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This relish is based on the basic chili relish recipe. The main sour element body is tamarind flesh, which is pounded together with dried chilies that contribute heat, aroma and color.
The sour element is further re-layered to a multi sour flavor profile using both lime juice and kaffir lime juice along with diced sour and sour-sweet ingredients that include green mango (มะม่วงเปรี้ยว), madan (มะดัน), salacca, hairy-fruited eggplant (มะอึก), diced green mandarin orange (ส้มเหม็น), and thin sliced of kaffir lime peels (ผิวมะกรูด).
As well, grilled shrimp meat is pounded into the relish. Along with the fermented shrimp paste (kapi) and the dried shrimp powder, the shrimp meat strengthens the shrimp and smoke elements in the relish and provides body and a thick consistency. Finally, the relish is garnished with thin slices of grilled fresh red long chili, pork fat cracklings (กากหมู) and crispy fried garlic (กระเทียมเจียว).
Serve with:
- Fried steamed mackerel,
- Fried grilled catfish (whole fish or a slice),
- Vegetables stir fried in pork lard. These can include bottle gourd (น้ำเต้า), long eggplant (มะเขือยาว), cucumber (แตงกวา), angled loofah (บวบเหลี่ยม), water mimosa (ผักกระเฉด), morning glory (ผักบุ้งไทย), yardlong beans (ถั่วฝักยาว) or winged beans (ถั่วพู).
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
- 3 pieces dried Thai bird’s eye chili (phrik kee noo) (พริกขี้หนููแห้ง) roasted
- sea salt (เกลือทะเล)
- 3/4 parts tamarind flesh (เนื้อมะขามเปียก)
- 1 part fermented shrimp paste (kapi)(กะปิย่างไฟ) grilled
- 3/4 parts dried shrimp pounded to powder (กุ้งแห้งป่น)
- 1 part shrimp (กุ้ง) grilled
- 3/4 parts pork fat cracklings (กากหมู)
- fish sauce (น้ำปลา) as needed
- 1 part palm sugar (น้ำตาลมะพร้าว)
- 1/4 part lime juice (น้ำมะนาว)
- 1 part kaffir lime juice (น้ำมะกรูด) squeeze from a peeled fruit
- fresh red and green long chilies (phrik chee fa) (พริกชี้ฟ้าแดง และ เขียว) grilled and sliced into thin strips
Sour ingredients
- green mango (มะม่วงเปรี้ยว) diced into small pieces
- 1/2 part madan (sour cucumber, มะดัน)(garcinia schomburgkiana) sliced thinly
- salacca (สละ หรือ ระกำ) sliced thinly
- hairy-fruited eggplant (maeuk) (มะอึก) diced into small pieces
- green mandarin orange peel (ผิวส้มเหม็น) diced into small pieces /or
- bitter orange (som.saa)(ส้มซ่า) diced into small pieces
- lime juice (น้ำมะนาว)
- kaffir lime zest (ผิวมะกรูด)
Garnish with
- crispy fried garlic (กระเทียมเจียว)
- kaffir lime zest (ผิวมะกรูด)
- pork fat cracklings (กากหมู)
Serve with
- vegetables blanched in pork lard (ผักตีน้ำมัน)
- fried steamed mackerel (ปลาทูนึ่งและทอด)
- fried grilled catfish (whole fish or a slice) (ปลาดุกย่างและทอด)
Instructions
- Separate the tamarind flesh, removing the seeds and discarding the fibrous threads. On a cutting board, mince the tamarind flesh using a knife. You may need to oil the knife if the tamarind sticks to it.
- 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.
- Measure the tamarind flesh (เนื้อมะขามเปียก) to equal about three-quarters of the amount of fermented shrimp paste (kapi).
- Begin preparing the relish by pounding dried Thai bird’s eye chili with salt in a mortar and pestle. When the chilies are pounded to a fine consistency, add the tamarind flesh and continue to pound into a smooth paste.
- Add the fermented shrimp paste (kapi), grilled shrimp meat and dried shrimp powder. Pound into a smooth paste.
- Taste and season with 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 kaffir lime juice.
- Add the yellow chilies. Bruise them using the pestle to release the desired spiciness.
- Mix in the grilled fresh chilies, reserving some for the garnish.
- Last, mix in all the sour and sour-sweet ingredients: green mango (มะม่วงเปรี้ยว), madan (มะดัน), salacca, hairy-fruited eggplant (มะอึก), diced green mandarin orange (ส้มเหม็น) and thin sliced of kaffir lime peels (ผิวมะกรูด).
- Garnish with slices of grilled fresh chilies.
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.
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.
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; […]
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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