FOUR condiments for THAI food
This is a long video this week but it's a keeper. We'll be showing you how to make:
Khao Khua ( used in alot of Thai salads like Larb and Yum nuer nam tok)
Prig Nam Pla ( great on fried eggs and rice dishes)
Prig Bon ( great on noodle dishes or noodle soups)
and finally Nam Jim Jeaw ( essential for grilled meats)
Chef Pi Tou will be showing us how to make these four condiments for Thai food and sauces and also how to store them at home.
These will bring your Thai cooking to a whole new level.
Ingredients
KHAO KHUA (Toasted sticky rice)
500g Raw sticky rice
10g Galangal
50g lemongrass
10g Kaffir lime leaves
PRIG NAM PLA (Fish sauce with chilli)
1 Whole lime
3 to 4 Tbsp Fish sauce ( although we ended up putting a bit more)
Thai red birds eye chilli ( as many as you can handle)
5 Cloves of garlic ( you could use red onion instead or even use both)
5 Thai green birds eye chilli
PRIG BON (Dry roasted chilli)
100g Dried birds eye chilli
1 Tbsp salt
NAM JIM JAEW (BBQ meat sauce)
200ml Tamarind sauce
1 Shallot
3 Tbsp Khao khua
2 Spring onions
Quarter Tbsp Palm sugar
3 Tbsp Prig bon
1x LIme
4 Tbsp Fish sauce
CHAPTERS
00:00​ Intro
00:50 Khao Khua
09:17 Prig Nam Pla
15:33​ Prig Bon
25:48 Nam Jim Jeaw
31:38 Outro
As with all Asian cooking this is a rough guide with regards to amounts, adjust for your own taste and spice tolerance.
If you want to make it spicier then toast birds eye chillies instead of large sweet chilli.
Good luck and let us know how you get on.
Enjoy!!!!!!!
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