Page 113 - เธญเธฒเธซเธฒเธฃเน„เธ—เธข

Naam Prik

Naam Prik, or chilli dip, is both a condiment as well as a main dish for the Thai people
of all the regions especially the central region where there are many varieties of chilli dips
The main ingredients of chilli dips are dry chillies, shallots, garlic and shrimp paste
(central and southern regions), stinky beans (northern region), pickled fish juice (northeastern region),
thickened by grilled fish or dry eggplants, tomatoes, lime, mangoes, star gooseberries, sour oranges,
garcinia, bilimbi, tamarind, salacca, santol, etc for different savours and odours of the chilli dips.
The Thai people eat the chilli dip together with various seasonal vegetables as well as the
right accompanying dish to make it more appetizing, decreasing the spicy hot and strong tastes
of the chillies, possessing medicinal properties from herbs and spices. The tamarind chilli dip, for
instance, is eaten with Thai eggplants, cucumber, long beans, white turmeric, sweet acacia tips,
accompanied by fried salted damsel fish and salty eggs.
โ€œNaam Prik Ongโ€ (spicy meat and tomato dip) a well-known Lanna chilli sauce is eaten
in the season of abundant small tomatoes, eaten with fresh vegetables such as cucumber, long
beans, winged beans as well as cooked vegetables like pumpkin tips, calabash, etc.
โ€œNaam Prik Kapiโ€ (shrimp paste chilli dip) is more transparent than that of the central
regions called โ€œsoupโ€ to be eaten with fresh vegetables like stinky beans, djenkol beans, etc,
cooked and pickled vegetables.
The chilli dips of the central region are โ€œNaam Prik Kapiโ€ (shrimp paste chilli dip), โ€œNaam
Prik Mamuang Naam Prik Paoโ€ (mango in chilli sauce), โ€œNaam Prik Makarmโ€ (tamarind chilli dip),
โ€œNaam Prik Ragumโ€ (salacca chilli dip), for instance.
The chilli dips of the northern region are: โ€œNaam Prik Noomโ€ (young green chilli dip with
pork rinds), โ€œNaam Prik Tadaengโ€ (red hot chilli dip), โ€œNaam Prik Ongโ€ (spicy meat and tomato
dip), โ€œNaam Prik Nam Pooโ€ (crab paste), for example.
The chilli dips of the northeastern region are โ€œNaam Prik Pla-raโ€ (fermented fish dip), โ€œJaew
Bongโ€ (pla-ra paste), for instance.
The chilli dips of the southern region are โ€œNaam Prik Goog Siapโ€ (dried shrimp paste),
โ€œNaam Prik Mun-Goongโ€ (shrimp paste)
The chilli dip has been registered as Thai Cultural Heritage in 2012

110 เธญเธฒเธซเธฒเธฃเน„เธ—เธข เธกเธฃเธ”เธเธ เธนเธกเธดเธ›เธเธฑ เธเธฒเธ—เธฒเธ‡เธงเธฑเธ’เธ™เธ˜เธฃเธฃเธก

Thai Food : Thai Cultural Heritage ๆณฐๅผๆ–™็†-ไผ ็ปŸ้ฅฎ้ฃŸๆ–‡ๅŒ–้—ไบง