Studded with small green peppercorns that burst with a mild peppery pungency, this relish is not as spicy as one might expect from a Thai chili relish – nor does the sour taste serve as a noticeable flavor pillar. Instead, a warmer and softer peppery bite, coupled with the aroma of young pepper, delivers a complex kick. The peppercorns, together with the flavorful yellow chilies, wrap the pork’s natural umami and fatty characters and enhance its natural sweetness; this sweetness, despite being placed far in the back and only appearing at the end of each bite, is nicely layered by the use of shrimp meat and palm sugar.
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The relish can be served either as a dip with an assortment of leaves and vegetables, with a Thai omelet or soft-boiled eggs, or just mixed with rice for a delicious meal.
This recipe is attributed to ML. Klong Chaiyan (Sanitwong) (หม่อมหลวงคลอง ไชยันต์) (สนิทวงศ์) who served as a personal secretary to Queen Rambhai Barni of Siam (the wife of King Rama 7). The recipe is also listed in the book, Favorite Dishes, by Princess Jongjittanom Dissakul (อาหารของโปรด ของหม่อมเจ้าจงจิตรถนอม ดิศกุล)
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- 1/2 cup pork belly (เนื้อหมูสามชั้น) cut into small pieces
- 1/2 cup shrimp (กุ้ง) peeled and deveined
- 3 tablespoons fermented shrimp paste (kapi)(กะปิย่างไฟ) kapi, grilled
- 3 tablespoons Thai garlic (กระเทียมไทย) peeled
- 3 tablespoons dried shrimp (กุ้งแห้ง) pounded
- 10 fresh yellow chili (phrik leuang) (พริกเหลือง)
- 10 fresh bird’s eye chili (kee noo suan) (พริกขี้หนูสวนสด)
- 4 tablespoons madan (sour cucumber, มะดัน)(garcinia schomburgkiana) thinly sliced
- 1/2 cup fresh peppercorns (พริกไทยอ่อน)
- 1 tablespoon palm sugar (น้ำตาลมะพร้าว)
- 1 tablespoon fish sauce (น้ำปลา)
- 3 tablespoons pork lard (น้ำมันหมู)
- fresh vegetables (ผักสด) cucumber and rose apple
- Slice the pork into small pieces.
- Peel the shrimp and crush them with a heavy knife. It will improve their texture.
- Using a knife, roughly mince the shrimp. Set aside.
- In a pestle and mortar, pound fermented shrimp paste (grilled in banana leaves with garlic) with the garlic until you get a smooth consistency.
- Add pounded dried shrimp.
- Add yellow chilies and bird’s eye chilies.
- Pound the paste until all the chilies are bruised, but small chunks of yellow chilies remain.
- Add sliced madan.
- Pound everything together.
- Add fresh green peppercorns.
- Season with palm sugar and fish sauce.
- Pound everything together. Set aside.
- Place a seasoned wok over medium heat, and add pork fat (or oil). Fry the sliced pork until it is almost cooked.
- Add the shrimp meat; fry until the pork and shrimp are well cooked.
- Add the chili paste and fry until fragrant.
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.
Naam Phrik Lohng Reuua (Boat Embarking Chili Relish), Relish of Fermented Shrimp Paste Relsih with Sweet Pork and Crispy Deep-Fried Fluffy Fish – (น้ำพริกลงเรือต้นตำรับ ; naam phrik lohng reuua)
Naam phrik lohng reuua (น้ำพริกลงเรือ) – Literally translated as “boat embarking chili relish”, this particular boat seems to have drifted a long way from port and these days, the actual dish served in Thai restaurants is far away from the original version. We want to tell you the real story behind this dish and to present you with the original version’s recipe in its true character – as if the boat is still moored at the dock.
Curry of yellow chilies with whole quail, fresh turmeric and lemon basil (แกงเผ็ดนกกระทาพริกเหลืองสด; gaaeng phet nohk grathaa phrik leuuang soht)
Salty leading and sour-sweet to follow, this coconut-based gaaeng phet spicy curry might be made of chilies, but it is fruitier than it is spicy, and lighter than it is dense. Originally cooked with the meat of game birds, it retains a surprisingly light body that opens space for the birds to fly. The curry is tinted golden orange from a paste imbued with fresh yellow chilies and turmeric; it is perfumed with lemongrass and lemon basil leaves.
Slices of firm pork fat and pork liver are alternately layered on top of one another and tied into bite-sized bundles using green threads made […]
c1937 Shrimp and tomato curry (แกงกุ้งกับมะเขือเทศ คู่มือการครัว นางสาวฉลวย กันตวรรณี พ.ศ. 2480; gaaeng goong gap makheuua thaeht)
Stocked with a contemporary brew of umami-rich ingredients, this ancient, bright and slightly sour coconut-based shrimp and tomato curry demonstrates how simple – yet clever – flavor-layering techniques can spotlight the shrimp and the spectacular savory tomatoes over the curry background.