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Pickled bean curd chili relish (น้ำพริกเต้าหู้ยี้; naam phrik dtao huu yee)
By Hanuman © Thaifoodmaster.com
Servings:
4
Private Notes:
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Ingredients
1x
2x
3x
1 1/2
tablespoons
pickled bean curd (เต้าหู้ยี้)
1 1/2
tablespoons
Thai garlic (กระเทียมไทย)
1/4
teaspoon
sea salt (เกลือทะเล)
1/2
tablespoon
dried shrimp pounded to powder (กุ้งแห้งป่น)
4
pieces
fresh bird’s eye chili (kee noo suan) (พริกขี้หนูสวนสด)
sliced thinly, crosswise
1
tablespoon
three colors of chilies - red, green, yellow and chilies (พริกสามสี)
sliced thinly, crosswise
1/2
teaspoon
fish sauce (น้ำปลา)
1 3/4
tablespoons
palm sugar (น้ำตาลมะพร้าว)
2
tablespoons
lime juice (น้ำมะนาว)
Optional
madan (sour cucumber, มะดัน)(garcinia schomburgkiana)
thinly sliced
hairy-fruited eggplant (maeuk) (มะอึก)
diced into small pieces
salacca (สละ หรือ ระกำ)
thinly sliced
bitter orange (som.saa)(ส้มซ่า)
diced into small pieces
green mandarin orange (ส้มเหม็น)
diced into small pieces
Serve with
fresh vegetables (ผักสด)
fried steamed mackerel (ปลาทูนึ่งและทอด)
grilled catfish (ปลาดุกย่าง)
Instructions
Using pickled bean curd instead of
kapi
, follow the ratios, procedure and seasoning of
a basic chili relish
.