Nam Prik Long Ruea

Nam prik Long Ruea - น้ำพริกลงเรือ (dip sauce with raw and cooked veg, and/or fried rice)

Nam Prik Long Ruea (meaning "nam Prik dip in the Boat)has many variations depending on the cook and the taste of the person ordering. The basis of the recipe of course, is the "nam prik" (dip sauce), used to either flavour the fried rice or to be the main dip sauce in the case of no rice being used in the recipe. As a dip sauce with fresh crunchy vegetables it is a classic summer dish with a refreshing and healthy aspect. The various fresh vegetables are fascinating to test out mixed with the taste of the nam prik, because each of the different vegetables maintains it's own taste, giving a different result when eaten with the dip sauce. My favourite thing to dip in the nam prik is "Camin" (fresh cumin root), which has an amazing perfumed aroma to it, and a juicy crunchy texture in the mouth. The crunchiness of the vegetables balances perfectly with the smushy smooth dip sauce leaving your taste buds in heaven as you ascend through the realms of flavour sensations and the taste in your mouth gets hotter from the fresh chilies as you munch.

below pic - Madan (Garcinia schomberciana)

Ingredients for the recipe in the version shown in the pic above

dried shrimps ponded to a mash, 20 small Thai garlic cloves, 3 tablespoons of kapi (shrimp paste). Half a cup of Madan (Garcinia schomberciana see pic left), or grated green mango, 5 finely sliced "ma-erg" (hairy eggplant, Solanum ferox)
2 tablespoons of lime or lemon juice
25 small "Prik Khee Hnoo" Thai chilies
4-5 tablespoons of "nam Tan beeb" (sugar cane paste)
half a cup of "Hmoo Hwaan" (sweet pork)
one salted egg (called "khai Khem"), 5 Rakam fruits (see below pic)

half a cup of "Pla Duk foo Krop" (crispy fluffed shredded catfish meat - this is made by frying the finely shredded fishmeat, sometimes with breadcrumbs). One tablespoon of vegetable oil or sunflower oil. 3 or 4 lettuce leaves for decoration on the plate. You can choose whichever vegetables you want as your preferred dipping stuff; some good examples are fresh baby bamboo shoots, green beans, white eggplant, boiled okra, baby sweetcorn cobs, carrot and cucumber, and coriander leaves.

Method
mash the garlic, shrimp paste together to a fine paste, add the finely sliced Madan (Garcinia schomberciana) and mix it finely together - add the "rakam" fruit and the "ma-erg" and mix it with your hand or a pestle and mortar to a fine mash.

Below pic; "Ma-Erg" (hairy eggplant, Solanum ferox)

Mix it all finely again and add the chilies and bash them in the mortar just enough for them to break up a little bit. Add the sugar cane puree and the lime juice.
Put the oil into the "grata" (frying wok), and bring it to a high heat. Add the Nam prik mixture and sautee it, adding the dried shrimps, and sweet pork. Stir whilst frying until all the ingredients are evenly distributed. Test the mixture constantly to make sure there remain 3 different flavours separated. Then put the Nam Prik into a bowl, break the salty egg into smaller pieces and place them on top of the bowl of Nam Prik, and sprinke the sweet pork and crispy shredded catfish on the side on the plate . Serve with fresh crude vegetables such as cucumber, cauliflower, carrot, cabbage, baby corn cobs, bamboo shoots, dok kae flowers, , string beans, boiled okra....



Khaw Nam Prik Long Ruea (Special fried rice with nam prik and dipping ingredients)



Another way often seen served in restaurants is "Khaw nam prik Long Ruea"
This can be served using the rather complex classic traditional version of nam prik shown above, or oyu can simly buy some of the wonderful and varied versions of "nam Prik" seen in Thai markets in a bag for 10 baht or so (see below pic), and use that to save time..

these dips are delicious and hand made so are in mo means inferior to your own fresh made version, except that when you make it yourself perhaps you might add more of your favourite ingredients such as shrimps etc, than you might get in the purchased nam prik. The Nam Prik in the pic with the vegetables below is with a simple "Nam prik Num" (young green chili dip) which you can buy in most fresh markets. Easy to make simply grill some young chilies with garlic and lemon some msg powder fish sauce (nam pla) and presto! The Nam Prik Num is not too spicy so people who are a little averse to spicy hot sauces will be able to join you in eating this dish if you use nam prik num. The young chilies are not yet hot, rather have a mild flavour. the garlic lends a really tasty appetizing taste to this one, which i love to eat on it's own with just sticky rice even. i often buy it in 5 or ten baht bags on the markets and sit on the street dipping my sticky rice in the bag.




Here are some pics to instill you with ideas of how to vary the ways you can serve this dish




Thanks to
www.eebah.com
www.kruaklaibaan.com

Fried Chilli & Basil - an all time classic

Fried Chilli & Basil ผัดกระเพา
Thaifood Recipes for Thailand Cookery enthusiasts

It is a common Thai saying that when you don't know what to order then you always go for "Pad Kapraow" (meaning fried hot basil leaf).
This recipe is probably the most ordered and eaten in Thailand, and is a beloved dish with both locals and foreigners.
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This Thaifood recipe can be used for all manner of ingredients apart from that it doesn't seem to work with vegetarian ingredients - the bitter Kapraow leaf doesnt complement the recipe if there is no meat of fish/seafood in it.
I find that it doesn't work with squid, as it tastes too bitter (matter of opinion, as some people swear by "Pad Kapraow Bplaa Hmueg "fried chilli and basil with squid").
Decide for yourself, i personally recommend fried chilli and basil to be made with beef, pork, minced chicken, shrimp, or. "Hmuu Grorb" - crispy belly pork (especially recommended).


Pic left; kapraow Gung (shrimps with hot basil leaf). This is i believe to be more delicious with baby corn cobs than with green beans, due to the fact that most street restaurants throw the green beans in to boost the size of your meal, I have become rather bored with green beans.
I prefer to have less on my plate and more quality of taste.




I did once go crazy on the fresh green beans here, because in Europe these days you cant get fresh beans anymore.But now the years of green bean fever have worn off and prefer to eat other things.
To make a successful "Pad Kapraow" (fried chilli & basil as it is called in hotels and resorts), you need to know one special secret first, that not even that many Thai cooks know;
You need to add a tiny amount of black soya sauce (there is a light and a thick dark version, i mean the thick dark molasses-like one).



If you don't add this even if a drop or two, then the color and aroma of the Pad kapraow will never have that authentic "Kick" that you always remember from your favourite roadside restaurant.
Below, i explain the preparation method for fried chilli and basil.

There are many different recipes and ways that people make Pad Kapraow - here are some of the most popular ones, and a few rare ones too.

FRIED CHICKEN WITH CHILLI AND BASIL
Serves 2 People
• 4 garlic cloves
• 1 large red chilli
• 1/4 teaspoon sea salt
• 2 tablespoons vegetable oil
• 2 x 200 g (7 oz) skinless chicken breasts, sliced on the diagonal
• 300 g (10 1/2 oz) snake beans or green beans, cut into 3 cm (1 1/4 inch) lengths on the diagonal
• 2 tablespoons fish sauce (Nam Bplaa - น้ำปลา)
• 1 tablespoon dark soy sauce• 1 tablespoon sugar
• 2 large red chillies, cut lengthways, seeds removed, extra
• 15 g (1/2 cup) Hot basil leave, or regular basil
TO SERVE steamed jasmine rice.
---------------------------------------------------------------------------------------------
Roughly chop the garlic and chilli. Place in a mortar and pestle with the salt and stamp it into a coarse paste.


If you don't have a mortar and pestle, place the garlic and chilli on a chopping board, sprinkle with salt and finely mince with a knife, using the side of the knife to crush the cloves into a paste.

Place a wok or frying pan (called "Gata" - กะทะ in Thai) over a high heat for 1 minute.
Heat the oil until it is nearly smoking and add the garlic chilli paste. Stir-fry for about 15 seconds until lightly golden with a toasted aroma.
At this point you should add the basil leaves, some),
Add the minced meat (pork or chicken or even beef if you like) and beans (you can swop thie beans for baby sweetcorn or your other favourite vegetables - straw mushrooms or champignons or shitaake work well too).
Fry the mixture in the gata, stirring constantly for about 5 minutes at a relatively high heat.
When the meat is nearly cooked, you should add the fish sauce (Nam Bplaa), soy sauce (See Iw - สีอิ๊ว), sugar, and chilli and some "Pong Choo Ros" (monosodium glutamate - you can drop this if you don't wish to consume it.
Optionally you can add a little oyster sauce too if you wish (i recommmend it).
Then turn up the heat and stirfry for about 30 seconds longer. Remove from the heat .
Serve immediately with steamed jasmine rice

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ลองแบบนี้นะคะน้ำมันเจียวกระเทียมจนหอมใส่หมู หรือ ไก่


ผัดจนสุกใส่พริกขี้หนูบุบพอแตกผัดต่อเร็วๆเติมน้ำปลา น้ำตาลเล็กน้อย


แล้วจึงใส่ใบกระเพราผัดเร็วอีกแล้ว


ใช้ไฟแรงด้วยนะคับ


จากนั้นจึงใส่ข้าวสวยลงไปข้าวที่ผัดดีน่าจะเป็นข้าวเย็นที่หุงทิ้งไว้นานจนกินเป็นข้าวเปล่า


ไม่อร่อยแล้วนั่นแหละคลุกกันจนทั่ว ยกลง ตักใส่จาน รับประทานกับน้ำปลาพริก


ไข่ดาวอยากหรูทอดใบกระเพราให้กรอบโรยหน้าเล็กน้อยแถมแกงจืดสักถ้วยก็ได้สังเกต...


สูตรนี้ไม่ใช้น้ำมันหอยหรือซอสปรุงสำเร็จใดๆเพราะเวลารับประทานมันจะเอียนน่ะค่ะ





สูตร 2


ใส่กระเทียมและพริกตำในครก ตั้งน้ำมันไฟแรงค่ะใส่กระเทียมกับพริกตำเจียวซักพักให้เริ่มเหลืองนิดเดียว ใส่หมูผัดจนสุกใส่น้ำมันหอยนิดหนึง ใส่ซอสภูเขาทองนิด ซีอิ้วขาวหน่อย น้ำตาลแค่ปลายช้อน ผงปรุงรสรสหมู น้ำปลา ชิมรสตามแต่ชอบ ใส่ใบกระเพรา ปิดไฟ เน้นว่าต้องไฟแรงค่ะ





สูตร 3


เตรียม กระเทียม+พริกสด โขลกหยาบๆ พักไว้ เด็ดใบกระเพรา พักไว้ หมูสับ ประมาณ 30 บาท(จานนี้) แล้วก็ซอสภูเขาทอง,ซอสหอยนางรม,ซีอิ๊วดำนิดหน่อย, น้ำตาล 1.ตั้งน้ำมันให้ร้อนๆ ใส่พพริก+กระเทียมลงไป ผัดๆให้เหลืองๆ 2.ใส่หมูลงไป ผัดๆนิดหน่อย แล้วก็ใส่ซอสภูเขา 2 ชต.+ซอสหอยฯ 3 ชต.+น้ำตาล 1/2 ชต. + ซีอิ๊วดำนิดหน่อยเพิ่มสีสัน (ไม่ได้ตวงหรอกค่ะ กะๆๆเอา) ผัดๆให้สุกดี แล้วชิมดูนะคะ ใส่ใบกระเพราะ คลุกๆพอผักสลดก็พอ

เห็ดเข็มทองทอดกะเพรากรอบ

เห็ดเข็มทอง 300 กรัม หมูสับ 100 กรัม แป้งประกอบอาหาร โกกิ 1 ถุง พริกขี้หนูบุบ 10 เม็ด กระเทียมสับ 5 กลีบ น้ำตาล 1 ช้อนชา น้ำมันหอย 3 ช้อนโต๊ะ ซีอิ้วขาว 1 ช้อนโต๊ะ น้ำซุป 1/4 ถ้วย ใบกะเพรา 1/4 ถ้วย ใบกะเพราทอดกรอบ น้ำมันพืช

1. ในชามผสมใส่แป้งประกอบอาหาร โกกิ ลงไป เทน้ำเปล่าลงไปผสมให้เข้ากัน พักไว้ 2. นำกระทะตั้งไฟใส่น้ำมันลงไป ตั้งไฟให้ร้อน นำเห็ดเข็มทองลงชุบแป้งให้ทั่ว แล้วนำไปทอด จนเหลืองกรอบ ตักขึ้นสะเด็ดน้ำมัน 3. ในกระทะเดียวกัน เทน้ำมันออกเหลือไว้ประมาณ 2 ช้อนโต๊ะ ใส่กระเทียมลงไปผัดพอหอม 4. ใส่หมูสับลงผัดให้ทั่ว ปรุงรสด้วยพริกขี้หนูบุบ น้ำตาล น้ำมันหอย ซีอิ้วขาว และน้ำซุป ผัดให้ เข้ากัน ชิมรสตามชอบ 5. ก่อนยกลงจากเตาใส่ใบกะเพราลงไปผัดเร็ว ๆ ยกลงจากเตา 6. จัดเห็ดเข็มทองที่ทอดแล้วใส่จานเสิร์ฟ ตักผัดกะเพราหมูราดลงไป โรยหน้าด้วยใบกะเพรา ทอดกรอบ ยกเสิร์ฟร้อน ๆ