Nam Recipe From Thailand

NAM PRIK NAM PLA (TRADITIONAL THAI SAUCE)

Nam Prik Nam Pla (Traditional Thai Sauce) image

This is the classic Thai condiment you always find on a Thai table, whether its a restaurant or home. It is spooned onto everything from fried rice to noodle soups. Tightly sealed, this will keep up to 2 weeks. There are many versions of this sauce, this is the one that my family likes. Feel free to adjust the sour (lime juice), salty (fish sauce), sweet (sugar) or spicy to your liking.

Provided by shimmerchk

Categories Thai

Time 5m

Yield 15 serving(s)

Number Of Ingredients 5

Ingredients

5 tablespoons Thai fish sauce
1/2 cup fresh lime juice
6 sliced birds eye chiles
2 teaspoons brown sugar
2 cloves garlic, minced

Steps:

Combine all ingredients in a bowl and mix until thoroughly blended.
Store in airtight container up to two weeks.
Serve with Thai Fried rice, grilled meats and satays, noodle soups or even with plain Jasmine rice.

Nutrition Facts : Calories 14.3, Fat 0.1, Sodium 465.3, Carbohydrate 3.2, Fiber 0.3, Sugar 1.9, Protein 0.7

NAAN BREAD

Naan Bread image

A yeast-raised Indian flat bread with a delicious chewy texture.

Provided by deanna

Categories Bread Yeast Bread Recipes Flat Bread Recipes

Time 5h5m

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar
1 (.25 ounce) package active dry yeast
¼ cup warm milk
¼ cup plain yogurt, room temperature
4 tablespoons melted butter
3 cups unbleached all-purpose flour
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon nigella seeds (kalonji)

Steps:

Put warm water in a small bowl, add sugar and yeast and stir until dissolved. Set aside for 5-10 minutes or until it foams.
Blend in the warm milk, yogurt and melted margarine. In a large bowl, mix flour, salt, baking powder and poppy seeds. Pour in the yeast/milk mixture all at once and work it into the flour, using your hands. Continue mixing, adding flour or water as needed, until the mixture leaves the sides of the bowl.
Knead for 6 to 8 minutes or until smooth and elastic. Place in a lightly oiled bowl and turn to coat. Cover with a damp cloth and let stand in a warm place to rise for about 4 hours or until doubled in volume.
Preheat oven to 550 degrees F (285 degrees C) or your oven's highest setting and set a rack in the lower third of the oven. Place a large pizza pan or iron griddle on the rack and preheat. Also preheat the broiler.
Punch the dough down and knead briefly. Divide into six pieces and shape them into balls. Place them on an oiled plate and cover with lightly oiled plastic wrap. Let balls rest for 10 to 15 minutes. Roll out and stretch each ball until it is about 10 inches long and 5 inches wide. Remove the pizza pan from the oven, brush with oil and place one of pieces of bread on it.
Bake at 550 degrees F (285 degrees C) for about 4 to 5 minutes until bread is puffed and has brown spots, then transfer to a wire rack, returning pizza pan to oven to keep hot. Place bread under broiler until 'charcoal' dots appear on the surface. Wrap finished bread in a towel while baking the remaining loaves. (If your pizza pan is big enough, try baking two loaves at the time.)

Nutrition Facts : Calories 313.7 calories, Carbohydrate 50 g, Cholesterol 22.5 mg, Fat 8.9 g, Fiber 2 g, Protein 7.7 g, SaturatedFat 5.3 g, Sodium 493.9 mg, Sugar 1.7 g

NAAN

Naan image

This recipe makes the best naan I have tasted outside of an Indian restaurant. I can't make enough of it for my family. I serve it with shish kabobs, but I think they would eat it plain.

Provided by Bob Cody

Categories Bread Yeast Bread Recipes Flat Bread Recipes

Time 3h

Yield 14

Number Of Ingredients 9

Ingredients

1 (.25 ounce) package active dry yeast
1 cup warm water
¼ cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 ½ cups bread flour
2 teaspoons minced garlic
¼ cup butter, melted

Steps:

In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
During the second rising, preheat grill to high heat.
At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Nutrition Facts : Calories 51.7 calories, Carbohydrate 4.1 g, Cholesterol 22.3 mg, Fat 3.7 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 2.2 g, Sodium 362.7 mg, Sugar 3.8 g

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