Northern Thai sausage is easy to make, and the mix of ingredients leads to a spectacular result. We would encourage you to make this with ground pork or, for any hunters reading, try this with local elk, deer, wild boar, or other nature meat that you might have. Also watch our video showing how it’s made
One of my favourite Northern Thai dishes is Nam Prik Num (น้ำพริกหนุ่ม). This is a popular chili paste dip, made from young chilies called prik num (Northern Thai dialect). The chili paste is thick, moist and fibrous as a result of pounding together a mixture of roasted young chilies (or aubergines), shallots, garlic, coriander leaves, lime juice and fish sauce. Nam Prik Num is generally eaten with steamed and raw vegetables, and sticky rice. I like to eat it with sticky rice, muu ping (spicy grilled pork skewers) and fried eggs for breakfast.
Northern Thai sausage is easy to make, and the mix of ingredients leads to a spectacular result. We would encourage you to make this with ground pork or, for any hunters reading, try this with local elk, deer, wild boar, or other nature meat that you might have. Also watch our video showing how it’s madeOne of my favourite Northern Thai dishes is Nam Prik Num (น้ำพริกหนุ่ม). This is a popular chili paste dip, made from young chilies called prik num (Northern Thai dialect). The chili paste is thick, moist and fibrous as a result of pounding together a mixture of roasted young chilies (or aubergines), shallots, garlic, coriander leaves, lime juice and fish sauce. Nam Prik Num is generally eaten with steamed and raw vegetables, and sticky rice. I like to eat it with sticky rice, muu ping (spicy grilled pork skewers) and fried eggs for breakfast.
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