Khanom Jeen Nam Ngiao Simplified menu from Nam Prik Ong The taste is salty, sour and spicy. Serve with side vegetables as desired.
Khanom Jeen Nam Ngiao Northern food For people who don’t eat spicy food or eat a little spicy food. Even though the ingredients and steps look like a lot But do it once and share it with the whole family. Or several meals at all. Who wants to make Khanom Jeen Nam Ngiao? One dish meal Let’s take a look at this recipe. By transforming Nam Prik Ong into Nam Ngiaw by adding pork rib soup and chicken feet, adding Dok Ngiw, waiting until it boils and pouring over Khanom Jeen. Serve with various vegetables as you like.
Picture from: Ms. Ananya Amy_1994
What is Khanom Jeen Nam Ngiao?
Khanom Jeen Nam Ngiao Or enter Nam Sen Ngiao It is a kind of northern food. Nam Ngiao has a salty, sour, and slightly spicy taste. Eat with Khanom Jeen along with vegetables on the side: raw bean sprouts, pickled cabbage, pork rinds, and sprinkle with fried garlic, spring onions, and shredded coriander. Add flavor with lime and fried dried chilies.
What are the ingredients of Nam Ngiao?
Nam Ngiew’s main ingredients are flowers, tomatoes, pork bones, minced pork, and lumps of pork or chicken blood. For the Nam Ngiao curry paste, it is similar to the central region’s sour curry with dried chilies. But don’t add galangal. Add fermented beans or soybean paste to increase the saltiness. Add tomatoes to add sourness. and gets a little spiciness from dried chilies
Khanom Jeen Nam Ngiao Welcoming the winter breeze
Delicious menu from Nam Prik Ong To transform into Nam Ngiao
by Ms. Ananya Amy_1994
As for myself, I don’t like this Nam Ngiao menu much. But for family members (Plus, I’m not from the northern region.) I like this menu. last family vacation When we gather together and there are many people Will start to be confused about eating. So we ended up with the Nam Ngiao Khanom Jeen menu. But when people saw the tomatoes, they wanted them to make Nam Prik Ong for them to eat. So we had to separate it out for him.
Simple Khanom Jeen Nam Ngiao recipe
Ingredients for Nam Ngiao curry paste
- dried chilli
- shallots
- garlic
- shrimp paste
- Bean rotten (grilled over fire or sautéed in a pan)
Picture from: Ms. Ananya Amy_1994
Ingredients Nam Ngiao
- curry paste
- pork ribs
- Chicken feet
- Pollen from flowers
- Minced pork
- tomato
- fish sauce
- Pig blood or chicken blood clots (Can be worn or not)
- Side vegetables such as bean sprouts, fried chili, ox curry, fried papaya with turmeric leaves, pickled mustard greens, shredded cabbage, shredded yardlong beans, etc.
- spring onion
- coriander
- Fried garlic
- Fried onions
Picture from: Ms. Ananya Amy_1994
How to make Nam Ngiao curry paste
- Pound all ingredients together until fine. Set aside.
How to make Nam Ngiao
1. Heat the pork ribs and chicken feet in a pot. Put in the pollen of the Ngio flowers. (Ngio flower pollen will be dry and sticky. It is recommended to wash and soak in water overnight. When boiled, it will decompose easily. In the meantime, wait to scoop out the foam and scoop out the fat. Boil until the meat begins to soften. This menu usually includes pork blood or chicken blood cubes. Just in time, there was no one to eat in the house. So I chose not to wear it. If anyone likes it, they can wear it as they please.
2. If you don’t like the water to turn into jelly or mucus when it’s cooled. Chicken feet can be boiled separately to make them tender. You can then scoop out the chicken feet and put them in the water later.
Picture from: Ms. Ananya Amy_1994
How to make Nam Ngiao
1. Make Nam Prik Ong by pounding curry paste, minced pork, and tomatoes together in a mortar. Let everything come together first.
Picture from: Ms. Ananya Amy_1994
2. Then heat a pan and add a little oil. (Oil obtained from frying onions and garlic) Stir-fry the ingredients until fragrant.
Picture from: Ms. Ananya Amy_1994
3. Add a little water. (Use water from cleaning the mortar) Season with fish sauce.
Picture from: Ms. Ananya Amy_1994
4. Scoop up some of the chili paste. Sprinkle with coriander and spring onions.
Picture from: Ms. Ananya Amy_1994
5. The remaining Nam Prik Ong in the pan. It will be poured into the casserole at first. If the water in the pot is too little, you can add more water. Cook for a while, taste the taste. If it’s too bland, add more fish sauce or salt.
Picture from: Ms. Ananya Amy_1994
Picture from: Ms. Ananya Amy_1994
6. As for today’s side dishes, it’s bean sprouts, fried chili, ox curry, and fried papaya with turmeric leaves. If you like pickled cabbage, shredded cabbage, shredded yardlong beans. It can be taken and eaten normally.
Picture from: Ms. Ananya Amy_1994 7.
Spoon Chinese noodles into a container and pour Nam Ngiao over it. Sprinkle with spring onions, coriander, fried garlic, and fried onions.
Picture from: Ms. Ananya Amy_1994
If you like to eat northern food, I recommend this Khanom Jeen Nam Ngiao recipe. pork bone broth The machine is fully packed. Eat with fresh vegetables as you like.
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