AuthorLe-ThermiqueCategorySauces,Dips,PasteDifficultyBeginnerINGREDIENTS :
Nam Pit Pao
34 g deseeded dried red chilies, add 50% seeds for medium spicy
24 g dried shrimp
10 g fresh ginger
64 g cloves garlic, peeled
84 g shallots peeled
20 g Thai shrimp paste
190 g palm sugar
4 tbsp tamarind paste
4 tbsp fish sauce
120 g vegetable oil
COOKING METHODS :
1
- Place the chilies, dried shrimps, ginger, garlics and shallots in the mixing jar. Then chop.
Settings: Timer: 10 Seconds / Speed 9
2
- Add the oil. Start saute.
Settings: Timer: 10 Minutes / Speed: 2 / Temperature: 100°C
3
- Add palm sugar, tamarind paste, vinegar and fish sauce. Continue sautes.
Settings: Timer: 10 Minutes / Speed: 2 / Temperature: 100°C
4
- Let it cool to room temperature and store in a clean jar in the refrigerator, it will last up to 6 months or you can even freeze until needed.
Tips:
- Use for Tom Yum Goong, stir-fries vegetables, classic cashew nuts chicken.
Nutrition Facts
0 servings
Serving size
Ingredients
INGREDIENTS :
Nam Pit Pao
34 g deseeded dried red chilies, add 50% seeds for medium spicy
24 g dried shrimp
10 g fresh ginger
64 g cloves garlic, peeled
84 g shallots peeled
20 g Thai shrimp paste
190 g palm sugar
4 tbsp tamarind paste
4 tbsp fish sauce
120 g vegetable oil