Crab Chili Paste North Food

Crab Chili Paste North Food Nam Pu a north food that originated from the wisdom of the villagers in the North. Who want to preserve food to maintain it for a long time, making crab sauce requires patience Since having to catch a crab in the rainy season to pickle it with herbs Simmer until thick Therefore, it is a good source of calcium and protein, which are in concentrated form That can be kept to eat all year round.

 

It can be used to cook many things such as Crab Chili Paste with Bamboo Shoot Curry, Som Tam and Som Tam Papaya Salad Because it is a food with some types of wax is quite high. Eating too much May cause sleepiness or yawning, including famous crab water. Crab juice from Chae Hom district And crab juice from Phayao Province.

 

North Food It is unique in that it comes from a blend of eating cultures from various ethnic groups such as Thai Lue, Thai Yai, Ho Chinese and indigenous people. Highlight of Northern Food In addition to having a unique taste Most northern foods do not contain sugar. Instead, it relies on the sweetness of the ingredients that are used to enhance the flavor of the food. In addition, some vegetables can be found only in the North. Since most of the country is full of mountains There are quite a lot of vegetables and herbs such as sweet vegetables, Khae vegetables, Banana leaf, Bon vegetables, etc.

 

This creates an ingredient called curry paste, which contains many different herbs In addition to food and fish. There are many sweet foods. And it is unique as well, most of them can only be eaten in the north, such as Kanom Kanom Sugar Cane, Salted Dessert, Kham Boong Hua Hin, Flounder, Pad, Witu, Khamphee, Sesame Rice, and Sugarcane Sesame. etc.

 

Crab Chili Paste It is considered a strange northern food that is popular only in the North. But if anyone has tasted Will find a new taste It is unique in true Lanna people which the method of making is very easy. Worth a try.

 

- Paprika

- Red pepper

- Green chili

- Garlic

- Red onion

- Crab juice

- Fish sauce

- Noa powder

- Lemongrass

 

- Boiled bamboo shoots

- Cucumber

- Long beans

- Myeik

- Tang On

- Eggplant

 

1. Prepare the roaster In the pan, bring the paprika, red chili, green chilies, garlic and shallots toasted until cooked to lightly burn.

2. Set the mortar, put the roaster that has been prepared down thoroughly. Then add crab juice to it. Pound them together again Then season with fish sauce Add the powder Noir to your liking. Add a little warm water and pound it together again. Then add the lemongrass into. Use a spoon to knead well again. Scoop into a cup, eat with a side dish.
 

 

A: It is a Northern Thai chili paste made from “Nam Pu,” a concentrated crab extract, mixed with chili and herbs to create a rich and unique flavor.

 

A: Nam Pu is a traditional seasoning made by fermenting and slowly cooking rice field crabs until thick and concentrated, allowing it to be stored for a long time.

 

A: It has a strong savory, salty, and slightly pungent flavor, balanced with spiciness from chili.

 

A: Yes, it is rich in protein and calcium, but it should be consumed in moderation due to its concentrated nature.

 

A: It is best eaten with sticky rice or steamed rice, along with fresh or boiled vegetables.

 

A: It can be used in bamboo shoot curry, pomelo salad, and papaya salad to enhance flavor.

 

A: Because it is made through a long process of fermentation and reduction, allowing it to be stored and used throughout the year.

 

A: Consuming large amounts may cause drowsiness or heaviness due to its high fat content.

 

A: It reflects Northern Thai lifestyle, emphasizing food preservation, resourcefulness, and traditional culinary knowledge passed down through generations.