Nam Prik Kapi

Many of you may or may not have heard of Nam Prik Kapi. I was introduced to this funky Thai spicy shrimp paste dip years ago so I thought I would share it with you. Some of these ingredients may be foreign to you, especially the Thai shrimp paste (and trust me this stuff is funky but awesome).

Nam Prik Kapi Recipe
Nam Prik Kapi Recipe

The ingredients are minimal, but the flavor impact is something out of this world. A pestle and mortar works best for this, and I have not tried using a food processor, but feel free if you decide to make this recipe.

Let’s get started.

Ingredients:

  • 15-20 Thai bird chili peppers, stems removed
  • 1 head of garlic, skin removed
  • 3 limes, juiced
  • 2 tbsp palm sugar (or light brown sugar if you do not have any)
  • 3 tbsp Thai shrimp paste
  • 2 whole shallots, skins removed, lightly chopped

As with many Thai dishes, you need to balance out the sour, spice, and bitterness. This one uses 20 Thai chilies, which if you can imagine is going to make it pretty spicy, but that’s how I like it. The goal here is to come up with a light and loose paste, nothing majorly thick.

Start by pounding your garlic, chilies, and shallots in a mortar and pestle. Your goal is to make a paste. This is the labor intensive part, as it takes about 10-15 minutes and will use some arm strength. Once you have a paste, add the shrimp paste and palm sugar, and continue pounding. I find it best to use a spoon along with the pestle to lift from the bottom and keep pounding.

Nam Prik Paki Recipe
Nam Prik Paki Recipe

The final step is to add the juice of the limes. Add enough lime juice to ensure a loose paste. Add more lime juice if you have to.

Now taste and adjust. It will be spicy. It will be tangy. It will be a bit funky.

Serve this alongside fried fish, omelettes, or lightly steamed vegetables. This stores nicely as well, and a little goes a long way. If you are looking for something new to try, give this one a shot. It’s probably one of Thai’s more famous dipping sauces. Hope you enjoy!

 

Scallion and Ginger Oil

Scallions and ginger, oh my! OH MY is right. This stuff is something to be reckoned with. I normally have some sort of homemade sauce in my refrigerator, and it’s funny because we just upgraded our refrigerator, and kept our older one, primarily for all of my condiments and sauces. I swear I have an aisle of Asian condiments or ingredients, a variety of barbecue sauces, mustards, and ketchups, only to name a few. My wife is happy now that all of these condiments have their own home. But let’s get to the point. Scallion and ginger oil. Holy Moly this stuff is the bomb diggity. Super simple to make, and trust me, you will be using it on pretty much everything, well, besides chocolate chip pancakes or something along those lines, but that’s your game.

Scallion and Ginger Oil Recipe
Scallion and Ginger Oil Recipe

Let’s get started.

Ingredients:

  • 2 bunches of scallions, cleaned, and thinly sliced
  • 1 cup of grapeseed oil, warmed
  • 3 tbsp fresh ginger, grated or finely minced
  • 1 tbsp kosher salt, to taste
  • 2 tbsp soy sauce, to taste
  • 1 tbsp rice wine vinegar, to taste

I say to taste because once the mixture cools down and mixed, add more salt, soy sauce or vinegar to your liking.

Start by heating a pan on the stove over medium heat. Add the oil and let it come to a warm, if not hot temperature. Nothing smoking hot, but something you know is nice and warm.

During this time, get your other ingredients ready.

When the oil is hot, add the scallions, ginger, salt, soy sauce, and vinegar to a bowl.

Scallion and Ginger Oil Ingredients
Scallion and Ginger Oil Ingredients

Pour in the hot oil, and give a good stir. Let it come to room temperature, then taste a bit and adjust any seasoning if necessary.

Scallion and Ginger Oil
Scallion and Ginger Oil

Trust me when I say this. This stuff rocks. It’s almost the hidden umami that everyone questions when I use it, either on potatoes, omelets, or on grilled meat. It’s that good, and it lasts for weeks in the refrigerator.  Don’t judge me on the tomatoes, as I know they are not in season here, but we grilled some meat, had this as a side alongside some rice, and it was amazing. Simple and easy. Go for it and enjoy!

Simple Burger Sauce

Grilling season is coming to an end for many in the state of Wisconsin. I think this is officially the last day of summer, and as much as that pleases me (I love fall in Wisconsin), it disappoints me as well. I mean winter is coming, and that can get pretty long here in our state. With that said, my grill continues to heat up all year round, but for those that tuck them away until spring time, I figured I would give you my simple burger sauce recipe. Think of it as the ‘Big Mac’ sauce in a way, and one that really brings a great grilled burger together.

Yes, I ate that, well most of it.

Special Burger Sauce Recipe
Special Burger Sauce Recipe

Let’s get started.

Ingredients:

  • 1/2 cup mayonnaise
  • 2 tbsp French dressing
  • 2 tbsp sweet pickle relish
  • 2 tbsp minced white onion
  • 1/4 tsp salt
  • 1 tsp granulated sugar
  • 1/4 tsp cracked black pepper
  • 1/2 tbsp white vinegar

That’s it. Pretty much things most folks might have in their refrigerator. As I love a burger with just mayonnaise and pickles, I figured I would step it up and mix these together to give a sweet, tangy, and creamy sauce. This one totally delivers.

Special Burger Sauce Recipe Ingredients
Special Burger Sauce Recipe Ingredients

Place all of the ingredients in a small mixing bowl, and whisk until thoroughly combined.

When your burger is done grilling, slather it on the top, and bottom buns and enjoy. This one was stacked with a sauced bottom bun, lettuce, burger, pickles, onions, more sauce, another sliced bun, cheese, burger, bacon, tomato, more lettuce, sauce, and top bun. IT WAS A DOOZY.

If you are looking for a great sauce, not only for a burger, but along the lines of a great club sandwich, give this one a shot. It only gets better after a couple of days stored in the refrigerator as well.  Hope you enjoy!

Fry Sauce

Fry sauce, or simply a ‘special sauce’ is probably the easiest thing to make and typically served with french fries. I think fry sauce can pretty much go on anything, including burgers, and fries of which I did. Fry sauce is a classic sauce and has been around for ages. Think of it as somewhat of a Russian dressing. The simplicity is essentially a combination of mayonnaise and ketchup, but I add a couple of different twists making this fry sauce super addicting one.

Fry Sauce Recipe
Fry Sauce Recipe

Let’s get started on this excellent condiment.

Ingredients:

  • 1/2 cup of your favorite mayonnaise
  • 1/4 cup of ketchup
  • 1 tbsp pickle juice
  • 1 tbsp your favorite hot sauce
  • pinch of salt
  • 1/4 tsp cracked black pepper
  • hot fries, optional

Add everything but the hot fries to a mixing bowl. Mix well. Cover and place in the refrigerator for later use.

How to make fry sauce
How to make fry sauce

When you are ready to serve, drizzle onto your hot fries (I used roasted garlic and rosemary baby yukon potatoes), or serve on the side. I also smeared a generous amount onto my grilled burger. Talk about simplicity at its finest, and a delicious tang of a condiment to boot. If you are looking for all of that, give this one a shot, and feel free to double the amount for later use. Hope you enjoy!