ข้ามเวลาหากิน EP.4 | น้ำพริกลงเรือ #เชฟบอย

'Traveling through time to find food, because every dish has a story, so we want to invite you to try making it.' Today, we'll take you to meet "Chef Boy Piyachat Phutthawong," a Michelin Star chef in 2019, currently a consultant for Saneh Chan restaurant and Amari Watergate Hotel. Today, Chef Boy will teach us how to make a dish called 'Nam Prik Long Ruea,' a chili paste with a long history dating back to the reign of King Rama V. The origin of Nam Prik Long Ruea comes from the Suan Sunantha Palace. One day, Princess Niphannaphatdorn was playing on a boat in the canal and refused to come ashore for a meal. Chao Chom Mom Rajawongse Sadab Ladavalya then devised a way to make it easier to eat on the boat by combining leftover dishes from the kitchen into a single dish, thus creating the 'Nam Prik Long Ruea' dish. Want to know what Nam Prik Long Ruea looks like and how to make it? Let's find out together! #KhaoPhanomRung #ChefYangSureEveryKitchenConfident #TravelingThroughTimeToFindFood #NamPrikLongRuea ⚡️Special Promotion: Low Prices Every Day, Free Shipping Nationwide 💙 Facebook Shop 👉🏻www.facebook.com/panomrungrice/shop Order here 👉🏻https://line.me/R/ti/p/%40tgk5254y Or add 💚Line: @panomrungrice 💜 Instagram: panomrungrice #Ingredients for making Shrimp Paste Chili Sauce 45 g red chili and bird's eye chili, 50 g garlic, 1 eggplant, 40 g star fruit, 80 g ground dried shrimp, 50 g roasted shrimp paste, 30 g palm sugar, 20 g fish sauce, 2 limes #Ingredients for stir-frying the chili paste 1 salted egg, 2 salted egg yolks, 5 tablespoons vegetable oil, 50 g sweet pork, 50 g crispy catfish #Ingredients for decorating the chili paste bowl 2 cloves of pickled garlic, 10 bird's eye chilies, 1 teaspoon of crispy catfish, 1 teaspoon of sweet pork, 1 teaspoon of salted egg. #Ingredients for garnishing the serving: Phanom Rung 100% Jasmine Rice 2 cups, 1 piece of crispy catfish, 1 tablespoon of sweet pork, 1 salted egg, 4 heads of pickled garlic, 3 blanched long beans, 1 carved white turmeric root, 1 red chili pepper, 1 green chili pepper, 1 yellow chili pepper, 2 blanched bitter melons, ½ blanched carved carrot, ¼ blanched cabbage, 1 tablespoon of blanched cowslip flowers, 1 teaspoon of blanched sesbania flowers, 1 purple eggplant, 1 small eggplant, 1 striped eggplant, ½ cucumber, ½ rose apple. #Steps for making shrimp paste chili sauce: 1. 1. Put red chili peppers and bird's eye chilies into a mortar and pestle and grind them until finely crushed. 2. Add garlic and grind until well combined. Then chop the eggplant and star fruit into small pieces and add to the mortar, then grind until well combined. 3. Add the ground dried shrimp and grind until well combined. 4. Season with roasted shrimp paste, palm sugar, and fish sauce, then stir until everything dissolves. 5. Cut the lime into wedges and squeeze the lime juice into a bowl and set aside. 6. Once the chili paste has thickened, scoop it into a bowl, then pour the lime juice into the chili paste bowl and stir well. #Steps for Stir-frying the Chili Paste 1. Cut the salted eggs in half and use a spoon to remove the egg yolks from the shells. Then cut the salted eggs into small pieces and cut the salted egg yolks into small pieces as well. 2. Heat a pan over medium heat. Add oil and wait for the oil to heat up. Once the oil is hot, add the prepared chili paste and stir-fry until fragrant. 3. Add the chopped salted eggs and salted egg yolks, along with the sweet pork, and stir-fry until well combined. 4. Lightly crumble the crispy catfish. Then pour it into a pan and stir-fry until well combined. Once the chili paste is ready, scoop it into a serving bowl. #Steps for Decorating the Chili Paste Bowl 1. Cut the pickled garlic into small pieces and add it to the chili paste bowl. 2. Arrange the chopped bird's eye chilies, crispy catfish, sweet pork, and salted egg in the chili paste bowl for decoration. #Steps for Decorating the Serving Plate 1. Scoop the cooked Phanom Rung 100% Jasmine Rice into the bowl until full, then use a spoon to press it firmly. Invert the bowl into the center of the serving plate and then remove the bowl. 2. Arrange the crispy catfish, sweet pork, salted egg, pickled garlic, blanched long beans, blanched and carved white turmeric, red chili peppers, green chili peppers, yellow chili peppers, blanched bitter melon, blanched and carved carrots, blanched cabbage, blanched cowslip flowers, blanched sesbania flowers, purple eggplant, turtle egg eggplant, and striped eggplant with the stems removed. 1. Arrange the carved vegetables around the rice on a serving plate. 2. Carve the cucumber and rose apple, then place them next to or around the rice. 3. Arrange the carved carrots and green chili peppers as decoration on top of the rice. That's it! You can now serve and enjoy.