This dish brings yet another angle to celebrate the essence of Thai cuisine. The Thais dare to pair ingredients, which at first seem to be unmatchable, strong players with opposite characteristics, white turmeric and salted prawns, and guess what? It works beautifully!
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The pairing actually has the intention to enhance the differences in flavor and texture, creating a playful dish, both in taste and in presentation. The delicate thin-cut white turmeric juliennes with its crunchy-apple-like texture matched well with the just made salted prawns chunks which still maintain some of their intrinsic sweetness.
It’s a pleasant and aromatic dish flavored with fish sauce and lime juice. The use of palm sugar and shallots adds just a touch of sweetness to the dish rounding it nicely and making it a refreshing experience. Oh, and yes, please be careful of those red spots, these are not tomatoes.
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Ingredients
ingredients
- 5 pieces tiger prawn (กุ้งกุลาดำ) head-on, shell-on, tail intact
- 50 g minced pork meat (เนื้อหมูบด)
- ⅓ cup white turmeric (ขมิ้นขาว) cut into thin juliennes
- 3 tablespoon shallots (หอมแดง)
- 2 stalks lemongrass (ตะไคร้)
- 3 cups water (น้ำเปล่า)
- 4 ½ tablespoon sea salt (เกลือทะเล)
for the dressing:
- 2 cloves Thai garlic (กระเทียมไทย) or 1/2 clove garlic
- ½ teaspoon palm sugar (น้ำตาลมะพร้าว)
- 5 pieces fresh bird’s eye chili (kee noo suan) (พริกขี้หนูสวนสด)
- 1 tablespoon fish sauce (น้ำปลา)
- 1 tablespoon lime juice (น้ำมะนาว)
Instructions
making salted prawns
- Bruise the lemongrass stalk to allow it release its aroma.
- prepare the brine: to a pot, add the lemongrass, salt and water, in a ratio of 1 1/2 tablespoons of salt for each cup of water.
- bring the brine to a boil.
- add the prawns, turn off the heat and leave the prawns in the brine until the brine has cooled to room temperature.
- peel the prawns and cut into bite-size pieces.
preparations
- slice white turmeric into thin juliennes, and thinly slice the shallots.
- in boiling water, cook the minced pork strain and set aside.
making the salad dressing
- in a pestle and mortar crush the Thai garlic, unpeeled.
- add bird's eye chilies and palm sugar and crush the chili. the finer you work the chilies the hotter the dish will be.
- add fish sauce
- add lime juice. mix and set aside.
Spicy Salad of Grilled Tiger Prawns, Mackerel, Lemongrass and Aromatics with Infused Fermented Fish Innards Dressing (ไตปลาทรงเครื่อง ; dtai bpla sohng khreuuang)
If we could strip away the spices, the seasonings, the vegetables and the herbs from savory dishes we could uncover their naked flavor profile core. There, we would encounter a strong savory-umami, sometimes coupled with other basic elements of smoke and fat. This flavor core is, for us humans, the sought-after taste of protein; our first sip of mother’s milk, and the primal experience of burned game meat on the fire.
Today we would like to highlight a powerhouse for umami creation: the fermentation process. We will focus on fermented fish innards from southern Thailand (dtai bpla ไตปลา), one of about a dozen fermented products used in the country. We will show you how chefs for the capital’s elite, as early as or, before the reign of King Phra Phutthaloetla Naphalai (Rama II, 1767-1824), harnessed its wild nature and created a dish similar to what we present today – a salad with infused fermented fish innards dressing.
Rice Seasoned with Young Tamarind Relish, Sweetened Fish and Pickled Morning Glory (ข้าวคลุกน้ำพริกมะขามอ่อน ผักบุ้งดอง ปลาแห้งผัดหวาน และ ปลาดุกย่าง; Khaao Khlook Naam Phrik Makhaam Aawn Phakboong Daawng Bplaa Haaeng Phat Waan Lae Bplaa Dook Yaang)
Seasoned rice dishes have been a staple of rice-consuming societies almost since the first grains were cultivated. Adapted according to local resources, traditions and individual preferences, seasoned rice dishes are relished and savored across all walks of life. Within Siamese society, these dishes offer insight into the flavor instincts and eating habits across all demographics, revealing which food items were locally available and valued.
In this delicious seasoned rice recipe from the kitchens of the daughter of King Chulalongkorn, Princess Yaovabha Bongsanid (พระเจ้าบรมวงศ์เธอ พระองค์เจ้าเยาวภาพงศ์สนิท) (1884-1934), the Princess uses a variety of common preserved and inexpensive ingredients, clearly drawing inspiration from the cuisine of the Central Plains with nods to the rural and coastal living atmosphere.
Tom Yum Goong Soup Recipe of Prawns and SaNoh Flowers Fried Cakes (ต้มยำกุ้งทอดมันดอกโสน ; tom yum goong thaawt man daawk sanoh)
Today’s tom yum goong soup recipe is a refreshing addition to the tom yum soup repertoire. The fried SaNoh Flower Cakes sensationally enhance the shrimp’s natural sweetness, while the flower’s bittersweet aftertaste is a superb tropical match to the citrusy and aromatic hot and sour tom yum goong soup.
Tom Yam is a type of soup with distinct sharp hot and sour flavors, scented with pleasant citrusy aroma.
Tom Yam is known to seduce many westerners to fall in love with Thailand, its people and food. Many trips memories to Thailand were written in diaries, others are etched on film but all are stained by the Tom Yam charm.
I still remember with vivid colors my first bowl of Tom Yam, in the night market of the old neighborhood on a hot night in a ragged, unfashionable part of Bangkok. Where the smell of cooking and the glare of florescent lights decorated the alley where JeMoi used to own a restaurant, a very simple and very good one, decorated with cheap bamboo chairs and peeling orange walls. I would enjoy watching the streets of the early night turning into mornings, eating, drinking and sweating. It was hard to say if I was sweating from the hot and humid weather, the cheap whiskey or JeMoi’s spicy food. I still smile when I think of her, standing by my table with a winning smile, as if she knew how much I enjoy the food.
Curry of yellow chilies with whole quail, fresh turmeric and lemon basil (แกงเผ็ดนกกระทาพริกเหลืองสด; gaaeng phet nohk grathaa phrik leuuang soht)
Salty leading and sour-sweet to follow, this coconut-based gaaeng phet spicy curry might be made of chilies, but it is fruitier than it is spicy, and lighter than it is dense. Originally cooked with the meat of game birds, it retains a surprisingly light body that opens space for the birds to fly. The curry is tinted golden orange from a paste imbued with fresh yellow chilies and turmeric; it is perfumed with lemongrass and lemon basil leaves.
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