Devil’s Chili Relish of Smoked Dried Wallago Catfish Recipeสูตรทำน้ำพริกนรกปลาคังกรอบรมควัน
Hanuman from Thaifoodmaster
This relish has a wonderful combination of different tastes and aromas all sensationally and simultaneously working together on different parts of your palate.
Roast the dry chilies over very low flame, stir constantly for even roasting. นำพริกแห้งมาคั่วให้กรอบโดยใช้ไฟอ่อน
Be careful not to burn the chilies, what we are looking for is a yellowish tint at which stage the chilies are crispy and very aromatic. ระวังอย่าให้พริกไหม้เพราะจะทำให้มีรสขม
Ground the chilies in a pestle and mortar or a food processor. Set aside. ป่นพริกที่คั่วมาให้ละเอียด เสร็จแล้วพักเอาไว้
Place the catfish over the charcoal grill, if flames burst than your grill is probably too hot. Place some ash over the charcoals or wait for a while before continuing. นำปลาคังมาย่างบนเตาถ่านโดยใช้ไฟอ่อน
Slowly roast the dry fish until golden and crispy. ย่างจนเนื้อปลากรอบ
With your fingers break the fish meat into small chunks. แกะเอาแต่เนื้อปลา
In a pestle and mortar pound the fish meat fine and set aside. นำเนื้อปลาที่ได้มาลงไปโขลกให้ละเอียด เสร็จแล้วพักเอาไว้
Wrap the shrimp paste with banana leaf and roast over charcoal grill on low heat until fragrant. Set aside. นำกะปิมาห่อด้วยใบตอง แล้วนำไปเผาไฟจนสุกหอม เสร็จแล้วพักเอาไว้
Wrap tamarind flesh after the seeds have been removed with banana leaf. นำเนื้อมะขามเปียกห่อด้วยใบตอง
Grill on low heat until the banana leaf slightly burn. นำไปเผาไฟจนใบตองไหม้เล็กน้อย
The tamarind would become stickier and much sourer. The reason of roasting the tamarind is to reduce its water content which will allow the finished product to store unspoiled for longer period. การเผามะขามเปียกจะทำให้เนื้อมะขามเปียกมีความเหนียวมากขึ้น และ ทำให้เก็บได้นานขึ้น
With a heavy knife chop the roasted tamarind into a paste. if the tamarind gets stuck to the knife while chopping you should wet the knife. Set the roasted tamarind paste aside. นำเนื้อมะขามเปียกเผาที่ได้มาสับ (เวลาสับเนื้อมะขามเปียก ถ้ามะขามติดมีด ให้นำมีดไปจมในน้ำเปล่าก่อนจะช่วยทำให้สับได้ง่ายขึ้น) เสร็จแล้วพักเอาไว้
Roast unpeeled garlic over low heat until slightly charred. นำกระเทียมไปเผา
Peel the garlic. ปอกเปลือกกระเทียมออก
Roast unpeeled shallots over low heat until soft and slightly charred. นำหอมแดงไปเผาจนสุก
Peel the shallots. แกะเปลือกออก
In a pestle and mortar pound the roasted garlic together with the roasted shallots to a fine paste. Set aside. นำกระเทียมเผาและหอมเผาลงไปโขลกในครกให้ละเอียด เสร็จแล้วพักเอาไว้
In this picture you can see all the ingredients we prepared, we will combine the ingredients in batches depends on the size of your pestle and mortar. จะได้วัตถุดิบทั้งหมด ก่อนที่จะผสมเป็นน้ำพริกนรก
Mix pounded dry fish and ground chili. นำปลาป่น และ พริกป่น ลงไปโขลกรวมกัน
Add roasted shallots and garlic paste. ใส่กระเทียมและหอมเผาที่บดมาแล้วลงไป
Season with palm sugar and salt. ปรุงรสด้วย น้ำตาลมะพร้าว และ เกลือ
Mix well. โขลกทั้งหมดให้เข้ากันดี
Taste and adjust flavors with fish sauce. ชิมและปรุงรสด้วยน้ำปลา
Mix well and repeat the mixing process in batches. โขลกส่วนผสมทั้งหมดให้เข้ากันดี
Transfer the mix into a dry wok, and over low heat slowly roast it while making sure to mix it constantly. นำน้ำพริกที่ได้มาไปคั่วด้วยไฟอ่อน ๆ และ หมั่นคนเรื่อย ๆ
Roast until almost dry and all the flavors melt together. Allow to cool completely before storing. ผัดน้ำพริกให้พอแห้ง อย่าให้แห้งมาก
Serve. เสริฟ
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Here is a wonderful spicy Nam Tok recipe; you may as well go for it! A crispy fried fish dressed with plenty of fresh herbs, plenty of chilies than some lime juice and fragrant ground roasted rice as a textural binder. It is an unpretentious dish, that is just about what is around and what is available; there is some sort of truth about it, which makes it so wonderful.
If you are trying your first Issan style recipe, than this is the one to go for. It is not complicated to prepare and will show off beautifully the hearty and rustic flavors of Issan.
The sweet leading sour coconut cream based sauce, enriched and thickened with fragrant freshly roasted peanuts and golden beans are a wonderful coat to dress the sweet shrimp meat. The aromatics are being extracted in every possible way, by roasting, and frying, boiling and reducing, pounding and grounding. All the culinary methods are being fully employed to guarantee an absolute real first class dish.
If you want to start some real Thai cooking going at your home, have the time and access to all the ingredients, than I really want you to try this dish. The building blocks of flavors work so well here and it will open you a great window to see the beginning of what is possible in Thai cuisine.
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Practical and kitchen-tested recipes with a mix of theory, history, psychology, and Siamese culture tidbits.
Access to Thaifoodmaster’s constantly growing library of prime professional classes, articles, recipes and videos on Siamese culinary topics, available nowhere else in English.
Gain access to NEW MONTHLY masterclasses as they become available.
1-1 support from Hanuman to help you achieve your professional Thai culinary goals
The opportunity to join a monthly live two-hour videoconference where I can answer your questions.
one year access for the price of 3 days in-person training.
You will get everything you need to:
When you design or build a new menu for an event or restaurant or even prepare for dinner with friends.
Finally !
Master your Thai cooking skills and expand your repertoire.