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This relish is based on the basic chili relish recipe, adding hairy-fruited eggplant (มะอึก), salacca (สละ หรือ ระกำ) and a generous amount of seeds from bitter yellow eggplants. The chilies of choice are bird’s eye chilies and yellow chili, whose fruitiness and color accentuate the yellow color of the eggplants.
The relish’s consistency should be runnier than a relish served with fresh vegetables, but still thicker than one that accompanies blanched vegetables.
Serve with:
- Yellow eggplant slices,
- Fried steamed mackerel,
- Fried grilled catfish (whole fish or a slice),
- Salted shrimp mixed with garlic and fresh chilies and seasoned with lime juice and sugar,
- Sweet pork.
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
- 1 tablespoon bitter yellow eggplants seeds (เม็ดมะเขือขื่น) seeds of three eggplants
- 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)
- 1 tablespoon fresh yellow chili (phrik leuang) (พริกเหลือง)
- 4 pieces fresh bird’s eye chili (kee noo suan) (พริกขี้หนูสวนสด)
- 1/2 tablespoon hairy-fruited eggplant (maeuk) (มะอึก) (optional), thinly sliced
- 1/2 tablespoon salacca (สละ หรือ ระกำ) (optional), thinly sliced
- 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
- bitter yellow eggplants (มะเขือขื่น)
- fried steamed mackerel (ปลาทูนึ่งและทอด)
- fried grilled catfish (whole fish or a slice) (ปลาดุกย่างและทอด)
- salted shrimp (กุ้งเค็ม) seasoned with lime juice and sugar
- sweet pork (หมูหวาน)
Instructions
- Peel the yellow eggplants, collect the seeds, and soak the flesh in salted water.
- Measure the amount of fermented shrimp paste (kapi), garlic 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.
- 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.
- Season with to a sour leading flavor profile using lime juice and green mandarin orange juice (น้ำส้มเหม็น).
- Add the chilies. Bruise them using the pestle to release the desired spiciness.
- If used, mix in the sweet-sour fruits: the salacca (สละ หรือ ระกำ) and hairy-fruited eggplant (มะอึก).
- Add a generous amount of the yellow eggplant seeds.
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.
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.
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.
Thai Relish of Fermented Fish, Grilled Catfish, Pork and Shrimp (ปลาร้าผัดทรงเครื่องสูตรสายเยาวภา ; bplaa raa phat sohng khreuuang, suut saai yao wa phaa)
Fish fermentation consists of a simple salt-curing process: mixing or coating a whole fish, sliced fish or minced fish meat with salt and rice husks (or ground roasted rice). The mixture is then allowed to rest and ferment for few months. This fermentation process creates deep, intense umami flavor agents accompanied by a strong stench. It is only with culinary sagacity and skill that cooks are able to harness and direct these powerful flavors within the context of an appetizing dish, and to constrain the odor to an agreeable intensity.
In today’s Thai food jargon, roasted chili paste is a mash-up of what were once two very distinct items: roasted chili paste (nam phrik phao; […]
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