Gaawy goong suay is a rich, mildly spicy, sour-salty, and slightly sweet chili relish enriched with peanuts and charged with the flavor and metaphysical properties of the shrimp. It is eaten with acid-cured shrimp meat flakes and egg threads; tossed with cooked pork skin, firm pork fat, aromatics and herbs; and served alongside vegetables.
This dish showcases the early Siamese cooking style rooted in Ayutthaya, and the flavors once celebrated only within the boundaries of the palace walls. At one time this dish was a favorite among the aristocracy – so beloved that King Rama II dedicated an entire verse to it in his famous Boat Poem. However, in subsequent years, this chili relish fell out of vogue and was almost forgotten.
In this Masterclass, we trace the history of the dish from its first appearance in the early 18th century and examine six recipes spanning sixty years of culinary literature, reaching from 1908 until it fell out of fashion in the late 1960s. This immersive culinary journey will culminate with Thaifoodmaster’s revival version of the dish – a version inspired by and based on suggestions and techniques gleaned from those who documented the dish over the years.