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nam pla

   Also found in: Wikipedia 0.01 sec.
nam pla [ˌnæm ˈplɑː]
n
(Cookery) a fermented fish sauce with a strong aroma and a salty taste, often used in Thai cookery
[Thai]
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To serve eight, take: 500g (lib lOz) shell-on tiger prawns, 2 tbsp vegetable oil, 1 litre (1 pt, 15 fl oz) chicken stock, 2 lemongrass stalks, outer layers peeled, 3 fresh kaffir lime leaves, 8 oyster mushrooms, 2 tomatoes, 300g (10 oz) fresh pin boned salmon fillet, 1 tsp caster sugar, 2 finely chopped shallots, 2 small red chillies, finely sliced, 2 tbsp nam pla, 3 tbsp fresh lime juice and a handful fresh coriander.
food & drink: Super soups to see in the New Year by Daily Post (Liverpool, England)
In a small bowl mix the juice of the lime with the nam pla and sugar.
Nigel Slater's mince by guardian.co.uk / guardian.co.uk
Serves 4-5 You will need 450g of sirloin steak about 5 cm thick 1 teaspoon of Sichuan peppercorns crushed, Frying oil 250g French Beans 250g Chinese leaves, shredded 1 red chilli de-seeded and finely chopped A handful of fresh coriander leaves Salt The dressing 150ml of coconut milk 2 tablespoons of sweet chilli dipping sauce grated zest and juice of 1/2 lime 1 tablespoon of nam pla (Thai fish sauce) To make (1)Remove any fat or gristle from the steak and season with salt and Sichuan pepper.
Your Life: Scrumptious summer salads; FOOD While we still have some ... by The Mirror (London, England)
 
 
 
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