Bang Niang Market

 Namprik ( chili sauce or relish )

Truely Thai dipping experienced  

Namprik” Thai people have eaten since the Ayutthaya period.

Chili paste is an easy menu to make. It has been in Thai families for a long time. It is popular in households all over the country from the past to the present. Thailand has many different chili paste menus. Each region has a different way of doing things. The taste is different.

On days when you don’t want to eat very heavy food. Have a bowl of delicious chili dipping paste. A plate of fresh, crisp vegetables. Some people have fried mackerel as well. Eating it with hot steamed rice can make one day a happy one. In the simplicity of chili paste But it’s full of delicious, mellow flavor. It’s also good for health. But have you ever wondered? I see Thai people eating chili sauce widely. What is its origin? Since when have Thai people been eating chili sauce?

The Royal Institute Dictionary, year 2011, the definition of the word “nam prik” is found to be food that is mainly prepared with chili peppers and shrimp paste, used as a dipping sauce or mixed with rice to eat. Therefore, it can be concluded that The name of the chili sauce must be chili sauce. Put shrimp paste like that.

The interesting thing about it is The two things are mixed together to make chili sauce. There are many different origins. Therefore, it is considered a combination of bodies to create a new and interesting flavor because chili is the spice that gives this spiciness. It is not a native plant of Thailand. But it has its origins in the Americas. Before later it was brought to be planted in Spain. In Europe by the troupe of Christopher Columbus, a famous navigator who traveled far in search of spices, which at that time was considered more valuable than gold.

It is recorded that Peter Mathil was a crew member of Columbus. He had brought chili back with him, so this man was considered an important person. That makes chili widespread throughout the world. Because as we know today, people all over the world know how to eat chili. Thai people also like it. This can be seen from many spicy dishes that always have chili as an important ingredient.

But before coming to Thailand Chili peppers first came to Asia in India. Then gradually came to our house during the Ayutthaya period. Through the importation of the Portuguese who came to trade by boat. There is no clear record of when he entered. As far as we know during the reign of King Narai the Great As we have seen in the Buppesanniwat drama. At that time, Thai people were already eating chilli. Mother Karaket also knows how to make chili paste.

As for shrimp paste, it is truly considered a local food of Southeast Asia. Shrimp paste is made from pickling shrimp. It is a way of preserving food in order to keep it for eating for a long time. In this region, shrimp paste is commonly eaten. Thailand too It’s not clear since when it was popular. But I guess it came before the chili. Because if you look at the status of shrimp paste, it is local. As for chili, it is a foreign product that only came to Thailand later.

Origin of shrimp paste Presumably from the Malay Peninsula and southern Thailand. before spreading to neighboring island countries Nowadays, if you travel anywhere in the region, you can buy all sorts of shrimp paste. Shrimp paste in Malay is called Belacan, Indonesian is called Terasi, and Burmese is called Ngapi, which is similar to the Thai name” Gapi” for shrimp paste. At Thai Cooking Class in Khao Lak we do use most Kapi or shrimp paste for the traditional curry call Chuchi Curry with fish. Which you can visit our recipe on our website on the recipe page.

Both of these When put together, it becomes chili paste. They go together well and are delicious. Don’t tell anyone. Like a pair of stars and the moon that have to come together. I’ve seen some recipes that use other things instead of shrimp paste, but it doesn’t matter. But what is truly original is indispensable. It’s chili and shrimp paste.

 

 Thai people have eaten chili sauce since the Ayutthaya period.

Important evidence that can confirm that Thai people have been eating chili sauce since the Ayutthaya period, including the records of La Loubert. who was an ambassador from France who came to develop friendly relations with Thailand during the reign of King Narai the Great, by La Loubert, recorded a type of food It looks like a dipping sauce. “Their dipping sauce is very simple. Use a little water with spices, garlic bulbs, onions, and vegetables with a good smell, such as basil. They like to consume a kind of liquid dipping sauce. similar to mustard Contains rotten krill because it was not fermented properly. It’s called shrimp paste.”

                                                                                     

Krit Lualamai, an archaeologist who is interested in studying Thai food. He gave his opinion about this record saying: What La Loubert saw It is shrimp paste chili sauce. For this reason, it can be concluded that Thai people have been eating chili paste since the Ayutthaya period. and continue this culture until the present day This is based on the oldest principles discovered today.

Explore chili pastes from different regions of Thailand. There are many types of chili paste in Thailand, each with different characteristics, ingredients, and cooking methods. With the food culture of the people in each region, Nam Prik has been made from the beginning using only shrimp paste. And chili is the mainstay of the menu that has been transformed into many new forms. Isaan people like to eat fermented fish, so they have fermented fish chili paste. As for southern people, they have seafood, so they have shrimp paste, etc.

the North region

Nam Prik Noom  (Noom chili sauce)

                                                               

It is a local menu of the Lanna people. Many people have the opportunity to travel to the northern region and must not miss out on buying some as souvenirs. Nam Prik Noom eaten with crispy pork rinds goes very well together.

Nam Prik Noom is unique in that it uses “Noom Prik”, which is fresh chili peppers that are not yet fully matured. is an important ingredient In addition, there are shallots and garlic, which must be grilled before use. Then pound it and season it. When finished, you will have a thick chili paste.

Nam Prik Ong ( Ong chili sauce )

                                                         

Another delicious dish of the northern people, the word ‘Ong’ is a local dialect meaning a method of cooking chili paste that requires stir-frying and leaving it to let the water gradually reduce. The highlight of Nam Prik Ong is the addition of sour eggplant (tomatoes) and bean curd into the paste. These two are considered local ingredients in the food of the northern people. Because if you try to explore other menus, you will find that Eggplant and orange are added. and many more rotten beans, such as Khanom Jeen Nam Ngiao and Khao Som This rotten bean, if we can clearly see the picture, it is like MSG in the northern people.

Nam Prik Ong has a sweet and sour taste and is easy to eat. It is usually added to meat as well, such as ground pork  But in the past, the era when pigs were still rare and expensive. I will put snakehead fish meat instead. It goes well with fresh vegetables or pork rinds as well.

 

Central region

Nam prik kapi  (Shrimp paste chili sauce)

                                                                                   

                                                                   

If talking about the word chili paste Many people think of shrimp paste chili sauce first. This shrimp paste chili paste It has a long history as a form of chili paste that has been passed down for a long time since the Ayutthaya period as the capital. As a teacher at Pakinnaka’s Khao Lak Cooking Class I think this one of the most classical Namprik in Thailand because of the combination of shrimp paste , coconut sugar, garlic , lime juice is perfect combination. This kind of Nam Prik will never go wrong and I’m highly recommend to try.

Shrimp paste chili sauce uses very few ingredients. It has chilies, shrimp paste, garlic, seasoned with lime juice, fish sauce, and sugar. It’s an easy menu to make. You can eat every meal. If there is some fried mackerel and crispy fresh vegetables included, it will make it even more delicious.

Nam Prik  long ruea ( Long ruea chili sauce )

                                                                   

Royal Chili sauce It was invented by Chao Chom Ratchawong Sod in the reign of King Rama V who at that time served in the amulet room in the royal court (kitchen). This Nam Prik Long Ruea is actually Normal shrimp paste chili paste but stir-fried with catfish. It comes from a story in Sunandha Palace, saying that on that day the prince traveled by boat. and probably enjoyed it because it was late in the evening and when it was time to eat, he still refused to get off the boat. He also wanted to eat on the ship, so the Prince of Songs entered the kitchen on the ship. Pick up the remaining ingredients and make a new menu out of necessity. But it turned out that the menu was delicious and exotic, so it was very popular. Name it Nam Prik Long ruea And the method of making has been passed down until the present day.

Good Nam Prik Long Ruea It is said that the sour, sweet, and salty flavors must be in equal proportions to be perfect. The highlight is that it has fluffy catfish, sweet pork, and salted eggs eaten together with chili sauce.

 

 

 

 

 

Northeastern region

Jaew Bong

                                                             

It is almost a main menu for Isaan people who still live a life of farming. Jaew Bong is unique in that it is a concentrated dip. hot spicy flavor and the aroma of fermented fish is so outstanding that he is almost the hero of the story.

The word “jaew” is an Isan language that means dipping sauce or chili sauce. The word “bong” is assumed to be a language from the Tai Dam people, meaning “dong” when put together. The meaning matches the characteristics of Jaew Bong. It’s a chili paste with fermented fish mixed in.

Jaew Bong is eaten with hot sticky rice. Paired with fresh vegetables, it goes so well together, don’t tell anyone.

It’s really cool.

Local chili paste from the people of Buriram Province, southern Isan region. This menu has been famous for a while. Because it’s a menu that Black Pink’s Lisa once said she liked to eat. The distinctive feature of Jarawadong is that it is a chili sauce that must include coconut milk. This chili sauce has been influenced by the Cambodians. Chara Wa Dong is a Khmer language. The word Chara Wa means chili paste and Dong means coconut milk. Together they mean chili paste with coconut milk.

The taste will be similar. fermented soybean paste Get the oily aroma from coconut milk. Saltiness from fermented fish sauce And it has a tangy texture from the fish that goes into it. It goes well with fresh vegetables, boiled eggs, and a variety of side dishes.

 

 

South region

Nam Prik Jon (Jon Chili sauce)

                                                                       

Nam Chuep Yum, chili sauce from the southern region It’s unique in that it’s a chili paste that doesn’t need to be pounded. Instead, use your hands to knead all the ingredients together. And this chili sauce became more famous after being served by Chef Pao on Masterchef All Star Thaliand.

Nam Chub means chili sauce and yum means yum. Both words are local dialects. Together, they give the exact meaning: Hand-crushed chili paste There is a legend telling the story of its origins. One night, a thief broke into the house. He was very hungry, so he sneaked into the kitchen to get something to eat. Coincidentally, there was some chili paste making machine left over. But I didn’t dare use a mortar. Because of fear of loud noises that would wake up the owner of the house So instead use your hands to mix the ingredients together to make chili sauce.

Nam Chup Yum has ingredients and methods of making that are not much different from Nam Prik Shrimp Paste. But boiled shrimp is also added. Eat with fresh vegetables and hot steamed rice. It’s a delicious, easy menu that can be eaten at every meal.

Shrimp chili sauce 

                                                                       

Local menu from Phuket Province There is an important uniqueness. Inserting shrimp which is one of the food preservation methods of the South, is added into the chili paste as well. Kung Saeb is whole shrimp that is skewered and coated with salt. Toast or smoke until dry. This extends the life of food and can be stored for longer. 

Shrimp chili sauce it is a chili paste that is not difficult to eat. The taste is not very spicy. Traditionally, local people like to eat it for lunch. Eaten with fresh vegetables, very delicious.

At Khao Lak Thai Cooking Class by Pakinnaka Thai Cooking School I have chance to cook the dipping sauce for my clients who ask for this I make Namprik  Kung Seap or Nam Chup Kung Seap (Southern dialog) for my students to try. This Nam Prik need smoked prawn as a main ingredients. And I do use organic shrimp paste from Phang Nga as a key ingredients.

 

Bang Niang Market

 

A food treasure of Khao Lak where the friendly venders are.

Khao Lak-Bang Niang Fresh Food Market is located in Khao Lak-Bang Niang Bus Station in Bang Niang Villeage, Khao Lak, Takuapa District, Phang Nga City. As its name indicates, it is a market dedicated to fresh local produce including vegetables, fruits, spices, nuts, local foods, hand-made sweets, etc. The market is affordable and atmospheric. Lively, which attracts large numbers of visitors.

The market is easily accessible by taxi or public bus, and it is recommended to visit between 6am-11 am. More than 20 shops are available at the market. This market has been built around 20years ago before I moved here to work. The charming of this market is mostly the shop are run by the local and well organize. You can come here for very yummy breakfast such as rice soup with pork minced, Pork blood soup with steamed rice and garlic oil on top. Or you can even find deep fried pork and BBQ pork with sticky rice that local people have it for breakfast together with Thai tea and Thai coffee. More than that you can use this breakfast shop as a community area for meet up people and chit chat with your friends or a place for small gossip.

.

As a cooking teacher at Pakinnaka Thai Cooking Class in Khao Lak, I use this market to operate market tour for my students. This market is very lively and well organized. You can buy many local products from this market. The market has built 20 years ago by Khuk Khak Municipality. In my daily life I spent time at this market nearly everyday day at least 1 hour for the past 8 years.

 

Fresh ingredients hunting and introduction of Thai food is starting at Pada Pak Sod (Aunty da from farm to table) right next to the bus station. Aunty Da and uncle Korn has been selling fresh vegetable from their own farm and their neighbors. I often buy her fresh lemongrass for my “Deep fried pork with lemon grass” which is my signature dish at Khao Lak Thai Cooking Class by Pakinnaka Thai Cooking School. She also sells very good quality of Phuket Pineapple that I have been used for Fried Rice pineapple.

 

Ae Polamai sod (Ae Tropical fruit shop)

The second spot that I give introduction about Tropical Thai Fruit is Ae Polamai sod (Ae Tropical fruit shop) my students get to try different type of seasonal fresh fruits such as Longan, Mangosteen, snake skin, dragon fruits and more. I often buy pomelo for my special tropical refreshing recipe Pomelo Salad with prawn.

IMG_0741

Pee dang Kuay tiew (Daeng Noodle Shop)

One shop that I never miss is Pee dang Kuay tiew (Daeng Noodle Shop) My students will learn here how many types of Thai noodle are and what are they use for. Dang sell rice noodle for Padthai and flat and egg noodle for Pad See iew. As well as grass noodle for spring roll. The price for noodles around 30 thb per kilogram. You can also hunt the fresh ingredients for Padthai such as bean sprout and tofu at this place as well as process food like pork, chicken or fish ball and hotdog and Thai sausage.

                                                                                 

 

Jee Jeab Pak Sod

You will never arrive to Bang Niang Market without visiting Jee Jeab Pak Sod (Jeab Fresh Veggies)

Most of the people who operate Khao Lak Cooking Class buy and use this spot for market tour. Even I close my eyes the pictures of all fresh vegetable are in front of me. Starting from the far left is banana flowers, turmeric, finger ginger, regular ginger, chilli family, fresh mushroom, egg plants family, tomatoes. My favorite spot of this vegetable shop is basil. Never one time of my market tour that I miss giving an introduction about Thai ingredients without presenting 4 types of Thai basil. At the far right of this shop you will discover sweet basil which we regularly use for green curry, red curry and pan-fried mussel. Holy Basil for pan fried chicken or pork minced. Tree basil or spicy can be frond here at this market at the price of 10 Baht for a bundle. And my favorite Lime basil that I often buy for making cucumber salad of my grandmom recipe also can buy it here. In general, there is none of veggies cannot be purchase here.

                                                                                 

Lek Aharn Talea (Lek Seafood)

One of seafood section that touch my feeling is Go Lek Seafood. Go mean brother. He is big brother of everyone in Bang Niang Morning Market and everyone loves him. He has got arm problem everyday he works with just one arm but he sells e than 500 KGS of seafood such as farm prawn, sea prawn, tiger prawn, lobster, barramundi, barracuda. He got 3-4 helpers for peeling the prawns, fillet the fish. He is not only retrial shop but also whole sale shop. If you looking for a good service and fresh seafood I would recommend him.

 

Poy Kati Sod (Poy Fresh Coconut milk)

For me the most fun time in the market is spending time talking to Khun Poy, the coconut milk lady who move away from Chiang Mai to sell coconut milk here at Bang Niang Market. Back to 20 years ago she falls in love with the Navy guy whose family sell coconut milk and she move since then. Everyday Khun Poy wakes up at 2 starting opening coconut shell, grinding, mixing coconut with water. Everyday I buy her fresh coconut milk for my curry from scratch. Everyday her daughter also help her to sell coconut milk and coconut oil for skin and hair.

 

Chu Ma Krung Kaeng ( Sister Ma Curry paste )

My last stop at Bang Niang Morning Market for my market tour for my Thai Cooking Class is Chu Ma Krung Kaeng. My favorite Muslim lady that always smile for me and my students every day. She sells her home-made curry paste. I would highly recommend her Massaman curry paste if you have chance to explore this market.

You May Also Like…

Pad Thai

Pad Thai

Padthai My journey as a Padthai Master during Covid time.  I have so much to talk about the time that I was a Padthai...

read more