This recipe and others can be found in the following article:

Making Thailand’s “Chile Water”

Story and Photos by Austin Bush

 

 

Ingredients

For the chile paste:
7 large dried red chiles, soaked in warm water until soft
3 peeled shallots
1 head of garlic, peeled
2 tablespoons chopped fresh lemongrass (using only lower white part)
2 tablespoons shrimp paste
1 teaspoon salt
1 cup halved cherry tomatoes
2 large cloves of garlic, chopped
1/2 cup ground pork
3 tablespoons vegetable oil
1 tablespoon chopped cilantro

Instructions

Using a mortar and pestle or food processor, blend the chiles, shallots, garlic, lemongrass, shrimp paste and salt together finely.

With the mortar and pestle, mash the tomatoes into the curry paste.

Heat the oil in a wok over low heat. Add the 2 cloves chopped garlic and fry until crispy. Add the curry paste and tomato mixture and fry, constantly stirring, until the mixture begins to become fragrant, and oil begins to rise and accumulate, about 5 to 10 minutes. 

Add the pork and continue to stir until the pork is fully cooked and the oil again begins to rise. If the mixture seems dry at any point, add water, 1/4 cup at a time. Nam phrik ong should have the consistency and appearance of a thick, oily spaghetti sauce.

Serve in a bowl, sprinkled with cilantro, alongside fresh vegetables, pork rinds, and sticky rice.

This recipe and others can be found in the following article:

Making Thailand’s “Chile Water”

Story and Photos by Austin Bush

This is the most basic form of the family of spicy relishes known as nam phrik in Thailand. Nam plaa phrik is spooned over one’s rice to spice up bland food, much the way salt is used in the west. 

Ingredients

3 tablespoons Thai fish sauce (nam plaa)
3 or more phrik khii nuu (very small Thai chiles), sliced into rings as thin as possible
1 clove garlic, sliced
Juice of 1/2 lime

Instructions

Put the fish sauce in a shallow dish, add chiles, garlic, and squeeze lime juice to taste.

This recipe is from the Book Excerpt: 

By Gary Wiviott with Colleen Rush

Ingredients

25 jalapeños, washed

1 pound fresh chorizo or spicy Italian sausage

1 pound bacon (about 16 strips), cut in half crosswise

5 to 7 dried figs or dates, chopped (optional)

Instructions

Remove stem and top of each jalapeño and slice it down one side. Remove the seeds and, if you want to reduce the spiciness, remove the white ribs or pith, In a small bowl, stir together chorizo and chopped dates, if using. Stuff each jalapeño with about 1 tablespoon chorizo mixture. Wrap each with bacon and secure with a toothpick. Set the stuffed jalapeños directly on the cooker grate. Smoke until the sausage is cooked enough.

Ingredients

6 cloves garlic
1 2-inch piece of ginger, peeled
4 black peppercorns
1 cup coconut milk, recipe here
4 fresh small red chiles, such as serranos, stems removed
2 small green chiles, such as serranos, stems removed
1 tablespoon vegetable or olive oil
1 teaspoon mustard seeds
2 tablespoons ghee, recipe here
12 ripe mangos, skin and seeds removed, chopped
4 tablespoons sugar (optional)
1 teaspoon turmeric powder
Salt to taste

Instructions

In a food processor or blender, make a smooth paste of the garlic, ginger, peppercorns, coconut milk, and red and green chiles.  Set aside.

In a large skillet, heat the oil over medium heat for 2 minutes. Add the mustard seeds. When the seeds begin popping, lower the heat, add the ghee, and cook for 1 minute.  Add the paste, mango pulp, sugar, and turmeric.  Stir well and cook for 5 minutes. Add the salt just before serving and stir.