Fermented soybean paste chili relish (น้ำพริกเต้าเจี้ยว; naam phrik dtao jiaao)

Name: Fermented soybean paste chili relish (น้ำพริกเต้าเจี้ยว; naam phrik dtao jiaao)
Prep time: 15 min
Cook time: 5 min
Ingredients: 1 1/2 tablespoons black fermented soybean paste (tao chiao dam)(เต้าเจี้ยวดำ); 1 1/2 tablespoons Thai garlic (กระเทียมไทย); 1 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 ); 1/4 teaspoon fish sauce (น้ำปลา); 1 3/4 tablespoons palm sugar (น้ำตาลมะพร้าว); 2 tablespoons lime juice (น้ำมะนาว); 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); grilled long eggplant (มะเขือยาวย่าง); fresh vegetables (ผักสด); fluffy deep-fried grilled catfish (ปลาดุกฟู); grilled catfish (ปลาดุกย่าง)

พ.ค. 25, 2022 0 ความคิดเห็น

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Fermented soybean paste comes in a range of varieties and qualities that differ in color and consistency. The dark-colored variety, which is not too watery, is suitable for chili relish. You can also use Japanese miso. Tune the viscosity of the relish by adding dried shrimp pounded into powder; as fermented soybean paste tends to be watery and salty, you may need to use more dried shrimp than in the basic relish. As well, additional salt seasoning may not be necessary.

Serve with:

Grilled eggplant,
Fresh vegetables,
Fried grilled catfish or snakehead fish (whole fish or a slice),
Deep-fried fluffy catfish or snakehead fish (ปลาดุกหรือปลาช่อนทอดฟู).

Fermented soybean paste chili relish (น้ำพริกเต้าเจี้ยว; naam phrik dtao jiaao)

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Prep Time 15 mins

Cook Time 5 mins

Course Chili Relish

Cuisine Thai

Servings

Ingredients

1 1/2 tablespoons black fermented soybean paste (tao chiao dam)(เต้าเจี้ยวดำ)
1 1/2 tablespoons Thai garlic (กระเทียมไทย)
1 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
1/4 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

grilled long eggplant (มะเขือยาวย่าง)
fresh vegetables (ผักสด)
fluffy deep-fried grilled catfish (ปลาดุกฟู)
grilled catfish (ปลาดุกย่าง)

Instructions

Using fermented soybean paste instead of kapi, follow the ratios, procedure and seasoning of a basic chili relish.

Keyword chili relish, naam phrik, nam prik (น้ำพริก)

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