Home > Thai food recipes > Thai Relishes, Naam Phrik & Lon Recipes
Saaeng Waa Shrimp (แสร้งว่ากุ้งสด; saaeng waa goong soht)
Saaeng Waa Shrimp (แสร้งว่ากุ้งสด; saaeng waa goong soht)
Saaeng waa goong soht, a shrimp relish of hand-torn just-cooked shrimp with pink ginger and kaffir lime. From Jeeb Bunnag, 1933.
roasted-chili-am-for-salad-dressing
Ancient roasted chili jam (naam phrik phao bo:h raan ; น้ำพริกเผาโบราณ)
Samaakaram Chili Sauce (น้ำพริกซามาคารำ; naam phrik saa maa khaa ram)
Samaakaram Chili Sauce (น้ำพริกซามาคารำ; naam phrik saa maa khaa ram)
Naam phrik saa maa khaa ram, a Thai Muslim chili relish: pounded bird's eye chili with shallots and lime, or lime with coconut cream. Islamic Cookbook, 1933.
lohn
Fermented fish lohn relish (ปลาร้าหลน ; bplaa raa lohn)
Similar preparations of fermented fish lohn were likely enjoyed throughout the Central Plains, both in higher and common vernacular cuisines.
Old Fashioned Lemongrass and Chili Relish (naam phrik dtakhrai ; สูตรทำน้ำพริกตะไคร้)
Lemongrass chili relish - The citrus aromatics of the lemongrass are preserved almost intact and go very well with the peppery aroma of pungent fresh chilies. It is served with a range of blanched vegetables, steamed or fried fish, sweet pork and of course, a bowl of rice - a balanced meal, full of nutrients and health.
Battered Stuffed Vegetable hummingbird flowers (daawk khaae) (ดอกแค) (ดอกแคบรรจุไส้ชุบแป้งทอด; daawk khaae ban joo sai choop bpaaeng thaawt)
Battered Stuffed Vegetable hummingbird flowers (daawk khaae) (ดอกแค) (ดอกแคบรรจุไส้ชุบแป้งทอด; daawk khaae ban joo sai choop bpaaeng thaawt)
Vegetable hummingbird flowers filled with pork pounded with coriander root, battered and fried, with a pink-bean chili dip. From Sai Yaowapa, 1935.
naam phrik roy rot
Chili relish of salted duck egg yolks (น้ำพริกไข่เค็ม ; naam phrik khai khem)
Gabpi Khuaa, An Ancient Dip from The Central Plains (Lohn Gabpi Khuaa; หลนกะปิคั่ว)
In the Thai language, lon (lohn; หลน) means to simmer. In this ancient style dip, minced pork and fermented shrimp paste, along with smoked-charred dry fish, chilies and other aromatics, are slowly simmered in rich coconut cream to create a deep, multi-layered - yet subtle and silky – dip; a dip which is then lightly seasoned with just palm sugar and fish sauce. The dip is served with an array of fresh and fried vegetables, tempura-like cakes, crispy small fishes or tiny transparent salt-water shrimp. For a dish with so many subtle flavors, there is surprisingly little fuss.
Chili Relish with Pork, Shrimp and Fresh Peppercorns ; น้ำพริก พริกไทยสด
Thai Chili Relish with Pork, Shrimp and Fresh Peppercorns (น้ำพริก พริกไทยสด ; naam phrik phrik thai soht)
Studded with small green peppercorns that burst with a mild peppery pungency, this relish is not as spicy as one might expect from a Thai chili relish - nor does the sour taste serve as a noticeable flavor pillar. Instead, a warmer and softer peppery bite, coupled with the aroma of young pepper, delivers a complex kick. The peppercorns, together with the flavorful yellow chilies, wrap the pork’s natural umami and fatty characters and enhance its natural sweetness; this sweetness, despite being placed far in the back and only appearing at the end of each bite, is nicely layered by the use of shrimp meat and palm sugar.
Goong Saawn Glin - A Thai Royal Appetizer of Flaky Acid-Cooked Shrimp, Peanuts and Pickled Garlic, with a Sour-Salty-Sweet Shrimp Tomalley Dressing. (กุ้งซ่อนกลิ่น)
Goong Saawn Glin - A Thai Royal Appetizer of Flaky Acid-Cooked Shrimp, Peanuts and Pickled Garlic, with a Sour-Salty-Sweet Shrimp Tomalley Dressing. (กุ้งซ่อนกลิ่น)
กุ้งแนม" หรือ "กุ้งซ่อนกลิ่น - Goong naaem (goong saawn glin) according to the 1908 recipe in Lady Plean Passakornrawong’s “Maae Khruaa Huaa Bpaa (ตำราแม่ครัวหัวป่าก์)” cookbook. Flaky acid-cooked shrimp and the pork fat, along with thinly sliced roasted peanuts and very small unpeeled diced bitter orange (ส้มซ่า som saa), plus paper-thin slices of pickled garlic and julienned fresh red long chili peppers are mixed and seasoned with shrimp tomalley dressing. It is served in wrapped squares, using iceberg lettuce and young thaawng laang leaves.
naam phrik roy rot
Kaffir lime chili relish and vegetables blanched in pork lard (น้ำพริกมะกรูดกับผักตีน้ำมัน ; naam phrik magruut gap phak dtee naam man)
lohn
Giant river prawn lohn (กุ้งหลวงหลน ; goong luaang lohn)
This lohn recipe is made using fresh river prawns. The recipe was altered by Lady Plean Passakornrawong (ท่านผู้หญิงเปลี่ยน ภาสกรวงศ์) to provide an alternative to lohn recipes that used pla ra-like fermented shrimp products called กุ้งเจ่า (goong jao) and กุ้งจ่อม (goong jaawm).
salted fish pork mango-relish
Pork Belly Coated with Salted-Fish and Green Mango Chili Relish (น้ำพริกมะม่วง หมูเคลือบเค็ม พ.ศ. 2476; naam phrik ma muaang mu khleuuap khem)
In this dish, slices of pork belly are coated with a sticky sauce; the sauce is reduced from braising a slice of grilled salted fish with coriander roots, garlic and white peppercorns (saam gluuhr). The dish is served with a sour-leading green mango chili relish that adds tartness with fiery accents to the saltiness of the pork. The salted fish gives the pork an initial fishy aroma that, although robust, gives way to a sense of home as it merges into the sourness and fruitiness of the mango chili relish. As an ingredient commonly used in the kitchens of rice-growing communities, salted fish signifies a comforting familiarity that conveys simplicity and warmth to the table. I like to pair the salted, fishy pork with seasoned rice dishes in which sour-leading relishes are mixed with rice along with other condiments.
nam prik ong ; น้ำพริกอ่อง
Thai Northern Style Pork and Tomato Chili Relish (naam phrik aawng ; naam prik ong ; น้ำพริกอ่อง)
A dish, like a smell or a color can be so evocative in their place or time. This dish always flys me back to the food stalls of Chiang Mai with its vivid color and tartly savor. In this fast moving world, it is good sometime 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.
naam phrik roy rot
Pickled bean curd chili relish (น้ำพริกเต้าหู้ยี้; naam phrik dtao huu yee)
Seasoned Chicken Tongue Relish (ลิ้นระกาปรุง; lin ra gaa bproong)
Seasoned Chicken Tongue Relish (ลิ้นระกาปรุง; lin ra gaa bproong)
Lin ra gaa bproong, pounded chicken tongue relish with ruaan shrimp and ginger, from Jeeb Bunnag's 1933 Cookbook of Rice Companion Recipes.
naam phrik roy rot
Salted Indian salmon chili relish (น้ำพริกปลากุเลาเค็ม; naam phrik bplaa goo lao khem)
Dry-Fried Salted Spanish Mackerel Relish (ปลาอินทรีคั่ว; bplaa in see khuaa)
Dry-Fried Salted Spanish Mackerel Relish (ปลาอินทรีคั่ว; bplaa in see khuaa)
Bplaa in see khuaa — grilled salted mackerel pounded with seven aromatics, fried in roasted coconut oil. Jeeb Bunnag, 1933.
Grilled Catfish-and-Roasted-Rice Pla Ra Relish (ปลาร้าปลาดุกข้าวคั่วปิ้ง; bplaa raa bplaa dook khaao khuaa bping)
Grilled Catfish-and-Roasted-Rice Pla Ra Relish (ปลาร้าปลาดุกข้าวคั่วปิ้ง; bplaa raa bplaa dook khaao khuaa bping)
Catfish-and-roasted-rice pla ra grilled in banana leaf with shallots, galangal and coconut cream until the leaf chars. From Lady Gleep Mahithaawn, 1949.
Gaawy goong suay (ก้อยกุ้งเสวย กับ น้ำพริกก้อย)
Gaawy goong suay (ก้อยกุ้งเสวย กับ น้ำพริกก้อย) - Old-fashioned chili relish enriched with shrimp tomalley and flaky acid-cooked shrimp meat
seasoned fish sauce
18 Seasoned fish sauce condiments (น้ำปลาปรุงรส ; naam bplaap roong roht)
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