ผู้ใช้:Tlepuri/กระบะทราย

Nahm prig Long Rua

1. Introduction

Nahm Prig Long Rua is a side, kind of fried nam prig (dipping sauce) that is normaly eaten with lots of vegetable. It was served the first time in king rama V era (1868-1910) on the boat trip at Suan Sunanddha palace. The cooks would fry the nahm prig with various ingredients that is left over in the kitchen, such as pla Duk Fu (Crispy catfish), sweet pork and vegetable as a side dish

2. History

Suan Sunanddha palace was the first place to cook Nahm Prik Long Rua. In the palace Kitchen which is the origin of every royal dish that is to be served in the palace also came from this kitchen. HRH Queen Sadub Ladawan is the first personwho invented the recipe of Nahm Prik Long Rua. On the several days, Princes Saisawaleepirom wanted to go to the boat trip and havesome appertizer in the boat around the palace area, which is in that time the palace was full of the shade of the trees and canel. She order Queen Sadub to bring any food from the kitchen to serve in to the boat. While she was searching for the ingredient in the kitchen and found just only a left over of some Pla Duk Fu (Crispy catfish) and some of Nahm Prig that is prepared already, she fried Nahm Prig with Pla Duk Fu and added withvarious ingredients, Sweet pork and Little bit of a salted eggs and lots of vegetable as a side dish to be served as a supper in the boat. Princes Saisawaleepirom was satisfied with Nahm Prig Long Rua and it became a populas dish from then on

3. Recipe

3.1 Ingredients

- Shrimp paste
- Sugar
- Catfish or serpent head fish
- Spur chilles or hot chilles
- Lime or shredded madan fruits
- Pork belly- Garlic
- Pickled garlic
- Crispy eggplant
- Fish suace
- Salted egg
- cooking oil

3.2 Preparation

- Very finely pound the ingredients for chilli paste.
- Prepare sweet por. Set aside.
- Fry garlic in cooking oil until it is fragrant, Then fry it with the chilli paste until it is cooked. Set aside.
- Cut sweet pork in small pieces.
- Squash the steamed serpent head fish meat, then fry it in hot cooking oil until crisp. Set aside.
- Coarsely cut pickled garlice.
- Coarsely cut pickled garlic.
- Split the salted egg into small pieces.
- Split the eggplant and cucumber into bite sizes.
- Put all prepared parts into a deep plate, then nicely set it up for serve.