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 emphasizes 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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This is an aromatic stew that leans into the sweet spectrum of the palate. An all-time Thai favorite, moo palo was introduced locally by the Chinese-Cantonese and Tae Chiew immigrants who flocked to the Kingdom in the early nineteenth century.
The name of this dish originates from two Chinese words: pah ziah and lou.
Naem is a fermented sausage made with pork, pork skins, cooked sticky rice (glutinous), fresh garlic, salt, sugar and bird’s eye chilies. The sausage is wrapped in banana leaves or synthetic casings, and fermented for 3-5 days at about 30 degrees (C) and 50% humidity. The fermentation process enables the growth of lactic acid bacteria and yeasts, mostly lactobacilli, which accounts for the sourness of the sausage. The salt acts as an inhibitor – preventing the meat from going rotten, allowing the lactic acid bacteria and yeasts to feed on the rice and sugar, and fermenting the meat to perfection.
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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.
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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 !
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