A relish from chilies, dried shrimp, tamarind flesh, garlic and fermented shrimp paste (kapi), pounded, seasoned, and then fried in pork lard; then seasoned with palm sugar and fish sauce; and served with fresh vegetables, cucumber, white turmeric, and fingerroot.
This is a simple relish built on top of a standard fermented shrimp paste (kapi) chili relish, with simple additions for which all its additional ingredients can be obtained from around the home – as was common in Siam for so many centuries. The tamarind is a large tree and, as such, it was popular to plant it near the house in order to enjoy its shade and find refuge from the scorching sun. The tree also provides a year-round supply of ingredients that are essential to Siamese cuisine – its young leaves, flowers, and pods.
This relish can be served as is or used to season rice dishes.
Tamarind flesh chili relish (น้ำพริกส้มมะขามเปียก ; naam phrik sohm ma khaam bpiiak)
A relish from chilies, dried shrimp, tamarind flesh, garlic and fermented shrimp paste, pounded, seasoned, and then fried in pork lard; then seasoned with palm sugar and fish sauce; and served with fresh vegetables, cucumber, white turmeric, and fingerroot.
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.
Deseed and rehydrate the dried chilies in hot water.
In a mortar and pestle, pound the rehydrated chilies with salt to a smooth paste.
Add the Thai garlic and the grilled fermented shrimp paste (kapi) and keep pounding until both ingredients lose their distinctive odor.
Add dried shrimp powder.
Add the tamarind flesh and pound to make a smooth paste.
Add the chili paste and pound to mix all the ingredients together. Season the relish to a sour-salty-sweet with fish sauce, and palm sugar. Start by seasoning the salty element first, using fish sauce.
Add palm sugar at the ratios indicated.
Add pork fat cracklings and crush them into small pieces.
Optional: add sliced hairy-fruited eggplant (มะอึก) or madan fruit and bruise it. Alternatively, you can substitute carambola (star fruit) for the madan fruit or omit it altogether.
Once you are satisfied with the relish seasoning fry it in pork lard.
Serve with: fried semi-salted and sun-dried fish. Leaves and flowers fried in batter. Fresh vegetables such as cucumber, white turmeric, and fingerroot, or as part as khaao man sohm dtam (ข้าวมันส้มตำ)
Keyword chili relish, naam phrik, nam prik (น้ำพริก)
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Thai Chili Jam – This is a chili jam similar to what is commonly sold under the name of roasted chili paste (naam phrik phao; น้ำพริกเผา). It is widely used as a condiment in salad dressings, soups, and seasoning for stir-fried dishes. I like to have control over my pantry ingredients, so I always use homemade naam phrik phao. Furthermore, since it is a basic ingredient used in so many dishes, anything less than the best will drastically impair the quality of your dishes.
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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 !
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