What would you feel when seeing above picture?
We call it "Nam Jim Seafood" or it's a spicy seafood sauce.
My friends who lives in US, when she visit the seafood restaurant down there she always takes this kind of sauce to give her meal more excited.
I have told you at a previous post, chili and garlic as small pieces or as they were cut into small pieces they're even more hot & spicy!
Let's cook it!
1. Simply ingredients, there are bird chili, garlic, syrup, lime juice, fish-sauce and some salt.
Remark : Cilantro root as you see in picture is an option to support more pleasant smell. You can put it or you don't have to.
2. Every Thai kitchen I'm certainly confident that there are the mortar and pestle. They're needed. When I was in US, I found they're sold in Wallmart as well.
- As easiest way to take the garlic shell, just put a whole garlic into mortar and pound them a bit by pestle shell will just come off.
- You now add in the chili, cilantro root into the mortar where the garlic without shell is there.
- Add in about 1 teaspoon salt into, it helps the mixed things in there are not slippery and splashed out while pounding.
- Just pound.
3. Prepare 2 table spoons of syrup, 2 table spoons of fish sauce and lime juice into a bowl. Mix those pounded ingredient into.
4. It's now done! It's perfect to have it with cooked seafood, meatball and steak especially at medium cooked.
Enjoy!
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