Used extensively in Thai and Vietnamese cuisine, you should feel free to add these to any dish. We mean it. Any dish will welcome a bird’s eye chili. Just keep in mind it’s a medium-high heat pepper and will add a significant spice.
Prik nam pla (translation: chili fish sauce) is a popular Thai condiment served at nearly every meal and you’ll find it heartily spooned onto soups, meats, rice, and salads. To make your own take about 5 chilies and thinly slice them; cover them with a ½ cup of fish sauce, the juice of a lime, a heaping teaspoon of brown sugar, a 2 thinly sliced cloves of garlic. Mix together well, steep overnight, and it’s ready or use. Store in the fridge and use within 2 weeks. Some people like to add sliced raw shallots or cilantro stems, so feel free to add a bit of either if you so choose. Every family makes their prik nam pla a little differently so futz around with the measurements until you find them to your liking.
|Ingredients||Dried bird's eye chiles.|
|Recommended Applications||This product, the De-Stemmed Birdseye Chile, is fabulous when used in marinades or sauces that are to be accompanied by fish or chicken. Another great application of this chile’s heat is use in dips, soups, pastas, or sauces.|
|Basic Preparation||This product can be lightly toasted and then crushed to remove the seeds.|
|Qualities||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Cuisine||American, Asian, Cajun, Caribbean, Chinese, Indian, Latin American, Mexican, Pakistani, Southwestern American, Thai|
|Handling / Storage||Store in a cool, dry place|
|Scoville Heat Scale||50,000–100,000, 100,000–350,000|
|Shelf Life||2 Years|
|Country of Origin||Uganda|
What Everyone is Saying