Salted Chinese black olive chili relish (น้ำพริกหนำเลี้ยบ; naam phrik nam liiap)

By: Hanuman
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naam phrik roy rot

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Using salted Chinese black olives instead of kapi, follow the ratios, procedure and seasoning of a basic chili relish. That is, start by pounding dried shrimp and salt and when they fluff up, add garlic and salted Chinese black olives. Season using fish sauce, palm sugar and lime juice.

The relish can be served as is, or further fried in pork lard with the addition of pork fat cracklings (กากหมู) to enhance its richness and preserve it for a longer period.

Add to the relish (any or all):

  • Hairy-fruited eggplant (มะอึก), diced into small pieces,
  • Madan (sour cucumber, มะดัน) (garcinia schomburgkiana), sliced thinly,
  • Green mandarin orange (ส้มเหม็น), diced into small pieces,
  • Salacca,
  • Yellow, red or green long chilies.

Serve with:

  • Fresh vegetables,
  • Fried steamed mackerel,
  • Fried grilled catfish (whole fish or a slice),
  • Sweet pork condiment.

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
Salted Chinese black olive chili relish (น้ำพริกหนำเลี้ยบ; naam phrik nam liiap)
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Prep Time 15 mins
Cook Time 5 mins
Course Chili Relish
Cuisine Thai
Servings 4

Ingredients
  

  • 1 1/2 tablespoons Salted Chinese black olive (หนำเลี้ยบ)
  • 1 1/2 tablespoons Thai garlic (กระเทียมไทย)
  • 1/2 tablespoon dried shrimp pounded to powder (กุ้งแห้งป่น)
  • 4 pieces fresh bird’s eye chili (kee noo suan) (พริกขี้หนูสวนสด) sliced thinly, crosswise
  • 1/2 tablespoon fresh red long chili (phrik chee fa) (พริกชี้ฟ้าแดง) sliced thinly, crosswise
  • 1/2 tablespoon fresh yellow chili (phrik leuang) (พริกเหลือง) sliced thinly, crosswise
  • fish sauce (น้ำปลา) if needed
  • 1 3/4 tablespoons palm sugar (น้ำตาลมะพร้าว)
  • 2 tablespoons lime juice (น้ำมะนาว)
  • pork fat cracklings (กากหมู)
  • pork lard (น้ำมันหมู) for frying

Optional

  • madan (sour cucumber, มะดัน)(garcinia schomburgkiana) sliced thinly
  • hairy-fruited eggplant (มะอึก) diced into small pieces
  • salacca (สละ หรือ ระกำ) sliced thinly
  • green mandarin orange (ส้มเหม็น) diced into small pieces
  • bitter orange (som.saa)(ส้มซ่า) diced into small pieces

Serve with

Instructions
 

  • Using salted Chinese black olives instead of kapi, follow the ratios, procedure and seasoning of a basic chili relish.
  • Optional – further fry in pork lard with the addition of pork fat cracklings (กากหมู)
Keyword chili relish, naam phrik, nam prik (น้ำพริก)
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