Kaffir lime chili relish and vegetables blanched in pork lard (น้ำพริกมะกรูดกับผักตีน้ำมัน ; naam phrik magruut gap phak dtee naam man)

จัดทำโดย หนุมาน
naam phrik roy rot

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เนื้อหานี้ถูกล็อค

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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)

naam phrik roy rot
Kaffir lime chili relish and vegetables blanched in pork lard (น้ำพริกมะกรูดกับผักตีน้ำมัน)
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.
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Prep Time 20 mins
Cook Time 5 mins
Course Chili Relish
Cuisine Thai
Servings 1

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 (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

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.
Keyword chili relish, naam phrik, nam prik (น้ำพริก)
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