thai food - Proware Kitchen

Authentic Thai Nam-Prik-Ong with Spring Vegetables by Marni Xuto

March 8, 2023 12:06 pm Leave a Comment

Chef and content creator Marni Xuto with a recipe at the Great British Food Festival

Here is another fab recipe from Marni Xuto: Nam-Prik-Ong with Spring Vegetables.

Marni Xuto grew up in the heart of Bangkok and her recipes are like love letters to Thai cuisine. She is a content creator and recipe developer and can often be found giving cooking demonstrations at top food festivals, or cooking classes at School of Wok.

Check out Marni’s website for more information here and make sure to follow her on social media for delicious recipes and top tips for cooking Thai food.

This recipe is inspired by Songkran or เทศกาลสงกราน (Thai New Year) which is celebrated on 13th April each year. It is also known as the Water Splashing Festival and marks the beginning of the Buddhist New Year.

Originating from Northern Thailand, this dish can be eaten by hand, is easy to make, and is a great dish to share as a dipping sauce in particular. Although it isn’t widely known outside Thailand, it is a true Thai favourite.

Marni’s Nam-Prik-Ong is served in our Stainless Steel Tri-Ply 9cm Mini Pan. These brilliant little pans are perfect for serving individual portions, side dishes, jus, gravies, you name it. They also come in Copper Tri-Ply!

Did you know: Nam-Prik means “hot sauce” from nam meaning water and prik meaning chillies!

Serve: 1-2

Prep time: 15 minutes

Cooking time: 45 minutes

Ingredients for the chilli paste

100g of shallots, chunkily chopped
4g of mild dried chilli, soaked in water
2g os kaffir lime leaves with the stalks removed
1 stalk of lemon grass, chunkily cut
1 bulb of garlic, peeled
2 tbsp of water
1 tbsp of oil
1 tsp of shrimp paste
2/3 tsp of salt

Ingredients for the dip element

400g of tomatoes, chopped
250g of lean pork mince
150ml of water
90 ml of vegetable oil
1.5 tsp of sugar
1 tsp of fish sauce
1 tsp of tomato puree

Serve with your choice of spring vegetables

1 artichoke
1 handful of asparagus
1 handful of carrots
1 handful of cabbage
1-2 aubergines

Equipment

Stainless Steel Tri-Ply 9cm Mini Pan
Copper Base 20cm Saucepan
Stainless Steel Steamer
Copper Tri-Ply 24cm Non Stick Frying Pan
Pestle and mortar or electric blender

Marni uses pans from across our ranges in this recipe. Check out what we love about each of them here!

Cooking Method for the Nam-Prik-Ong

Authentic Thai Nam-Prik-Ong with Spring Vegetables by Marni Xuto — You can tell this dish is packed with punchy flavours!

Blend the chilli paste ingredients in an electric blender or pound them in a pestle and mortar.
Gently fry the paste with the vegetable oil in a Copper Tri-Ply 24cm Non Stick Frying Pan, over medium heat until it has infused.
Add in the mince and fry it over a medium heat, stirring it until the mince is cooked.
Next to add are the tomatoes. Stir them until the tomato peel comes away from the flesh.
Pour in the water and bring it to the boil for approximately 5 minutes. Simmer it until the liquid reduces (approximately 25 – 30 minutes), making sure you stir it regularly.
Meanwhile, prepare the Copper Base 20cm Saucepan and Stainless Steel Steamer. The time you steam the vegetables for will depend on your preference.
Turn your attention to the Nam-Prik-Ong mixture. Season with the sugar, fish sauce, and tomato puree. Turn the heat up and cook for another 3 minutes.
Finally, transfer the Nam-Prik-Ong into a Stainless Steel Tri-Ply 9cm Mini Pan. Arrange the steamed and fresh vegetables around the paste, serve with Thai sticky rice, and enjoy!

Mango, Sweet Sticky Rice and Coral Tuile by Marni Xuto

November 24, 2022 2:08 pm Leave a Comment

We’ve paired up with the fabulous Marni Xuto to bring you this recipe for Mango, Sweet Sticky Rice and Coral Tuile. Marni has used our Stainless Steel Tri-Ply Steamer for the sweet, sticky rice. That’s one more thing you can make in our steamer! If you have time to let the sticky rice soak, this is a really speedy dish. It’s perfect for a weeknight main or a weekend side.

Marni’s recipes are wonderfully accessible, bringing the tastes of Thailand right to your kitchen. Check out her amazing Instagram page and follow her (@easy.thaifood) for recipes that look absolutely irresistible!

In this recipe, Marni showcases our Stainless Steel Tri-Ply Steamer, atop a Copper Base Saucepan, and serves using one of our marvellous mini pans. We can’t wait to try it! You can find out more about Marni on her website here.

Written by Eliza

Serves 2

Prep time (rice): 10 minutes plus 2 hours to soak the sticky rice

Cooking time (rice): 20 minutes

Prep time (coral tuile): 2 minutes

Cooking time (coral tuile): 5-8 minutes

Ingredients for Mango and Sweet Sticky Rice:

1 honey mango, peeled and cubed
100 grams of uncooked Thai gluten rice
75 millilitres of Thai coconut milk
30 grams of sugar
1/8 teaspoon of salt
1-2 spritzes of edible gold dust spray

Ingredients for the Mango Tuile:

80 grams of water
30 grams of vegetable oil
10 grams of plain flour
1 grams of food colouring (optional)
1-2 spritzes of vegetable oil spray

Equipment

Cooking Method (for the rice)

Soak the sticky rice in room temperature water for at least 2 hours prior to cooking (best to do overnight).
Prepare the steamer by adding water into the bottom of the Copper Base saucepan and bringing it to the boil. Cover the steamer with a muslin or cheese cloth.
Wash the sticky rice a couple of times. Pour the sticky rice onto the muslin cloth, cover the lid, and cook it on the hob over medium to high heat. Turn it from time to time.
It should take about 18-20 minutes to cook and the grains will become translucent when done.
In the meantime, put the coconut milk, sugar and salt in a small saucepan.
Heat until the sugar has dissolved and set aside. Do not bring it to boil.
Once the sticky rice is cooked and still hot, transfer it onto a metal tray/bowl. Gently pour the sweet coconut milk onto the rice and fold it in until the sticky rice is well absorbed in all the coconut milk.
Shape the sticky rice in a small bowl/cup, scatter some honey mango cubes, and place a coral tuile sheet on top (see below). Garnish with edible gold spray and flowers.
Serve with additional sweet coconut milk sauce if required.

Tips and Techniques

Make sure the sticky rice and coconut milk are hot while you mix the two components together.
Add some pandanus leaves while heating the coconut milk for a naturally sweet aroma.

Cooking Method (for the coral tuile)

Mix the flour, water, oil, and food colouring in a small bowl and mix well
Lightly spray the oil onto a Non-Stick Copper Tri-Ply 24cm Frying Pan and heat over a medium to high heat.
Once the pan becomes hot, pour a ladleful of the mixture into the pan. Wait until the bubbles work their way inward to the centre and the tuile sheet will harden and crisp up.
Carefully remove the coral sheet off the pan and rest it on a kitchen towel. Repeat the same method until the mixture is finished.

Tips and Techniques

You can make the tuile sheets in advance and keep them in the freezer
for 1 week. But ensure that you serve immediately once taken out of the
freezer.

One Pot Geang-Hung-Lay by Marni Xuto

November 5, 2022 4:13 pm Comments Off

We’ve paired up with the fabulous Marni Xuto to bring you this recipe for One Pot Geang-Hung-Lay or Northern Thai Style Pork Belly Curry. Marni loves to make Thai food accessible and easy for everyone. Check out her website for recipes that look absolutely irresistible and make sure you follow her on Instagram.

In this recipe, Marni showcases one fab feature of our cookware: our pans can be used on the hob AND in the oven! In this recipe, the curry is made on the hob and finished in the oven. We can’t wait to try it!

Written by Eliza

Serve: 2-3
Prep time: 15 minutes
Cooking time: 15 minutes and slow cook in the oven for 2 hours

Ingredients for the Hung-Lay paste:

30 grams Garlic-peeled
100 grams Shallot-peeled and chopped
25 grams Lemongrass-sliced
15 grams Galangal -sliced and chopped
1 grams Dried bird eye chilli-sliced
1.5 teaspoons Shrimp paste
1 teaspoon Paprika powder
1/2 teaspoon Salt

Ingredients for the curry:

600 grams Pork belly-chunky cut
35 grams Toasted peanuts (optional)
20 grams Ginger-peeled and sliced
5 grams Red chilli-sliced
1 grams Coriander
200 millilitres Water
2 tablespoons Sugar
2 tablespoons Vegetable oil
1 tablespoon Tamarind paste
1 tablespoon Dark soy sauce
1 tablespoon Fish sauce
1 tablespoon Oyster sauce

Equipment

Cooking Method

Lightly spray the oil in Copper Tri-ply 24cm Non-Stick Frying Pan.
Add the peanuts and toss until slightly brown. Set aside.
Pre- heat the oven to 150 Celsius.
Pound the garlic, red onion, lemongrass, galangal, dried birds eye chilli, shrimp paste and salt in a pestle and mortar (or blend it in an electric blender). Set aside.
Marinate the pork belly in the paste for at least 1 hour.
Fry the marinated pork belly with the vegetable oil until brown over medium to high heat in the Copper Tri-ply 20cm Saucepan.
Season with the dark soy sauce, oyster sauce, fish sauce and sugar. Stir until cooked.
Add the tamarind paste, half portion of sliced ginger and water. Bring it to the boil.
Close the lid and cook the curry in the oven for 1.5 hours.
Carefully remove the pan from the oven. Add the rest of the ginger, fold and return the pan to the oven for a further 30 minutes without the lid.
Garnish with toasted peanuts, red chilli and coriander.
Enjoy this one pot Northern Thai Style curry with a fluffy Thai Jasmine Rice.

Closeup of curry in a copper tri-ply saucepan taken from above

Tag Archive: thai food