Fermented shrimp paste relish with grilled pea eggplants (น้ำพริกมะเขือพวง ; naam phrik ma kheuua phuaang)

จัดทำโดย หนุมาน
naam phrik roy rot

this content is locked

เนื้อหานี้ถูกล็อค

สมัครสมาชิก เพื่ออ่านเพิ่มเติม. ลืมรหัสผ่าน? 

Incorrect username or password.

New account

Incorrect username or password.

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)

naam phrik roy rot
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).
No ratings yet

Add your own recipe notes

You must be a member to use this feature

Add to Collection Add to Shopping List
Prep Time 15 mins
Cook Time 5 mins
Course Chili Relish
Cuisine Thai
Servings 4

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 (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.
Keyword chili relish, naam phrik, nam prik (น้ำพริก)
Tried this recipe?We’d love to see it – tag it #THAIFOODMASTER on Instagram! Please leave a comment to let us know how it was!

Get Access – Join Thaifoodmaster Today

Practical and kitchen-tested recipes with a mix of theory, history, psychology, and Siamese culture tidbits.

  • Get access to everything right away. Unlock more than 30 Masterclasses, over 150 recipes and Articles

    Access to Thaifoodmaster’s constantly growing library of prime professional classes, articles, recipes and videos on Siamese culinary topics, available nowhere else in English.

  • GET EXTRA - New Monthly Masterclasses and Recipes

    Gain access to NEW MONTHLY masterclasses as they become available. 

  • 1-1 support from Hanuman

    1-1 support from Hanuman to help you achieve your professional Thai culinary goals

  • Live Q&A Sessions

    The opportunity to join a monthly live two-hour videoconference where I can answer your questions.

  • Great Value!

    one year access for the price of 3 days in-person training.

You will get everything you need to:

  • To Get inspired

    When you design or build a new menu for an event or restaurant or even prepare for dinner with friends.

  • To Satisfy your curiosity.

    Finally !

  • To Master Your Craft

    Master your Thai cooking skills and expand your repertoire.

It is truly brilliant with a revolutionary approach introducing aspects and concepts never broached by cookbooks.
Ian Westcott
Ian Westcott
Sourcing Wines for Discerning Private Clients
0 0 votes
Article Rating
Subscribe
Notify of

Previous:

Next:

0
Would love your thoughts, please comment.x
()
x
Get a Free copy of my eBook "49 Classic Thai Stir Fry Dishes"

Subscribe to our newsletter that will keep you up to date with stories and events taking place at Thaifoodmaster!