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,
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.
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.
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.
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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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