This relish uses tamarind flowers – the flowers are in full bloom during the end of summer and the beginning of the rainy season. Tamarind flowers are mildly sour and give the relish a distinct floral aroma. Although tamarind blossoms are tough to find even in Thai markets, if you – or someone you know – have a tamarind tree in the garden, I strongly recommend trying this dish. In any case, I hope you’ll embrace this recipe as inspiration to create relishes from other sour leaves or flowers.
เนื้อหานี้ถูกล็อค
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The tamarind blossoms are quickly stir-fried with pork lard only until they wilt; they can serve as the sole sour element of the relish or be augmented by other citrus juices, mainly lime juice and green mandarin orange juice (น้ำส้มเหม็น).
The ratios of the fermented shrimp paste (kapi), garlic, and palm sugar follow the basic chili relish recipe (น้ำพริกกะปิมาตรฐาน). Use chilies with fruity notes, such as bird’s eye chilies or yellow chilies.
Serve with fresh vegetables or vegetables blanched in pork lard.
Recommended prerequisites:
1. Siamese Chili Relishes – The Professional Chef’s Guide
2. How to prepare the basic fermented shrimp paste chili relish (น้ำพริกกะปิมาตรฐาน)
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Ingredients
To prepare the tamarind flowers
- 1/2 cup tamarind flowers (ดอกมะขาม)
- 1/2 tablespoon pork lard (น้ำมันหมู)
For the relish
- 1 1/2 tablespoons fermented shrimp paste (kapi)(กะปิย่างไฟ) grilled
- 1 1/2 tablespoons Thai garlic (กระเทียมไทย)
- 1/4 teaspoon sea salt (เกลือทะเล)
- 1/2 tablespoon dried shrimp pounded to powder (กุ้งแห้งป่น)
- fresh red long chili (phrik chee fa) (พริกชี้ฟ้าแดง)
- 4 pieces fresh bird’s eye chili (kee noo suan) (พริกขี้หนูสวนสด)
- 1/2 teaspoon fish sauce (น้ำปลา)
- 1 3/4 tablespoons palm sugar (น้ำตาลมะพร้าว)
- 1 tablespoons lime juice (น้ำมะนาว)
- 1 tablespoon green 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.
Rice Seasoned with Young Tamarind Relish, Sweetened Fish and Pickled Morning Glory (ข้าวคลุกน้ำพริกมะขามอ่อน ผักบุ้งดอง ปลาแห้งผัดหวาน และ ปลาดุกย่าง; Khaao Khlook Naam Phrik Makhaam Aawn Phakboong Daawng Bplaa Haaeng Phat Waan Lae Bplaa Dook Yaang)
Seasoned rice dishes have been a staple of rice-consuming societies almost since the first grains were cultivated. Adapted according to local resources, traditions and individual preferences, seasoned rice dishes are relished and savored across all walks of life. Within Siamese society, these dishes offer insight into the flavor instincts and eating habits across all demographics, revealing which food items were locally available and valued.
In this delicious seasoned rice recipe from the kitchens of the daughter of King Chulalongkorn, Princess Yaovabha Bongsanid (พระเจ้าบรมวงศ์เธอ พระองค์เจ้าเยาวภาพงศ์สนิท) (1884-1934), the Princess uses a variety of common preserved and inexpensive ingredients, clearly drawing inspiration from the cuisine of the Central Plains with nods to the rural and coastal living atmosphere.
Fried fermented shrimp paste relish with green apples by Princess Jongjittanom Dissakul (น้ำพริกลูกแอปเปิ้ลผัด อย่าง หม่อมเจ้าหญิงจงจิตรถนอม ดิศกุล ; naam phrik luuk aaep bpeern phat)
A century ago, modernity […]
Metropolitan Chili Relish: The 20-Ingredient Pinnacle of Thai Relishes (น้ำพริกนครบาล; Naam Phrik Na Khaawn Baan)
Originating in the early 1800s, Metropolitan Chili Relish is cheerful and complex, yet unassuming – a subtly epic relish composed of more than 20 ingredients, some of which are seasonal. The relative absence of this relish from contemporary menus could be attributed to its difficult-to-assemble ingredient list, coupled with a dwindling number of chefs who are adept at its preparation.
However, despite its intricate composition, the relish adheres to the same foundational culinary principles of other shrimp paste (kapi) chili relishes. Here, though, the savoriness is strengthened with smoke-dried fish, grilled shrimp and pork fat crackling; and the relish is seasoned to a citrus-infused, fruity, sour-sweet leading and salty to follow flavor profile, to which numerous sour and sour-sweet elements are mixed in – akin to a deep-rooted tree extending its branches to bear colorful fruits that shine in varying shades of a tartness.
Jungle chili relish by Princess Jongjittanom Dissakul (น้ำพริกป่า อย่าง หม่อมเจ้าหญิงจงจิตรถนอม ดิศกุล ; naam phrik bpaa)
Despite its name, jungle […]
“Sang-de-Boeuf Porcelain” Fermented Rice Noodles by Princess Jongjittanom Dissakul (ขนมจีนครามแดง อย่าง หม่อมเจ้าหญิงจงจิตรถนอม ดิศกุล ; khanohm jeen khraam daaeng)
From the kitchens of Vara […]
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