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Thai Cooking Classes


Nam Ya Pla article
Main Ingredient
Serpent head fish 500 g.
Coconut milk 1,000 g.
Dried chilli 50 g.
Krachai 220 g.
Shallot 56 g.
Garlic 75 g.
Lemon grass 10 g.
Galangal 10 g.
Shrimp paste 18 g.
Palm sugar 25 g.
Salt 8 g.
Salted fish 50 g.
Fish sauce 10 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

* Serve size 6 persons
Cooking Method
  • Pound dried chilli, salt, garlic, galangal, lemon grass, shallot, krachai until ground, add shrimp paste and salted fish
  • Boil the fish until done, remove the fish meat and add with chilli paste
  • Boil an amount of coconut milk, add the chilli paste, stir, softly add the less coconut milk, stir together and season with fish sauce and palm sugar
  • To be served with Thai noodles and vegetables
Nutrition Fact
Energy
(kCal.)
149.7
Protein
(g.)
4.24
Fat
(g.)
12.74
Carbohydrate
(g.)
4.52
Fiber
(g.)
1.41
Calcium
(mg.)
28.12
Iron
(mg.)
7

 Strong point of Nam Ya Pla
High fat and calories. Fibers from chilli paste and krachai.



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