Nam phrik long ruea

Nam phrik long ruea

Nam phrik long ruea (Thai: น้ำพริกลงเรือ; pronounced [nám pʰrík lōŋ rɯa̯]) is a Thailand side-dish, a kind of fried nam phrik (dipping sauce) that is normally eaten with vegetables.

It was supposedly first served in the era of King Rama V (1868–1910) on a boat trip to the Suan Sunanddha palace. The cooks would fry the nam phrik with various left-over ingredients in the kitchen, such as pla duk fu (crispy catfish), sweet pork and vegetables.

History

Suan Sunanddha Palace was the first place to cook the dish. Every royal dish that is served in the palace is said to have originated there. HRH Queen Sadub Ladawan is supposed to have created the recipe for an onboard picnic of two sister princesses – Sohmdet Ying Naawy (สมเด็จหญิงน้อย) and Sohmdet Ying Glaang (สมเด็จหญิงกลาง),[1] This dish was written down by Mawm Luang Neuang Ninrat (หม่อมหลวงเนื่อง นิลรัตน์).[2]

Ingredients

  1. Shrimp paste
  2. Sugar
  3. Catfish or serpent head fish
  4. Spur chilies of hot chilies
  5. Lime or shredded madan fruits
  6. Pork belly
  7. Garlic
  8. Crispy eggplant
  9. Fish sauce
  10. Salted egg
  11. Cooking oil
  12. Onion
  13. Vegetables
  14. Salt

cooking method

1. In a pestle and mortar, pound fermented shrimp paste which grilled in banana leaves with garlic until you get a smooth consistency.

2. Add hot chilies and crush them lightly.

3. Season with sugar and fish sauce.

4. Add madan and lime juice.

5. Mix all ingredients together and the fermented shrimp paste chili sauce is ready.

6. Slice the pork belly into small pieces

7. Cook the pork belly with fish sauce and garlic

8. Put the sugar in a wok over heat and stir it; the sugar will melt and begin to caramelize and add water and salt.

9. Add the pieces of pork belly and stirring it until water decrease and the pork belly acquires a transparent brown shine; set it aside.

10. Charcoal grill a whole cat fish over low heat until it’s dried and removes the meat from fish; discard the skin and bones.

11. With a heavy knife, finely mince the fish.

12. In a wide wok, heat the cooking oil for deep frying and cook it until it is golden and crispy.

13. Mix fermented shrimp paste, chili sauce and sweet pork belly.

14. Fry garlic in lard until it is fragrant and add the chili sauce and sweet pork belly mix; continue frying and adjust flavors to taste and set aside

15. Roll raw salted duck egg yolks into small balls, set aside.

16. Mix some of the fluffy fish with the fried chili sauce, place it in a serving dish, and sprinkle with crispy fish, as well as yolk balls, pickled garlic cloves and serve with fresh vegetables.

References

[3]

[4] [5]

[6] [7]

[8]

  1. ↑ "น้ำพริกลงเรือต้นตำรับ ; Naam Phrik Lohng Reuua - Relish of Fermented Shrimp Paste Sauce with Sweet Pork Condiment and Crispy Deep-Fried Fluffy Fish". Thaifoodmaster. 2016-03-30. Retrieved 2017-08-09.
  2. ↑ "น้ำพริกลงเรือต้นตำรับ ; Naam Phrik Lohng Reuua - Relish of Fermented Shrimp Paste Sauce with Sweet Pork Condiment and Crispy Deep-Fried Fluffy Fish". Thaifoodmaster. 2016-03-30. Retrieved 2017-08-09.
  3. ↑ อิ่มแก้ว, ภ., อ่อนเปรี้ยว, ธ., & เหลาพร, ธ. (2012, 03 01). Retrieved 01 15, 2015, from /www.sunandhanews.com:
  4. ↑ สุนันทานิวส์. "'วังสุนันทา' ต้นกำเนิด 'น้ำพริกลงเรือ'".
  5. ↑ Nilruttana, N. (2003, 08 11). Retrieved 01 15, 2015, from http://www.thaifolk.com:
  6. ↑ "Nam Prik Long Rua (Hot chili sauce and sweet pork)".
  7. ↑ (2013, 12 16). Retrieved 01 15, 2015, from www.kapook.com:
  8. ↑ เว็บแรกที่คุณเลือก, กระปุกดอทคอม. "น้ำพริกลงเรือ อาหารไทยตำรับชาววังสุดอร่อย".
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.