In Thailand this is very popular to eat with fried mackerel fish or pla too and omelet with cha-om. It is similar to the Malaysian Belacan and eaten with. Spoon over fresh steamed rice or use as a dipping sauce for fresh or steamed vegetables such as cucumber, long green bean, cabbage or bamboo. Sambal Terasi is a very popular Indonesian Chili Sauce flavored with savory terasi or shrimp paste. Take out from the oven and serve immediately.ġ5) This can be served in many ways. I prefer to make omelet with Phak cha-om but I can not find one.ġ3) You can cut into a size 1 " dice to serve with the dish.ġ4) When the mackerel is ready. When the consistency of the xo sauce reaches a moderately thick paste, turn off the heat and preserve the sauce in a glass container in the refrigerator. Simmer for 15 minutes, or until the mixture thickens up. Pound the mixture together.ĩ) Adding palm sugar, lime juice and fish sauce to suit your taste.ġ0) It should has a taste of sour, spicy and sweet.ġ1) Nam prik ka pi can be served with omelet. Add wine, reserved soaking liquid, brown sugar, oyster sauce, soy sauce, chicken stock and chili flakes. If you have dry shrimp, you can add into the mortar and well pound with all ingredients.Ĩ) Add palm sugar. Here I put on the oven 400 F 30-45 minutes or until turn gold or cooked.Ĥ) Peel garlic, remove chilies stems, wash pat dry and put in a mortar.ĥ) Coarsely pound chilies and garlic. It looks too much in the picture but I did use it 1 1/2 Tbsp.ģ) If you like to fry mackerel is good too. Remove from pan and set aside in warm spot. Ģ) Here is shrimp paste I wrap it up with banana leave and put on the oven 400 F for 5-10 minutes. Add the shrimps, and cook until brown on each side, sprinkle a little oregano. Here I have fresh Thai eggplants, steamed broccoli, carrots, cabbage and long Green beans.ġ) Here is some of my ingredients, lime, garlic, hot chili, shrimp paste, eggs, palm sugar and mackerel fish. 2 Tbsp of dry shrimpĦ) fresh vegetables or cooked vegetables. If you have dry shrimp please add it up to the recipe. Fry the shrimp cakes, 6 or so pieces at a time, until lightly golden brown, about 3-4 minutes each. Heat a skillet on medium heat, and add 2 tablespoons of oil. Roll the mixture with wet hands into golf ball-sized patties. Have a plate ready to place the patties on. If you have dry shrimp in hand please add in the sauce. Transfer the shrimp mixture to a mixing bowl. So I have lot of vegetables and mackerel for him to enjoy with me. categories: Asian, Main Dishes, Pasta, Seafood.
It is not something that my husband will appreciate the shrimp paste. Hot Thai spicy shrimp paste Chili Sauce or Nam Prik Kapi น้ำพริกกะปิ in Thai.
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