Royal Thai cuisine is renowned for both its delicacy and inventive ingenuity, as well as its extravagant presentation. This is probably because, even though naam phrik lohng reuua is based on commoners’ food, it technically falls into the category of Royal Thai cuisine.
These days, the modern version of this dish tends to fall on the sweeter side of the spectrum sometimes pea eggplants are added, and the dish is usually presented and served in elaborately carved vegetables. Modern versions of naam phrik lohng reuua Both versions were heavenly and flavorful. We cooked another version with thinly sliced hairy-fruited eggplant. We find it this to be the recipe closest to the original, but we couldn’t help ourselves from modifying it just a bit. Throughout her life, she prepared, taught and wrote on the intricacies of Thai Royal cuisine. We follow the recipe of Maawm Luaang Neuuang Ninrat (หม่อมหลวงเนื่อง นิลรัตน์), a former chef at the residence of Phra Wimaadaa Thuuhr. The dish is served alongside raw, salted duck egg yolk balls, pickled garlic and vegetables such as apple eggplants, cucumbers and winged beans, as well as white turmeric and fresh coriander leaves. They should all be equally present, as a melody that plays harmoniously on the palate. The resulting taste should be sour-salty and sweet, without any of these flavors taking the lead. It is made by frying sour-sweet and salty fermented shrimp paste chili relish ( naam prhrik kapi) together with a salty-sweet pork condiment ( muu waan), and adding deep-fried crispy and fluffy fish meat for body and crunch. Naam phrik lohng reuua is a relish that was created with ordinary ingredients for a real princess. We want to tell you the real story behind this dish and to present you with the original version’s recipe in its true character – as if the boat is still moored at the dock. Naam phrik lohng reuua (น้ำพริกลงเรือ) – Literally translated as “boat embarking chili relish”, this particular boat seems to have drifted a long way from port and these days, the actual dish served in Thai restaurants is far away from the original version.
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