Thailand-Cooking Class: Part 3/3
Thursday, September 9th, 2010
By Chef Kelly
So, I arrived in the morning to find Ning setting up the ingredients to begin the process of making the ‘Nam Phrik Pao’. She was very excited, meeting me outside before I entered the building to take me and show me the ingredients drying in the sun…
Now, this is an important ingredient for Thai cooking and traditionally takes significant time and effort to make correctly. After making this and discussing it over several meals throughout the trip, I soon learned from several Thai women, that this was something done with the entire family – not necessarily a chore they looked forward to as children.
‘Nam Phrik Pao’ is a Chili Jam that can be used as a dip or as an ingredient in a variety of dishes. The flavors are rich, deep and balanced and the process is involved and precise. I am going to try and keep this a short story!
The ingredients are Dried Red Chilies, Garlic, Shallots, Dried Shrimp (good quality is important…), Shrimp Paste (also, quality is critical…), Tamarind Paste, Palm Sugar and Fish Sauce. The intended balance of flavors is ‘Sweet, Sour and Salty’.
As you can see above, the Shrimp Paste was actually roasted in a banana leaf, while the other ingredients were drying in the sun. Once these ingredients were ready, I began the process of frying each ingredient individually in a shallow wok of oil. (Garlic, Shallots, Chilies and Dried Shrimp)
Once I completed this task, next came the pounding, grinding and pulverizing. I was so busy for the ensuing hour that I failed to photograph each stage of the process!!! I began with making the Dried Shrimp into a powder and then removing it from the ‘Pok-Pok’ (Stone Mortar & Pestle). Then I repeated the pounding process with the Garlic, adding in the Shallots, followed by the Chilies. Each stage took nearly 10-15 minutes of grinding and pounding before achieving the desired texture and consistency.
Finally, I reached the stage of adding the remaining ingredients, finding the right texture (a thick “Jam-like” consistency) and balance of flavors desired. It was delicious and would then be added as an ingredient into our ‘Wing Bean Salad’ (Yam Tua Plu).
The ‘Wing Bean Salad’ with the Soft-Boiled Egg was delicious with loads of flavor and texture!!!
We made several other items over the couple days, and everything had its own unique character. But, the best thing I came away with is a better understanding of the complexities of Thai cuisine, yet the simplicity of using high quality, flavorful ingredients in a balanced way to achieve “craveable” flavors and textures!!!
I can’t wait to return and spend some more time in the kitchen with this wonderful, passionate Team of people!!!
Thank you to both of my instructors and their staff for all the assistance and fantastic information!!! I look forward to seeing you again soon!!!
Sawasdee and Kawp Koon Krahp!!!
