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Instead of kapi, use salted Indian salmon, following the ratios, procedure and seasoning of a basic chili relish. Because salted Indian salmon is extremely salty and has a strong fishy smell, it should first be grilled with fresh fingerroot wrapped in banana leaf to mellow its odor. In addition, using dried shrimp as the main body of the relish will also help control the saltiness and minimize the fishy odor. Start making the relish by pounding the dried shrimp powder with garlic and without salt; only then should you add the fish. The rest of the procedure follows the making of a basic chili relish.
Serve with:
- Young green mango (มะม่วงเผาะ; mamuaang phaw), rose apple, santol,
- Grilled catfish (whole fish or a slice),
- Deep-fried snakehead fish (ปลาช่อนทอด).
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 tablespoons Salted Indian salmon chili relish (น้ำพริกปลากุเลาเค็ม) grilled with aromatics
- 1 1/2 tablespoons Thai garlic (กระเทียมไทย)
- 2 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
- fish sauce (น้ำปลา) if needed
- 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
- immature green mango (มะม่วงเผาะ)
- rose apple (ชมพู่)
- santol (กระท้อน)
- grilled catfish (ปลาดุกย่าง)
To grill the fish
- fingerroot (krachai) (กระชาย)
- Banana leaf (ใบตอง)
Instructions
- Because salted Indian salmon is extremely salty and has a strong fishy smell, it should first be grilled with fresh fingerroot wrapped in banana leaf to mellow its odor. In addition, using dried shrimp as the main body of the relish will also help control the saltiness and minimize the fishy odor. Start making the relish by pounding the dried shrimp powder with garlic and without salt; only then should you add the fish. The rest of the procedure follows the making of a basic chili relish.
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.
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.
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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 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.
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