and steamed vegetables.
delicious
:D
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