“Nam Prik Num” (Northern Thai Green Chilli Dip) is one of the souvenirs that everyone has to bring back when visiting Chiang Mai because of its flavourful, hot and spicy taste. It can be a good combination with boiled vegetables, sticky rice and the most popular one, pork rind. This makes Nam Prik Num quite well-known and also have become many people’s favorite menu.
The key to make Nam Prik Num delicious starts from the process of young chili selection. According to the original recipe, it is very important to select young chilies that are not too ripe. Some of them should be green colour and some should be light green to give Nam Prik Num a colourful green tone which is not too pale. Other ingredients including shallot and garlic have to be grilled to bring out aroma. Peel the skin that might be a bit burned to leave only appetizing aroma. Lastly, just pound everything together, add a bit of salt and the original Nam Prik Num is done.
However, this is definitely not enough to cook for sale. Here we have a simple tip for preparing more tasty and flavorful Nam Prik Num, which is, to add Ajinomoto ® Plus before pounding all ingredients together and add fish sauce at the end to get a better taste. After that, we will get Nam Prik Num that has more intense and completely delicious taste with nice aroma from the fish sauce. By this tip, customers will come back to buy this special Nam Prik Num once again for sure.
Nam Prik Num can last longer when it is immediately put in the fridge after finish cooking. This will prevent Nam Prik Num from going bad and having sour taste. On the other hand, adding grilled eggplants to increase the amount of Nam Prik Num can also shorten its life. Therefore, do not use too many grilled eggplants to extend its life.
