Nam prik kapee served with steamed vegetables:cabbage,long beans,tomatoes and brinjals
This recipe is specially requested by Uncle Joe.
5 prik Thai (cili padi) - add more if you want it to be more spicy
1 clove of kra thiam(garlic)
1 tbsp kapee (shrimp paste/belacan)
1 tbsp nam pla (fish sauce)
juice from 1 lime (nam manao)
palm sugar (nam dtahn)
Pound prik Thai, kra thiam and kapee. Add nam pla, nam manao and nam dtahn to taste.
5 prik Thai (cili padi) - add more if you want it to be more spicy
1 clove of kra thiam(garlic)
1 tbsp kapee (shrimp paste/belacan)
1 tbsp nam pla (fish sauce)
juice from 1 lime (nam manao)
palm sugar (nam dtahn)
Pound prik Thai, kra thiam and kapee. Add nam pla, nam manao and nam dtahn to taste.
Have you tried the recipe, Uncle Joe?
ReplyDeleteDear Lynn,
ReplyDeleteI have just visited your blog now as I just came back from Kuching cooking Briyani Lamb, Beef, Ayam Masak Merah, Dalcha and Nasi Briyani Johor for the cooks at Auntie Doris's restaurant. I hope they would introduce these soon in the restaurant.
I shall try it out soon. Bye & salam to Heiron. Kaap kon krap. Uncle Joe & Auntie Doris.
Dear Lynn,
ReplyDeleteI shall try it soon. Thanks for getting the aroi dee recipe. I only read your blog now as I was in Kuching with Auntie Doris cooking at her restaurant. They wanted me to show them how to prepare our family recipe for Johor Briyani (Rice, Lamb, beef & chicken masak merah) and dalcha. Kaap kon krap & salam to Kheiron. Uncle Joe & Auntie Doris.
I prepared this yesterday and had it with whatever vege available in the fridge. The result can be seen in the first picture which I've just added.
ReplyDelete