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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)
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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 (maeuk) (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
- fresh vegetables (ผักสด)
- fried steamed mackerel (ปลาทูนึ่งและทอด)
- grilled catfish (ปลาดุกย่าง)
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)
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.
Kaffir lime chili relish and vegetables blanched in pork lard (น้ำพริกมะกรูดกับผักตีน้ำมัน ; naam phrik magruut gap phak dtee naam man)
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 […]
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 […]
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.
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; […]
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