Ingredients
Equipment
Method
To make the paste
- 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.
- Pound the chili, garlic, galangal, and shallot in a pestle or blender until nice and fine.
To make the Naam Prik Ong
- Finely dice the oyster mushroom and saute in a frying pan until cooked and lightly caramelized. Set aside.
- Add 1 tablespoon of oil to a frying pan, and add the chili paste.
- Cook on medium heat until fragrant - about 3-4 minutes.
- Add the chopped ripe tomatoes to the pan and cook until they make a sauce-like consistency - about 5-6 minutes.
- Add in the cooked mushrooms.
- Season with tamarind and soy sauce.
- Add in the small dice of tofu.
To serve
- Nam Prik's are often served with a selection of seasonal local vegetables and herbs. You can add any of your favorite ingredients.
- 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!
