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Nam Prik Pao Recipe (น้ำพริกเผา) – Thai Chilli Jam

By on March 20, 2011 in She Deglutenizes, She Drizzles and Smears, She Fries, She Jams and Pickles, She Stocks a Thai Pantry


Pretty much everything that is (hopefully) useful, practical, and relevant which I can tell you about this wonderful Thai ingredient has been said in my post on how to use Nam Prik Pao in modern Thai cooking. And since I will not go into its historical background (as the purpose at hand is to create the kind of Thai chilli jam that is used in contemporary Thai cooking), the only thing left to talk about is how to make this versatile condiment at home.

The following two methods of making Nam Prik Pao are what I have been using. Both have their pros and cons. Continue Reading →

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Angled Gourd Stir-Fry

By on March 17, 2011 in She Deglutenizes, She Fries, She Thais


Like many Thai people who have coconut, mango, or banana trees in their homes, both sets of my grandparents had lots of fruit trees in their homes. Their herb gardens also grew all year round with various herbs sprouting new leaves ready to be picked every week. Once in a while — just for kicks — we even grew some vegetables that we could have easily obtained from the market.

Angled gourds were among those vegetables. When some gourds were ripe for the picking, we would make this and serve it as part of dinner.

Angled Gourd Stir-Fry (ผัดบวบ) with Shrimp and Eggs
Serves 4
Printable Version

2 lbs angled gourds, peeled and roll-cut (see instructions here)
1/2 large shrimp, peeled and deveined
3 large eggs, lightly beaten
2 large cloves garlic, minced
2 tablespoon vegetable oil
1 teaspoon of chicken bouillon granules (optional)
Fish sauce, to taste
A tiny pinch of ground white pepper

  • In a wok, over medium heat, fry the minced garlic in vegetable oil just until it becomes fragrant.
  • Add the gourds, chicken bouillon granules (if used), and about 1/2 tablespoon of fish sauce. Cook, covered, for about a minute just to soften the gourds somewhat.
  • Add the eggs and the shrimp to the wok. Crank up the heat to medium-high. Stir. Cover for about a minute or until the shrimp is cooked.
  • Do a taste test. Add more fish sauce, if necessary.
  • Sprinkle a pinch of ground white pepper on top. Serve with steamed jasmine rice.

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    Nam Prik Pao (น้ำพริกเผา): Thai Chilli Jam – Secret Ingredient in Thai Spicy Stir-Fries, Salads, Etc.

    By on January 21, 2011 in She Deglutenizes, She Drizzles and Smears, She Fries, She Stocks a Thai Pantry, She Thais


    Nam Prik Pao (RTGS: nam phrik phao), น้ำพริกเผา, is one of the most — if not the most — versatile composite ingredients in Thai cooking that I can think of. It is intense and complex, but not in an in-your-face kind of way; it also features pretty much all of the tastes associated with traditional Thai food sans the usual herbs. Each spoonful packs so much flavor, and a little goes a long way.

    Believe me when I say that I hate telling people what to do or what not to do. But in this case, I consider familiarity with Nam Prik Pao and how to use it to be necessary for, you see, this condiment permeates modern Thai cuisine. If you’re a Thai food enthusiast, or on your way to becoming one, and you haven’t made an acquaintance with this ingredient, please allow me the pleasure of introducing to you Nam Prik Pao, the “secret arsenal” of Thai restaurants worldwide, a pantry staple in Thai households, and your new best friend. Continue Reading →

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