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Thai cuisine is a classic mix of sweet, sour, salty and spicy. The Nam Prik is one such example from the Thai plate. The simplicity in the making of Nam prik makes it a favorite Thai dish. So much so that it is used as a dipping sauce with fried spring rolls, grilled vegetables and many more. Nam Prik can be prepared in lightening speed.

Grilled shrimp or vegetables with Nam prik is a must try combination. Sugar, Lime juice, freshly minced chillies and nam pla (a fermented fish sauce widely used in South East Asia) are the basic ingredients of the Nam prik. Nam pla has fast gained popularity amongst Westerners, but it will surely gain more popularity in days to come.

Adding finely minced ginger, garlic or even lemon grass to this would not do any harm to the taste. Nam prik can also be used to baste the shrimp or vegetables during grilling, that's why I do recommend you make Nam prik in extra quantities.

Any shrimp dish will be incomplete if I don't mention peeling and de-veining of the shrimps.

Generally, the cook does the peeling of the shrimp. The plus point about peeling is that it is very convenient for the guests. On the other side, the fact that shrimp tastes better when cooked in the shell. Confusing enough, you may decide how you want to cook the shrimps...

De-veining has never been my concern. I have seen some people objecting to de-veining of shrimps but really the cases have been very few. The vein in itself is tasty and I love that! Some southern shrimp eaters will totally agree with me on this and they believe it actually adds more flavor to it.

Shrimp with a touch of Nam prik, is called the Thai Bath...

-- Grilled Shrimp With Nam Prik --

~ 1 tablespoon sugar

~ 1 teaspoon minced chili, or to taste

~ 1-1/2 to 2 pounds large shrimp

~ 3 tablespoons lime juice, or to taste

~ 3 tablespoons Nam Pla (Thai fish sauce)

~ Salt

Start a charcoal or gas grill. Heat should be medium-hot and the rack no more than 4 inches from the heat source. You can also use a broiler if you prefer.

If you like, peel and devein shrimp.

Combine sugar, chili, lime juice and nam pla. Taste, and adjust seasoning.

Lightly salt shrimp, then grill them about 2 minutes to a side. Divide nam prik among 4 bowls, and serve as a dip for shrimp.

Jonathan writes for a famous online cooking newsletter Quick Easy Recipes Secrets. If you need delicious recipes and up to date cooking tips just visit: http://www.Easy-Recipes-Secrets.com

# posted by satellite25744 : 11:20 PM  0 comments

Spaghetti recipe is a well known dish from Italy. There are tons of easy ways to eat your spaghetti. Here are below the 2 most common ways to have your home made spaghetti. These also can be found in great restaurants around the world. Here are these secrets of favorites Spaghetti recipe.

Adriatic Spaghetti Recipe

Ingredients:
1 Bay leaf
1 Green chili pepper chopped
1 lb Spaghetti
1 small Octopus (about 3 1/4 pounds)
1 teaspoon of Cumin seeds
1/2 cup of Olive oil
1/2 lb Of Tomatoes, peeled and cut into strips
3 Cloves garlic, (inner buds removed), chopped
Chopped parsley
Oregano
Rosemary
Salt and pepper

Adriatic Spaghetti Instructions:

Wash and dried the octopus cautiously and do not forget to remove the mouth. Coat the saucepan with oil and then add the bay leaf, rosemary, cumin seeds, oregano, chili pepper, parsley, chopped garlic and tomatoes. On top of the mixture, put the octopus and flavor with pepper and salt.

For 45 to 60 minutes, let it boil and please do not forget to cover the pot tightly. Let the spaghetti boil in water then add salt. Let it boil till it is firm to bite. Remove water and then let it drain, then place it into a serving dish. Mix the sauce that you have just prepare above into the spaghetti

Serve 4-6 people.

Italian Sausage Spaghetti Sauce Recipe

Ingredients:
1 cup of Plain flour
1 cup of Celery, finely chopped
1 cup of dried parsley
1 Tablespoon of Garlic, finely chopped
1 tablespoon of Red cayenne pepper
1/2 cup of Bell pepper, finely chopped
1/2 cup of Olive oil
1/4 tablespoon Dried mint
2 cup of Onions, finely chopped

2 lb of Italian sausage
3 cups Tomato sauce
3 Tablespoon of Lea & Perrins
2 cup of Water
2 cups of Dry white wine

Italian Sausage Spaghetti Sauce Instructions:

Slice into 2 in lengths the Italian sausages. Half cook the sausage in olive oil till it gets a brownish color. Take the sausages from the pan. Make Roux by adding flour to oil that was used. Add celery, bell pepper and onions. By adding up water, mix until it becomes smooth. After that adds wine garlic and parsley.

Pour the lea & Perrins sauce, tomato sauce, dried mint and red pepper. Continue the mixing. Carry to boiling water and add salt to your taste. Add sausage and take it to boil again. Cook it for about 3 4 hours.

Tips: here is my way of eating it is to topped spaghetti with cheese. I used to do while I am revising since it takes a little time to be cooked.

Servings: 8

Shannon N. Jefferson gets her recipes from http://quickrecipesdy.info/ so be sure to stop by and check for new updates. She also loves to eat awesome restaurant recipes at: http://secretrecipesdy.info/

# posted by satellite25744 : 7:20 PM  0 comments