A dish, like a smell or a color, can be so evocative in its place or time. This dish always takes me back to the food stalls of Chiang Mai with its vivid color and tartly savor.
In this fast-moving world, it is good sometimes to pause for a moment and to have a dish that emphasis relaxation and allows you to enjoy a feast of textures and colors because it is never eaten alone. It is served with a rich plate of accompanying vegetables pleasantly arranged, and with a group of good friends; all sharing the centrally placed bowl of the shiny red relish.
nam phrik ong chili relish traces its origins to the “Tai Yai” minority (ไทยใหญ่ Shan people) and is traditionally made with a local variety of grape tomatoes ( บะเขือส้ม; ba kheuua sohm) and fermented soybeans cakes (Tua Nao ; ถั่วเน่า). The local tomatoes variety is especially sour and juicy but you can safely substitute them with cherry tomatoes and skip the Tua Nao if not available.
Thai Northern Style Pork and Tomato Relish (naam phrik aawng ; naam prik ong ; น้ำพริกอ่อง)
Hanuman
This dish traces its origins to the “Tai Yai” minority (ไทยใหญ่ Shan people) and is traditionally made with a local variety of grape tomatoes ( บะเขือส้ม; ba kheuua sohm) and fermented soybeans cakes (Tua Nao ; ถั่วเน่า).
Start preparing the chili paste by pounding in a mortar and pestle the dry chilies with the salt as abrasive. Pound it very fine.
On an open flame lightly roast the Tua Nao until fragrant.
Add roasted Tua Nao to the mortar and pound it fine.
Add chopped lemongrass to the mortar and keep pounding until the lemongrass is well incorporated.
Add shallots, garlic, and pound together until you get a smooth and homogeneous paste.
Add fermented shrimp paste and mix well. Set aside.
In a mortar and pestle pound the chili paste, minced pork and tomatoes until the chili paste is well incorporated into the pork.
Set a wide frying pan with the oil on a medium heat and lightly fry the garlic until light golden.
Add the chili paste, tomatoes and pork mixture and fry while constantly mixing until the pork is done. The pork will release its juices into the pan, keep frying until all the pork liquids evaporates and you can hear again the sizzling frying sounds.
In a mortar and pestle roughly bruise the remaining tomatoes to release their juices.
Add the tomatoes to the frying pan and keep frying on a medium low heat until the tomatoes soften and releases most of their juices.
Season flavors with salt and sugar and add bit of water if too dry.
Serve with an assortment of fresh seasonal vegetables.
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Stocked with a contemporary brew of umami-rich ingredients, this ancient, bright and slightly sour coconut-based shrimp and tomato curry demonstrates how simple – yet clever – flavor-layering techniques can spotlight the shrimp and the spectacular savory tomatoes over the curry background.
A popular noodle dish originating from the Northern region of the Kingdom, khanohm jeen naam ngiaao (ขนมจีนน้ำเงี้ยว) is characterized by its light – yet profound – multi-layered broth. This hearty broth includes an assortment of proteins braised with the dried pollens of cotton tree flowers, and Northern Thai sour cherry tomatoes (มะเขือส้ม); the tomatoes infuse the broth with a subtle tartness that refreshes a full-bodied profile comprising a multitude of fermented ingredients.
The naam ngiaao broth is served over fermented rice noodles and features minced pork, and braised baby back pork ribs with their tender meat clinging to the bone. As well, there are succulent, slow-cooked whole chicken feet, and cubes of slightly bouncy, mauve-hued chicken blood cakes. Served alongside the soup are various toppings, which can include shredded cabbage, bean sprouts, chopped coriander leaves, and spring onions, while dark red chili oil and glossy, charred-fried dried bird’s eye chilies offer a fiery intensity dialed up to your preferred spiciness. In addition, I like to add wok-smoked sour cherry tomatoes and broom-like, crispy-fried dried cotton tree pollen for a surprising textural contrast.
Though the dish is often described as “Shan style”, the word ‘ngiao’ was a derogatory expression for the Shan people. As the disparaging – and outdated – label suggests, the recipe might reflect societal biases and prejudices; thus, at least from the culinary perspective, the ‘ngiao’ in the name of the dish may simply be a nod to the flavors or ingredients favored by The Shan, rather than a claim of authenticity – which could also explain why the dish is based on a Siamese curry paste.
Seasoned rice dishes have been a staple of rice-consuming societies almost since the first grains were cultivated. Adapted according to local resources, traditions and individual preferences, seasoned rice dishes are relished and savored across all walks of life. Within Siamese society, these dishes offer insight into the flavor instincts and eating habits across all demographics, revealing which food items were locally available and valued.
In this delicious seasoned rice recipe from the kitchens of the daughter of King Chulalongkorn, Princess Yaovabha Bongsanid (พระเจ้าบรมวงศ์เธอ พระองค์เจ้าเยาวภาพงศ์สนิท) (1884-1934), the Princess uses a variety of common preserved and inexpensive ingredients, clearly drawing inspiration from the cuisine of the Central Plains with nods to the rural and coastal living atmosphere.
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Practical and kitchen-tested recipes with a mix of theory, history, psychology, and Siamese culture tidbits.
Access to Thaifoodmaster’s constantly growing library of prime professional classes, articles, recipes and videos on Siamese culinary topics, available nowhere else in English.
Gain access to NEW MONTHLY masterclasses as they become available.
1-1 support from Hanuman to help you achieve your professional Thai culinary goals
The opportunity to join a monthly live two-hour videoconference where I can answer your questions.
one year access for the price of 3 days in-person training.
You will get everything you need to:
When you design or build a new menu for an event or restaurant or even prepare for dinner with friends.
Finally !
Master your Thai cooking skills and expand your repertoire.