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.

Nam phrik long ruea
Nam phrik long ruea (foreground)
TypeDip or chili sauce
Place of originThailand
Region or stateSoutheast Asia
Created byThai people
Main ingredientsChili peppers

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. 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][3][4][5][6][7][8]

Ingredients
  1. Shrimp paste
  2. Palm sugar
  3. Catfish or serpent head fish
  4. Bird-eye chili or Thai Cayenne chili
  5. Shredded madan fruits
  6. Sliced pork belly
  7. Garlic
  8. Thin-sliced Hairy-fruited eggplant
  9. Fish sauce
  10. Salted egg
  11. Cooking oil
  12. Red onion
  13. Vegetables to your liking
  14. Pounded dried shrimp

How to cook

Step 1:Prepare the chili paste. First, Mixed 1 tablespoon of shrimp paste, 1 tablespoon of garlic, 2 tablespoons of palm sugar, 2 Shredded Madan fruits, 2 eggplants, and 20 chilis in a mortar by pounding it. Then add 2 tablespoons of lime juice and mix it again after that let the mixture rest at room temperature.

Step 2:Stir-fries the pork belly. First, set the pan at medium heat then put about 200 grams of pork belly into the pan rendering the fat a bit, after that add 2 red onion, 2 tablespoons of palm sugar, and seasoned with 3 tablespoons of fish sauce taste for your liking, then split it into 2 portions.

Step 3:Make the chili paste. First, set the pan at medium-high heat, pour the chili paste mixture in the pan stir-fries it till aromatic then add 1 portion of pork belly and 3 tablespoons of dried shrimp, after that served it in a bowl with pork belly, fried catfish batter or pla duk fu in Thai and salted egg.

References
  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".
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