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This relish is based on the basic chili relish recipe, to which a generous amount of grilled pea eggplant (มะเขือพวงเผา) is added as the last component. Other modifications of the basic relish include adding other sour ingredients such as hairy-fruited eggplant (มะอึก), madan, and green mandarin orange juice (น้ำส้มเหม็น).
As well, the dried shrimp may be substituted with smoke-dried fish meat (ปลาย่างรมควัน) or salted Indian salmon fish (ปลากุเลา), washed and grilled in banana leaves to mellow its odor. You may need to adjust the seasoning and the amount of the fermented shrimp paste if the latter is used.
Serve with:
- Fresh vegetables,
- Fried steamed mackerel,
- 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
- 2 tablespoons grilled pea eggplant (มะเขือพวงเผา)
- 1 1/2 tablespoons Thai garlic (กระเทียมไทย)
- 1/4 teaspoon sea salt (เกลือทะเล)
- 1/2 tablespoon dried shrimp pounded to powder (กุ้งแห้งป่น) or
- smoke-dried fish (all varieties) (ปลาย่างรมควัน) or
- salted Indian salmon (ปลากุเลา)
- 1 tablespoon three colors of chilies – red, green, yellow and chilies (พริกสามสี)
- 4 pieces fresh bird’s eye chili (kee noo suan) (พริกขี้หนูสวนสด)
- hairy-fruited eggplant (maeuk) (มะอึก) optional
- madan (sour cucumber, มะดัน)(garcinia schomburgkiana) optional
- 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) optional /or
- bitter orange juice (som.saa)(น้ำส้มซ่า)
Serve with
- fresh vegetables (ผักสด)
- vegetables blanched in pork lard (ผักตีน้ำมัน)
- fried steamed mackerel (ปลาทูนึ่งและทอด)
- sweet pork (หมูหวาน)
Instructions
- On a hot skillet, char-grill the pea eggplants and set aside.
- 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 (or smoke-dried fish meat)
- 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 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 hairy-fruited eggplant (มะอึก), madan (มะดัน) and diced green mandarin orange (ส้มเหม็น).
- Add the charred pea eggplants and bruise with the pestle.
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 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.
Fermented shrimp paste relish with bitter eggplant seeds (น้ำพริกมะเขือขื่น หรือ มะเขือเหลือง ; naam phrik makheuua kheuun)
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 […]
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.
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