The Wisdom of Nam Prik Long Rua Chili Paste
The bowl of new chili paste shows the ability of the royal consort in food adaptation and creation at Suan Sunandha Palace; as a result, a unique flavor named “Nam Prik Long Rua.”
The bowl of new chili paste shows the ability of the royal consort in food adaptation and creation at Suan Sunandha Palace; as a result, a uni The Model of H.H. Princess Saisavali Bhiromya’s Royal Kitchen according to the Historical Evidences que flavor named “Nam Prik Long Rua.”
Chao Chom Sadab, King Rama V’s Consort (1868/1910) by The National Archives of ThailandThe Office of Arts and Culture, Suan Sunandha Rajabhat University
Chao Chom Sadab, King Rama V’s Consort
Nam Prik Long Rua chili paste is dipping sauce cooked to be served on a boat cruising in a pond at Suan Sunandha. Chao Chom Sadab, King Rama V’s consort adapted it. She was in a patronage of Saisavali Bhiromya whom taught her culinary skills until she became an expert.
The Pond at Suan Sunandha (1919) by The Office of Arts and Culture, Suan Sunandha Rajabhat UniversityThe Office of Arts and Culture, Suan Sunandha Rajabhat University
The Pond at Suan Sunandha
There was no request of a chili paste in advance, so Chao Chom Sadab went to a royal kitchen and found only shrimp paste and some side dishes. She mixed all of them in order to serve the dish conveniently on a small boat. The dish was praised by those who were on that boat.
Pounding Chili Paste (2022-01-31) by The Office of Arts and Culture, Suan Sunandha Rajabhat UniversityThe Office of Arts and Culture, Suan Sunandha Rajabhat University
Pounding Chili Paste
It is not too complicated to prepare Nam Prik Long Rua chili paste. First, pound garlic, chili pepper and shrimp paste together. Add coconut palm sugar, fish sauce and lime juice to liquefy the paste. Season to one’s flavor.
Sweet Pork (2022-01-31) by The Office of Arts and Culture, Suan Sunandha Rajabhat UniversityThe Office of Arts and Culture, Suan Sunandha Rajabhat University
Sweet Pork
According to the traditional recipe, boil pork belly until it is tender. Cut into small pieces. Then, stir-fry them with fish sauce and coconut palm sugar. Season it until it primarily becomes sweet and a bit salty.
Fish Floss (2022-01-31) by The Office of Arts and Culture, Suan Sunandha Rajabhat UniversityThe Office of Arts and Culture, Suan Sunandha Rajabhat University
Fish Floss
Fish floss is prepared to be drizzled on the top of the chili paste. It is always stored in a glass jar in a kitchen. Both snake-head fish or catfish can be used. First, steam fish until cooked. Mash it finely, then deep fry until the meat turns golden and crispy.
Stir-frying Chili Paste (2022-01-31) by The Office of Arts and Culture, Suan Sunandha Rajabhat UniversityThe Office of Arts and Culture, Suan Sunandha Rajabhat University
Stir-frying Chili Paste
Stir-frying chili paste can be starting from setting medium heat of a pan. Stir-fry pounded garlic until it is aromatic. Add pounded shrimp paste in a pan and stir-fry until cooked, not overcooked, so it is not too dried.
Chili Paste Mixture and Food Decoration (2022-01-31) by The Office of Arts and Culture, Suan Sunandha Rajabhat UniversityThe Office of Arts and Culture, Suan Sunandha Rajabhat University
Chili Paste Mixture and Food Decoration
Put stir-fried shrimp paste with sweet pork into a small bowl. Sprinkle fish floss on the top. Peel fermented garlic cloves. Cut salted egg yolk into pieces. Slice eggplants, and garnish with coriander.
Nam Prik Long Rua Chili Paste with Creative Wisdom (2022-01-31) by The Office of Arts and Culture, Suan Sunandha Rajabhat UniversityThe Office of Arts and Culture, Suan Sunandha Rajabhat University
Nam Prik Long Rua Chili Paste with Creative Wisdom
Nam Prik Long Rua chili paste represents the ability of the royal ladies at Suan Sunandha who understood the ingredients and various flavors in order to create a new food. This also shows meticulousness in cooking the Royal Thai Cuisine.
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