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.
Fermented shrimp paste relish with grilled pea eggplants (น้ำพริกมะเขือพวง)
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).
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.
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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When you design or build a new menu for an event or restaurant or even prepare for dinner with friends.
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