เนื้อหานี้ถูกล็อค
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This relish is based on the basic chili relish recipe. The main sour element body is tamarind flesh, which is pounded together with dried chilies that contribute heat, aroma and color.
The sour element is further re-layered to a multi sour flavor profile using both lime juice and kaffir lime juice along with diced sour and sour-sweet ingredients that include green mango (มะม่วงเปรี้ยว), madan (มะดัน), salacca, hairy-fruited eggplant (มะอึก), diced green mandarin orange (ส้มเหม็น), and thin sliced of kaffir lime peels (ผิวมะกรูด).
As well, grilled shrimp meat is pounded into the relish. Along with the fermented shrimp paste (kapi) and the dried shrimp powder, the shrimp meat strengthens the shrimp and smoke elements in the relish and provides body and a thick consistency. Finally, the relish is garnished with thin slices of grilled fresh red long chili, pork fat cracklings (กากหมู) and crispy fried garlic (กระเทียมเจียว).
Serve with:
- Fried steamed mackerel,
- Fried grilled catfish (whole fish or a slice),
- Vegetables stir fried in pork lard. These can include bottle gourd (น้ำเต้า), long eggplant (มะเขือยาว), cucumber (แตงกวา), angled loofah (บวบเหลี่ยม), water mimosa (ผักกระเฉด), morning glory (ผักบุ้งไทย), yardlong beans (ถั่วฝักยาว) or winged beans (ถั่วพู).
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
- 3 pieces dried Thai bird’s eye chili (phrik kee noo) (พริกขี้หนููแห้ง) roasted
- sea salt (เกลือทะเล)
- 3/4 parts tamarind flesh (เนื้อมะขามเปียก)
- 1 part fermented shrimp paste (kapi)(กะปิย่างไฟ) grilled
- 3/4 parts dried shrimp pounded to powder (กุ้งแห้งป่น)
- 1 part shrimp (กุ้ง) grilled
- 3/4 parts pork fat cracklings (กากหมู)
- fish sauce (น้ำปลา) as needed
- 1 part palm sugar (น้ำตาลมะพร้าว)
- 1/4 part lime juice (น้ำมะนาว)
- 1 part kaffir lime juice (น้ำมะกรูด) squeeze from a peeled fruit
- fresh red and green long chilies (phrik chee fa) (พริกชี้ฟ้าแดง และ เขียว) grilled and sliced into thin strips
Sour ingredients
- green mango (มะม่วงเปรี้ยว) diced into small pieces
- 1/2 part madan (sour cucumber, มะดัน)(garcinia schomburgkiana) sliced thinly
- salacca (สละ หรือ ระกำ) sliced thinly
- hairy-fruited eggplant (maeuk) (มะอึก) diced into small pieces
- green mandarin orange peel (ผิวส้มเหม็น) diced into small pieces /or
- bitter orange (som.saa)(ส้มซ่า) diced into small pieces
- lime juice (น้ำมะนาว)
- kaffir lime zest (ผิวมะกรูด)
Garnish with
- crispy fried garlic (กระเทียมเจียว)
- kaffir lime zest (ผิวมะกรูด)
- pork fat cracklings (กากหมู)
Serve with
- vegetables blanched in pork lard (ผักตีน้ำมัน)
- fried steamed mackerel (ปลาทูนึ่งและทอด)
- fried grilled catfish (whole fish or a slice) (ปลาดุกย่างและทอด)
Instructions
- Separate the tamarind flesh, removing the seeds and discarding the fibrous threads. On a cutting board, mince the tamarind flesh using a knife. You may need to oil the knife if the tamarind sticks to it.
- Measure the amount of fermented shrimp paste (kapi), garlic and palm sugar following the ratios of a basic chili relish recipe (น้ำพริกกะปิมาตรฐาน). Arrange the ingredients next to each other so you can visualize their proportions.
- Measure the tamarind flesh (เนื้อมะขามเปียก) to equal about three-quarters of the amount of fermented shrimp paste (kapi).
- Begin preparing the relish by pounding dried Thai bird’s eye chili with salt in a mortar and pestle. When the chilies are pounded to a fine consistency, add the tamarind flesh and continue to pound into a smooth paste.
- Add the fermented shrimp paste (kapi), grilled shrimp meat and dried shrimp powder. Pound into a smooth paste.
- Taste and season with 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.
- Season to a sour leading flavor profile using lime juice and kaffir lime juice.
- Add the yellow chilies. Bruise them using the pestle to release the desired spiciness.
- Mix in the grilled fresh chilies, reserving some for the garnish.
- Last, mix in all the sour and sour-sweet ingredients: green mango (มะม่วงเปรี้ยว), madan (มะดัน), salacca, hairy-fruited eggplant (มะอึก), diced green mandarin orange (ส้มเหม็น) and thin sliced of kaffir lime peels (ผิวมะกรูด).
- Garnish with slices of grilled fresh chilies.
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.
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 […]
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