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This rich velvety relish highlights the creaminess of the salted duck egg yolks. It can be prepared in the same way using crab roe (ไข่ปู; khai bpuu) instead of egg yolks, to make a crab roe chili relish (น้ำพริกไข่ปู; naam phrik khai bpuu). The recipe follows the preparation of a basic chili relish, but only half the amount of fermented shrimp paste (kapi) is used. This reflects and accommodates the saltiness introduced from the salted egg yolks and helps maintain the relish’s bright orangey color.
Serve with:
- Young thaawng laang leaves (erythrina orientalis) (ทองหลาง),
- Batter-fried morning glory (ผักบุ้งไทย),
- Spring onion (ต้นหอม),
- Salted beef,
- Grilled dried fish,
- Grilled fish.
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
- 2 hard-boiled salted duck egg (ไข่เค็ม)
- 3/4 tablespoons fermented shrimp paste (kapi)(กะปิย่างไฟ) grilled
- 1 1/2 tablespoons Thai garlic (กระเทียมไทย)
- 1/4 teaspoon sea salt (เกลือทะเล)
- 1/2 tablespoon dried shrimp pounded to powder (กุ้งแห้งป่น)
- 4 pieces fresh bird’s eye chili (kee noo suan) (พริกขี้หนูสวนสด)
- 1 tablespoon fresh yellow chili (phrik leuang) (พริกเหลือง)
- 1/2 teaspoon fish sauce (น้ำปลา)
- 1 3/4 tablespoons palm sugar (น้ำตาลมะพร้าว)
- 2 tablespoons lime juice (น้ำมะนาว)
Serve with
- fried, batter fried or egg-batter fried vegetables (ผักทอด ผักชุบแป้งทอด หรือ ผักชุบไข่ทอด)
- young thaawng laang leaves (erythrina orientalis)(ทองหลาง)
- spring onion (ต้นหอม)
- snakeskin gourami fish, semi-salted and sun-dried (ปลาสลิดแดดเดียว) fried
Instructions
- Separate the yolks and whites of two hard-boiled salted duck eggs.
- Measure the amount of fermented shrimp paste (kapi), garlic and palm sugar following the ratios of a basic chili relish recipe (น้ำพริกกะปิมาตรฐาน). Use only half the amount of kapi; therefore, the garlic and palm sugar should be measured to double the amount of the kapi. Arrange the ingredients next to each other so you can visualize their ratios.
- 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 egg yolks. Using the pestle, mix them into a smooth paste.
- 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.
- Add the fresh yellow chilies. Bruise them using the pestle to release the desired spiciness.
- Optional: Crumble the salted duck egg whites and mix them into the relish.
Duck laap, like other laap dishes, uses the whole duck, head to tail – including its meat, skin, internal organs, and bones. The recipe I provide below is modified for home-style cooking and uses duck parts; in the village environment, the duck is butchered and the bird is allowed to bleed completely, the blood is collected, and the bird is then cleaned and plucked.
In this straightforward and rewarding stir-fried dish, I am using boiled salted duck egg, available from Asian markets, as my flavoring assistant. During stir-frying, the egg yolk dissolves to a velvety sauce that softly coats the squids, and complimenting their ocean’s flavor. The alternate reds and greens strips of the vegetables emerged from the buttery yellow sauce are tempting for a taste.
The original version uses three egg yolks – a bit too much for a health conscious person like me. Therefore, I am using only one whole egg, both the egg white and the egg yolk. I tune down the white’s sharp saltiness with an additional portion of sugar, and compensate for the color lost by adding a spoon of commercial chili sauce to improve. The resulting is a well-balanced dish with the right texture that stands up in this healthy version against its original with a winning smile….
Salad of smoked grilled duck breast with roasted shallots and bitter yellow eggplants (พล่าอกเป็ดรมควันกับมะเขือเหลืองและหอมเผา ; phlaa ohk bpet rohm khwan gap ma kheuua leuuang lae haawm phao)
A pla (พล่า) style salad […]
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