รายการโทรทัศน์ Amazing Thai Food
วันที่และเวลาออกอากาศ 28 กุมภาพันธ์ 2553 / ช่อง MCOT2 (อาทิตย์ 7.00 - 8.00 น.)

น้ำพริกเผา / ขนมปังกรอบน้ำพริกเผา

ROASTED CHILI PASTE
INGREDIENTS:
Soy bean oil (Morakot brand)    150 gm
Dried shrimps, fried     100 gm
Shrimp paste, grilled     2 tbsp
Shallots, pan roast     100 gm
Garlic, pan roast     100 gm
Dried chilies, pan roast    100 gm
Dried bird’s eye chilies, pan roast   50 gm
Palm sugar     50 gm
Tamarind extract     100 gm
Soy bean sauce     30 gm
Oyster sauce     2 tbsp

METHOD:
- In a blender, add soy bean oil with fried dried prawn, grilled shrimp paste, cleaned roast shallots, cleaned roast garlic, fried dried chilies, fried dried bird’s eye chilies and blend in a blender till a fine puree.
- In a pre-heated 10” Calphalon omelette non stick pan, add ground chili mixture and fry over low heat till fragrant.
- Season with palm sugar, tamarind extract, soy bean sauce and Oyster sauce and fry till mixed and fragrant. 
- Remove from heat and cool before use.

ROASTED CHILI DIP WITH PORK FLOSS TOAST
INGREDIENTS:
Roasted chili paste (nam prik pao)   100 gm
Sweetened condensed milk    50 gm
French toast slices     10 pieces
Sufficient pork floss for topping
Sufficient coriander sprigs and red spur chili shreds for topping

METHOD:
- In a mixing bowl, mix roasted chili paste with condensed milk till blended.
- Spread roasted chili paste mixture over French toast slices and top with pork floss.
- Bake spicy pork floss toast in a 9x13” Calphalon brownie tray in a pre-heated oven of 350F for 5 to 10 mins or till crisp.
- Remove toast and garnish with coriander sprigs and chili shreds and serve when toast are cool and crisp.

SPICY PRAWN TOM YUM WITH ROASTED CHILLI PASTE
INGREDIENTS:
Chicken stock    500 ml
Galangal, cut to slices   5 slices
Lemon grass, sliced diagonally   2 stalks
Kaffir lime leaves, torn   5 leaves
Prawns, cleaned and retain tail   200 gm
Straw mushrooms, halved   100 gm
Roasted chili paste (Nam prik pao)  50 gm
Bird’s eye chilies, bruised   20 gm
Evaporated milk    100 gm
Lime juice     50 gm
fried dried bird’s eye chilies   10 gm
Sufficient coriander for topping

METHOD:
- In a 2.5 qt. Calphalon sauce pan, add chicken stock and bring to boil.
- Season with roasted chili paste and stir till mixed.
- Add sliced galangal, sliced lemon grass, kaffir lime leaves and bring to boil.
- Once mixture boils, add cleaned prawns, straw mushrooms and bruised bird’s eye chilies and bring to boil again.
- Add in evaporated milk and remove from heat.
- Add lime juice and fried dried bird’s eye chilies and stir till mixed.  Serve spicy prawn tom yum soup in a serving bowl topped with coriander sprigs