Nam Jim Muoi (muoi’s Hamburger Relish)

INGREDIENTS

INSTRUCTIONS

Date: Sun, 12 May 1996 09:30:50 -0700  From: "Colonel I. F. K.
Philpott" <[email protected]>  Hamburgers have become
popular in Thailand, but the relishes  available - mainly imported
products - are bland, and sweet, and not  to local tastes (they are
however sometimes eaten like jam...)  This is my wife's recipe for a
spicy relish. It consists of four  components, and the first - the
mayonnaise - can be used on its own  as a salad dressing or crudite
dip.  To mellow the flavor, and get a more interesting variety of
flavors,  the chilis used are from the normal table condiments of prik
dong  (red birdseye chilis in rice wine vinegar) and nam pla prik
(green  birdseye chilis in fish sauce), drained before use. The liquor
can of  course be recycled to make more prik dong and nam pla prik. If
you  don't have these items to hand, you should prepare some about a
week  in advance to give the flavors a chance to develop.  Similarly
the "three gingers" - khing (green root ginger), kha  (galangal), and
kachai (lesser ginger), are sauteed in a little oil.  They can be kept
in a jar with enough oil to cover the ginger, and if  they don't dry
out will keep almost indefinately. Again if you do  have the prepared
sauteed gingers, then simply drain the amount you  need. If not, then
peel and cut the ginger into slices about an eigth  of an inch thick,
sautee the slices in peanut oil over medium heat,  then julienne and
chop the slices.  Component 1: Mayonnaise: put the garlic, mustard
powder, drained  pickled chilis, and a dash of olive oil in a
liquidizer, and puree.  Add the egg yolks, and then srizzle in the
remainder of the oil as  you whisk the mixture.  Component 2: gingers
and chilis: drain the vinegar and fish sauce  from the thinly sliced
chilis, and toss the ingredients together  Component 3: tomatoes: Drop
ripe red tomatoes in boiling water for a  few seconds to loosen the
skin, then peel and core them, and then  quarter them and discard the
seed pulp (the skins and seeds can be  reserved for stock making).
Coarsely chop the tomato segments: you  want 1 cup of chopped tomato
Component 4: onions: Cut and dice a cup of onions: in Thailand we use
hom daeng (shallots, or purple onions), which are plentiful and  cheap.
I understand they are less cheap in other countries, so you  could
easily use ordinary "spanish" onions.  Then sautee the onions  briefly
in a little olive oil or butter to soften them and moderate  the taste.
Finally combine the four ingredients to form the relish.  This gives
about 4 cups. The ingredients other than the mayonnaise  will keep in
the fridge for a couple of weeks, but containing  uncooked eggs the
mayonnaise has limited keeping capacity. You might  prefer to make
mayonnaise fresh and combine it with the other  ingredients as
required.  You might also prefer to put the four ingredients in small
bowls, and  let the diners mix the relish to suit themselves...  :    
*****  And I would suggest warning small children *****  :       *****
and the chili intolerant that this might   *****  :       *****  look
like bottled relish, but has a little *****  :       *****  more bite
to it :-)                        *****  CHILE-HEADS DIGEST V2 #318
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 21
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 23.3mg
Sodium: 90.2mg
Potassium: 121.5mg
Carbohydrates: 2.8g
Fiber: <1g
Sugar: 1.4g
Protein: 1.3g