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

Ginger fried Chicken

Gai Pad Khing - ไก่ผัดขิง


Gai Pad Khing is a tremendously popular dish with Thai people. It is a dish which is just as avidly eaten with both "khaw Suay" (boiled rice) and also "Khaw Thom" (rice soup). It has a very aromatic perfumed taste to it,

It has many healing qualities and is used as " aharn samun prai - อาหารสมุนไพร", meaning herbal remedy. It is good for both liver and kidneys, stomachache, and also wind problems. In addition it is helpful to remedy high acidity, ulcers, and gall bladder problems.
It is often also used in diet programs for the weight losing qualities of ginger.

Ingredients;

1 cup of chicken meat (you can choose yourself if to use on the bone or off the bone)
1/2 a cup of Mouse ear mushrooms, 1/2 a cup of shredded fresh ginger (khing - ขิง)
One large fresh onion, peeled, and one large red peepper, chili or bell pepper is ok 0 sliced into medium long strips.
1 tablespoon of diced garlic, 2 spring onions, 2 tablespoons of sugar
1 tablespoon of yellowbean sauce (Thao Jiaw - เต้าเจี้ยว)
one tablespoon of maggi seasoning sauce, or knorr seasoning sauce
1 tablespoon Nam Pla (fish sauce - น้ำปลา), 2 tablespoons of vegetable or sunflower oil.


Method;
Clean and dice the chicken into pieces. Take the mouse ear mushrooms and remove the hard and woody pieces. lean and slice the onion into thin slices - the spring onions should be sliced longways into long thin strips to keep their natural shape visible.


put the "Grata" (Thai wok type pan) on the gas and heat the vegetable oil (use a medium flame). Sautee the garlic until it has a golden color and sweet aroma. Add the chicken and fry it thoroughly, stirring constantly.

When it is cooked, add the mouse ear mushrooms, Thao Jiaw yelllowbean sauce, ginger, and sliced onions, and fry lightly - don't overfry these ingredients, as they should have some crispness and bite to them. Now add the maggi or knorr seasoning sauce, nam pla and sugar. There should be a light sweetness and saltiness to this dish so test the flavour and add more sugar and nam pla or seasoning sauce (go easy on the maggi) if necessary. sprinkle the fine shredded spring onion and red pepper over the dish once you have it on the serving plate. You can vary the dish by adding thinly sliced carrot or even pineapple chunks if you like a more sweet taste. some people also use tomatoe but i dont think that the acidity fits with the ginger.

Serve immediately with either boiled jasmine rice or rice soup.

Links;
Kruaklaibaan

Pad Sathor - Kung

ผัดสะตอกุ้ง - Pad Sathor - Kung - Fried

Sathor is a pod-seed fruit that is grown and eaten in the South of Thailand - it has a rather oily and acrid taste and aroma. Some variations off the fruit have a spicy hot taste to them. The smell of these beans is inimitable, some ffinding it too acrid to be attractive to the tastebuds. The sathor beans grow in pds on a tree which can reach up to 90 feet in height. the pods are normally cut down using a bamboo pole with a machete stuck at a 90 degree angle in the top of the pole to cut the pods down.

I love Sathor when fried with shrimps, or even chicken and Southern Yellow curry paste. This recipe with shrimps is a more mild tasting one which uses lemon and garlic to milden the acrid aroma of the sathor beans.

Ingredients:

8 Fresh Giant Shrimps, 1/2 a cup of pork mince, 2 cups of peeled sathor beans, 15 small red chillies, 10 cloves of garlic, 1 tablespoon of Kapi (shrimp paste), 1 teaspoon of lemon juice, 1 tablespoon of sugar, 1/2 tablespoon of Nam Pla (fish sauce), and 3 tablespoons of vegetable oil for frying.

Preparation Method

wash and clean the giant shrimps, removing the shell, and also the black vein along the spine of the shrimp's back, and place to one side for the moment.
wash the sathor beans and split them into halves (the sides are marked with a line - you can split them along it with your fingernail or a knife).
clean, and then pound the chillies along with the Kapi and the garlic in a pestle and mortar (called "krok" - ครก in Thai). if you like spicy, then you can put more chillies in if you like. - I personally like to add some yellow curry paste too or at leaste pund some cumin root into the past in the krok, as well as some black peppercorns too.. the next picture below shows what the finished dish looks like if you do this.



heat the oil in a "grata" (name for the Thai "wok-like" frying pan), and add the pounded paste of chillies and garlic and shrimp paste and sautee it until it gives off a fine aroma.
After this, add the shrimps and pork mince and fry it until cooked through.

Now is the time to add the sathor beans, adding the sugar, nam pla and lemon. test the flavour and add more sweet, sour or salty as you wish (sugar for sweet, nam pla for salty and lemon for sour).



Remove from the pan and serve with hot jasmin rice immediately.

About Sathor

Taxonomy
Current name: Parkia speciosa
Authority: Hassk.
Family: Fabaceae - Mimosoideae
Synonyms
Parkia harbesonii Elmer.
Common names
(Filipino) : u’pang
(Indonesian) : petai papan, pete, peuteuy
(Javanese) : pete
(Malay) : chou dou, cong dou, nyiring, patag, patai, petah, petai
(Thai) : sataw, sator, sator dan, sator kow, to dan, to khao

Botanic description
Parkia speciosa is a tree up to 15-40 m in height and 50-100 cm in diameter. Branchlets are hairy. Leaves bipinnate on 2-6 cm long stalks with gland 7-15 mm above stalk base. Pinnae 10-19 pairs, 5-9 cm long, each with 31-38 pairs of opposite linear leaflets, 5-9 mm long and about 2 mm wide, with rounded tip and small pointed lobe or ear at base. Flowers small and creamy white, found in densely crowded heads. Pods large, 35-55 cm long and 3-5 cm wide, straight or more commonly twisted; dangling in small bundles, green becoming black. Each pod contains 10-18 large seeds. Valves swollen over seeds. Testa soft. Robert Brown described the genus Parkia in 1826. He named it after Mungo Park, a Scot who made 2 remarkable journeys of exploration into the interior of West Africa in 1795-97 and 1805. The specific name, ‘speciosa’ is Latin for beautiful, showy.

Ingredients:
1. สะตอ มีมากใส่มาก มีน้อยใส่น้อย ไม่มีไม่ได้นะจ๊ะ จะผ่าครึ่ง หรือจะซอยก้อได้ เพราะจะได้สุกทั่วกัน ไม่เหม็นเขียว หรือชอบเคี้ยวเม็ดโตๆ ก้อต้องผัดให้นานหน่อยนะ
2. กุ้ง เยอะหน่อยก้ออร่อยมากหน่อย
3. หมูสับ ใส่ในกรณีกุ้งไม่ค่อยมี ถ้ากุ้งเยอะแล้ว ไม่ใส่เลยก้อไม่มีปัญหา
4. พริกขี้หนู แล้วแต่ความชอบ ถ้าชอบเผ็ดมาก ก้อใส่มาก ไม่ชอบเผ็ดก้อใส่นิดเดียว ไม่ใส่เลย จะไม่อร่อยนะ
5. กระเทียม ปริมาณให้สมดุลกับพริกนะจ๊ะ ที่สำคัญ เอาหัวเล็กนะ กระเทียมกรีบโตๆหน่ะ ไม่เหมาะ เพราะไม่หอม ไม่เผ็ด แล้วก้อเค้าเอาไว้ใส่กับผัดผักนะ
6. น้ำตาลปึก ไม่มีน้ำตาลปี๊ปก้อได้
7. น้ำปลานิดหน่อย (นิดหน่อยจริง)
8. กะปิ
9. น้ำมัน
10. น้ำต้มสุก

Directions:
1. โขลกกระเทียม กับพริกขี้หนูรวมกัน ให้แหลกๆ แล้วผสมกะปิลงไปเล็กน้อย อย่าใส่เยอะ เพราะจะเค็ม ที่ใส่กะปิเพราะเวลาผัดแล้วจะทำให้หอม
2. เตรียมกระทะตั้งไฟ ใส่น้ำมันพืช รอให้ร้อน
3. ใส่พริกกับกระเทียมโขลกลงผัด ขณะเดียวกัน เอาน้ำตาลปึกใส่ในครก ตามด้วยน้ำปลา หรือถ้าไม่ชอบเค็ม ใส่น้ำต้มสุกลงในครกก้อได้ เป็นการล้างครกด้วยในตัว ละลายน้ำตาลกับน้ำสุกหรือน้ำปลาให้เข้ากัน ตาก้ออย่าลืมมองกระทะด้วยนะ เด๋วจะไหม้ ผสมเข้ากันดี ล้างๆครกไปด้วย แล้วก้อใส่ลงในกระทะเลย
4. เมื่อกระเทียม พริก น้ำตาล น้ำปลา เข้ากันดี ก้อใส่กุ้ง และ/หรือ หมูสับลงผัด ให้พอสุกและเข้ากันดี
5. นำสะตอลงผัด คลุกเคล้าให้เข้ากัน ถ้าใส่ทั้งเม็ดไม่ได้ผ่าหรือซอย ต้องใช้เวลาผัดนานนิดหน่อย และเพื่อให้ส่วนผสมเข้าเนื้อสะตอดี จะได้อร่อยไง
6. พอสะตอสุกดีแล้วตักขึ้นเสริ์ฟ ทานพร้อมข้าวสวย

Info source;
World Agro Forestry centre
Other links;
Wikipedia - Parkia_speciosa | Migrants in Korea |

Monkeys Pot Sweets ขนม หมอแกงลิง

Khanom Hmor Gaeng Ling ขนม หม้อแกงลิง

The finished recipe looks like this; crispy outside,soft and creamy inside. Thanks to Koh Lanta Ko Lanta dot com for this Recipe

MorGaeng Ling (Or Mor Gaeng Mor Khang in Lanta island terminology) is a carnivourous plant that eats insects by trapping them in it’s jug-like protuberances. It is to be found on Koh Lanta ever more rarely.It was a traditional sweet that previous generations on Lanta island ate often.Before the advent of tourism, the locals of Koh Lanta (or Ko Lanta as an alternative spelling),did not have many shops on the island to buy premade products, such as cookies etc.Instead they made their specialities from the things they found from the natural enviroment around them.Mr. Baw, best friend of the author of kohlantakolanta.com, is a perfect example of how a Kohlanta-islander survives without the need for money exchanging hands too often.Trade and barter is a common occurence, and many tasks are completed using the things one has at hand from Mother Nature.”Khanom Mor Ling Mor Khang” is a wonderful example of how simple Thai people are able to make luxurious and enjoyable things to consume without the need to go to great expense. The simple people of Kohlanta can teach us how a quality lifestyle can be lived without the need for unthriftiness. Khanom Morling Morkhang (Or Mor Ganeg Ling to be more precise according to general terminology off the island), is the name given to the sweetmeat that is made from this carnivourous plant that is still being collected prepared and eaten by Mr. Baw and his family (including the author of this website - this sweet is so delicious it is unimaginable that anyone might not like it).A type of “Khanom” (meaning “sweets”), made from freshly grated coconut flesh and coconut-milk made by passing the inside of a half-nut over a round shaped grinding machine.The machine scrapes the flesh off the inside wall of the shell leaving itextremely finely grated. This is then simmered with sugar and mixed with sticky rice, which is stuffed into the inside of the jug-like like nodule of the plant.Lots of coconut milk is poured into each one till full to the brim.Then the sweets are steamed slowly, until the soft chewy coconut-cream tasting sticky rice filling, and crispy light green-yellow container wrapping the sticky rice is ready to be eaten. The plants found for the Photos in this article were found and prepared by Mr. Baw and his family. Please read Mr. Baw’s diary elsewhere on this website. Picture left - Preparing the Morling Morkhang by filling the plant with sticky rice, coconut milk (กะทิ), and grated coconut flesh. Fotos by Spencer Littlewood - cook in fotos “Ree” (Mr. Baw’s wife).