tomato relish

Tomato Relish : น้ำพริกแจ๋วมะเขือเทศ (ทานกับข้าวกล้อง ผักต้ม และปลาทอด)

Mid of August, I started a new job (yep, I know "again"). The new job looks everything that I ever want. When I started working 10 days ago, the reality hit me hard... I mean I have found out that I am not as good as I think I am. The new job is very challenging but.. for some reason I can't bring out the best in me... I guess I feel intimidated by my new bosses who are younger than me and I think they are "smarter" than me. I can't be myself there... I feel smothered and feel like I have to please everyone (which I hate) and I have to keep up all the time (This I like). Despite the fact that I am totally crap at my new job, I have learnt loads in the past 10 days. Its not bad but its the most exhausting job I have ever had... Oh well enough of babbling.

Today is my day-off. I need to cook something to put myself at ease. I went to the supermarket and found these tiny cute little organic tomatoes. Hence the recipe 

3 organic medium tomatoes ( 10 for small tomatoes), roasted
6 medium red chilies, roasted
3 dried red chillies, roasted
3 medium shallots , roasted
2 cloves garlic, roasted
Fish Sauce
Lime Juice
Tamarind Paste

Garnish
Steamed or fried fillet of fish (to your liking)
Hard boiled eggs, halved
Fresh organic vegetables (to your liking)
Boiled organic vegetables (to your liking)

Preparation

Roughly chop tomatoes, red chilies, shallots and garlic and transfer to a mortar and pestle. Pound to a rough paste. Stir in fish sauce, lime juice, tamarind paste. Taste if more seasoning is needed. Remove into a small serving bowl. Serve with steamed wholegrain rice, boiled egg, fried fish and mixed vegetable. Delicious! 

minced pork simmered in coconut cream

Minced Pork Simmered in Coconut Cream & Soy Bean Paste : Lon Tao Jiew หลนเต้าเจี้ยว

I dont' normally like eating coconut cream or milk but some dishes are way too delicious to skip. I remember that my grandmother cooked this "lon" very often when I was very young. I didn't like it then as there were to many greens accompanied it. People change over time and so do I. As I grow older, I now learn to like/appreciate eating fresh vegetables. I dont know why.. I guess it has something to do with the thought that eating vegetables helps me to be healthier. 

Find below my recipe 

1 Cup Coconut Cream

1/2 Cup Chicken Stock 

1 Cup Minced Pork 

2-3 Tablespoons Fermented Soy Bean Paste

1-2 Tablespoon Palm Sugar

1 Tablespoon Fish Sauce (find the best quality that you possibly could.)

1-2 Tamarind Paste 

2-3 Medium Shallots, sliced 

1/2 Cup Chicken Stock

Garnish 

Red & Green Chilies, sliced into rings

Fresh Organic Coriander Leaves 

Fresh Organic Cucumber

Fresh Organic String or Winged Beans

Fresh White Turmeric  peeled and sliced  

You can simply add any raw fresh vegetables (to taste)

Preparation

Set a saucepan over medium high heat, bring the coconut cream to the boil, then add minced pork. Wait till pork is cooked through, add soy bean paste. Season with palm sugar, tamarind paste and fish sauce. Taste if more seasoning is needed. (The relish should creamy, salty (from the bean paste) with very little sweetness) Turn off the heat. Sprinkle with red & green chillie slices and some fresh chopped coriander leaves. Serve in a small serving cup with lots of mixed fresh vegetables and steamed wholegrain rice. 

spicy rustic thai anchovy-relish served with boiled eggs and fresh mixed veggies

Nahm Prik Plara : น้ำพริกปลาร้า (เสิร์ฟกับไข่ต้มและผักสด)

Last weekend, I really missed "Nahm Prik Plara" that mum used to cook at home. I don't normally cook "Plara" not that I hate it or something but because I don't know where to get good "Plara" from. One of my good mates is from Isaan. Therefore, she always has good "Plara" stored in her fridge. I asked her to come over for dinner and asked her to bring a good cup of cooked "Nahm Plara" (She boiled it first and then (double) drained well and kept only fine "Plara" liquid in a cup.) So, I could put this rustic relish together and we could have delicious dinner together at my place. 

Find below my recipe of this rustic spicy Thai anchovy relish "aka" Nahm Prik Plara 

2 tablespoons of Plara liquid, boiled & drained well (You can always add as much as you like.)

1 fillet of sea-bass, poached/cooked

2-4 of organic red chilies, roasted & peeled 

2-4 of organic green chilies, roasted & peeled

3-4 of organic red Shallots, roasted & peeled 

2-3 of organic garlic, roasted & peeled

2-3 tablespoons of premium fish sauce

2-3 tablespoons of organic lime juice 

A dash of un-refined brown sugar 

3-4 organic eggs, boiled & halved 

Fresh organic coriander leaves & spring onion

Lots of mixed organic fresh or boiled vegetables (You can serve this delicious rustic relish with lots of vegetables that you like.)

Preparation

Pound roasted red & green chilies (I used mixed chilies because I want to achieve mixed colour in my relish but if you like  only green or red. You can choose to use only one colour of chili.), roasted red shallots and roasted garlic by using stone mortar & pestle till almost fine. Add fish fillet, pound roughly till mixed well. Add plara liquid, fish sauce, lime juice & a dash of brown sugar. Taste if more seasoning is needed. Sprinkle with chopped fresh coriander leaves & spring onion. Remove into a serving cup. Serve in a platter with mixed fresh or boiled organic vegetables and halved boiled eggs or fried pork and a good cup of  steamed whole grain rice. 

Serve : 2-3

nam-prik ka-pi : spicy shrimp paste relish

Spicy Shrimp Paste Relish : น้ำพริกกะปิปลาทูทอด

This special relish is one of the most popular relishes in Thailand. You can always find it in any restaurants at every corners of Thailand. The fun bit is there are lots of fresh, fried & steamed vegetables & many more of other things are being accompanied with it.

I personally like “Platu” (Slightly Salted Thai Mackerel). So, to me anything that comes with it is more than fine. Find below my recipe

Relish Ingredients

1 Tablespoon of Premium Quality of Shrimp Paste
2-3 Cloves of Garlic
2-3 of Red Chilies (Thai call it “Bird-Eye” Chili)
6-8 of small Mini-Green Eggplants
2 Tablespoons of Lime Juice
1 Teaspoons of Palm Sugar

1 Teaspoon of Fish Sauce (Optional)

Accompanied (served) with

2 of Fried Thai Mackerels
Lots of Vegetables ;
Pumpkin (Steamed), cut into bite-sized bits
Cucumbers (Fresh), cut to bite-sized bits
Green Apple-Eggplants (Fresh)
Young Ginger (Fresh), sliced
(Chinese or) Cabbages (Steamed)
Cauliflower (Steamed), cut into bite-sized bits
Long Bean (Fresh or Steamed), cut
Wing Bean (Fresh), trim
Young Winter Melon (Steamed), cut
Carrot (Fresh or Steamed), cut into bite-sized bits

Eggplant fried with Egg.

Cassia Leaves fried with Egg (Cassia Omelette.)
...

Preparation
..

(Fried Vegetables)

Whisk, 3 of (Organic) Eggs, add cut Eggplants, stir to mix well
Set a wok over high-heat, add cooking oil, wait till becoming very hot. Fry the Eggplants till turns golden. Remove into a towel to absorb oil. Keep one side

Repeat the same cooking process but this time replaces the Eggplant with Cassia Leaves. ( Note -You dont see these fried Veggies in the picture because I am currently on diet. )

(Relish)

Add Chilies & Garlic in a stone mortar & pestle, pound till almost fine. Then add Shrimp paste, pound till mixed well. Then add mini Eggplants, pound them a little to break some of them . Then add Palm Sugar & Lime juice, pound gently (in circle) to mix well. If its becoming too thick, you can always add a little of water. Taste before serving if more of seasoning (Fish Sauce & more of Palm sugar) is needed. Then remove into a serving cup. Serve with fried, fresh & steamed Vegetables, Thai Mackerels (as mentioned above.) & steamed Rice.

nahm prik platu

Nahm Prik Platu : Thai Mackerel Relish

"Platu Tod" - Fried Salted Thai Mackerel was my most favourite dish when I was young and it’s still my favourite now. It’s an easy dish just "Platu Tod" and Streamed Rice then you are filled up.

Thai seem to be confused when we talk about “Nahm Prik Platu” and “Nahm Prik Kapi Platu Tod”. People, in general, like to mistake “Nahm Prik Platu” for “Nahm Prik Kapi Platu Tod”, they are not the same dish the only thing they share in common is Platu : the latter has Platu Tod as one side dish not in the ingredients at all.

Personally, I like both of them evenly.

Anyway, find below my very own version of “Nahm Prik Platu”



2-3 of Big & Good Quality Platu (Thai Mackerel), fried or streamed and boned (you can find at Villa or at Central Food Hall – B 60 for each)
4-6 of Red Shallots, peeled and roasted
4-6 of Garlic, peeled and roasted
4-6 of Red Chillies, roasted
¼ Cup of Coriander leaves, finely chopped
¼ Cup of Spring Onion, finely chopped

4-6 Tablespoons of Fish Sauce
4-6 Tablespoons of Lime Juice
1 Teaspoon of Palm Sugar

Garnish
Long Bean, cut into 2 inch pieces
Carrot, cut into 2 inch pieces
Cucumber, cut into 2 inch pieces
Wing Bean, cut into 2 inch pieces
(Any Greens on hand depends on your liking)



Preparation

• Put boned Platu/ Platu fillet, roasted Red Onion, roasted Garlic and roasted Chillies in the blender, blend till almost fine (add ¼ cup of warm water)
• Add Fish Sauce, Lime Juice and Palm Sugar, blend for a bit more
• Remove in the a serving cup
• Sprinkle with chopped Coriander leaves and chopped Spring Onion
• Serve with Fresh or Streamed Veggies and Streamed Whole-Grain Rice

Note : Normally, Thai people pound "Nahm Prik" using a Mortar and Pestle but as you know that I am a product of my time : being a lazy & impetient person. So, I find its easier just to blend it.

nahm prik ong : chiang mai pork & tomato relish

Nahm Prik Ong : Chiang Mai Pork & Tomato Relish

What can be the happiest late morning on Saturday and Sunday for me?

Oh well… getting to spend some time in the kitchen preparing lunch for mates who will be coming round while watching my favourite morning news “rueng-lao-sao-a-tit” by Khun Sorayuth and Khun Suukwan.
Yes…. it sounds odd but as everybody knows that I am quite serious about politic &, besides cooking programs, I quite enjoy reading & watching news.

Today, I will cook “Nahm Prik Ong” – Chiang Mai Pork & Tomato Relish (as my mates have requested for it). This dish is originally from Northern part of Thailand – Chiang Mai. The original recipe, Northern Thai, would add shrimp paste & fermented soy beans, but I personally happen to like mine without them as it tastes loads better.

Find below my very own recipe of “Nahm Prik Ong”

1 cup of minced pork
2 cup of tomatoes, chopped
3-4 cloves of garlic, peeled
3-4 cloves of red shallot, peeled
3-4 of dried chillies, soaked (de-seeded – optional)
3 tablespoons of fish sauce
1 teaspoon of palm sugar
2 tablespoons of olive oil
½ cup of coriander & spring onion, finely chopped

*** Garnish ***
Cucumbers
Carrots
Cherry Tomatoes
Cabbage leaves
Coriander leaves
Spring Onion
Long Beans


Preparation


-Chillies Paste
Heat a cooking pan
Add garlic and red shallot, roast them until become aromatic & soft
Remove and keep aside to cool them down
Put the dried chilles (which have been soaked), roasted garlic & red shallot into the blender. Blend everything well.
Remove ½ of the paste into a small cup and keep it aside.

-Chillies & Tomatoes Puree
In the blender with the remained chillies paste, add 1 cup of chopped tomatoes

-Relish
Heat the cooking pan
Add olive oil
Add the chillies paste, keep stirring till aromatic
Add minced pork; keep stirring to break the minced pork
Add the chillies & tomatoes puree, keep stirring till the minced pork are cooked through
Add another 1 cup of chopped tomatoes; cook the tomatoes for 3-5 minutes
Add fish sauce & palm sugar

Remove into the small serving bowl.
Sprinkle with finely chopped coriander & spring onion
Serve with streamed rice
Garnish with: your choice of boiled vegetables or fresh vegetables

Voila, C’est la “Nahm Prik Ong” !!!!!