Oops! Excuse Me – ขอโทษค่ะ
What is considered good or bad manners can change when you take cultural differences into consideration. A slurping sound, for example, is acceptable in Southeast Asia when you are enjoying a food moment with your soup. My sister and I encountered an awkward experience at the dining table when we visited Kho Samui, an island off the east coast of the Kra Isthmus in Thailand. Later, though, it all made sense to us. Since November is a national peppercorn month, please let me tell you a story of my Thai family trip to Koh Samui and our discovery of Thai Green Peppercorn Dip – Nam Prik Prik Thai Sod – น้ำพริกพริกไทยสด
In 2011, on the day after Chinese New Year, my brother drove his pick-up truck with three passengers – my sister, sister-in-law and I — to Samui Island, or Koh Samui. We left Phuket before the sunrise around 5am and arrived at Koh Samui at sunset. We went to Nathon, the island’s main town, and stayed at the Grand Sea View Resortel. A friendly staff person who was native to the island recommended that we dine at the hotel restaurant, which had a set menu of local Koh Samui cuisine. While we enjoyed the sun setting right in front of us, we feasted on six dishes that highlighted Koh Samuicuisine: Pork & Mackerel with Pickled Mustard Green Soup, Green Peppercorn Chili Dip, Stir Fried Sweet Pork with Soy Sauce, Grilled Tuna in Red Curry with Cumin Leaves, and Glass Noodle with Green Papaya and Minced Pork. Though we are southerners from the other side of the peninsula, we discovered that our southern cuisines are prepared in much the same ways, though with a different combination of ingredients.
We lingered over our dinners. The sunset was beautiful, though the air was still with a high humidity we could feel. Half way into the meal, while my sister and I talked about the unique green peppercorns chili dip, we both began to experience many light small burps that continued randomly throughout the rest of the meal. Finally we looked at each other and laughed. Suddenly I could not feel the humidity any more, just a refreshing cool air conditioning on my skin where there was sweat. It felt like a little fan was blowing air near my skin. We realized that the chili dip was total genius! This may be the answer to why people eat such spicy foods in hot and humid climates—spicy foods provide an instant remedy. They help you acclimate to the weather, they aid digestion, and they act as a diuretic. I think this will be a good recipe to share with you during the holiday seasons because black or green peppercorns are a natural food that you can use instead of Pepto Bismol to help your digestion. Oops! Excuse me. – ขอโทษค่ะ
Green Peppercorn พริกไทยสด
Green peppercorns are widely used in Thai, French and Western European cuisines. In Thai cuisine, where green peppercorns have their own place and they define such dishes such as Phad Cha, Klue Gling, Phad Ped, Green Curry, and any stir-fry that has curry paste or pungent herbs as a component. Green peppercorns create a playful flavor in all of these dishes, which generally have a rustic Thai style of cooking. In-depth Thai cuisine is a healthy cuisine. Our ancestors cleverly disguised spices and herbs in our foods to accentuate and distinguish the flavors, but as we eat and enjoy the tastes, we are also taking in a healthy benefit for our bodies. As for green peppercorns, the instant benefit is to promote appetite and aid digestion, and to serve as a diuretic to promote body sweat.you can find fresh green peppercorn everyday in wet markets and as a staple ingredient in Thai restaurants. They are very aromatic, fresh tasting, and have a mild flavor of black pepper. Though you can use green peppercorns in the place of black peppercorns in Western cooking, that is not a practice in
The executive chef at Grand Sea View Resotel gave us a lesson on Samui local cuisine the following day. If you visit Koh Samui, please call ahead to arrange a time. The restaurant doesn’t have a regular schedule, but is available on request.
I improvised with what we have here in Seattle: dry green peppercorns, garlic and Thai chili.
Now the dip is ready for the dining table.
I use it as a condiment to add extra flavor to Thai and non-Thai dishes or to aid digestion.
Green Peppercorn Chili Dip
Nam Prik Prik Thai Sod
Yield: 2 tablespoons
This recipe is inspired by Samui green peppercorn chili dip – Grand Sea View Resotel, Kho Samui, Thailand
Since I remade this dish at home, I enjoy it often. Not always as a chili dip like in Thailand, but often as a condiment like salt and pepper. When I prepare a Thai meal, I use shrimp paste in place of the sea salt I would use in a western dish. Simply treat this green peppercorn chili dip as a new way you can use anytime to serve salt and pepper to your family and friends—especially during the holiday season when a seasoning can be a home remedy to aid the digestion of a large meal. No need for Pepto Bismol!1 tablespoon fresh, dry or frozen green peppercorns 1 fresh Thai chili 1 clove garlic 1/2 teaspoon sea salt or shrimp paste
In a mortar with pestle, pound green peppercorns until they form a fine paste. Then add Thai chili, garlic and sea salt or shrimp paste and pound until the mixture blends into a paste. Place in a small bowl and set on the table with a small spoon to use it as a condiment to rice or a main dish.
Grand Sea View Resotel
175/4 Moo 3, Angthong, Koh Samui,
Surathani 84140, Thailand
Tel. +66 (0) 77 421481, 426152-3, 426058-9
Fax : +66 (0) 77 426061