Food tours in Bangkok - Chili Paste Tour 2014
At Chili Paste Tour, we strive to share the extraordinary Thai food and culture of everyday Bangkok. Our tours emphasize sampling and learning about unexpected local foods, exploring little known but fascinating places and interacting with local people. Social and environmental responsibility are fundamental to the way our modest company is run. We understand that many travelers hope to delve beyond the surface of a country's must-see attractions, and as avid travelers, we aim to fuse a sense of adventure, spontaneity and fun into each experience. We hope you'll join us to savor the inspiring flavors of Bangkok.
Chili Paste Tour
Offbeat food and culture tours in Bangkok!
At Chili Paste Tour, we strive to share the extraordinary Thai food and culture of everyday Bangkok. Our tours emphasize sampling and learning about unexpected local foods, exploring little known but fascinating places and interacting with local people. Social and environmental responsibility are fundamental to the way our modest company is run. We understand that many travelers hope to delve beyond the surface of a country's must-see attractions, and as avid travelers, we aim to fuse a sense of adventure, spontaneity and fun into each experience. We hope you'll join us to savor the inspiring flavors of Bangkok.
Chili paste from Hell Thailand
Thai Cooking with Chili Paste Tour
A short taste of what it's like to cook Thai curries from scratch with Chili Paste Tour. See more info at chilipastetour.com.
Nam Prik(น้ำพริก) Spicy Thai Chili Dipping Sauce
Check out this recipe for sweet Thai Chili sauce:
This is how we make Nam Prik, This is normally used with fish but it works for anything IMO, We also add crushed pan roosted peanuts and turn it into a peanut sauce, That stuff is delicious, I think it would make a good salad dressing.
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THAI FOOD CHILI PASTE GRILLED FISH
Today my husband has many fish. I brought a roast 3 pound chili paste with boiled vegetables. To cook to taste it spicy and delicious.
INGREDIENTS / PROPORTIONS AND HOW TO COOK :
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Thai Chili Paste; spring roll wrappers, buying vegetables with MayKaidee-01.mov
Thai Chili Paste; watching fresh spring roll wrappers being made; buying vegetables Vegetarian cooking in Bangkok, Thailand Part 1 with May Kaidee, who owns four restaurants and operates a wonderful veggie school. Morning lessons are given every day. See more at
How to Eat Thai Nam Prik (Thai Chili Sauce นำ้พริก)
Nam prik (or nam phrik, น้ำพริก), Thai chili sauces, are a component of one of the most typical, everyday Thai meals. Check out some of the most common Thai nam prik here:
I think Thai nam prik (น้ำพริก) is one of the most under recognized dishes, or meals of Thai cuisine. There are many different types of chili sauces that you’ll come across in Thailand, some ranging from spicy and hot, other are fish tasting, and others are sweet and sour. Some are more sauce like, others are almost spreadable, and others are more sticky or liquidity. Nam prik (น้ำพริก) is the common name used to refer to all sorts of different chili sauces.
The way you eat nam prik (น้ำพริก) is along with a pile of boiled vegetables, which can included everything from long beans to eggplant, to morning glory. The chili sauces are also eaten with things like fried crispy fish or omelets. Also, a plate of rice is usually included in a full meal of nam prik (น้ำพริก) eating in Thailand. You can either choose to take some vegetables or fish, and dip it straight into the bowl or bag of nam prik, or you can choose to take some fish or vegetables onto your plate and spoon on some Thai chili sauce to get a full range bite of everything including rice. Either way works well, and both methods of eating are equally as popular.
Most of the time, Thai nam prik (น้ำพริก) is seen as one of the most basic and everyday foods in Thailand and it’s available in nearly every market. Most Thais would just drop by their market, order whatever nam prik they’d like, and then vendor will bag it up, along with whatever boiled vegetables and fish they chose, and then the person will head home to eat it. There’s usually never seating. You’ll also find nam prik (น้ำพริก) at nicer restaurants in Thailand where they might serve nam prik as a sort of an hordeavure dish. However, you rarely find a street food stall that serves Thai chili sauces (น้ำพริก) on the street, that also has tables and chairs for you to eat it right there.
I was pretty thrilled to find this Bangkok street food stall that dishes up delicious chili sauces (น้ำพริก) for lunch, and also has chairs for you to sit it. The first thing you do when you arrive is walk up to the front and choose all the vegetables and fish or other items that you’d like and put them on a plate. One of the most popular Thai nam prik (น้ำพริก) is nam prik kapi (น้ำพริกกะปิ), chili sauce made with fermented shrimp paste - it’s such a delicious combination of fishy, salty, sour, and spicy. Along with boiled vegetables and the crispy fish, it was marvelous. I also ordered nam prik da daeng (น้ำพริกตาแดง), translated from Thai as red eye chili sauce. It was less spicy than it looked (it looks on fire), but it had a nice chili flavor, plus a hint of sweetness to balance it out. Finally, for my third Thai chili sauce, I ordered nam prik pla ra (น้ำพริกปลาร้า), chili sauce made with fermented fish sauce. This was also delicious, a little fishy, but with so much depth of flavor. Along with the vegetables and chili sauces, I also ordered a pla too tod (which is a fried mackerel ปลาทูทอด), a couple pieces of pla tod krob (crispy fish ปลาทอดกรอบ), and last but not least cha om kai (an omelet filled with climbing wattle shoots ชะอมไข่).
Again, I think Thai nam prik (น้ำพริก) is one of my favorite parts of Thai cuisine, I love the compound flavors, and of course, the general spice and strong flavors that normally accompany each version. I also really like the vegetables and fried fish that goes with it. So if you’re interested in having a real local Thai meal, you should sample a variety of different Thai nam prik chili sauces.
You’ll find nam prik everywhere in Thailand, but usually for takeaway. If you’re in Bangkok and want to try this place here are the details:
Open hours: 11:30 am - about 3 pm (usually Tuesday - Saturday, but just so you know, this is street food, so sometimes they are closed without warning)
Prices: Our full meal here, everything we ate cost 130 THB (about $4)
How to get there: The stall is located right at the base of Sukhumvit Soi 101 in Bangkok, just a 20 second walk from Punnawithi BTS station exit #1.
Music in this video is courtesy of:
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Thonburi food & Art Walk #Chili Paste Tour
An offbeat food & art tour in Bangkok's oldest neighborhood
Located on the west side of the Chao Phraya River, the narrow alleyways and meandering canals of Thonburi were around when modern 'Bangkok' was little more than rice paddies and orchards. Defined by old stilted wood homes, fantastic food, colorful markets and friendly, often artsy locals, Thonburi is an inspiring, hidden side of Bangkok that most foreigners never get the chance to experience.
Chili Sauce Mixed Rice Thai Style. Thai Street Food. Street Food in Bangkok.
Thai Food - Fiery Shrimp Chili Paste (Nam Prik Narok)
Thai Food - Fiery Shrimp Chili Paste (Nam Prik Narok)
Who like spicy flavor, if you try Nam Prik Narok once then you will like this Thai style chilli paste. You can keep in the refrigerator for 1 month. Just eat with hot steamed rice or glutinous rice together with fresh or blanched vegetables as you like.
Thai style chili paste and steamed rice
the simple chili paste is the core of Thai food .The most basic building blocks of the bigger picture of Thai kitchen and with just steamed rice and chili paste ,then you can call it's a meal .
Chili Paste Tour presents
1 day tour with us you will have good experience :)
Thai Isaan Food Recipe: Steamed Fish and the Chili Paste with Plara!
A very easy Isaan style paste to eat with steamed fish is the result of how I clean my refrigerator. The green peppers were getting rotten and the color changed to yellow so I have to get rid of it quick.
Here's the link for my facebook page. :)
The purpose of this page is to allow you to post your own photo of Thai food you cook as a homework. Just for fun! :) comments and questions are all welcome here on my youtube channal or facebook page as well.
Someone asked me to get my facebook account before and not I can't resist the power of social network stuff like facebook. Hope to see everyone there.
Thai Nam Prik Kapi Recipe (น้ำพริกกะปิ) - Shrimp Paste Chili Sauce!
Full nam prik kapi recipe (วิธีทำ น้ำพริกกะปิ), click here ►
Nam pirk kapi (which is also sometimes spelled nam phrik kaphi in English), is one of the most widely available and popular to eat garnishes or condiment chili sauce dips in Thailand. In Thai, nam prik (น้ำพริก) means chili sauce, while kapi (กะปิ) is the Thai word for fermented shrimp paste. The combination of the two is fermented shrimp paste chili sauce, and the recipe includes a combination of fermented shrimp paste, lots of fresh chilies, raw garlic, a bunch of fresh lime juice, and finally a tiny bit of sugar to balance all the flavors.
I’ve been a huge lover of Thai nam prik kapi (น้ำพริกกะปิ) for all the time I’ve spent in Thailand, and I’ve made a couple videos eating nam prik kapi, but had never made the recipe, so I’m really excited to now share the recipe so you can make it at home. Nam prik kapi (น้ำพริกกะปิ) is really not difficult to make, it’s just important to have a good quality shrimp paste, which will give the chili paste its best flavor and fragrance.
Ok, here are all the ingredients you’ll need for this nam prik kapi recipe (วิธีทำ น้ำพริกกะปิ):
2 tbsp shrimp paste, preferable mature
30 – 60 Thai bird’s eye chilies
1 full head garlic
3 shallots
20 Turkey berry (it’s also called pea eggplant)
½ - 1 tbsp palm sugar, depending on how sweet you like it, I normally just add about ½
3 – 5 tbsp lime juice, start with less and keep stirring adding more until it’s perfectly balanced
Any type of vegetables, both raw and blanched that you like, or fish, and rice, to eat with your nam prik kapi.
For the first step in making nam prik kapi (น้ำพริกกะปิ), I took my Thai shrimp paste, and I lightly roasted it over hot charcoal. This is not really to cook the shrimp paste (you don’t need to cook it), it’s merely to bring out the fragrance, and to give it a slightly roasted / burnt taste. So if you don’t have access to a grill, you can skip this step, but if you do, it’s best. Next, just peel and dice the garlic and shallots. Although you could probably make nam prik kapi in a blender or food processor, it will be best if you have a hand mortar and pestle, because you’ll get the real taste of this Thai chili sauce, and be able to really work the ingredients until all the oils come out. Using a mortar and pestle, first pound the chilis, garlic, and shallots. I probably pounded for about 15 minutes, until a semi-fine paste. It doesn’t need to be too fine or smooth, you’re mostly just looking to grind all the big chunks and to release all the flavor potential from all the ingredients. Then toss in a few Turkey berries (this is optional), and give them a quick smash.
Once you have a nice paste of garlic, chillies, and shallots, toss in your shrimp paste and palm sugar, and begin to slowly pound and mix all the ingredients together. You could transfer everything to a bowl, but I like to just mix up all the nam prik kapi (น้ำพริกกะปิ) inside the mortar. The final step to this nam prik kapi recipe (วิธีทำ น้ำพริกกะปิ) is adding the lime juice. Mix all the ingredients together thoroughly, then you must taste test - it’s extremely important. Thai shrimp paste chili sauce should be spicy, salty, sour, and with just a hint of sweetness to cut the edge of all the harsh ingredients. Once you have the perfect balance, your Thai nam prik is ready to be served.
Depending on what vegetables you have, you can either serve them raw, or just lightly blanch them. In Thailand most of the time the vegetables are boiled and served with a variety of dipping chilies sauces, and you have a choice of probably 10 - 20 different vegetables. You can use any vegetable you like, but I happen to have some okra and bitter melon on hand. I’m also a huge fan of eating nam prik kapi with short mackerel fish, which I grilled. And finally, you’ve got to have a plate of rice to make this meal complete.
Music in this video courtesy of Audio Network
Read this full recipe for nam prik kapi (including lots of photos) here:
This video was made by Mark Wiens and Ying Wiens in Thailand: &
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Thai Foods | Stir Fried Clam with Thai Chili Paste
Stir Fried Clams With Roasted Chili Paste | Bangkok Street Food
Watch the video Stir Fried Clams With Roasted Chili Paste
Ingredients:
Cooking Oil, Garlic, Red Chili, Thai Chili Paste, Fish Sauce, Seasoning Sauce, Water, Clams, Holy Basil,
Nang Loeng Market (ตลาดนางเลิ้ง) - A Tour of Food and History in Bangkok
Nang Loeng Market (ตลาดนางเลิ้ง) is one of my favorite market areas in Bangkok. Read more here:
There are many many markets and street food areas in Bangkok, but one of the oldest and most preserved in the city, is Nang Loeng Market (ตลาดนางเลิ้ง). Located in the central part of the city, the community has been around a couple of hundred years now. The market itself was opened officially in 1900, and since then it has been a gathering place for people in the community to socialize and eat.
There are many options for food at Nang Loeng Market (ตลาดนางเลิ้ง), and there's actually an entire food court that's opened at lunchtime, but my favorite restaurant in the area, one that I keep coming back to time and time again is the rice and curry restaurant on the corner known as Khao Gaeng Ruttana (ข้าวแกงรัตนา This street food rice and curry restaurant has been around for a long time, and it has some serious character to it. It's the type of place where ancient fans are wobbling back and forth, there are cobwebs hanging in the rafters, and the food is always outstanding. Though there's plenty of food to try at Nang Loeng Market (ตลาดนางเลิ้ง), I can't help myself heading straight to eat rice and curry.
When you eat Thai rice and curry, you don't always know what will be on the menu, you just have to go to the restaurant, look at the dishes that are available for the day, point to them, and order them. At Khao Gaeng Ruttana (ข้าวแกงรัตนา) you can either choose to order for takeaway and they will pack your food into plastic bags, or you can choose to sit down and eat right there. I like to eat there to enjoy the ambiance of the restaurant and the awesome atmosphere. I ordered a number of things this meal, including a fish cooked in chili sauce, a curry of coconut milk and lotus stems, but my favorite thing of the meal was the yam makua yao (ยำมะเขือยาว), a salad made of roasted eggplant mixed with chilies, dry shrimp, shallots, and all dressed in lime juice and fish sauce. If that's already not good sounding enough, I ordered it with a hard boiled egg on the bottom, which was soft cooked so the egg was still slightly runny on the inside yolk. It was absolutely sensational, so good that I could not resist ordering a second plate to devour while I was there. It was amazing.
If you visit Bangkok and are interested in exploring food and history, Nang Loeng Market (ตลาดนางเลิ้ง) is one of the best places I recommend to visit. Like I mentioned, there are many places to eat, depending on your preference, like egg noodles or tom yum noodles, but my absolute favorite spot is Khao Gaeng Ruttana (ข้าวแกงรัตนา) for their delicious Thai rice and curry dishes. Do some exploring and enjoy Nang Loeng Market (ตลาดนางเลิ้ง).
Nang Loeng Market (ตลาดนางเลิ้ง)
Open hours: Around 8 am - 3 pm How to get there: Nang Loeng Market is not close to any mass transit train stations, so it's easiest to hop in a taxi and go directly there. It's pretty close to Democracy Monument (อนุสาวรีย์ประชาธิปไตย), about a 10 minute walk.
Music in this video courtesy of Audio Network
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Paste Modern Thai Food - One of The Best Restaurants in Bangkok
Paste is one of the best restaurants in Bangkok that specializes in extremely high quality modern Thai food. Get all the details here -
There are many amazing restaurants in Bangkok serving everything from international cuisine to Thai food in a variety of different forms and scales. The chefs at Paste Bangkok emphasize that they don't serve fusion food - which is a combination of different cuisines merged together - but instead they focus on modern Thai food, innovation and progressive Thai cuisine. In other words, most of the ingredients are locally sourced and the recipes, though creative, are all within the traditional spectrum of Thai ingredients and flavor combination. Modern Thai food is the next step in Thai cuisine, new and modern techniques combined with traditional recipes, all within the same genre of Thai food. And as one of the best restaurants in Bangkok serving upscale Thai food, Paste uses extremely high quality ingredients and precise cooking techniques to produce a truly mouthwatering menu of flavorsome Thai dishes.
It was my privilege in this Thai food video to visit one of the best restaurants in Bangkok for a sample of modern Thai food at its finest. I first begin sampling a dish they call the ultimate-twice cooked-caramelised-pork leg with pickled bamboo shoot, pickled mustard and coriander (สุดยอดขาหมูเสริฟ์กับหน่อไม้ดอง, ผักกาดดองและผักชี). The pork leg was marinated before being flash deep fried to make it crispy on the edged. It was then arranged onto a serving plate along with pickled bamboo shoots, a caramel glaze, and sprinkled with shaved chilies and cilantro leaves. My first bite was pure heaven as the chunk of pork leg literally melted into my mouth, the fat and meat both falling apart as I chewed. The caramel contrasted the chilies and and complemented the tender pork. It was outstanding. Next up I sampled the mangosteen salad with pan seared scallop and roasted chilli jam (ยำมังคุดกับหอยเชลล์), which is a good example of a modern Thai food dish at Paste. Mangosteen is a common Thai fruit, yet it's rarely seen in a dish, so at Paste they've taken Thai ingredients and come up with creative local recipes. Along with pan seared scallops, kernels of mangosteen were combined with lemongrass and mint leaves and dressed in a chili jam which was similar to Thai prik pao roasted chili sauce. To top off the towing dish was a sprinkle of finely sliced Siam tulips. Again, this was an incredible tasting dish with a complexity of delicious flavors combined. Lastly we enjoyed a crispy skin free range duck (เป็ดมะแขว่นเสิร์ฟกับซอสส้มและโป๊ยกั๊ก) which was drizzled with fresh orange and star anise sauce. First steamed to get the juices flowing, it was then deep fried to give it a crunch. The northern Thai pepper, in the same family as the famous Sichuan pepper, was rubbed over to skin to make it extremely fragrant. All the dishes I've eaten at Paste Bangkok have been superb.
Paste is truly one of the best restaurants in Bangkok that serves upscale elegant, and true to flavor Thai food. The chefs at Paste are doing an excellent job of pushing Thai food to new levels and progressing it into a new and modern form.
Paste Restaurant Bangkok
Prices: Expect to pay around 800 -- 1000 THB per person for a truly memorable meal, they also have a full menu of cocktails and wines if you're interested
Website:
Address: 120/6 Sukhumvit Soi 49 (Opposite Samitivej Sukhumvit Hospital) Klongton Nua, Vadhana, Bangkok 10110
Open Hours: Lunch Wed -- Sun 12.00 pm -- 2.30 pm, Dinner Tues -- Sun 6.00 pm -- till late
Reservations: +66(0)2 392 4313
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Thai street food Chili Pimp
Thai street food - Chili Pimp Nkp Food Market in evening , Thai Market 2017