Glossary N
Nam Jim Kai refers to Thailand's multi - purpose dip which is predominantly sweet in taste. Sugar forms the base, but fish sauce, garlic and red chilli round out the flavor. It complements barbecued chicken, skewered pork, grilled cuttlefish, fried wanton, spring rolls or batter fried shrimp.
There are other variations to this sweet dip. If cucumber slices, crushed peanuts and a bit of vinegar are added, the dip is used with fried bean curd and fried fish cakes.
Nam Khaeng Plao is a Thai term which is translated as"a glass of crushed ice"
Khaeng is Ice in English.
Nam Pla Phrik refers to Thailand's fish sauce with thinly sliced Phrik Khi Nu and a squeeze of lime, sometimes sliced garlic is added, too. This sauce complements fried fish and fried rice dishes, but it is used universally as a more sophisticated substitute for plain fish sauce.
Prik Ki Nu is also known as birds eye chilis, birdshit chilis , scuds, dynamite chilis, or "mouse dropping" or mouse shit chili. These Thai chilis are viciously hot and are widely used in Thai cuisine. They form the basis for most Nam Prik recipes.