Monthly Archives: February 2008

Kung Chae Naam Plaa

If you like sashimi or raw seafood, this Thai dish will probably take to your palate well if you can also stomach the strong flavours of Thai fish sauce (naam plaa). Known as Kung Chae Naam Plaaกุ้งแช่นำปลา (Thai: shrimps dipped in fish sauce), this dish is commonly found in Thai restaurants and is somewhat like sashimi a la Thai style. A must-try if you love the intense flavours of Thai cuisine.

The critical factor here, whether this dish will make or break, will have to depend on the freshness of the shrimps. Not only do fresh shrimps taste better, they are also easier on the stomach, you wouldn’t want to hog the toilet after eating these shrimps, isn’t it? And with the complement of the dipping sauce (naam cim) which consist of chilli, lemon juice, garlic bits and mint leaves, we are ready to go. Tuck in… or dip in!

mr;p first introduced this dish to me last December and i really like it. When i introduced this dish to Mum, she absolutely fell in love with it and requested to have it for our dinner three days in a row! We even had to order a second serving of kung chae naam plaa for one of the evenings because Mum ate so many of the shrimps before we could get to them. Meanwhile, Papa had a much harder time though. He was caught dipping one of the shrimps in the hot tom yam kung hotpot, and we all burst all laughing at that!

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Naam Tok

Another favourite dish of mine, Naam Tok (น้ำตก) is supposedly an Isan dish that is also easily found. However, what I find very amusing about this dish is its name – Naam Tok, which means waterfall in Thai. So far, none of my Thai friends nor mr;p is able to tell me why this dish is named after a natural occurrence.

Its namesake aside, this is a wonderful dish to behold once you are used to the strong flavours of Thai food. To make a mean Naam Tok, the beef which was prepared and marinated with fish sauce, tamarind concentrate and lime juice, is sliced into thick bite-sized pieces and then served with generous helpings of raw cabbages, long beans and mint leaves.

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