เนื้อหานี้ถูกล็อค
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Despite its name, jungle relish has nothing to do with wild animals or exotic ingredients foraged from a tropical forest. Made up from the most basic ingredients, this relish was described in Favorite Dishes, written by Princess Jongjittanom Dissakul (อาหารของโปรด ของหม่อมเจ้าจงจิตรถนอม ดิศกุล) and, in fact, is quite similar to another recipe, gabpi phlaa (กะปิพล่า), found in the book.
Both jungle relish and gabpi phlaa are prepared by mixing the ingredients in a bowl without “killing” the fermented shrimp paste (kapi); the “killing” refers to the mellowing of the kapi’s smell when it is pounded with garlic using a mortar and pestle. The Southern-style relishes naam phrik jo:hn (น้ำพริกโจร) and naam choop yam (น้ำชุบหยำ) are also prepared by mixing; however, unlike the Southern relishes, the jungle chili relish contains bitter orange.
Perhaps serving the fermented shrimp paste with its aroma undisguised – skipping the pounding and the subsequent “killing” of its smell with garlic – produced a rough and rustic-looking dish; hence the aristocracy-coined name, ‘jungle relish’.
Mom Rajawongse Kukrit Pramoj, a food guru and scholar, as well as a former prime minister of Thailand, presented the same recipe as Princess Dissakul did for jungle relish, in his book dedicated to chili relishes. Other versions of the relish exist though, notably that of Princess Jancharoensiri Ratchanee (หม่อมเจ้าจันทร์เจริญศิริ รัชนี จ.จ.ร.), which deployed roasted dried chilies and dried lizard meat, a once-common ingredient. The National Council of Women of Thailand published another version that added hairy-fruited eggplants (มะอึก) and salacca.
Serve with:
- Fresh vegetables,
- Grilled catfish,
- Fried fish.
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 tablespoons shrimp (กุ้ง) grilled and shredded
- 1 1/2 tablespoons fermented shrimp paste (kapi)(กะปิย่างไฟ) grilled
- 1 tablespoon Thai garlic (กระเทียมไทย) thinly sliced
- 1 tablespoon shallots (หอมแดง) thinly sliced
- 4 pieces fresh bird’s eye chili (kee noo suan) (พริกขี้หนูสวนสด) thinly sliced, crosswise
- 1 tablespoon fresh yellow chili (phrik leuang) (พริกเหลือง) thinly sliced, crosswise
- 1/2 tablespoon bitter orange (som.saa)(ส้มซ่า) diced into small pieces
- 1/2 teaspoon fish sauce (น้ำปลา)
- 1 3/4 tablespoons palm sugar (น้ำตาลมะพร้าว)
- 2 tablespoons lime juice (น้ำมะนาว)
- 1 tablespoon water or stock (น้ำเปล่าหรือน้ำสต๊อก) as needed
Serve with
- fresh vegetables (ผักสด)
- grilled catfish (ปลาดุกย่าง)
Instructions
- Grill the shrimp and shred its meat into thin threads.
- Measure the amount of fermented shrimp paste (kapi) 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.
- In a bowl, mix all the fermented shrimp paste (kapi) and grilled shrimp meat.
- 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.
- Season with a sour leading flavor profile using lime juice.
- Add the rest of the ingredients and mix.
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.
Tamarind flower chili relish inspired by Princess Jongjittanom Dissakul (น้ำพริกดอกมะขาม อย่าง หม่อมเจ้าหญิงจงจิตรถนอม ดิศกุล ; naam phrik daawk makhaam)
This relish uses tamarind […]
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.
“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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