c1933 Luxurious lohn relish (น้ำพริกหลนหรู อย่าง จีบ บุนนาค เจ้าของนามปากกา “หลานแม่ครัวหัวป่าก์” พ.ศ. 2476 ; naam phrik lohn ruu)

จัดทำโดย หนุมาน
lohn

this content is locked

เนื้อหานี้ถูกล็อค

สมัครสมาชิก เพื่ออ่านเพิ่มเติม. ลืมรหัสผ่าน? 

Incorrect username or password.

New account

Incorrect username or password.

A simple yet fun version of lohn relish is presented by Lady Plean’s granddaughter-in-law, Mrs. Samaknantapol (Jeep Bunnag) (นางสมรรคนันทพล, จีบ บุนนาค), in her 1933 book Sam Rap Raawp Bpee (สำรับรอบปี). In this tasty lohn relish, Jeep Bunnag starts by simmering dried shrimp and garlic paste with coconut cream. Before she continues to add the minced shrimp meat, she first draws sweetness and sourness by simmering slices of salacca and diced young and mature hairy-fruited eggplants. After the shrimp meat is added and cooked, she seasons the relish with the usual suspects – fish sauce, tamarind paste and palm sugar. However, she further diversifies the sour roof with the playful fruitiness of a trio of citrus juices: lime juice, bitter orange juice and green mandarin juice.

Serve with:

  • Fresh vegetables, banana blossom (หัวปลี), ginger (ขิง), white turmeric (ขมิ้นขาว), young leaves
  • Grilled catfish or fried snakehead fish.
lohn
c1933 Luxurious lohn relish (น้ำพริกหลนหรู อย่าง จีบ บุนนาค เจ้าของนามปากกา “หลานแม่ครัวหัวป่าก์” พ.ศ. 2476 ; naam phrik lohn ruu)
A simple yet fun version of lohn relish is presented by Lady Plean’s granddaughter-in-law, Mrs. Samaknantapol (Jeep Bunnag) (นางสมรรคนันทพล, จีบ บุนนาค), in her 1933 book Sam Rap Raawp Bpee (สำรับรอบปี).
No ratings yet

Add your own recipe notes

You must be a member to use this feature

Add to Collection Add to Shopping List
Prep Time 20 mins
Cook Time 15 mins
Course Chili Relish
Cuisine Thai
Servings 4

Ingredients
  

For the paste

  • 3 tablespoons dried shrimp pounded to powder (กุ้งแห้งป่น) pounded to powder (กุ้งแห้งป่น)
  • 1/2 tablespoon Thai garlic (กระเทียมไทย) กระเทียมไทย cloves

For the lohn

  • 1/3 cup minced shrimp meat (เนื้อกุ้งสับ) เนื้อกุ้งสับ
  • 1 tablespoon shrimp tomalley (มันกุ้ง) มันกุ้ง
  • 1 cup coconut cream (หัวกะทิ)
  • 1/4 cup hairy-fruited eggplant (มะอึก) diced into small pieces
  • 1/4 cups green hairy-fruited eggplant (มะอึกเขียว) diced into small pieces
  • 3 salacca (สละ หรือ ระกำ) sliced into thin pieces

Season to a bold sour-salty-sweet profile

  • 1 part tamarind paste (น้ำมะขามเปียก)
  • 1 part fish sauce (น้ำปลา)
  • 1 part palm sugar (น้ำตาลมะพร้าว)

Remove from heat and add fresh citrus juice

  • 1/2 part lime juice (น้ำมะนาว)
  • 1 part bitter orange juice (som.saa)(น้ำส้มซ่า)
  • 1/4 part green mandarin orange juice (น้ำส้มเหม็น)

Garnish

  • bitter orange peel (som.saa)(ผิวนส้มซ่า) sliced thinly
  • hairy-fruited eggplant (มะอึก) sliced thinly

Serve with

  • fresh vegetables (ผักสด)
  • banana blossom (หัวปลี)
  • white turmeric (ขมิ้นขาว)
  • ginger (ขิง)

Instructions
 

  • Peel and de-vein the shrimp. Cut into small pieces. Wash and pat dry the sliced shrimp meat.
  • Squeeze the shrimp tomalley from the heads; add it to the shrimp.
  • On a cutting board, use a knife to mince the shrimp together with the tomalley. Set aside.
  • In a pestle and mortar, pound the dried shrimp and garlic to a smooth paste. Set aside.
  • Thicken coconut cream in a saucepan over medium-low heat, reserving a small amount for the garnish. Do not allow the cream to separate into fat.
  • Add the dried shrimp-garlic paste, then cook it to remove the raw garlic taste.
  • Add the salacca and the diced green and yellow hairy-fruited eggplants. Continue a constant stirring, being careful not to let the coconut cream separate into fat!
  • Add the minced shrimp and the shallots. Keep simmering until the shrimp meat is fully cooked.
  • When the shrimp are cooked, taste and season to a sour-salty-sweet profile. Start by adding fish sauce; when you are satisfied with the saltiness, add the same amount of fish sauce as palm sugar and tamarind paste. Taste and adjust the flavors.
  • Turn off the heat and add the citrus juices at the ratios indicated.
  • Pour into a serving bowl. Garnish with thinly sliced three colored chilies – red, green and yellow – along with sliced shallots and a drizzle of the thickened coconut cream.
Keyword chili relish, naam phrik, nam prik (น้ำพริก), lohn (หลน)
Tried this recipe?We’d love to see it – tag it #THAIFOODMASTER on Instagram! Please leave a comment to let us know how it was!

Get Access – Join Thaifoodmaster Today

Practical and kitchen-tested recipes with a mix of theory, history, psychology, and Siamese culture tidbits.

  • Get access to everything right away. Unlock more than 30 Masterclasses, over 150 recipes and Articles

    Access to Thaifoodmaster’s constantly growing library of prime professional classes, articles, recipes and videos on Siamese culinary topics, available nowhere else in English.

  • GET EXTRA - New Monthly Masterclasses and Recipes

    Gain access to NEW MONTHLY masterclasses as they become available. 

  • 1-1 support from Hanuman

    1-1 support from Hanuman to help you achieve your professional Thai culinary goals

  • Live Q&A Sessions

    The opportunity to join a monthly live two-hour videoconference where I can answer your questions.

  • Great Value!

    one year access for the price of 3 days in-person training.

You will get everything you need to:

  • To Get inspired

    When you design or build a new menu for an event or restaurant or even prepare for dinner with friends.

  • To Satisfy your curiosity.

    Finally !

  • To Master Your Craft

    Master your Thai cooking skills and expand your repertoire.

It is truly brilliant with a revolutionary approach introducing aspects and concepts never broached by cookbooks.
Ian Westcott
Ian Westcott
Sourcing Wines for Discerning Private Clients
0 0 votes
Article Rating
Subscribe
Notify of

Previous:

Next:

0
Would love your thoughts, please comment.x
()
x
Get a Free copy of my eBook "49 Classic Thai Stir Fry Dishes"

Subscribe to our newsletter that will keep you up to date with stories and events taking place at Thaifoodmaster!