This relish uses tamarind flowers – the flowers are in full bloom during the end of summer and the beginning of the rainy season. Tamarind flowers are mildly sour and give the relish a distinct floral aroma. Although tamarind blossoms are tough to find even in Thai markets, if you – or someone you know – have a tamarind tree in the garden, I strongly recommend trying this dish. In any case, I hope you’ll embrace this recipe as inspiration to create relishes from other sour leaves or flowers.
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The tamarind blossoms are quickly stir-fried with pork lard only until they wilt; they can serve as the sole sour element of the relish or be augmented by other citrus juices, mainly lime juice and green mandarin orange juice (น้ำส้มเหม็น).
The ratios of the fermented shrimp paste (kapi), garlic, and palm sugar follow the basic chili relish recipe (น้ำพริกกะปิมาตรฐาน). Use chilies with fruity notes, such as bird’s eye chilies or yellow chilies.
Serve with fresh vegetables or vegetables blanched in pork lard.
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
To prepare the tamarind flowers
- 1/2 cup tamarind flowers (ดอกมะขาม)
- 1/2 tablespoon pork lard (น้ำมันหมู)
For the relish
- 1 1/2 tablespoons fermented shrimp paste (kapi)(กะปิย่างไฟ) grilled
- 1 1/2 tablespoons Thai garlic (กระเทียมไทย)
- 1/4 teaspoon sea salt (เกลือทะเล)
- 1/2 tablespoon dried shrimp pounded to powder (กุ้งแห้งป่น)
- fresh red long chili (phrik chee fa) (พริกชี้ฟ้าแดง)
- 4 pieces fresh bird’s eye chili (kee noo suan) (พริกขี้หนูสวนสด)
- 1/2 teaspoon fish sauce (น้ำปลา)
- 1 3/4 tablespoons palm sugar (น้ำตาลมะพร้าว)
- 1 tablespoons lime juice (น้ำมะนาว)
- 1 tablespoon green mandarin orange juice (น้ำส้มเหม็น) or
- bitter orange juice (som.saa)(น้ำส้มซ่า)
Serve with
- fresh vegetables (ผักสด)
- vegetables blanched in pork lard (ผักตีน้ำมัน)
Instructions
- Collect the tamarind flowers and discard any tough stems. Set aside.
- Measure the amount of fermented shrimp paste (kapi), garlic and palm sugar following the ratios of a chili relish recipe (น้ำพริกกะปิมาตรฐาน). Arrange the ingredients next to each other so you can visualize their proportions.
- In a wok over medium-high heat, stir fry the tamarind flowers in pork lard until they are wilted. Set aside.
- Begin preparing the relish in a mortar and pestle the same way you would a basic chili relish – start by pounding the garlic with the kapi and add dried shrimp powder.
- 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.
- Add the chilies; bruise them using the pestle, to release the desired spiciness.
- Mix in the cooked tamarind flowers.
- Taste and adjust sourness with lime juice and green mandarin orange juice.
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 […]
Thai Chili Relish with Pork, Shrimp and Fresh Peppercorns (น้ำพริก พริกไทยสด ; naam phrik phrik thai soht)
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.
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.
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.
Devil’s Chili Relish of Smoked Dry Wallago Catfish
(naam phrik narohk bplaa khang graawp rohm khwan ; น้ำพริกนรกปลาคังกรอบรมควัน)
I love my food very spicy and I’m very generous with all things chili. People like me who also enjoy spicy food, in part, love it because It’s a truly a food & mood issue. Chilies are known to boost endorphin levels in the body and that makes us feel better. Maybe that’s the reason why marketers get my immediate attention simply with red packaging and the naughty smile of the devil holding to the brand name logo of their products.
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