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Kung chae nampla (Thai: กุ้งแช่น้ำปลา, pronounced [kûŋ t͡ɕʰɛ̂ː nám.plāː]) is a Thai salad made from fresh raw shrimp soaked in Thai fish sauce and served with chunks of gourd, cloves of garlic, chilies, and spicy sauce. [1]
Nam phrik (Thai: น้ำพริก, pronounced [ná(ː)m pʰrík̚]) is a type of Thai spicy chili sauce typical of Thai cuisine. Usual ingredients for nam phrik type sauces are fresh or dry chilies, garlic , shallots , lime juice and often some kind of fish or shrimp paste .
Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. [1] [2]: 234 It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam.
Kanohm Jin is a tasty noodle dish made from rice or fish and topped with sauces. Sauces include Tai-Pla sauce, nam phrik sauce, and Namya sauce. It is usually eaten for breakfast with fried Pah Tong Go and curried fish. Kanohm Jin is served with more than 10 kinds of fresh vegetables. [4]
Nam phrik phao (Thai: น้ำพริกเผา) is a type of Thai chili sauce known as nam phrik. It contains chili peppers, shallots, garlic, fermented shrimp, tamarind, fish sauce and palm sugar.
Nam phrik long ruea (Thai: น้ำพริกลงเรือ; pronounced [nám pʰrík lōŋ rɯa̯]) is a side dish in Thai cuisine, a kind of fried nam phrik (dipping sauce) that is normally eaten with vegetables. It was supposedly first served in the era of King Rama V (1868–1910) on a boat trip to the Suan Sunanddha palace.
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Nam chim tend to be more watery in consistency than nam phrik (Thai chili pastes). Although Sriracha sauce is commonly known as sot Sriracha in Thailand (sot is the Thai pronunciation of the English word sauce), it is sometimes called nam chim Sriracha or nam phrik Sriracha. A more-or-less generic and basic nam chim is