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Salted Chinese black olive chili relish (น้ำพริกหนำเลี้ยบ; naam phrik nam liiap)
By Hanuman © Thaifoodmaster.com
Servings:
4
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Ingredients
1x
2x
3x
1 1/2
tablespoons
Salted Chinese black olive (หนำเลี้ยบ)
1 1/2
tablespoons
Thai garlic (กระเทียมไทย)
1/2
tablespoon
dried shrimp pounded to powder (กุ้งแห้งป่น)
4
pieces
fresh bird’s eye chili (kee noo suan) (พริกขี้หนูสวนสด)
sliced thinly, crosswise
1/2
tablespoon
fresh red long chili (phrik chee fa) (พริกชี้ฟ้าแดง)
sliced thinly, crosswise
1/2
tablespoon
fresh yellow chili (phrik leuang) (พริกเหลือง)
sliced thinly, crosswise
fish sauce (น้ำปลา)
if needed
1 3/4
tablespoons
palm sugar (น้ำตาลมะพร้าว)
2
tablespoons
lime juice (น้ำมะนาว)
pork fat cracklings (กากหมู)
pork lard (น้ำมันหมู)
for frying
Optional
madan (sour cucumber, มะดัน)(garcinia schomburgkiana)
sliced thinly
hairy-fruited eggplant (maeuk) (มะอึก)
diced into small pieces
salacca (สละ หรือ ระกำ)
sliced thinly
green mandarin orange (ส้มเหม็น)
diced into small pieces
bitter orange (som.saa)(ส้มซ่า)
diced into small pieces
Serve with
fresh vegetables (ผักสด)
fried steamed mackerel (ปลาทูนึ่งและทอด)
grilled catfish (ปลาดุกย่าง)
Instructions
Using salted Chinese black olives instead of
kapi
, follow the ratios, procedure and seasoning of
a basic chili relish
.
Optional - further fry in pork lard with the addition of pork fat cracklings (กากหมู)