Easiest Way to Make Perfect Shitake Chilli Paste / Nam Prik Hed

Shitake Chilli Paste / Nam Prik Hed. Shitake Chilli Paste / Nam Prik Hed. Here is how you cook it. Ingredients of Shitake Chilli Paste / Nam Prik Hed.

It is super easy to make at home, keeps in the fridge for weeks, and just a spoonful will turn you into a Thai chef overnight. Fermented shrimp paste: substitute with fermented soybeans cakes, you can do your own or if you can get the northern variety – 'Tua Nao' Nam Prik Pao – Make your own or get a "Jaeh" pre-made one Dry shrimp – probably a case by case thing, but i am sure dried shiitake mushroom can serve as a substitute in some instances. hth hanuman Nam Prik Hed is a steamed chopped mushroom in spicy sauce pounded red chili, red onion, and garlic, then seasoning with fish sauce, sugar and lime juice, served with any kinds of rice. Nam Prik Pao (thai chili paste) is a common ingredient used in Thai cooking. You can cook Shitake Chilli Paste / Nam Prik Hed using 10 ingredients and 6 steps. Here is how you cook that.

Ingredients of Shitake Chilli Paste / Nam Prik Hed

1. You need 150 grams of sitake mushroom ,fresh.
2. Prepare 24 of thai bird eyes chilli ,or less,or any hot chilli ,how hot as your desire.
3. It’s 4 clove of garlic.
4. You need 4 of shallots.
5. It’s 1 stalk of of lemongrass,finely chopped.
6. Prepare 2/3 tsp of lime juice.
7. Prepare 1 bunch of coriander.
8. You need 1/2 tbsp of fish sauce ,or soy sauce for vegetarian option.
9. Prepare 1 of salt to taste.
10. You need 1 of as need fresh or boil vegetables to dip such as cucumber,carrot ,cauliflower,beans etc..

It is spicy and sweet, with rich flavors of roasted vegetables and is often enriched with shrimp. I've used it in recipes on this site, and it is so common that you might be able to easily find in a jar outside of Thailand. Spice up your life with this tasty red chili paste, or in Thai language nam prik pao. This paste a common ingredient in the Thai cuisine.

Shitake Chilli Paste / Nam Prik Hed step by step

1. Clean fresh mushroom ,let it dry.
2. Slice mushroom and other ingredients.
3. Roast on the pan on low heat until all cook,you will know it cook by the color will be darker.
4. By pestel and mortar ,pound it well.
5. Add chopped coriander ,fishsauce or soy sauce,and lime juice.
6. 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 :).

It's mainly used for currying vegetables and meat together with coconut milk. The paste is full of flavors: sweet, salty, savory and sour. Heat a wok over high heat until smoking. Water beetle chilli paste (nam prik maengda น้ำพริกแมงดา) The rather unattractive critter known as maengda (distinct from the huge, alien-like maengda talay freshwater horseshoe crab) is sometimes translated into English as 'pimp', probably thanks in part for the use of the same word in a Thai idiom to describe. Tomato and red chilli paste with chopped tofu served with fresh and boiled vegetables.