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Nam Prik Ong Hed {With Wolffia Globosa}

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Nam Prik Ong Hed is a traditional Northern Thai chili paste. I add Wolffia globosa (Kai Naam), mushrooms, and tofu to this vegan version to take it to another level.

nam-prik-ong-with-wolffia-wrap
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Nam Prik is a staple food in Thailand. They are enjoyed daily in a multitude of forms, depending on location and seasonality.

Nam Prik's are essentially healthy, as they are prepared with natural ingredients and served with a selection of raw, blanched, or steamed seasonal vegetables.

A spicy Nam Prik acts as a palate cleanser and refresher, the vegetables provide a fresh crunch that complements the sinus-clearing power of the chiles!

Wolffia-Namprik-Ong-lunch-set

Nam Prik Ong with Wolffia globosa

In this recipe, I introduce my signature Nam Prik Ong with Wolffia globosa, mushroom, tofu, and served with raw vegetables. It's a nice mix of Thai and Western culinary techniques.

fresh-wolffia-globosa-ready-to-add-to-a-recipe

What is Wolffia globosa

Wolffia globosa is a species of duckweed that is considered the world's smallest flowering plant. Wolffia globosa contains an abundance of nutrition, boasting all the essential amino acids, bioavailable vitamin B12, omega-3 fats, and a host of antioxidants and minerals.

Read more about Wolffia globosa here

wolffia-globosa-on-a-spoon

Where to source Wolffia globosa

The team at Advanced GreenFarm cultivates Wolffia globosa in a semi-closed system using potable water with no herbicides or pesticides.

They regularly check for heavy metal and microbial contaminations and thoroughly clean Wolffia after harvest with ozonated water to ensure the product is safe.

The Advanced GreenFarm team is launching Wolffia globosa in frozen and dried powder form for worldwide distribution.

You can contact the Advanced GreenFarm team and follow them on Facebook for more information.

fresh-wolffia-globosa-in-a-bowl

Wolffia globosa nutrition content

Wolffia is a complete food, containing all the essential amino acids. It's packed with fiber, minerals, vitamins, and antioxidants.

Wolffia globosa contains:

  • A complete amino acid profile
  • High BCAA
  • It's easily digestible
  • A great source of Lutein and Zeaxanthin
  • Vitamins A, C, E, K
  • Vitamin B1, B2, B3 (Niacin), B5, B6, B12
  • Folate, beta carotene
  • Phosphorus, potassium
  • Calcium, Magnesium, Iron, Zinc
  • Antioxidants

Amazingly, Wolffia globosa possesses bioavailable vitamin B12, making it one of the few non-animal sources of the vitamin.

HERE IS THE FULL SCIENTIFIC STUDY AND REPORT ON THE VITAMIN B12 AVAILABILITY IN WOLFFIA

Thai chili paste with mushroom and tofu {Nam Prik Ong Hed}

ingredients-for-nam-prik-ong

Ingredients you will need

  • Shallot
  • Garlic
  • Chili
  • Galangal
  • Tomato
  • Mushrooms
  • Tofu
  • Tamarind
  • Coriander

How to make Nam Prik Ong Hed

The first stage for making this Nam Prik is to make the chili paste. I like to use a mortar and pestle to grind the spices. You may also use a blender or spice grinder for this step.

  • Place the dried bird's eye chiles in a dry wok or frying pan, and toast over medium-low heat, turning occasionally, until chiles are fragrant and turn a deeper shade of dark red, 4 to 5 minutes. Remove from heat and transfer chiles to a plate to cool slightly; 
  • Roughly chop the shallot, garlic, toasted bird's eye chili, and galangal.
chili-paste-fornam-prik-ong
  • Pound the chili, garlic, galangal, and shallot in a pestle or blender until nice and fine.
blended-chili-paste-for-nam-prik
  • Finely dice the oyster mushroom and saute in a frying pan until cooked and lightly caramelized. Set aside.
roast-mushrooms-fornam-prik-ong
  • Add 1 tablespoon of oil to a frying pan, and add the chili paste.
cooking-chili-paste-for-nam-prik-ong
  • Cook on medium heat until fragrant - about 3-4 minutes.
cooking-sauce-nam-prik-ong
  • Add the chopped ripe tomatoes to the pan and cook until they make a sauce-like consistency - about 5-6 minutes.
adding-tomato-to-nam-prik-ong-chili-paste
  • Add in the cooked mushrooms.
adding-cooked-mushrooms-to-nam-prik-ong
  • Season with tamarind and soy sauce.
cooking-nam-prik-ong-adding-tamarind
  • Add in the small dice of tofu.
adding-tofu-to-nam-prik-ong
  • Finish with chopped coriander and spring onions.
  • You can mix in Wolffia globosa before serving or serve it on the side.

Wolffia globosa and buckwheat wraps

Pre-cook Wolffia globosa

I cook Wolffia by pouring over boiling water, leave to sit for 2 minutes, then strain and stop the cooking process by refreshing in cold or iced water.

Star Ingredients:

  • Buckwheat flour
  • Tapioca flour
  • Wolffia globosa
  • Salt
  • Water as needed

How to make Wolffia wraps:

  • Add the buckwheat flour, tapioca flour, Wolffia (pre-cooked) and salt to a mixing bowl.
  • Whisk until smooth.
  • Heat a frying pan and add a tablespoon of oil.
  • Add 2 large spoonfuls of the Wolffia batter, spread out the batter with the back of a spoon.
  • Cook for 1-2 minutes on each side until lightly golden brown on both sides.
  • Transfer to a plate to cool.
  • The Wolffia wraps can be stored in a refrigerator for up to 3 days.
1
wolffia-globoas-wraps-ready-to-add-fillings
Wolffia & Buckwheat Wraps
High protein wraps made with wolffia, buckwheat and tapioca
wolffia-wraps-served-with-nam-prik-ong

What to serve with Nam Prik Ong

Nam Prik's are served with a selection of local herbs and vegetables. You can add any of your favorite seasonal ingredients. Here are some suggestions:

  • Cucumber
  • Cabbage - sliced thin
  • Green beans
  • Butterfly pea flowers
  • Steamed pumpkin
  • Carrot
  • Tomato
  • Wing beans
  • Asparagus
  • Mixed salad leaves

This recipe has a Mexican style of eating with Wolffia wraps. Add your Nam Prik to the wrap, add your garnishes, and eat it up like a taco or burrito!

nam-prik-ong-served-in-a-wolffia-wrap

Nam prik ong variations and substitutions

Using Tua Nao for making Nam Prik Ong

Tua Nao is a plant-based shrimp alternative from Northern Thailand.

Tua Nao, which roughly translates to “rotten beans” is a fermented soybean cake that has been used as a seasoning in the north of Thailand, and Laos, for hundreds of years.

They’re made from cooked soybeans pounded into a paste and left to ferment for several days. They have a strong flavor similar to shrimp paste and have traditionally been used to add a sense of umami to otherwise simple dishes.

If using tua nao, use tongs to grab the disc and hold it about 2 inches above the low flame on a gas burner. Flip the disc every 5 seconds until the tua nao is toasted to a hazelnut brown color.

Alternatively, you can toast tua nao under an electric or gas broiler, turning very frequently, or by using a gas blow torch.

Add the tua nao to the recipe along with the tomato.

Storage

Nam Prik Ong can be refrigerated in an airtight container for up to 1 week. You can also store it in the freezer for up to 1 month. Bring to room temperature before serving.

More Thai recipes to try

nam-prik-kapi-with-vegan-omelet

Wolffia globosa recipes

gree-wolffia-smoothie-bowl-is-served

We hope you enjoy this delicious recipe. If you give it a try, let us know in the comments below - we love hearing your feedback and seeing your recreations.

📋 Recipe

nam-prik-ong-with-wolffia-wrap
Jamie Raftery

Nam Prik Ong {With Wolffia Globosa}

5 from 1 vote
Traditional Nothern Thai Chili & Tomato Paste, served with raw vegetables and Wolffia globosa
Print Recipe Pin Recipe Add to Collection
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Appetizer
Cuisine: Thai
Calories: 209
Ingredients Equipment Method Nutrition

Ingredients
 
 

For the chili paste
  • 80 g Shallots
  • 20 g Garlic
  • 10 g Galangal
  • 5 each Birds eye chili - dried more or less, to taste!
To make the Naam Prik Ong
  • 20 ml Coconut oil
  • 200 g Tomato - plum small dice
  • 350 g Oyster mushrooms small dice
  • 150 g Tofu small dice
Seasonings
  • 20 ml Soy sauce to taste
  • 20 ml Tamarind to taste
  • 10 g Spring onions finely sliced
  • 5 g Coriander chopped
To serve with Naam Prik Ong
  • 100 g Green beans blanched
  • 100 g Wing beans blanched
  • 100 g Cucumber peeled and sliced
  • 50 g Wolffia Globosa blanched
  • 10 each Butterfly pea flowers optional

Equipment

  • Weighing scales
  • Mixing bowl
  • Frying pan - non stick
  • Mortar and Pestle
  • Chopping board
  • Chefs knife

Method
 

To make the paste
  1. Place the dried bird's eye chiles in a dry wok or frying pan, and toast over medium-low heat, turning occasionally, until chiles are fragrant and turn a deeper shade of dark red, 4 to 5 minutes. Remove from heat and transfer chiles to a plate to cool slightly;
  2. Roughly chop the shallot, garlic, toasted bird's eye chili, and galangal.
  3. Pound the chili, garlic, galangal, and shallot in a pestle or blender until nice and fine.
To make the Naam Prik Ong
  1. Finely dice the oyster mushroom and saute in a frying pan until cooked and lightly caramelized. Set aside.
  2. Add 1 tablespoon of oil to a frying pan, and add the chili paste.
  3. Cook on medium heat until fragrant - about 3-4 minutes.
  4. Add the chopped ripe tomatoes to the pan and cook until they make a sauce-like consistency - about 5-6 minutes.
  5. Add in the cooked mushrooms.
  6. Season with tamarind and soy sauce.
  7. Add in the small dice of tofu.
To serve
  1. Nam Prik's are often served with a selection of seasonal local vegetables and herbs. You can add any of your favorite ingredients.
  2. This recipe has a Mexican style of eating with the Wolffia wraps. Add your Nam Prik to the wrap, add your garnishes and eat it up like a taco or burrito!

Nutrition

Serving: 150gCalories: 209kcalCarbohydrates: 28gProtein: 12gFat: 8gCholesterol: 1mgSodium: 320mgPotassium: 971mgFiber: 5gSugar: 9gVitamin A: 1081IUVitamin B1: 1mgVitamin B2: 1mgVitamin B3: 6mgVitamin B5: 1mgVitamin B6: 1mgVitamin B12: 1µgVitamin C: 22mgVitamin D: 1µgVitamin E: 1mgVitamin K: 33µgCalcium: 122mgCopper: 1mgFolate: 71µgIron: 4mgManganese: 1mgMagnesium: 61mgPhosphorus: 184mgSelenium: 4µgZinc: 2mg

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5 from 1 vote (1 rating without comment)

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