น้ำพริก Nam phrik 泰式辣椒膏
น้ำพริก，拆開是น้ำ nam3 水和พริก phrik3 辣椒，是流質的辣醬。月前跟夜功Siri Sompong有機刺黃果園的太子爺Thot下訂單，想買他們的刺黃果辣椒膏嘗嘗，以英文說chilli sauce，他更正我是叫chilli paste，辣椒膏。
辣椒膏是泰國人飯餐的基本食物，跟米飯一樣。不過遊客或外國人吃泰菜，未必常常嘗到。1950年代初的陳夢因，或可能是其中一位較早在香港接觸到辣椒膏的華人。他在某次《食經》專欄寫道，當時泰國航空公司某經理在家請客，邀函行文風趣，陳夢因既是好吃之人，不會錯過。當晚席上有多種泰國空運過來的辣椒膏，他對其味讚不絕書。然而七十年過，辣椒膏並未在香港普及。
粗淺所知，辣椒膏可配生或灼熟蔬菜、煎蛋塊，以及炸魚等食用。辣味可刺激胃口，也刺激對中和辣味的米飯的需求。除辣椒外，蔥蒜、香草、蝦膏或不同形式的果菜，皆可入膏，教辣椒膏如非千變萬化，至少也百變千化。
相片是我初嘗上文果園所產的刺黃果辣椒膏時攝。此辣椒膏甜越於辣，可當入門級食用，也不妨一再回味。簡簡單單，把球形茄子、紅蘿蔔和小棠菜沸水煮熟，拼一個賣相尚可的樣子，然後一菜一飯，從容食盡。果園的刺黃果產品，日內會開賣，諸位請勿錯過。
น้ำพริก, or nam phrik, is a combination of น้ำ nam3 (water) and พริก phrik3 (chilli), is spicy sauce or paste. When I first order nam phrik Karanda through Nong Thot, the eldest son of Siri Sompong Organic Farm in Samut Songkhram, he corrected me what I ordered was chilli paste, rather than chilli sauce.
Like rice, nam phrik is the basics of Thai’s daily meal. However, it seems nam phrik is less frequent on Thai meals for tourists or in Thai restaurants overseas. Chan Mong-yan, a journalist and a gourmet writer, should be one of the first Chinese people tasted nam phrik in Hong Kong. In one of his column article, he wrote that a manager of Thai Airways invited him to his house dinner gathering by a humorous letter. Chan attended as he loved good food. Chan also wrote that he met various nam phrik from Thailand by air, and he enjoyed the taste very much. After 70 years, nam phrik seems not as popular as Tom Yum Kung or Pad Thai in Hong Kong.
With my limited knowledge, you can have nam phrik with raw or cooked vegetables, sliced omelette, and fried fishes. The hot is appetizing, and invite you to have more rice to balance the hot. Chilli is the core of nam phrik, and garlic, onion, herbs, shrimp paste, any fruit and vegetable can be made with chilli as nam phrik. Nam phrik therefore has countless varieties.
I took this photo when I first tasted the Karanda nam phrik by Siri Sompong. It is sweet than spicy, and can be your introduction to nam phrik, but of course you can taste it again and again. I boiled eggplant balls, carrots and green chinese cabbage, put them together with nam phrik in a Thai style. Then I enjoyed the veg with nam phrik and rice. My little store, Ruamkhongthai will sell Karanda products by Siri Sompong soon, please stay tuned!
我太太介紹Siri Sompong果園
My spouse introduces Suan Siri Sompong
https://www.facebook.com/travellingradio/posts/935020160174106
我的刺黃果辣椒膏試食影片（廣州話）
In Cantonese, my video of tasting karanda chilli paste
https://www.facebook.com/wonglikeric/videos/165755284761143/
我的刺黃果果醬試食影片（廣州話）
In Cantonese, my video of tasting karanda jam
https://www.facebook.com/wonglikeric/videos/2361246914189786/
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