Nam Prik Kapi | Authentic Vegan Recipe (2024)

FAQs

What is nam prik made of? ›

Nam phrik (Thai: น้ำพริก, pronounced [ná(ː)m pʰrík̚]) is a type of Thai spicy chili sauce typical of Thai cuisine. Usual ingredients for nam phrik type sauces are fresh or dry chilies, garlic, shallots, lime juice and often some kind of fish or shrimp paste.

You just take little piece of vegetable and place it on top of your rice, dip your spoon into the nam prik and put the sauce onto the vegetables – then enjoy them together! Nam Prik Kapi is also eaten with fried Pla Too (mackerel), and an omelet stuffed with green vegetables.

Basically this sauce is made from vegetables such as chili or garlic. It is my favourite spice so it's hard to give up. Generally yes, chilli sauces are vegan.

SPICES: The fiery spice of many Thai dishes comes from peppers, known as “prik” in Thai. “Phet” is the Thai word for spicy.

Toasted-rice powder is a pantry staple in the region, lending texture and nutty, roasted flavor to larb and thickening soups and dipping sauces, like dried-chile jaew. It's made by slowly toasting dry, raw sticky rice in a dry pan, then grinding it into a coarse powder.

Nam prik is a very general term for any kind of spicy chili sauce that is normally eaten as a condiment or dipping sauce for fried fish and lots of boiled vegetables.

The term "nam prik" means hot sauce, from "nam," water or liquid, and "prik," hot chili pepper.

Nam prik ong can be refrigerated in an airtight container for up to 1 week, and frozen for up to 1 month.

Soy Sauce

To use soy sauce as a shrimp paste substitute, simply mix soy sauce with an equal amount of water to dilute the flavor, as it can be quite strong. Use the diluted soy sauce in place of shrimp paste in recipes such as pad thai or curries.

In conclusion, the spicy shrimp paste (sambal belacan) especially for Dapur Ibu Kampung Style is recommended to extend their shelf life from 6 months to 1 year.

Is belacan the same as shrimp paste? ›

Belacan, a Malay variety of shrimp paste, is prepared from small shrimp from the Acetes species, known as geragau in Malaysia or rebon in Indonesia. In Malaysia, the krill are typically steamed first, then mashed into a paste, and kept in storage for several months.

Most gochujang mixes are vegan. If you are buying the paste, check the ingredient list to make sure, but generally speaking the paste is vegan-friendly. Where can I buy gochujang? Gochujang has become more popular worldwide as it has begun being sold in big global chain supermarkets.

The most authentic gochujang replacement combines miso paste and sriracha with a little pinch of sugar. If you try to just swap in another Asian sauce like sriracha or sambal oelek as a 1:1 gochujang substitute, your dish will be spicier and more acidic than intended. Hot sauces contain vinegar, and gochujang does not.

Yes! We believe this product is vegan as there are no animal or animal-derived ingredients listed on the label.

In Thailand, shrimp paste goes by the name kapi (or gkapi). It's a purple-brown condiment made by mixing krill (tiny shrimp-like crustaceans) with salt and leaving them to ferment. The resulting mixture is then dried and ground into a dense and sticky paste that's the consistency of almond butter or coarse pâté.

It is made by packing raw fish with cooked rice, garlic and salt then curing it at room temperature for 3-5 days. The end result will be the fish that is both sour and salty-- and the meat is somewhat tenderized through the fermentation process.