Main Ingredients

• Chicken Thighs: We use chicken thighs in this recipe for their juicy and flavorful meat. We cut them into bite-sized pieces, allowing for even cooking and better absorption of flavors from the other ingredients. Thigh meat also tends to be more forgiving during cooking, remaining moist and tender even with longer cooking times.
• Ginger: Ginger adds a distinctive aroma and flavor to this dish. We julienne it and sauté it along with garlic and bird’s eye chillies, infusing the dish with its warm and slightly spicy notes. Ginger also offers various health benefits, including anti-inflammatory and digestive properties.
• Garlic: Garlic is a staple in many savory dishes, including this Vietnamese ginger chicken. We sauté chopped garlic cloves until aromatic, enhancing the overall flavor profile of the dish with their pungent and slightly sweet taste.
• Bird’s Eye Chillies: These small and fiery chillies provide the dish with its characteristic heat and intensity. We add julienned bird’s eye chillies to the pan along with ginger and garlic, imparting a spicy kick to the chicken. Adjust the quantity of chillies according to your preferred level of spiciness.
• Fish Sauce: Fish sauce is a fundamental ingredient in Vietnamese cuisine, known for its umami-rich flavor and salty depth. It adds complexity to the dish, balancing the sweetness from the caramelized sugar and the heat from the chillies. Fish sauce also serves as a key component in many Southeast Asian marinades and sauces.
• Black Pepper Powder: Freshly ground black pepper adds a bold and aromatic element to the dish. We stir it into the pan along with the chicken pieces, enhancing the overall flavor profile with its earthy and slightly spicy notes. Black pepper also complements the other ingredients, contributing to a well-rounded and savory dish.

Tips

• Before Cooking, Prep Ingredients: Make sure to prep all your ingredients and have them ready to go before you start cooking. This includes chopping the onion, garlic, ginger, and bird’s eye chillies, as well as cutting the chicken thighs into bite-sized pieces. Having everything ready will make the cooking process smoother and more efficient.
• Control the Heat Level: Adjust the quantity of bird’s eye chillies according to your preferred level of spiciness. If you prefer a milder dish, you can reduce the number of chillies or remove the seeds before adding them to the pan. Taste the dish as you go and adjust the seasoning accordingly.
• Caramelize the Sugar Carefully: When caramelizing the sugar, keep a close eye on it to prevent burning. Stir the sugar constantly over medium heat until it melts and turns a deep golden brown color. Be cautious as caramelized sugar can quickly go from golden to burnt if left unattended.
• Use Freshly Ground Black Pepper: For the best flavor, use freshly ground black pepper rather than pre-ground pepper. Grind whole peppercorns just before adding them to the dish to maximize their aromatic and peppery flavor.
• Balance Sweetness and Saltiness: Adjust the amount of sugar and fish sauce to achieve the perfect balance of sweetness and saltiness in the dish. Taste the sauce as it cooks and add more sugar or fish sauce as needed to suit your personal preference.
• Serve with Accompaniments: Vietnamese ginger chicken pairs well with steamed rice or noodles, allowing you to soak up the delicious sauce. Garnish with fresh herbs such as cilantro or green onions for added freshness and flavor.

Recipe Suggestions

• Vietnamese Lemongrass Chicken
• Thai Ginger Chicken

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Ingredients for Prik Nam Pla

Instructions for Prik Nam Pla

You can call this condiment either prik nam pla (พริกน้ำปลา) or nam pla prik (น้ำปลาพริก); both are correct, so don’t worry about the name. “Prik” means chilies, and “nam pla” means fish sauce, which are the two key ingredients.

Thai people use Prik Nam Pla as an all-purpose flavor enhancer. It’s a tableside condiment you add to your finished dish, similar to how people in the West use salt and pepper, but you don’t cook with it.

Prik Nam Pla offers salty, spicy, umami, and acidic flavors. When your Thai food seems a bit flat, these are the flavors it’s usually missing, which is why Nam Pla Prik works so well in many dishes.

In Thailand, Prik Nam Pla is everywhere. You’ll often see a bowl of it in food courts next to the utensils, on tables in some restaurants, or included with your takeout.

Main Ingredients for Prik Nam Pla

• Fish Sauce (น้ำปลา / Nam Pla): This forms the base of Nam Pla Prik, providing a salty and savory flavor that is characteristic of Thai cuisine.
• Chili Peppers (พริก / Prik): These are essential for adding spiciness and depth to the condiment. Red and green chili peppers are commonly used.
• Garlic (กระเทียม / Krathiam): Garlic contributes a pungent and aromatic flavor, complementing the heat from the chili peppers.
• Lime Juice (น้ำมะนาว / Nammanao): Lime juice adds a tangy and citrusy note to balance the saltiness of the fish sauce and the heat of the chilies.

Using Prik Nam Pla

Prik Nam Pla serves as an all-purpose enhancer for dishes needing a flavor boost. Its blend of salt, acid, umami, and spice can elevate dishes that taste bland or lack depth. It’s not used as a dipping sauce but rather drizzled and mixed into dishes.

In Thailand, Prik Nam Pla is commonly used in the following ways:

• Fried Rice: It’s often paired with dishes like Crab Fried Rice to enhance their flavors.
• Fried Eggs: Typically served with dishes such as Holy Basil Stir Fry (Pad Kra Pao) to season the eggs.
• Noodles: Found alongside other condiments at noodle restaurants, allowing diners to customize their seasoning.
• Plain Jasmine Rice: Thai families often use this condiment to season rice, especially when accompanying milder dishes like Thai omelettes or vegetable stir-fries. It’s a way for adults to add extra flavor to dishes prepared milder for children.

Tips for Prik Nam Pla

• Choose Fresh Ingredients: Use fresh red and green chili peppers, garlic cloves, and limes for the best flavor.
• Adjust Spice Level: Control the spiciness by varying the amount of chili peppers used. Remove seeds for milder heat or leave them in for extra spice.
• Balance Flavors: Taste and adjust the proportions of lime juice, fish sauce, and sugar to achieve a balanced blend of salty, sour, spicy, and sweet flavors.
• Let it Rest: Allow the flavors to meld together by letting the mixture sit for a few minutes before serving. This enhances the overall taste.
• Use as a Versatile Condiment: Besides using it as a dipping sauce, experiment with adding this to marinades, stir-fries, or salad dressings for added depth of flavor.
• Experiment with Variations: Try different types of chili peppers (such as bird’s eye chilies or jalapeños) or add herbs like cilantro for additional complexity.
• Adjust Sweetness: If the sauce is too tangy, add a bit more sugar to balance the flavors according to your preference.
• Freshness is Key: Use freshly squeezed lime juice for the best flavor. Bottled lime juice may alter the taste.

Storage Tips for Prik Nam Pla

Prik Nam Pla stays fresh indefinitely in the fridge when stored in an airtight container. Its high salt content prevents spoilage, though the lime juice flavor diminishes with time, and added garlic and shallots can become overly salty and unappealing. To maintain freshness, We prefer making small batches due to its quick and easy preparation.

People Also Ask About Prik Nam Pla

Q. What is Prik Nam Pla?
A: Prik Nam Pla is a Thai condiment made from fish sauce, lime juice, chili peppers, and garlic. It is famous for its sour, salty, and spicy flavors.

Q. What do you use Prik Nam Pla for?
A: This condiment is typically a dipping sauce for vegetables, grilled meats, and other dishes. You can also use it as a base for salad dressings, sauces, and marinades.

Q. What ingredients make up Prik Nam Pla?
A: Prik Nam Pla contains fish sauce, lime juice, chili peppers, and garlic as its main ingredients. Some recipes may include sugar or chopped cilantro as well.

Q. Can you adjust the spiciness of Nam Pla Prik?
A: Yes, you can adjust the level of spiciness in Nam Pla Prik by using different types and amounts of chili peppers. Using milder chili peppers will result in a milder sauce, while spicier chili peppers will make the sauce spicier.

Q. Is Nam Pla Prik suitable for vegetarians or vegans?
A: No, Nam Pla Prik contains fish sauce, which is made from fermented fish, so it is not suitable for vegetarians or vegans.

Recipe Suggestions

• Thai Drunken Noodles
• Thai Green Curry Chicken
• Spicy Thai Basil Chicken Fried Rice

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Tips

• Use split green gram (moong dal) for best results, as it cooks quickly and evenly.
• Make sure to rinse the moong dal thoroughly before cooking to remove any impurities.
• Use enough water when cooking the dal to ensure that it does not become mushy.
• Cook the dal until it is soft but still holds its shape. Overcooking will result in a mushy texture.
• Use fresh spices, especially curry leaves, to enhance the flavor of the dish.
• You can adjust the level of heat to your liking by adding more or fewer green chilies.
• If you like your Moong Dal Usli to be sweeter, you can add a little more sugar.
• Use freshly grated coconut as a garnish to add a burst of flavor and texture.
• Serve the Moong Dal Usli hot for the best results.
• Experiment with different variations by adding vegetables such as carrots or green beans to the dish.

FAQs

Q. What is Moong Dal Usli?
A. Moong Dal Usli is a traditional South Indian dish made with split green gram, spices, and coconut. It is a simple and nutritious dish that is often enjoyed as a breakfast or side dish.

Q. What are the main ingredients for Moong Dal Usli?
A. The main ingredients for Moong Dal Usli include moong dal, green chilies, mustard seeds, asafoetida, sugar, curry leaves, oil, and salt.

Q. How long does it take to cook Moong Dal Usli?
A. It takes approximately 20 minutes to cook Moong Dal Usli.

Q. Can the recipe be made without sugar?
A. Yes, the recipe can be made without sugar, but the sugar helps to balance out the flavors.

Q. What can be served with Moong Dal Usli?
A. Moong Dal Usli can be enjoyed on its own or with a combination of foods, such as chutneys, sambar, or coconut milk.

Q. Can fresh or frozen coconut be used in the recipe?
A. Either fresh or frozen coconut can be used in the recipe.

Serve pol sambol as a side dish with rice and curry, use it as a condiment for sandwiches or wraps, use it as a dip for fried foods like fish or meat, or add it to soups and stews for extra flavor.

It is a very traditional condiment in Sri Lanka and often is a must have in any Sri Lankan meal.

It’s also worth noting that, like most condiments, you can adjust the recipe to your taste by adjusting the amount of chili peppers, lime juice, and salt to your preference.

Main Ingredients

Coconut: Freshly grated coconut is the main ingredient in pol sambol, providing a mild sweetness and a creamy texture to the condiment.

Chili peppers: Pol sambol gets its heat from chili peppers, which can be added in the form of dried red chilies or fresh green chilies, or a combination of both.

Lime juice: Lime juice is added to provide a tangy and acidic balance to the dish and to preserve the color of the coconut.

Salt: Salt is added to enhance the flavor and to balance out the sweetness and acidity of the other ingredients.

Shallots: Shallots are an optional ingredient that can be added to bring a nice depth of flavor and a slightly sweeter taste to the pol sambol.

Tips

• Adjust the level of heat to your preference by adjusting the amount of chili flakes, green chili pepper, and black pepper powder.
• For best results, use freshly grated coconut. Its texture and flavor are superior to that of frozen or packaged grated coconut.
• Balance out the flavors by adding a pinch of sugar or palm sugar if you find the sambol too spicy or sour.
• The lime juice helps balance the flavors and preserve the sambol for longer.
• Make the sambol in advance and store it in an airtight container in the refrigerator for up to a week.
• Customize the flavor to your liking by experimenting with adding different ingredients such as ginger, curry leaves, or cumin powder.
• While the traditional method is using a mortar and pestle, you can also use a food processor to make the sambol, but the texture will be different.
• Taste the sambol before serving and adjust the seasoning as necessary.
• Be careful when working with chili peppers. Wear gloves and avoid touching your eyes or face to prevent irritation.
• If you don’t have a mortar and pestle, you can use a large bowl and the back of a spoon as a substitute.

FAQs

Q: What is pol sambol?
A: Pol sambol, also known as coconut sambol, is a traditional Sri Lankan condiment that you make by freshly grating coconut, chili peppers, adding lime juice, and salt and then grinding or pounding them together in a mortar and pestle to create a flavorful and spicy paste.

Q: How do you typically serve pol sambol?
A: Pol sambol can be used as a side dish with rice and curry, as a condiment for sandwiches or wraps, as a dip for fried foods like fish or meat, or added to soups and stews to enhance the flavor.

Q: Can I adjust the recipe to my taste?
A: Yes, you can adjust the recipe to your taste by adjusting the amount of chili peppers, lime juice, and salt to your preference.

Q: How long does pol sambol last in the fridge?
A: Pol sambol can last for up to a week in the refrigerator if you store it in an airtight container. The acidity in the lime juice helps preserve the color of the coconut, but over time the texture of the coconut will change.

Q: Is pol sambol vegan?
A: Yes, You can make pol sambol vegan by using only plant-based ingredients.

Q: Can I make pol sambol without a mortar and pestle?
A: While a mortar and pestle is the traditional method for making pol sambol, you can also use a food processor or a blender to grind the ingredients together. However, the texture may be slightly different and the taste may not be as authentic.

Main Ingredients

• Lemongrass Stalks: Crushed/bruised to release oils and juices, providing a citrusy and refreshing flavor.
• Water: Used as the base for brewing the tea.
• Ginger: Optional ingredient for added warmth and flavor.
• Cardamom Pods: Optional for an aromatic undertone.
• Honey: Adds sweetness to the tea, enhancing its overall taste.

FAQs

Q: What is lemongrass tea?
A: Lemongrass tea is an herbal infusion created from either dried or fresh leaves of the lemongrass plant.

Q: Where does lemongrass come from?
A: Lemongrass is native to tropical regions such as Asia, Africa, and South America.

Q: Can I use both dried and fresh lemongrass?
A: Yes, you can use either dried or fresh lemongrass based on availability. Adjust the quantity accordingly.

Q: Are there any health benefits associated with lemongrass tea?
A: Lemongrass tea is known for its potential health benefits, including digestion aid, stress relief, and antioxidant properties.

Q: Can I sweeten this tea?
A: Absolutely! You can sweeten this tea with honey, sugar, or any sweetener of your choice. Adjust the sweetness to suit your taste.

Q: Is lemongrass tea caffeine-free?
A: Yes, this tea is naturally caffeine-free, making it a great choice for those looking for a non-caffeinated beverage.

Q: Can I add other ingredients to enhance the flavor?
A: Certainly! Experiment with additions like ginger, mint, or a slice of lemon to customize the flavor of this tea.

Q: How should I store dried lemongrass leaves?
A: Store dried lemongrass leaves in an airtight container, away from direct sunlight, to preserve their flavor and aroma.

Q: Can I enjoy lemongrass tea cold?
A: Yes, this tea can be chilled and served over ice for a refreshing cold beverage during hot weather.

Recipe Suggestions

• Panak
• Solkadhi

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Tips

• Use starchy potatoes such as russet or Yukon Gold for the recipe to hold their shape and become crispy after baking.
• Season the potatoes generously for optimal flavor and crispiness.
• Consider deep frying the potatoes for an extra crispy texture, but make sure to drain them well on a paper towel before adding them to the pan with the spices.
• Adjust the spiciness to your preference by adding more or fewer chili flakes and paprika.
• Experiment with different flavors by adding diced tomatoes, onions, or cumin to the dish.
• Avoid overcooking the potatoes to preserve their texture and avoid mushiness.
• Add chopped fresh herbs like parsley and cilantro to the dish before serving for extra flavor.
• Adjust the number of ingredients according to your taste and the number of servings you are planning to make.

FAQs

Q. What type of potatoes should I use for the recipe?
A. It’s recommended to use starchy potatoes such as russet or Yukon Gold, they will hold their shape and will become crispy after baking.

Q. Can I deep fry the potatoes instead of baking them?
A. Yes, you can deep fry the potatoes for an extra crispy texture, but make sure to drain them well on a paper towel before adding them to the pan with the spices.

Q. How can I adjust the spiciness of the dish?
A. You can adjust the spiciness to your preference by adding more or fewer chili flakes and paprika.

Q. Can I add other ingredients to the dish?
A. Yes, you can add other ingredients such as diced tomatoes, onions or cumin to give it a different flavor.

Q. How can I avoid overcooking potatoes?
A. Be careful not to overcook the potatoes, as they can become mushy and lose their texture.

Q. Can I add fresh herbs to the dish?
A. Yes, you can add chopped fresh herbs like parsley and cilantro to the dish before serving for extra flavor.

Q. How can I adjust the number of ingredients according to the number of servings?
A. Feel free to adjust the number of ingredients according to your taste and the number of servings you are planning to make.

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Tips

• Freshly Ground Spices: Grind the spices, such as the shallots, garlic cloves, spur chilies, and Thai red chilies, just before using them in the recipe. This ensures maximum flavor and aroma in the dish.
• Spice Adjustment: Customize the level of heat by adjusting the quantity of Thai red chilies and spur chilies. If you prefer a milder flavor, reduce the amount of chilies, or vice versa for a spicier kick.
• Egg Frying Technique: To achieve perfectly fried eggs, ensure the oil is adequately hot before adding the eggs. Fry them until a light golden brown skin forms for optimal texture and taste.
• Thorough Cooking: Allow the tomato-chili paste to cook until it becomes fragrant and the raw smell dissipates. This step is crucial for developing rich flavors in the gravy.
• Gradual Thickening: Simmer the curry on low heat to gradually thicken the gravy and allow the flavors to meld together. Avoid rushing this step to achieve the desired consistency and depth of flavor.
• Gentle Mixing: When adding the shallow fried eggs to the gravy, handle them delicately to prevent breakage. Gently coat the eggs with the gravy for even distribution of flavors.
• Kaffir Lime Leaf Addition: Add the Kaffir lime leaves towards the end of cooking to preserve their aromatic oils and freshness. This enhances the overall fragrance of the dish.

FAQs

Q. Can I use canned tomatoes instead of fresh ones?
A: While fresh tomatoes are preferred for their flavor and texture, canned tomatoes can be used as a substitute if fresh ones are not available. Just make sure to drain them properly before using.

Q. How spicy is Telur Balado?
A: The spice level of Telur Balado can vary depending on the quantity of chilies used. You can adjust the spice level according to your preference by reducing or increasing the amount of Thai red chilies and spur chilies.

Q. Can I make Telur Balado ahead of time?
A: Yes, Telur Balado can be made ahead of time and stored in the refrigerator for up to 2-3 days. Simply reheat it gently on the stove before serving.

Q. Can I freeze Telur Balado?
A: While it is possible to freeze Telur Balado, the texture of the eggs may change slightly upon thawing. It’s best enjoyed fresh or refrigerated for a few days.

Q. Can I substitute Kaffir lime leaves with regular lime zest?
A: While Kaffir lime leaves impart a unique flavor to the dish, you can substitute them with a small amount of lime zest if Kaffir lime leaves are not available. However, the flavor profile will be slightly different.

Q. Can I use any type of oil for frying the eggs?
A: Yes, you can use any neutral-flavored oil such as vegetable oil for frying the eggs. Avoid using strongly flavored oils like olive oil, as they may alter the taste of the dish.

Q. How can I make Telur Balado less spicy?
A: To make Telur Balado less spicy, reduce the quantity of Thai red chilies and spur chilies in the recipe. You can also remove the seeds from the chilies before adding them to the dish for a milder flavor.

Recipe Suggestions

• Goan Chicken Xacuti
• Chicken Vindaloo
• Mughlai Chicken Handi

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