Ngapi Yay | FoodieAtlas

Ingredients

1 cup ngapi (fermented shrimp paste) or substitute with fish sauce
1 tablespoon vegetable oil
1 medium onion, chopped
3-4 cloves garlic, minced
2-3 Thai bird chilies or to taste, chopped
1 large tomato, chopped
1 tablespoon shrimp paste or fermented fish sauce (optional)
1 tablespoon palm sugar or brown sugar
1 tablespoon fish sauce
1 cup water or chicken broth
Fresh cilantro, chopped (for garnish)
Sliced green chilies (for garnish)
Lime wedges (for serving)

Instructions

Prepare the Base

Heat the vegetable oil in a pan over medium heat. Add the chopped onion and minced garlic, and saut√© until translucent and aromatic.

Add Chilies and Tomatoes

Add the chopped chilies and tomatoes to the pan. Cook for a few minutes until the tomatoes start to break down and release their juices.

Incorporate Ngapi

Stir in the ngapi (fermented shrimp paste) or fish sauce substitute. Cook for a couple of minutes, allowing the flavors to meld together. If using shrimp paste or fermented fish sauce, add it at this stage.

Add Sweetness and Salt

Add palm sugar and fish sauce to the mixture. Stir well to combine, and let it cook for a few minutes.

Simmer

Pour in the water or chicken broth. Bring to a simmer and cook for about 10 minutes, allowing the flavors to develop and the sauce to thicken.

Serve

Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro, sliced green chilies, and lime wedges on the side.