Hot Thai Spicy shrimp paste Chili Sauce

Hot Thai spicy shrimp paste Chili Sauce or Nam Prik Kapi ; น้ำพริกกะปิ in Thai. This recipe is special for myself. It is not something that my husband will appreciate the shrimp paste. So I have lot of vegetables and mackerel for him to enjoy with me. If you have dry shrimp in hand please add in the sauce. I do not have it this time. It came out good.

Ingredients for the sauce :
1) 1 1/2 Tbsp shrimp paste
2) 1 1/2 palm sugar
3) 2 lime juice ( 6-7 Tbsp )
4) 4 cloves garlic
5) 12 Thai chili
6) 1 Tbsp fish sauce
If you have dry shrimp please add it up to the recipe. 2 Tbsp of dry shrimp

Ingredients for the side dish:
1) 2 mackerel fish
2) 3 eggs
3) 3 sprigs of dill
4) 1 tsp thin soy sauce
5) 1 Tbsp canola oil
6) fresh vegetables or cooked vegetables. Here I have fresh Thai eggplants, steamed broccoli, carrots, cabbage and long Green beans.

Preparation:
1) Here is some of my ingredients, lime, garlic, hot chili, shrimp paste, eggs, palm sugar and mackerel fish .
2) Here is shrimp paste I wrap it up with banana leave and put on the oven 400 F for 5-10 minutes. It looks too much in the picture but I did use it 1 1/2 Tbsp.

3) If you like to fry mackerel is good too. Here I put on the oven 400 F 30-45 minutes or until turn gold or cooked.

4) Peel garlic, remove chilies stems, wash pat dry and put in a mortar.
5) Coarsely pound chilies and garlic. If you have dry shrimp, you can add into the mortar and well pound with all ingredients.

6) Add shrimp paste into the mortar.
7) Then well pound with all ingredients.
8) Add palm sugar. Pound the mixture together.
9) Adding palm sugar, lime juice and fish sauce to suit your taste.
10) It should has a taste of sour, spicy and sweet.
11) Nam prik ka pi can be served with omelet. I put dill into my omelet. It is ok. I prefer to make omelet with Phak cha-om but I can not find one.

13) You can cut into a size 1 " dice to serve with the dish.
14) When the mackerel is ready. Take out from the oven and serve immediately.
15) This can be served in many ways. 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 .In Thailand this is very popular to eat with fried mackerel fish or pla too and omelet with cha-om.
I hope you enjoy my cooking :-)

Fried Rice Shrimp with chilli paste in soy bean oil

Fried Rice Shrimp with chili paste in soy bean oil or Khow Phad Num Prik Pao Gung ; ข้าวผัดน้ำพริกเผากุ้ง. This is another fried rice I made from chili paste in soy bean oil ( Num Prik Pao ) It's quick and easy fried rice.

Ingredients:
1) 2 cups cooked rice
2) 15 shrimps
3) 4 cloves garlic
4) 2 Tbsp fish sauce
5) 4 green onions
6) 4 carrots
7) 1 Tbsp chili paste in soy bean oil ( Num Prik Pao )
8) 2 Tbsp canola oil
9) 1 tsp sugar

Preparation:
1) Here is all ingredients that you will need. Peel carrots , garlic, shrimps then wash all vegetables well including shrimps.
2) Cut green onions into small pieces, mince garlic and cut carrots into small dices.
3) Add canola oil into the pan on medium to high heat.
4) When the oil is getting hot, add minced garlic then stir-fry until fragrant.
5) Add shrimps.
6) Stir-fry until the shrimp is getting cook, then season with fish sauce and sugar.
7) Add diced carrot then stir fried until carrot is getting soft.
8) Add cooked rice.
9) Add chili paste in soy bean oil ( Num Prik Pao ).
10) Stir-fry until all ingredients mix together.
11) Then add cut green onions.
12) Stir quickly until all ingredients mix together, and remove from heat.
13) Put fried rice on a plate, and serve immediately. Enjoy :-)

Son in Law Eggs

Son in law eggs or “Khai Look Kheuy: ไข่ลูกเขย in Thai. This is a Thai traditional celebration dish. You can served as appetizer. I will show you how to make it look yummy and fancy way.I think Son in law eggs is funny name of the food but I have heard few stories as to the origin of this dish’s name. Anyway they are all different. I will tell you one version that I am really like. When a wife was on her vacation, her mother visited her home and there was only the husband in the house and he had to cook something for his mother in law. There was only leftover hard boiled eggs and basic ingredients in the kitchen, he reheated the eggs by deep frying them. Then he put what he can find in the kitchen like tamarind juice, sugar and fish sauce into the pan to make a sauce and he forget about the sauce in pan until it was thick. Then he poured sauce over the fried eggs and served them to his mother in law who was truly impressed. She is keep talking about her son in law eggs every time and everywhere she went. Son in law eggs is made from deep-fried hard boiled eggs, which have been cut into halves or quarters, and topped with a sour and sweet tamarind sauce and fried shallots. then garnish with cilantro. I made Khai Look Kheuy with my mother-in-law two years ago. I desired to reentry the recipe with my new kitchen so I can have better presentation.

Ingredients:
1) 9 eggs
2) 8 shallots
3) 3/4 cup of canola oil

Ingredients for the sauce:
1) 3 Tbsp. palm sugar
2) 3 Tbsp fish sauce
3) 4 Tbsp tamarind juice
4) 5 sprigs cilantro

Preparation:
1) Bring eggs to boil until cooked.
2) Soak tamarind paste with warm water for 15-20 minutes or until soft.
3) After that squeeze tamarind paste in a small bowl with your fingers until you take a part the paste ,seeds or fiber. Then strain and discard fibers.
4) I use the mortar and pestle to break up the palm sugar.
5) Peel shallots then wash cilantro and shallots.
6) Thinly slice shallots and cut cilantro stems into small pieces.
7) When the eggs are cooked, place them to sit in cold water to let them cold down for 15 minutes.
8) Peel hard bolied eggs and set a side for frying.
9) Before you bring the eggs to fry. Make sure the eggs are dry.
10) Heat 3/4 cup oil in a wok on medium to high heat.
11) when oil is hot add sliced shallots to fry.
12) See the shallots turn colour to gold .
13) Take it out from the wok and drain in paper tower, set aside for garnish the dish and the sauce.
14) Bring hard boiled eggs to fry until the eggs turn golden brown around the outer surface.

15) Remove and drained on paper tower.

16) Heat a sauce pan and add tamarind juice 4 Tbsp.
17) Add 3 Tbsp palm sugar.
18) Add 3 Tbsp fish sauce .
19) Stir over low heat for a few minutes until palm sugar dissolved. Keep the stir the mixture constantly, until the sauce thickens.
20) Add some of fried shallots and cut cilantro stems.
21) Mix all ingredients together.
22) Cut the eggs in half vertically and place them face-up on a serving dish.

22) to drizzle the eggs with the sauce and garnish the remaining of fried shallots and cilantro leaves.
Enjoy it. :-)