06/02/14

Procedure Presentations

Today my friends and I had the presentation about Procedure or how to do or make something done. Today I took some of menu as well as you know, it is called Roasted Chilli Paste or Nam Prik Phao. 

First of all, I recommended about Nam Prik Phao  is a common ingredient used in Thai cooking. It is spicy and sweet, with rich flavors of roasted vegetables and is often enriched with shrimp. I’ve used it in recipes on this site, and it is so common that you might be able to easily find in a jar outside of Thailand.

Then, my friend and I described about ingredients for example;

20 long dried chilies.

6  tablesspoon dried shrimp.

1/2  cup shallots (about 10 small shallots). 

1/2 cup garlic (about 10 medium cloves).

7-8 Thin slices dried sand ginger.



4  tablespoon of gapi (fermented shrimp paste).


4  tablespoon of fish sauce.



1/2 cup of tamarind paste.



   2 tablespoon of palm sugar.


    neutral taste oil for frying.

And then, my friend and I described about procedure or you could say method or step. Method had step by step as follows;

1.de-seed dry chilies
 

2. soak in warm water until soft .

3.strain 

4.soak the dried shrimp in lukewarm water and clean thoroughly and strain.
   

5.peel the shallots and garlic and remove any imperfections. wash clean and dry.

6. allow to sundry for few hours or dry in a low heat oven (50°C or 120°F) to reduce moist content .

7.in a frying pan, fry separately each of the ingredient; the dry chilies, shallots, garlic, sand ginger, dry shrimp and the fermented shrimp paste .

          

8.remove access oil by placing the fried ingredients on pepper towel .

9.in a mortar and pestle pound sand ginger to powder.

10.add dry shrimp and pound fine, set the mixture aside.

11.in a mortar and pestle pound dry chilies to fine paste.

  

12.add garlic and shallots and pound until it become a fine paste.

 

13.add fermented shrimp paste and mix well together.

14.add the dry shrimp and sand ginger mixture.

15.season with fish sauce.

16.add palm sugar and tamarind paste.

17.mix everything together.

18.fry the mixture with 1/2 cup neutral flavor oil over medium heat until fragrant and the color deepens. 

19.store in a well sealed container with a bit of oil on top.

20.served with vegetables

I think that this menu was interesting . Ingredients you could find easily. It wasn't over difficult if you wanted to cook it. 

I hope you were enjoyed about this one.

Thank you, 06/02/14