1/2tablespoondried shrimp pounded to powder (กุ้งแห้งป่น)
fresh red long chili (phrik chee fa) (พริกชี้ฟ้าแดง)
4piecesfresh bird’s eye chili (kee noo suan) (พริกขี้หนูสวนสด)
1/2teaspoonfish sauce (น้ำปลา)
1 3/4tablespoonspalm sugar (น้ำตาลมะพร้าว)
1tablespoonslime juice (น้ำมะนาว)
1tablespoongreen mandarin orange juice (น้ำส้มเหม็น)or
bitter orange juice (som.saa)(น้ำส้มซ่า)
Serve with
fresh vegetables (ผักสด)
vegetables blanched in pork lard (ผักตีน้ำมัน)
Instructions
Collect the tamarind flowers and discard any tough stems. Set aside.
Measure the amount of fermented shrimp paste (kapi), garlic and palm sugar following the ratios of a chili relish recipe (น้ำพริกกะปิมาตรฐาน). Arrange the ingredients next to each other so you can visualize their proportions.
In a wok over medium-high heat, stir fry the tamarind flowers in pork lard until they are wilted. Set aside.
Begin preparing the relish in a mortar and pestle the same way you would a basic chili relish – start by pounding the garlic with the kapi and add dried shrimp powder.
Taste and season with salt and fish sauce. Once you are satisfied with the saltiness of the relish, add the palm sugar at the ratio indicated. Season to a sweet-salty flavor profile.
Add the chilies; bruise them using the pestle, to release the desired spiciness.
Mix in the cooked tamarind flowers.
Taste and adjust sourness with lime juice and green mandarin orange juice.