“Nanmi” Sauce of Dai Ethnic Group
Overview of Nanmi
Nanmi (南咪) is a direct translation from the Dai language, referring to a flavorful dish from the Dai ethnic areas of Xishuangbanna (西双版纳) and Dehong (德宏). It is commonly known as “sauce” or “dipping water” and can be categorized into several varieties, including tomato nanmi, sour bamboo shoot nanmi, crab nanmi, and cauliflower nanmi.
Name
- Chinese Name: 南咪
- Specialty: Dai-style flavor dish
Varieties
- Categories:
- Tomato Nanmi (番茄南咪)
- Sour Bamboo Shoot Nanmi (酸笋南咪)
- Crab Nanmi (螃蟹南咪)
Preparation Method
- Cooking Techniques: Slow simmering or pounding
The preparation of nanmi primarily involves simmering or pounding the ingredients. The resulting flavors are often sour and spicy or have a unique taste, with a dark color. The ingredients used are primarily wild vegetables, wild fruits, or wild game, showcasing the distinctive characteristics of Dai cuisine.
Main Eating Method
Nanmi is typically consumed by dipping ecological vegetables into it, such as fried beef skin, cucumber, spiny bristle fern, water cilantro, bitter bamboo shoots, water chestnut, and small crispy eggplant. It can also be directly dipped with sticky rice.
The Art of Making Nanmi
Although the name “nanmi” may be unfamiliar to many, it represents a unique delicacy from Xishuangbanna. This dish is crafted from a variety of carefully selected ingredients, including fresh vegetables, tomatoes, bamboo shoots, chili peppers, fish, yellow eels, and peanuts. These rich ingredients merge during the making of nanmi, creating a distinctive flavor.
The process of making nanmi is indeed an art form. First, the selected crab meat is meticulously pounded into a fine paste. Next, this meat paste is placed in an iron pot and slowly simmered over low heat. During the cooking process, a suitable amount of salt is cleverly added to enhance the flavor and prevent the ingredients from spoiling. As time passes, the moisture in the pot gradually evaporates, ultimately leaving only the rich crab meat paste.
To enhance the depth of flavor, the thick crab meat paste is sun-dried into thin slices for preservation and convenience. The dried nanmi slices resemble a beautiful painting of nature, with intermingled red, green, and yellow colors, exuding an enticing aroma.
Whenever it’s time to enjoy nanmi, fresh green chili peppers, coriander, and garlic are mixed with an appropriate amount of salt and ground together with a pestle. The mixture is then thoroughly combined with the nanmi slices, releasing a fragrant, sour, and spicy aroma that immediately whets the appetite. This uniquely textured, nutritious food is particularly suitable for health-conscious individuals or those looking to lose weight.
Recipe for Nanmi
Nanmi is one of the most common dishes on a Dai family table and serves as a versatile dipping sauce for various foods.
Ingredients
- 4 Tomatoes (西红柿)
- 2 Cloves of Garlic (大蒜)
- 4 Small Chili Peppers (小米椒) (adjust according to personal preference)
- 1 Bunch of Coriander (芫荽)
- Salt (适量)
- 1 Spoon of MSG (万事达)
- Appropriate amount of monosodium glutamate (味精)
Steps to Prepare Nanmi
- Roast Tomatoes: Roast the tomatoes until well-cooked. The chili and garlic should also be roasted, and some bitter bamboo shoots (seasonal) can be added.
- Ensure Tomatoes are Soft: The tomatoes should be roasted until they are soft. (You can add tree tomatoes, optional).
- Pound Garlic and Chili: Start by pounding the garlic and chili together.
- Add Tomatoes: Then, add the roasted tomatoes and continue to pound.
- Incorporate Coriander: After the tomatoes are mashed, add the coriander.
- Seasoning: Add soy sauce, salt, and monosodium glutamate for seasoning. If you prefer a thinner consistency, add some cool boiled water.
- Final Mixing: Once seasoned, it is ready to serve.
- Serve: The Dai-style nanmi is complete!
- Enjoy: Enjoy your meal! I will taste it for you first; my favorites are the bitter bamboo shoots and butterfly pea flower.
Tips for Making Nanmi
Dai-style nanmi can be dipped with cucumbers, okra, mint, coriander, carrots, bean sprouts, and more. Cooking over charcoal enhances the flavor; if you have an oven at home, you can use it as well. If not, boiling will suffice. If you don’t have a pestle, you can put everything in a food processor and blend until smooth.
Cooking Process
- Place tomatoes, garlic, and small chili peppers in a pan and dry-fry until charred.
- Put all ingredients in a pestle bowl and pound them into a paste.
- Add coriander and continue to pound until mixed evenly.
- Sprinkle with salt, monosodium glutamate, and chili powder, and mix well to enjoy!
Serving Suggestions
This nanmi dipping sauce pairs perfectly with seafood, grilled fish, rice noodles, cold dishes, or boiled vegetables for a delightful flavor combination!
