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Using pickled bean curd 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 pickled bean curd. Season using fish sauce, palm sugar and lime juice
The best pickled bean curd for this recipe is one that is full bodied, such as the Chinese imported pickled bean curd; the product from Shanghai is especially suitable. Popular Thai brands are produced in the southern province of Songkhla (เต้าหู้ยี้สงขลา). Prepare the relish as you would make a basic relish; do note that fish sauce and salt may be unnecessary, as the bean curd is quite salty.
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 pickled bean curd (เต้าหู้ยี้)
- 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) sliced thinly, crosswise
- 1 tablespoon three colors of chilies – red, green, yellow and chilies (พริกสามสี) sliced thinly, crosswise
- 1/2 teaspoon fish sauce (น้ำปลา)
- 1 3/4 tablespoons palm sugar (น้ำตาลมะพร้าว)
- 2 tablespoons lime juice (น้ำมะนาว)
Optional
- madan (sour cucumber, มะดัน)(garcinia schomburgkiana) thinly sliced
- hairy-fruited eggplant (maeuk) (มะอึก) diced into small pieces
- salacca (สละ หรือ ระกำ) thinly sliced
- bitter orange (som.saa)(ส้มซ่า) diced into small pieces
- green mandarin orange (ส้มเหม็น) diced into small pieces
Serve with
- fresh vegetables (ผักสด)
- fried steamed mackerel (ปลาทูนึ่งและทอด)
- grilled catfish (ปลาดุกย่าง)
Instructions
- Using pickled bean curd instead of kapi, follow the ratios, procedure and seasoning of a basic chili relish.
Moo Palo Recipe – Thai Eggs and Pork Chinese Five-Spice Fragrant Stew (สูตรทำไข่พะโล้หมูสามชั้นเห็ดหอม ; khai phalo muu saam chan het haawm)
This is an aromatic stew that leans into the sweet spectrum of the palate. An all-time Thai favorite, moo palo was introduced locally by the Chinese-Cantonese and Tae Chiew immigrants who flocked to the Kingdom in the early nineteenth century.
The name of this dish originates from two Chinese words: pah ziah and lou.
It is believed that this dish was introduced to the Siamese royal cuisine in the middle of the seventeenth century by Portuguese traders. Later, along with other egg yolk-based golden sweets like the golden drops (thong yot ทองหยอด), golden flowers (thong yip ทองหยิบ) and golden threads (foi thong ฝอยทอง), these royal desserts were passed to commoners outside the court.
For the marzipan filling I am using, beside the mung beans, both the flesh and the water of fragrant young coconuts. It gives a rich, sweet and almost nutty flavor which works perfectly with the silky texture of the mung beans and the creamy golden egg yolks coating.
Thai Chili Jam – This is a chili jam similar to what is commonly sold under the name of roasted chili paste (naam phrik phao; น้ำพริกเผา). It is widely used as a condiment in salad dressings, soups, and seasoning for stir-fried dishes. I like to have control over my pantry ingredients, so I always use homemade naam phrik phao. Furthermore, since it is a basic ingredient used in so many dishes, anything less than the best will drastically impair the quality of your dishes.
In today’s Thai food jargon, roasted chili paste is a mash-up of what were once two very distinct items: roasted chili paste (nam phrik phao; […]
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