and even ingredients such as frog. If fish paste is used, it may be made in a variety of ways, by mincing dried, boiled, grilled or salted fish, or by using fish roe. In Isan, pla ra, giving an intense flavor, is often used. Some types of nam phrik may be sweetened with sugar. A Thai cook book from 1974 lists over 100 different recipes. Among the most widespread varieties, the following deserve mention:Nam phrik kapi () is one of the most widespread varieties and is typical of central Thailand. It contains fermented shrimp paste, lime, chilies, and often pea eggplant. It is often eaten with fried pla thu and vegetables, among other dishes.Nam phrik kha () is made with roasted chilies, garlic, galangal and salt. This northern Thai specialty is often served as a dip for steamed mushrooms. Nam phrik kung siap () is a Southern Thai specialty popular in the provinces of Phuket and Krabi. It is made from crispy smoked dried shrimp (kung siap), shallots, garlic, bird's eye chili, shrimp paste and seasoned with lime juice, palm sugar, and fish sauce.Nam phrik long ruea (; lit. "In the boat chili paste") is an elaborate fried nam phrik using several kinds of fruits such as Garcinia schomburgkiana and Solanum ferox, dried shrimp, sweet pork, and shrimp paste in addition to chilies, garlic and sugar. It is eaten with salted duck egg, fresh greens, and, for instance, sliced Zedoary ("white turmeric").Nam phrik maeng da () incorporates roasted and pounded maeng da (Lethocerus indicus, a kind of Giant water bug) for its specific taste.Nam phrik narok () literally translates to "chili paste from hell". It is made with dried chilies, shrimp paste, catfish, shallots, garlic, fish sauce and sugar.Nam phrik num (), a thick northern specialty based on roasted green chilies, onion and garlic, is usually eaten along with vegetables, pork cracklings, and sticky rice.Nam phrik ong () is a traditional specialty of northern Thailand made with minced pork and tomato.Nam phrik phao () is sweetened with sugar and, among other ingredients, roasted chilies and tamarind."Thai Home Cooking", She Simmer's It is popular as a spread on bread or toast. It can also be used as an ingredient, for instance in tom yum or in the Thai salad with squid called phla pla muek. Nam phrik pla ching chang () is based on small, local anchovies (Stolephorus) popular in Phuket.