Thai Food: Yum Neua and Num Prik Kung Sod Recipe

Yum Neua (Spicy Salad)

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Main Ingredients
Spicy Salad sauce 50 g
Meat of choice (sausage, grilled pork or beef) 100 g
Sliced onions 50 g
Sliced tomatoes 25 g
Sliced celery 15 g

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How to cook
1. Mix together the meat, onions, tomatoes and celery.
2. Pour over spicy salad sauce and toss well.

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Sauce Ingredient
Pickled red hot chilies 40 g
Pickled spur chili peppers 40 g
Pickled garlic 40 g
Palm sugar 60 g
Tamarind juice 64 g
Fish sauce 180 g
Citric acid 6.3 g
Malice acid 2.7 g
MSG 3 g
Water 240 g
Note: This portion could make 600 grams of sauce

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How to cook

1. Prepare all the pickled ingredients as follows: Peel and wash the garlic, drain well. Wash the hot chilies and blanch for 1 minute and drain in a colander. Wash Spur chili peppers and remove the inside of the chilies. Blanch them for about 1 minute.
2. Pickle garlic, hot chilies and spur chili pepper in the vinegar for a week.
3. Finely blend both pickled chilies and pickled garlic with water. Transfer to a pot.
4. Add the rest of the ingredients into the pot and bring to boil for about a minute.
5. Pack in plastic bags, 50 grams each.

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Num Prik Kung Sod(Shrimp Chili Dip)

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Ingredients
Shrimps (with peel, cut head) 200
Shrimp meat after roasted and peeled) 102.76
Grilled shrimp paste 15
Garlic 20
Lime juice 30
Palm sugar 30
Ash sauce 30
Ma-kheua phuang 20
Hot chili 5
Note: This is for 5 serving

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Preparation:
1. Wash and clean shrimps, cut off the heads before weight, cook with salt until fragrant and turn red.
2. Leave until warm then peel (edible amount is half of the original weight).
3. Cut shrimps in one-centimeter pieces for mixing with Nam Phrlk.
4. Prepare Nam Phrik by pound grilled (or by microwave) shrimp paste with garlic until fine, add hot chilli and bash.
5. Put pieces of shrimps, seasoning with 11me juice, palm sugar, fish sauce and ma-kheua phuang.
6. Serve with side dish; cucumber, wing bean, white turmeric and crispy catfish according to proportion.

Pla Dook Fu or crispy catfish (to serve with Nam Phrik)

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Ingredients
Grilled catfish (exclude head, bone and skin) 200
Soybean of (for fry) 500
Recommended amount 10 g/1 serving size Nam Phrik

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Preparation:
1. Gut fish and wash, leave to dry.
2. Grill until done but not too dry.
3. Spread fish meat and leave to dry then fry to amount of oil until crisp.
4. Dip up and drain oil.

Key Benefit
- Proper Energy Distribution
- Relatively Low in Total Fat and Saturated Fat
- Fair Amount of Cholesterol
- Fairly Good Source of Dietary Fiber and iron

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