Appon's Thai Food Recipes

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Steamed Vegetables & Spicy Dip ( Nam Prick Gapi Puk Lork )

steamed-dipping-vegetables.jpg

A very traditional Isan Thai dish, a selection of steamed Thai vegetables with a spicy fish dipping sauce. It's very typical food, but something of an aquired taste.

Ingredients
1 Tablespoon Shrimp Paste
2 Teaspoons Sugar
1 Teaspoon Salt
4 Tablespoons Warm Water
1 Teaspoon Lemon Juice
3 Tablespoons Fish Sauce
5 Bird Chillies
5 Small Green Aubergines
10 gms Dried Shrimp
3 Garlic Cloves

Preparation
1. This is about as easy as recipes get. You place all the ingredients in a Thai mortar and pound them until they are all ground together. This sauce can be kept for months.
2. Steam the vegetables until cooked.
3. Serve.

Serve With
Aubergine
Cucumber
Baby Corn ( Steamed )
Dok Kar ( Steamed )
Thai Fragrant Rice

Comments (2)

Rebecca:

Oh my, I love your site and I love thai food. I live in Toronto but is from the Phils. I love to try your spicy dip. One question though, do I include the 5 aubergines to be mashed with the other ingredients or do I steam them then dip in the spicy dip? I cannot wait to try it.

vongmaly:

i have the same question as the previous comment, do you add the eggplant in the sauce. i am a regular on your site, i visit everyday looking for more of your great recipes.

[Appon]
Those green egg shaped things that I've cut crosswise are the Thai aubergines, you don't add them to the sauce, they're a dipping vegetable.

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This page contains a single entry from the blog posted on February 1, 2006 12:11 PM.

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