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Korean
Kimchi Jjigae (Kimchi Stew)
แหล่งที่มา: ดั้งเดิม
30 นาที3420 แคล
ปลอดนม🌶️🌶️
น้ำพริกกะปิ
Shrimp paste, garlic, chilli and lime pounded in a mortar into a salty, sour relish, eaten with a plate of raw and steamed vegetables and a fried mackerel — the oldest shape a Thai meal takes.
แหล่งที่มา
สูตรโดย Central Thai home kitchens · 🏺 ดั้งเดิม · Household cooking of the Chao Phraya plain — the Bangkok-centred style most of the world means by 'Thai food'
Central Thailand · the mortar — An ownerless traditional dish, so no cook is credited. The cited article confirms nam phrik as a type of Thai spicy chilli sauce typical of Thai cuisine, made with fresh or dried chillies, garlic and shallots. Quantities, the toast-the-kapi step and the mortar-not-blender rule are this book's own.
ดูวิธีทำเป็นวิดีโอ · 3 วิดีโอ
⏱ 30 นาที🍽 4 ที่🔥 120 แคล🇹🇭 ไทย🌶️🌶️🌶️
ปลอดกลูเตนปลอดนมปลอดถั่ว
วิธีทำ
Pound the garlic and chillies in a mortar to a rough paste.
Add the dried shrimp and pound again, then the toasted shrimp paste and Thai eggplant.
💡 A mortar, not a blender. Pounding bruises and releases; a blade chops and aerates, and the relish comes out pale and frothy instead of dark and dense.
Work in the palm sugar, then the lime juice and fish sauce a little at a time.
Taste and adjust. It should be salty first, sour second, sweet last, and hot throughout.
Arrange the raw and steamed vegetables on a platter with the fried mackerel and the relish in a small bowl.
💡 เคล็ดลับ
- This is the meal, not a condiment. Rice, a nam phrik, vegetables and a fried fish is the oldest and commonest shape a Thai lunch takes.
- Every region has its own nam phrik — nam phrik ong in the north, nam phrik pla ra in the northeast. Kapi is the central Thai one.
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