Pai Lin, I’m a grandmother… A Singaporean… born and raised and still live in Singapore. Learnt cooking myself without anyone helping/guiding me. I have followed you here for a number of years now. I LOVE your programmes, your manner, your honesty, your presentation, your entire personality. Everything! And I am going to make this for sure. God bless you and your lovely family my dear. You always make my day. ❤
@azerial
Жыл бұрын
I have a lot of respect for my elders. Thank you for sharing. 🙏
@momo-nb7zq
Жыл бұрын
❤👁👁👀❤❤❤
@smileykitty1874
Жыл бұрын
I luv chili aha ha ha :)
@휴일-g5h
Жыл бұрын
Me too
@kittymeow1841
Жыл бұрын
Thai foods are super delicious and rich with spices yummy ❤
@roxanbradley91
Жыл бұрын
OMG, I learned how to make this 40 years ago while living in Germany. My one neighbor was from Thailand & my other neighbor from Korea. We ate together daily. We were all military wives. I had the best time of my life learning cultural infusion of recipes. I still make sauce & always with garlic. Now you’ve inspired me to make it by the jar. I live in Hawaii & we have some of the best produce all year round. You are right it’s hard to live without this sauce. It makes everything better. I’m growing Myer’s lemons, now I think I’ll grow lime tree’s & Hawaiian & Thai Chili’s. Thanks for the inspiration.
@glendaolsen9158
11 ай бұрын
I grew Thai peppers that were so HOT! I shared with Mexican neighbors who were always cooking...they couldn't eat them either...little goes a long way but the flavor!!!
@wewenang5167
9 ай бұрын
hahaha its funny that Mexican cant handle it because its the birth place of chilies xD.@@glendaolsen9158
@natthawatyaemkesorn5322
Жыл бұрын
As a Thai.May I add a good trick to maintain the bright and shiny of thin sliced chillis in that Nampla Prik.When chillis in place then squeeze lime juice on over it,wait a few second and follow by fish sauce.This will prevent the color of chilli to turn darker or almost black in some cases if stored a day long.If needed to add shallot and garlic they should put in after the chillis aswell.The key is Nampla last.Cheers!❤
@KosmicKaren
9 ай бұрын
Thank you!
@eugeniacoelho1826
8 ай бұрын
Great tip thank you 😊
@J-tk3
7 ай бұрын
You could go as far and soaking the shallots, garlic, and chilis for a few minutes
@inmyopinion6836
7 ай бұрын
0000ooooooH, thank you for that !!! I wanted to know this
@J-tk3
7 ай бұрын
soak in lime juice to kind of pickle them so when you bite into it you geta little burst of citrus.@@inmyopinion6836
@cameronwong7608
Жыл бұрын
Pai, your re-enactment of getting Thai chilis in your eyes was Oscar worthy. Looking forward to making this tonight!
@YoSmoked
Жыл бұрын
I hope this channel never ends and keeps spreading happiness.❤😊 Whoever is reading this comment, I wish you success, health, love and happiness
@whitewolf6730
Ай бұрын
Same to you!!
@jatupornjb
Жыл бұрын
As a Thai I’m so happy that you manifest the greatness of prik nam pla out there to the world krub 😁 It just amazingly improves anything.
@CosmosPeony
Жыл бұрын
3:15 the actress we didn't ask for but the actress we need.😂😂
@CosmosPeony
Жыл бұрын
And another 3:36 😂
@Jayjay-tv2es
Жыл бұрын
In the Philippines, we do have a bit the same condiment like Prik nam pla. Instead of lime, we are using calamansi (much smaller than lime), fish sauce and chillis for our soup-y dish like sinigang, nilagang baboy/baka, tinola, bulalo and others. This condiment makes named dishes more yummy. 😊
@thomasmckenney3518
Жыл бұрын
What’s the sauce called?
@mwan9194
Жыл бұрын
菲律賓生產好醋 勝過這一道
@wire3989
Жыл бұрын
My hometown also uses calamansi. Me and my cousin used to pick them from my grandma garden and make seafood sauce. I prefer calamansi to lime
@Miumiu0404
Жыл бұрын
Iba rin lasa ng patis sa Thailand. Mejo matamis yung patis nila. Sa'tin mas matapang at mas maalat.
@gabvsd5934
Жыл бұрын
@@thomasmckenney3518we just typically just call it "Patis"
@camed1115
9 ай бұрын
I am not Thai but i had discovered the combination of these flavors and have been making the exact same concoction for myself and family for years!!! I thought i was the ONLY one who made a sauce like this, but JUST found out watching your video that there is a whole NATION of people making this sauce and that there is actually a name for the sauce!!! OMG!!! I use this for a lot of my Asian fusion dishes as well. Having said all this, thank you so much for your video!!! Not only are you a great cook but a great teacher!!! And you have a great personality!!!
@guinea_horn
Жыл бұрын
I can't believe this channel is run by a single person. The camera angles, the script, the editing, the research, the atmosphere... It's all top notch
@violetviolet888
4 ай бұрын
@guinea_horn: Don't be ridiculous. No one person can produce such quantity and quality of videos without help and there are TWO channels. There are always people behind the scenes. "The "team" is very small - my big brother Art and my long-time friend Adam. My brother edits all of my videos and also helps with planning and scripting of each video. Adam is what we joking call the "Chief Executive Minion." He helps out in many different areas of HTK and is always on set with me for every shoot. As for me, I do everything else! Test recipes, test them again, and again, to make sure they work and are delicious. I plan the videos, write the script, direct the shoot, take the photos, make the website posts, and post on social media." 2 shows: Hot Thai Kitchen, my main show which aims to demystify Thai cuisine, and Pai's Kitchen my second show where I share recipes from around the world. This is all easy to google.
@RocketRRTRN
Жыл бұрын
My mom made this when I was a kid with a little toasted rice powder. Made steaks taste so good. As an adult, I’m making this with sticky rice and Thai egg weekly. Loved how Pailin stated we NEVER measure it out. She’s so right!
@stsotika
Жыл бұрын
you can put a little bit sugar in that too some ppl don't like to put sugar but this is good for made to somebody who never eat something like this before they gonna love it
@phongstar751
Жыл бұрын
Yup, toasted rice powder is amazing to fish sauce dips. It adds another dimension to the sauce.
@thetwistinside2857
Жыл бұрын
In my experience, the best recipes in anyone's arsenal are usually the ones without measurements. Nothing beats a dish you learned at someone's hip or improvised all on your own.
@RhodeTrip1234
Жыл бұрын
C❤der a der🍺☎️really sze ze
@ahhwe-any7434
9 ай бұрын
As a south east asian i already knew once i saw the thumbnail. I think my parents mainly ate it w/ steak. From the top of my head, its prob easy to make. Although im trying to figure out how to make the paste for beef jerky. & That pork & eggs thing. I dont make too many things too often for me to memorize most recipes like that. But thank gah for the Internet
@SewRunKnit
Жыл бұрын
My husband is going to love when I put a jar of this out for him. We visited Bangkok in March and it is one of the memories that he brings up over and over again. I appreciate your recipe-less version and pro tips. Cheers!
@mandynam7581
4 ай бұрын
We don’t usually have a jar of this around. We just make it fresh before the meal because it tastes better that way.
@tombrewton7823
Жыл бұрын
Been using this for years and love it. And I especially appreciate your ability to demystify cooking and help new cooks to relax. Cooking is meant to be fun, not a chore, and you really project that attitude in all your videos. Thanks!
@4seasonsTrucker
Жыл бұрын
My 1st visit to Thailand when I was in the Navy was awesome, love the country! I tried and loved so many different Thai foods. Long story short, I remember this was on ever restaurant table I ate, it's sooooo good! I make it regularly at my home and use it on my fried rice, scrambled eggs and even pasta 😆 Cheers!
@jeffwatkins352
Жыл бұрын
I've been making prik nam pla for years and never knew what it was called! Just had it at Thai restaurants and figured it'd be easy to make. For mine, however, I use tamarind paste instead of lime juice. I'm going to start making it with both, I think. And the idea of adding garlic and shallots is brilliant! Finally, I use it on everything I want to spire up. I even use it with my spaghetti a'l assassina!
@bend.6091
Жыл бұрын
You can adjust the recipe in many ways krub. For example according to a book many Thai familiar with called "When Our Grandparents were Kids (เมื่อคุณตาคุณยายยังเด็ก)" which was a graded reader for students decades ago, in the old days Thai sometimes used peppercorn instead of chili. You can also use other fruit like unripped mango or madan (มะดัน)/talingpling (ตะลิงปลิง) (both are local fruit of TH with sour taste) instead of lime.
@bobpiff5161
6 ай бұрын
I can confirm. As a red blooded American, and descendant of Scandinavian heritage (Finn),I finally made this sauce and it is FANTASTIC! It’s in my refrigerator forever now, and goes great with almost everything. Thank You Pai Lin!
@alwayssearching1882
Жыл бұрын
That delicious condiment went on almost every single dish while living in Thailand. It is to die for.
@keithridlen7122
6 ай бұрын
I made your "fancy prik nam pla" not because I'm fancy, I just had all of the ingredients. This stuff is SOOOO good, I've been adding this to everything! Thank you, I'm grateful
@KINGDOMDAUGHTER
Жыл бұрын
I add grated fresh ginger and scotch bonnet peppers with chili peppers. I too add garlic and red onion and or shallot combo. Stored in glass jar container for more fermentation flavour town. Used it on every dish, loving it. Thank you so kindly ❤
@w1s86
8 ай бұрын
IMHO ginger would overpower everything. We Thais use ginger in Chinese-inspired dishes. Adding it to anything else would ruin the flavor profile.
@mannyespinola9228
Жыл бұрын
She never fails to make my mouth water, whatever it is she's cooking/concocting
@Thi-Nguyen
Жыл бұрын
Sounds like Vietnamese nouc cham. Fish sauce, Thai chilis, garlic, sugar, lime juice and water. I store it in the fridge in a glass jar with a glass lid that has an air right dealing gasket. I do make it in full form in bulk, BUT I add lime juice as needed since my jar is a larger bulk amount. Sometimes I sub in “Coco Rico” also. It’s a coconut soda that adds a slightly different flavor. When I use the soda though, I usually cut out the sugar. My favorite way to use it is to put some cucumbers in a bowl with a little nouc cham. I eat that with almost all my meals.
@mon6745
Жыл бұрын
This is what I was thinking too 😊 it's sooo good
@neeshweesh
Жыл бұрын
Yup!! Also drizzled as a salad dressing, in baguettes and with summer rolls 🤭
@coachdms
Жыл бұрын
it is !!! Nuoc mam ot toi
@BlizzetaNet
Жыл бұрын
American born with Greek roots, my half Czech half Thai friend gave me some of his Mom's and I've forever been hooked on prik nam plaa. Just made some today!
@Yuli-sy1uy
Жыл бұрын
I am an Indonesian and we have a similar version of prik nam pla. When I grew up there, I liked to put this on many things, especially fried foods, fried rice and noodles. The difference with prik nam pla is we put soy sauce in it, instead of all fish sauce. Everyone makes their own version because just like you said, nobody measures and some like to add garlic, shallots, etc. Up until now, I have no idea what it is called. Whenever I need to ask for it back at home, I just said, "Could I please have that chilli sauce, the one with salty soy sauce, not sweet soy sauce?" I need to add the last part coz there's also a version that is made with thick, kind of gloopy, sweet soy sauce, which I also like.
@charliechan8541
Жыл бұрын
Hello yuli. Kamu sekarang di Thailand ato Indo?
@Yuli-sy1uy
Жыл бұрын
@@charliechan8541 Neither. Lg di aussie. Why?
@Zahara-y5q
Жыл бұрын
I’m from Germany and within my family we call it sambal kecap. Not with kecap manis but really soy sauce.
@charliechan8541
Жыл бұрын
@@Yuli-sy1uy tanya aja. Baru liat replynya pas ada yang comment. Liat pp nya lucu juga
@chanonwisanmongkol2254
Жыл бұрын
Thai people don't use soy sauce for dipping or extra sauce. It go well with Chinese food, Japanese food Etc.
@SouloDoloMusic
Жыл бұрын
When you pretended to touch your eye, that was hilarious 😂 Thanks for the recipe. Over a decade ago, one of my friends had a Thai wife and she made the best food in the world, I swear. It was my introduction to Thai food. She always made this and it was absolutely delicious with BBQ. That and chicken livers!
@jjsmith3302
Жыл бұрын
I absolutely HOWLED when Pai pretended to touch her eye with chili fingers 😂😂 Great recipe, BTW... I put that sauce on every thing I can 😋
@Lorenzo-df7tx
3 ай бұрын
I'm from LA, my mom is Mexican. Fortunate to have grown up in a city with an amazing Thai population (Thai Town) I use prik nam pla to dip my grilled steak in! I season my steak with classic Creole seasoning. The combo of Creole seasoning, with the beefy juicy smoky seared BBQ steak, with the fresh prik nam pla is 🤤🤤🤤 perfection. Thank you!
@vickocambodia8349
Жыл бұрын
We have a version of it in neighbouring Cambodia called Tuk Trey Koh Kong where garlic is pounded with the chilies before adding the fish sauce and lime (or vinegar) and usually a little sugar. It is traditionally served with seafood such as barbecued prawns, seafood fried rice and also roast or barbecued chicken.Delicious but fiery. I’ll try soaking the chilies next time I make it!
@zeylahs
Жыл бұрын
Tirk Trey koh kong is actually tirk Trey matess. It's not especially from koh kong. It's through out srok Khmer. Get your fact straight.
@TheSamiam253
Жыл бұрын
I make both versions depending on my mood lol. It’s like a staple in our house hold.
@iROChakri
9 ай бұрын
@@zeylahsshut up lol
@GietitoModon
6 ай бұрын
In Sarawak Borneo, we have similar version using soya sauce without the fish sauce cos of the strong smell and most of the street cafe have this (or sometimes preserved chopped chillies) standby on the table as complimentary 'dressing' for noodles, fried rice, etc.,you name it....
@RhickeJennings
Жыл бұрын
Hi Khun Pailin, I am a high school graduate of International School of Bangkok (class of '73) so my family and I always make Prik Nam Pla with our Thai, Chinese and Southeast Asian dishes. I was glad to hear the proportions that you use with the lime juice. We have made ours with chillis, lime juice and garlic but your version is very helpful. We now live in Portugal and we can buy the Squid brand fish sauce. It is more difficult to find bullet chillis with spice as Portuguese people do not eat much spice so their chillis are more mild, unfortunately. Thank you for making this video, it is essential to enjoying Thai food and I cannot eat eggs without Prik Nam Pla. Khap Khun Kap!
@portuguesepossum3165
5 ай бұрын
I was just in Koh Samui and I loved this sauce so much I BEGGED the owners to show me how to make it. It was the sweetest grandparent age couple, and they were all about showing me !!!!!
@Ace_Hunter_lives
Жыл бұрын
"No one measures prik nam pla"...I sheepishly look down and inwardly think, "I do" :) That being said, this is awesome! I "discovered" Thai food back in the late '90's. There weren't a lot of Thai cookbook options back then, and I bought one of the only volumes available at the time, Victor Sodsook's True Thai. Over the year's, I've cooked less and less from it, but he included a recipe for this same sauce and I still use it nearly every month. His term for it was "Nam pla phrik khee nu." I always remove the seeds from the peppers. In my twenties I could handle heat, now that I'm over 45 I cannot handle it anymore :)
@billiejoemerick7564
Жыл бұрын
I love how every culture has a version of this🎉🎉 It's a thai salsa💜
@akatsuki_hikari
Жыл бұрын
I love Prik nam pla. It can instantly give a Thai-taste boost to any dish. My go-to fish sauce brand is Tiparos -- I feel it gives off more pleasing aroma than other brands, especially when left in open air for a long time.
@sonelovan4563
Жыл бұрын
I grew up using Tiparos. I've never even heard of those so-called premium brands! Lol
@kittenastrophy5951
Жыл бұрын
@@sonelovan4563 Thipparos is the best. Pailin said it has sugar blended but that the right taste. A good fish sauce shouldn't only be too salty otherwise you better put pure salt. Megachef is not up to premium in my taste.
@MoeLwin
11 күн бұрын
Being Asian, they have these on tables of shops everwhere, Cambodia, Vietnam, Myanmar, Thailand etc. The cheap version is with vinegar (heck its free and they gotta make a profit too), but it makes any dish taste much better, we automatically fetch the jar, study it and then the experimenting starts. By the end of the meal, you are are very very satisfied. Great Video.
@Mangolite
Жыл бұрын
I grew up with this sauce. It’s a simple form of hot sauce. You don’t need measurement to get it right, and it goes so well with so many dishes, especially the ones with less or no salt content.
@AK-wj5yx
Жыл бұрын
We have a version of this in North Indian cuisine called “Khatta” or “khatta maani ” which serves the same purpose and is instead vegan made w tamarind diluted in water, balanced w sugar and added green chillies and chopped onion. Every household has their own variations and personally best pairing is along dal and rice, just yum!
@ArtMythstic13
Жыл бұрын
Prik Nam Pla on a mashed potato? Now that's something I didn't expect. 😂😂 Oh, one more extra tip for Prik Nam Pla: Prik Nam Pla won't go bad easily if you stored it in the fridge, however, after you make it for a while, the colors on chilies and other aromatics could be darkened and some might find it unappetizing, you can prevent that easily by simply make lime juice first then add chopped chilies, other aromatics, and a bit of sugar, let them sit in lime juice at least for a few minutes before adding fish sause, the colors should be nice for a lot longer.
@peghioknasikchek2824
Жыл бұрын
Tq for the tips 🤗🌷
@abmong
Жыл бұрын
I want to try if on Fish n’ Chips
@user-zr2ug4rh7w
3 ай бұрын
@@abmong I made it today and tried it on fish and chips today 😋
@christinamatzen4214
Жыл бұрын
I’ve heard of this condiment on several channels but you’re the first to make the recipe approachable! Thank you ❤️ I have Red Boat fish sauce, it’s the only one sold around here and I appreciate the tip to use a little sugar.
@windbreaker57
Жыл бұрын
This sauce had me hooked in not a few Thai dishes my first time in Bangkok; it just added something extra, a tanginess. For one, i almost never ate fried fish without it. Thanks for the recipe! btw: i usually fine chop my chillies. I like them evil. 😂
@brandon3872
Жыл бұрын
Haha me too, the spicier the better 😅
@infoscholar5221
Жыл бұрын
A friend's wife in Grad School was Thai, & she made this at meals, successfully addicting me to it for life, along with Sriracha. I put them on anything savory, even Potato & Macaroni salad. It really improves the taste of most vegetables, as well as pork! Great video!
@rawsushiiiii
Жыл бұрын
YES OMG Ive been searching for a name for this sauce so I can make it at home and your video gave me both! I had this at a very hole in the wall family thai place and I could never get it anywhere else. This sauce is simply the best and goes with EVERYTHING. Thank you!!!
@whitebeardskitchen6473
Жыл бұрын
Back Into healthier eating during the summer in good old Ireland. Must make this for myself as a salad dressing. Used to make this, and haven't in a while. But the non spicy people at home will not have it. They can make their own dressing! Thanks Pailin for this. 🙃
@Achilles·LastStand
Ай бұрын
I love eating this! Im Greek and growing up I had Vietnamese friends, I always ate this sauce with rice and spring rolls.😂❤
@bnbronstein
Жыл бұрын
I havent been as instantly compelled to make a recipe in a video in a long long time, absolutely perfect video breaking down all the practicalities down to storage etc.
@shellbackbeau7021
7 ай бұрын
Philippines has spiced cane/white vinegar, add to the vinegar toyomansi, chilis, garlic, and onion. 10:1 vinegar/toyomansi ratio
@jaquestraw1
Жыл бұрын
Love prik nam pla! If I can't find thai chilis I'll use serrano as an alternative. Also works well. I like a little brown sugar too. An absolute must for Thai food
@iROChakri
9 ай бұрын
This Thai sauce is so common that we actually have a name for it. Best condiment sauce in the world.
@OB-LA
Жыл бұрын
Prik Nam Pla is one of my favorite condiments ever, and I love introducing it to friends that like some spice!
@virajithchandrasekara5410
6 ай бұрын
I love this very much when I was a kid. I use to make it by coping small green chili and garlic using blender. After that add fish sauce, sugar and few drops of lime to it. You will get osum flavor. Try it with fried fish. You will love it.
@socksiemcsocks1236
Жыл бұрын
I love how you teach! And the little tips you give, just perfect 👍 definitely going to ask for it at my local Thai restaurant now 😆
@pauloeduardodecamargo9832
8 ай бұрын
I was looking for so long for this sauce since visiting thailand. Thanks for sharing this culinary wonder with the world.
@neilmacdonald9501
Жыл бұрын
when money was tight in bangkok, boiled egg on rice with this drizzled on top 😂
@dlugopis95
Жыл бұрын
I eat this for breakfast with some spring onion from time to time
@johnnyQvlogs
Жыл бұрын
I still love eating eggs this way. Lol yummm
@PilotVBall
3 ай бұрын
Money is never tight and I still make that dish for me once in a while. So good!
@Forever18or21
3 ай бұрын
@@dlugopis95I eat with fried egg and cucumbers during college time
@briannasaxon5400
3 ай бұрын
We just went to Thailand and it was so beautiful! We had this on a pirate boat cruise around phi phi islands and I sent the company a message when we got back to the states so I could make this at home! It is so good!!!
@GrimmDaWolf
Жыл бұрын
OKAY SO I made this with the extra garlic and shallots. After having it marinating in the fridge I used some today with some stir fry, best thing ever. I can’t imagine not having this in my fridge now 😋
@gmann9235
Жыл бұрын
I'm half Thia and my mom passed like 10yrs ago. At an age of 70ish. So I'm trying to recreate the food, spices, flavor that I grew up with and I think you have it. Thank you
@VicBattlefield
Жыл бұрын
You are absolutely right, Pai! I can´t live without this sauce. I like mine with high octane and full power, if you know what I mean.😉 Thank you very much for the tips!🙏
@allanis_the_great
9 ай бұрын
in the philippines, we call fish sauce patis, then instead of lime juice, we use calamansi (native lime), then we add onion, garlic, native chili (siling labuyo). see how we asians are similar but unique depending on the reqion. love it.
@joshevans5127
Жыл бұрын
I like making a big fridge-stable batch using white vinegar instead of lime juice, then add a squeeze of lime to whatever I end up dishing out and using. Also I've been to plenty of Thai places that look at me funny for asking for prik nam pla or nam prik pao, and end up just bringing me a small bottle of fish sauce.
@maxineb9598
Жыл бұрын
I can't stand fish sauce so I preserve my chilli in white vinegar.
@stsotika
Жыл бұрын
@@maxineb9598 hi you can use soy sauce it's good too
@HayTatsuko
Жыл бұрын
3:15 Been there, done that spicy eye, but I have never done this lovely-looking sauce before, or even heard of it before now. I will have to give it a try soon! I love fish sauce and I adore hot chillis, so this seems like an introduction to culinary heaven to me!
@kairini471
8 ай бұрын
My mom loves to eat rice with Prik Nam Pla. She always makes it less salty by putting less Fish sauce and add more sweet (sugar) & sour (lime). And then, top up with thin slices of garlic and shallot make it so yammy 🤤
@mightyfishman
Жыл бұрын
Cuz my mom always had some roasted chilli flakes in it, that's the way I'm used to it. Love the slight smokey flavor. But YES, I can't live without any version of prik nam pla 🤤🤙🏾
@b0lobattali0n78
Жыл бұрын
I’ve never tried this, but will be adding it to my sauce pantry. As a Filipino, i eat everything and always looking to add flavor. Thank you for sharing!
@GrowEdibleInstead
4 ай бұрын
In America everything's better with butter, in Asia everything's better with fish sauce 😂
@newvillagefilms
Жыл бұрын
I always buy peppers in bulk and ends up not using all of it so I freeze the rest. Freezing the peppers (any kind of peppers including Carolina reapers) significantly reduces the heat of the peppers.
@Peter-cm8vi
Жыл бұрын
Off to Thailand next week. Now I know what to ask for if I need to improve my restaurant meal. By the way, t love the "minion" look 😍
@koolburn5218
9 ай бұрын
I went to a very highly rated Thai place here in Southern California and got their signature fried rice. It was disappointingly bland, so I stirred in the whole prik nimpla container they included with my Togo order. I can tell you it made a world of difference. Thank you sharing, I love this condiment!
@frank_qt
Жыл бұрын
I am Thai and YES! No one measured the ingredients. When I eat out in the restaurants this chilly-fish sauce will already there at the table. If you go the the different places, the taste will be different from each place. Kinda fun to try from place to place though lol. The one I usually make at home is that I put chili powder instead of fresh chili. If you want to have more of I-san style you can put roasted rice powder in it as well. You can pour on top of the hot jasmine rice or use it for dipping with sticky rice would be nice as well.
@abfowlie
Жыл бұрын
I've lived in Thailand for more than 14 years now and I have just learnt something new! Thank you and great video!
@michellebatzel5809
Жыл бұрын
Have always loved this sauce! I like to add shallot and cilantro. Simple always perfect! 🥰
@zhoubaidinh403
Жыл бұрын
How bout some sugar?
@JLKVS
3 ай бұрын
I worked as a server at a Thai restaurant in my early 20s for about 4 years and my palate was liberated from its bland American "meat and potatoes" grip with all Thai food but especially this sauce. I still keep it in my fridge as a 40 year old. I learned a lot from the cooks and would constantly watch them any chance I could. I am very grateful that job came into my life, and now I am a chef myself.
@ropro9817
Жыл бұрын
Whoa, prik nam pla on mashed potatoes?? Never would have thought of that combo. Definitely going to try that now! 🤠
@altbritannia
Жыл бұрын
@meztrada1
2 ай бұрын
Hello Pailin!! I did your recipe Prik Nam Pla!!! And I loved!! Thank you for sharing your amazing flavor of Thailand.
@sincereconello
Жыл бұрын
I love prik nam pla especially on stir-fried flat rice noodles. Btw Pailin, I just realised you have a new kitchen backsplash and I am digging it. The old backsplash has always triggered me (for cleaning purposes) XD.
@LibertyDino
9 ай бұрын
Megachef is my favorite brand when it comes to fish sauce, soy sauce and oyster sauce. Personally I fell in love with nuoc cham which already uses the sugar and adds a really nice flavor.
@kvang84
Жыл бұрын
my family makes this a lot.. we like to add in chopped cilantro and green onions. goes great with so many things, I like to put it on fried fish like tilapia or sea bass/grouper.
@BrentWalker
Жыл бұрын
This changed my life for the better. Ironically, I grew up with a Thai stepmother but did not typically indulge in the cuisine until recently. Once I made it, I realized this was the source of that smell I grew up with and it brought back many, many memories. It's now a standard condiment in my fridge.
@justaguy2732
27 күн бұрын
Putting it on a Thai style fluffy omelette on rice, with a simple clear vegetable soup broth takes me back to Chiang Mai. Love!
@Jadorecooking
Жыл бұрын
Hello Pailin, thank you for showing us such a wonderful and tasty sauce. I was wondering if it’s possible to teach us the spicy sour seafood sauce on your next video? Thanks a lot!
@mikethedigitaldoctorjarvis
3 ай бұрын
I'm British,i made this WOW i did what you said and put on mash potato,now going to put on my breakfast eggs and my meals ! this is a game changer and i'm never looking back ! ❤❤
@maddyw2841
6 ай бұрын
This is indeed the best condiment ever! It’s super easy to make and it tastes so good. I love this on rice, salmon and scrambled eggs. What I like about it is that you can make it to your own taste. I like hot food so I leave the seeds in. I do use gloves when chopping a lot of chilies so that I don’t get it in my eye when removing my contacts. This and recipe for the stir fry sauce has been a welcome addition to my stir fry and Thai cooking.
@dodgeball28
Жыл бұрын
My life was never the same once i discovered Prik nam pla and Thai green seafood sauce. ❤😂
@Sandi-ke9mi
Жыл бұрын
My Thai husband makes this and I love it. 😋 Especially with steamed green mussels and rice❣️ And everything else. Love it. 🥰 We use Tiparos fish sauce, but he doesn’t add sugar to the sauce when he makes ours. My husband can eat the smallest of chili’s like candy, lol. I have learned, but I really like your water trick. 🙏🏻💕
@SewRunKnit
Жыл бұрын
I’m back. My husband’s eyes lit up when I gave him the prik nam pla. We just had lunch and he grabbed the potato salad and the prik nam pla. I can’t shut him up about how good it was on the potatoes. ⭐️ for you!
@Art_Codex
Жыл бұрын
Here in Japan it's called Nampura, we used this a lot in various dishes when I was still working in food production.
@m.eleonorescharfenberg791
9 ай бұрын
Simply fantastic! You are clear, concise and most of all you present with so much flair and fun! Thank you for sharing the recipe!
@scottbrown321
9 ай бұрын
Gotta have it! Ordered it with a friend who had never had it. He went wild, and now has to have it! Great stuff!
@DMSProduktions
Жыл бұрын
Nuoc mam cham?
@AdamHotThaiKitchen
Жыл бұрын
Do you mean this? hot-thai-kitchen.com/the-best-seafood-sauce/ Cheers!
@shouheiakagi2583
Жыл бұрын
@@AdamHotThaiKitchen ACTUALLY, that was my thought too, while I am NOT Vietnamese, I've made a similar type of condiment before! Chilis, fish sauce, lime juice, a little bit of sugar, minced garlic, and some garnish greens. Can used it as a dipping sauce for something that needs a bit of flavor (like hot pot appetizers.)
@AdamHotThaiKitchen
Жыл бұрын
@@shouheiakagi2583 Nice! :)
@ClarkPotter
Жыл бұрын
My Cambodian babymomma makes this weekly to use with lots of her cooking and it's just fantastic. I love the stuff and it's good with everything.
@viniv20
Жыл бұрын
Prik nam pla is soooooo good, learnt how to make it myself just from trying it in multiple restaurants. I specifically like it with pork ! I also like to add a bit if brown or palm sugar !
@missmeesh
Жыл бұрын
This is my favorite sauce ever, I’m excited to try making this! I appreciate you sharing the exact ingredients and brands!
@IvanValerioCortesi
Жыл бұрын
I was 3 times in Thailand 🇹🇭 Beautiful country and yes I had try that sauce.... Very tasty ❤❤I love it ... Nice video !!! Hello from Belgium 🇧🇪
@MichaelOrias
Жыл бұрын
Yooo, THANK YOU for posting this! I’ve been hoping to find it bottled some place, but I had it a few years ago in Thailand while on a church mission, and it has haunted me since… I am certain this is the sauce our Thai friends shared with us during that trip. I’ve gotta make this ASAP! 😅
@delondadelony462
4 ай бұрын
Wow, I can't wait to make& try this Sauce. I'm a Gravy & Chile con Queso girl from Texas, and my mouth is watering while watching your video. Thank you so much!
@daifuruta581
Жыл бұрын
I learnt this sauce from my Thai coworker years ago and since then I regularly cook, as you said I basically put on anything, rice, avocado and egg salad, grilled fish
@luckyluke1114
Жыл бұрын
I am Vietnamese and I use Prid Nam Pla for my winter cold, flu, and natural anti-biotic.
@JackEstacio
Жыл бұрын
We also do this in the Philippines except we use calamansi instead of lime. Usually paired with mild tasting, soupy dishes. I haven’t tried it on fried egg!
@carmenjaniratarafacortes7405
4 ай бұрын
Cada Sábado es mejor que el anterior. You guys are inspired. That’s my goal, I’m beyond happy I’m succeeding. Stay happy, keep bonding.
@hannahmoitt
Жыл бұрын
just went and made this and oh my god it's the best ever. literally why do these eggs taste so good now!!
@nietzschesmuse
11 ай бұрын
I agree! I went to a Thai restaurant and I became addicted to this sauce. I am so happy to find the recipe. Thank you!
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