{"product_id":"น้ำเงี้ยว","title":"Nam Ngiao \u0026 Dok Ngiao","description":"\u003cp class=\"QN2lPu\"\u003eNam Ngiao Chili Paste Set \"Small\"\u003c\/p\u003e\n\u003cp class=\"QN2lPu\"\u003eIncludes:\u003c\/p\u003e\n\u003cp class=\"QN2lPu\"\u003e1. Nam Ngiao chili paste 200g x 1 bag\u003c\/p\u003e\n\u003cp class=\"QN2lPu\"\u003e2. Dok Ngiao (dried kapok flowers) 50g x 1 bag\u003c\/p\u003e\n\u003cp class=\"QN2lPu\"\u003e**Serves approximately 10 people.\u003c\/p\u003e\n\u003cp class=\"QN2lPu\"\u003eFor a rich and concentrated flavor, add about 2.5 liters of water.\u003c\/p\u003e\n\u003cp class=\"QN2lPu\"\u003e \u003c\/p\u003e\n\u003cp class=\"QN2lPu\"\u003e📌The shop will include instructions and a list of ingredients for making Khanom Jeen Nam Ngiao in the box.\u003c\/p\u003e\n\u003cp class=\"QN2lPu\"\u003eNam 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).\u003c\/p\u003e\n\u003cp class=\"QN2lPu\"\u003e \u003c\/p\u003e\n\u003cp class=\"QN2lPu\"\u003e📌Farm Aroy Dee Nam Ngiao Chili Paste\u003c\/p\u003e\n\u003cp class=\"QN2lPu\"\u003eChiang Rai Nam Ngiao chili paste, dry-roasted recipe, has a unique aroma. The chili paste is dense and twice as concentrated, not oily.\u003c\/p\u003e\n\u003cp class=\"QN2lPu\"\u003e \u003c\/p\u003e\n\u003cp class=\"QN2lPu\"\u003eFarm Aroy Dee Nam Ngiao Chili Paste\u003c\/p\u003e\n\u003cp class=\"QN2lPu\"\u003e⭐️In addition to making Khanom Jeen Nam Ngiao, it can also be used to make Nam Prik Ong.\u003c\/p\u003e\n\u003cp class=\"QN2lPu\"\u003e⭐️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.\u003c\/p\u003e\n\u003cp class=\"QN2lPu\"\u003e \u003c\/p\u003e\n\u003cp class=\"QN2lPu\"\u003e**Farm Aroy Dee Nam Ngiao Chili Paste\u003c\/p\u003e\n\u003cp class=\"QN2lPu\"\u003e❌No MSG\u003c\/p\u003e\n\u003cp class=\"QN2lPu\"\u003e❌No seasoning powder\u003c\/p\u003e\n\u003cp class=\"QN2lPu\"\u003e❌No sugar\u003c\/p\u003e\n\u003cp class=\"QN2lPu\"\u003e❌No sauces\/soy sauce\u003c\/p\u003e\n\u003cp class=\"QN2lPu\"\u003e❌No preservatives\u003c\/p\u003e\n\u003cp class=\"QN2lPu\"\u003e✅Contains fermented soybean paste (Tua Nao Paen), so customers do not need to add more.\u003c\/p\u003e\n\u003cp class=\"QN2lPu\"\u003e✅Includes instructions for making Nam Ngiao.\u003c\/p\u003e\n\u003cp class=\"QN2lPu\"\u003e \u003c\/p\u003e\n\u003cp class=\"QN2lPu\"\u003eIngredients:\u003c\/p\u003e\n\u003cp class=\"QN2lPu\"\u003eDried chilies, shallots, garlic, fermented soybean paste, shrimp paste, vegetable oil, salt.\u003c\/p\u003e\n\u003cp class=\"QN2lPu\"\u003e \u003c\/p\u003e\n\u003cp class=\"QN2lPu\"\u003e⭐️Choose from 2 methods (for your convenience):\u003c\/p\u003e\n\u003cp class=\"QN2lPu\"\u003eMake 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!\u003c\/p\u003e\n\u003cp class=\"QN2lPu\"\u003e \u003c\/p\u003e\n\u003cp class=\"QN2lPu\"\u003eMethod 1\u003c\/p\u003e\n\u003cp class=\"QN2lPu\"\u003e- Boil water, add pork bones and pork ribs. Simmer until tender.\u003c\/p\u003e\n\u003cp class=\"QN2lPu\"\u003e- Add minced pork and pre-soaked Dok Ngiao (kapok flowers).\u003c\/p\u003e\n\u003cp class=\"QN2lPu\"\u003e- Add congealed blood (chicken blood).\u003c\/p\u003e\n\u003cp class=\"QN2lPu\"\u003e- Follow with Farm Aroy Dee Nam Ngiao chili paste.\u003c\/p\u003e\n\u003cp class=\"QN2lPu\"\u003e- Wait until the water boils again. Don't forget tomatoes and fresh blood (pork blood).\u003c\/p\u003e\n\u003cp class=\"QN2lPu\"\u003e- Stir all ingredients together. Wait until the blood is cooked.\u003c\/p\u003e\n\u003cp class=\"QN2lPu\"\u003e- Now it's ready to serve.\u003c\/p\u003e\n\u003cp class=\"QN2lPu\"\u003e \u003c\/p\u003e\n\u003cp class=\"QN2lPu\"\u003eMethod 2\u003c\/p\u003e\n\u003cp class=\"QN2lPu\"\u003e- Heat oil in a pan, add Farm Aroy Dee Nam Ngiao chili paste and stir-fry with pork bones and pork ribs until fragrant.\u003c\/p\u003e\n\u003cp class=\"QN2lPu\"\u003e- Add water and simmer until the pork bones are tender.\u003c\/p\u003e\n\u003cp class=\"QN2lPu\"\u003e- Add pre-soaked Dok Ngiao (kapok flowers) and minced pork.\u003c\/p\u003e\n\u003cp class=\"QN2lPu\"\u003e- Add congealed blood (chicken blood).\u003c\/p\u003e\n\u003cp class=\"QN2lPu\"\u003e- Wait until the water boils again. Don't forget tomatoes and fresh blood (pork blood).\u003c\/p\u003e\n\u003cp class=\"QN2lPu\"\u003e- Stir all ingredients together. Wait until the blood is cooked.\u003c\/p\u003e\n\u003cp class=\"QN2lPu\"\u003e- Now it's ready to serve.\u003c\/p\u003e\n\u003cp class=\"QN2lPu\"\u003e \u003c\/p\u003e\n\u003cp class=\"QN2lPu\"\u003e⭐️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.\u003c\/p\u003e\n\u003cp class=\"QN2lPu\"\u003e⭐️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.\u003c\/p\u003e","brand":"Morning \u0026 Afternoon Snacks","offers":[{"title":"Default Title","offer_id":63110758400349,"sku":null,"price":8.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/9008\/9053\/files\/IMG-3793.jpg?v=1768502596","url":"https:\/\/morningandafternoonsnack.com\/en\/products\/%e0%b8%99%e0%b9%89%e0%b8%b3%e0%b9%80%e0%b8%87%e0%b8%b5%e0%b9%89%e0%b8%a2%e0%b8%a7","provider":"Morning \u0026 Afternoon Snacks","version":"1.0","type":"link"}