Nam Ngiao & Dok Ngiao

Nam Ngiao Chili Paste Set "Small"

Includes:

1. Nam Ngiao chili paste 200g x 1 bag

2. Dok Ngiao (dried kapok flowers) 50g x 1 bag

**Serves approximately 10 people.

For a rich and concentrated flavor, add about 2.5 liters of water.

📌The shop will include instructions and a list of ingredients for making Khanom Jeen Nam Ngiao in the box.

Nam Ngiao is a Northern Thai dish. The chili paste used to make Nam Ngiao is adapted from the chili paste used for Nam Prik Ong. Nam Ngiao is typically eaten with Khanom Jeen (rice vermicelli). "Why is it called Nam Ngiao?" Because one of the main ingredients is Dok Ngiao (dried kapok flowers).

📌Farm Aroy Dee Nam Ngiao Chili Paste

Chiang Rai Nam Ngiao chili paste, dry-roasted recipe, has a unique aroma. The chili paste is dense and twice as concentrated, not oily.

Farm Aroy Dee Nam Ngiao Chili Paste

⭐️In addition to making Khanom Jeen Nam Ngiao, it can also be used to make Nam Prik Ong.

⭐️Packaged in a zip-lock bag, it can be used multiple times. If not fully used, seal tightly and store in the refrigerator for up to a year.

**Farm Aroy Dee Nam Ngiao Chili Paste

❌No MSG

❌No seasoning powder

❌No sugar

❌No sauces/soy sauce

❌No preservatives

✅Contains fermented soybean paste (Tua Nao Paen), so customers do not need to add more.

✅Includes instructions for making Nam Ngiao.

Ingredients:

Dried chilies, shallots, garlic, fermented soybean paste, shrimp paste, vegetable oil, salt.

⭐️Choose from 2 methods (for your convenience):

Make your own Nam Ngiao generously, without needing a restaurant. Add as many ingredients as you like, just with Farm Aroy Dee's original Northern-style roasted chili paste, packed with rich and intense flavor, and the fragrant smell of fermented soybeans. Let's start cooking!

Method 1

- Boil water, add pork bones and pork ribs. Simmer until tender.

- Add minced pork and pre-soaked Dok Ngiao (kapok flowers).

- Add congealed blood (chicken blood).

- Follow with Farm Aroy Dee Nam Ngiao chili paste.

- Wait until the water boils again. Don't forget tomatoes and fresh blood (pork blood).

- Stir all ingredients together. Wait until the blood is cooked.

- Now it's ready to serve.

Method 2

- Heat oil in a pan, add Farm Aroy Dee Nam Ngiao chili paste and stir-fry with pork bones and pork ribs until fragrant.

- Add water and simmer until the pork bones are tender.

- Add pre-soaked Dok Ngiao (kapok flowers) and minced pork.

- Add congealed blood (chicken blood).

- Wait until the water boils again. Don't forget tomatoes and fresh blood (pork blood).

- Stir all ingredients together. Wait until the blood is cooked.

- Now it's ready to serve.

⭐️Before turning off the heat, you can add more seasonings to the pot, such as seasoning powder, MSG, salt, fish sauce, sugar, or tamarind paste, to taste. Adjust to your desired flavor.

⭐️Before serving, add your preferred toppings, such as **roasted chili paste, crispy pork rind (khaep mu), pickled mustard greens, fresh bean sprouts, shredded cabbage, chopped spring onions and coriander, fried garlic, roasted chilies, fish sauce, sugar, lime juice, or vinegar. Season to your liking.