Home > Thai food recipes by their origin > Traditional Recipes > Fried fermented shrimp paste relish with green apples by Princess Jongjittanom Dissakul (น้ำพริกลูกแอปเปิ้ลผัด อย่าง หม่อมเจ้าหญิงจงจิตรถนอม ดิศกุล ; naam phrik luuk aaep bpeern phat)
Fried fermented shrimp paste relish with green apples by Princess Jongjittanom Dissakul (น้ำพริกลูกแอปเปิ้ลผัด อย่าง หม่อมเจ้าหญิงจงจิตรถนอม ดิศกุล ; naam phrik luuk aaep bpeern phat)
A century ago, modernity and western ideas were permeating Siamese society across all aspects of life. In addition to the Siamese becoming more familiar with and adopting western dishes, Siamese cooks were exposed to a wide range of imported western ingredients that they deployed to produce old-fashioned Siamese dishes with contemporary accents. This relish is a vibrant example of this tasty and delightful cultural blend.
Green apple relish demonstrates that the classic chili relishes can be extended to incorporate any type of sour or sour-sweet fruits while remaining faithful to authentic Siamese flavors, even when using imported ingredients. This recipe is listed in Favorite Dishes, a book by Princess Jongjittanom Dissakul (อาหารของโปรด ของหม่อมเจ้าจงจิตรถนอม ดิศกุล). The Princess was familiar with higher Siamese cuisine during the reign of King Rama V and VI and was renowned for her chili relish-making skills.
Pork lard is often utilized to fry the chili relish, preserving it for extended use. When frying the relish, pork fat cracklings are frequently added to give the relish texture and richness. This is an example of a chili relish that is based on the basic chili relish recipe, fried in pork lard, and uses an ingredient not commonly associated with Siamese cuisine – sour green apples.
For this relish, Princess Dissakul prepares a basic chili relish. She adds peeled sour green apple as a souring agent, along with other sour ingredients such as hairy-fruited eggplant (มะอึก) and green mandarin orange (ส้มเหม็น). When the relish is completed, she fries it in pork lard and adds pork fat cracklings, resulting in a light, fruity and tangy chili relish.
It is also possible to fry the relish in aromatic pork lard left over from frying crispy garlic, and garnish with crispy garlic.
Substitute the green apple with
Green mango, for a fried mango chili relish (น้ำพริกมะม่วงผัด; naam phrik mamuaang phat).
Madan for a fried madan chili relish (น้ำพริกมะดันผัด; naam phrik madan phat).
Santol for a fried santol chili relish (น้ำพริกกระท้อนผัด; naam phrik grathaawn phat).
Fried fermented shrimp paste relish with green apples by Princess Jongjittanom Dissakul (น้ำพริกลูกแอปเปิ้ลผัด อย่าง หม่อมเจ้าหญิงจงจิตรถนอม ดิศกุล)
Green apple relish demonstrates that the classic chili relishes can be extended to incorporate any type of sour or sour-sweet fruits while remaining faithful to authentic Siamese flavors, even when using imported ingredients. This recipe is listed in Favorite Dishes, a book by Princess Jongjittanom Dissakul (อาหารของโปรด ของหม่อมเจ้าจงจิตรถนอม ดิศกุล). The Princess was familiar with higher Siamese cuisine during the reign of King Rama V and VI and was renowned for her chili relish-making skills.
Peel the green apple and dice it into small cubes. Set aside.
Measure the amount of fermented shrimp paste (kapi), garlic and palm sugar following the ratios of a 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.
Add the green apples. Using the pestle, mash them into a rough paste.
Taste and season with salt and fish sauce. Once you are satisfied with the saltiness of the relish, add palm sugar at the ratio indicated. Season to a sweet-salty flavor profile.
Season to a sour leading flavor profile using lime juice.
Add the fresh chilies. Bruise them using the pestle to release the desired spiciness.
Mix in all the sour and sour sweet ingredients: hairy-fruited eggplant (มะอึก) and diced green mandarin orange (ส้มเหม็น).
Once you are satisfied with the relish seasoning, add pork fat cracklings, and fry the relish in pork lard.
Keyword chili relish, naam phrik, nam prik (น้ำพริก)
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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.
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.
Yam sohm choon is a sour green mango salad served with grilled fermented shrimp paste; roughly chopped shallots; sweet pork condiment, deep-fried fluffy grilled catfish and seasoned with fish sauce, palm sugar and lime juice and topped with deep-fried dry chilies cut into small pieces.
If you follow Thai movies and TV dramas, you probably remember Sohm Choon, the adorable boy ghost character from the period romance movie Reun Mayura (1997), which was a love story between a beautiful woman and a handsome man living in different periods of time.
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.
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Access to Thaifoodmaster’s constantly growing library of prime professional classes, articles, recipes and videos on Siamese culinary topics, available nowhere else in English.
Gain access to NEW MONTHLY masterclasses as they become available.
1-1 support from Hanuman to help you achieve your professional Thai culinary goals
The opportunity to join a monthly live two-hour videoconference where I can answer your questions.
one year access for the price of 3 days in-person training.
You will get everything you need to:
When you design or build a new menu for an event or restaurant or even prepare for dinner with friends.
Finally !
Master your Thai cooking skills and expand your repertoire.