1/3cupThai red pickling (limestone) solution (น้ำปูนแดง)
Instructions
Roast the khao mao in small batches over low heat.
Roast the khao mao until it pops and becomes crispy. Set aside.
Using a Thai-style grater, grate the white flesh of the coconut.
Squeeze the coconut cream until almost no water remains. Set aside.
Mix the rice flour and the glutinous rice flour.
Gently knead the mixture, while slowly and gradually adding the coconut cream.
Slowly add the Thai red pickling lime solution.
Knead the dough until it is firm.
Continue to add coconut cream and Thai red pickling lime solution.
The batter should sticks to your fingers and drizzles smoothly.
When the batter has reached that consistency, let it sit for at least 20 minutes; at which point you should be able to drizzle long and uninterrupted threads from a height.
Place a brass wok over low heat, and add coconut cream and salt.
Add palm sugar.
Dissolve the palm sugar while stirring with a wooden mixing paddle.
Add grated coconut to the mixture
Mix.
Stir consistently until the mixture thickens.
Add roasted pounded unripe rice.
Continue stiring the mixture consistently.
The gracheek is ready when it is soft and malleable. Set aside.
Peel the bananas and cut off both ends.
Flatten the gracheek to a thin layer.
Wrap each banana with the gracheek, making sure the bananas are completely covered.
Set the wrapped bananas aside.
Holding two bananas at a time, dip them in the batter.
Deep fry the bananas over high heat.
Reduce the heat, and continue frying until the bananas turn a light golden color.
Using your fingers, drizzle threads of batter over the frying bananas.
Fold the batter threads into a crown shape over the bananas. The crown should remain light in color.
The khao mao thaawt are now ready to serve.
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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.
This is a classical Siamese spicy curry that displays a spicy, salty and sweet flavor profile, and uses common curry ingredients such as pea eggplants and young green chilies with an interesting dry spice profile.
The Indian and Muslim cuisines present distinct approaches to using dried spices in curries, both of which influence Siamese cuisine in different ways. Indian-inspired Siamese curries spotlight chilies for their vibrant color, fragrance, flavor and heat, while spices like cumin and coriander play a supporting role. The spices complement and temper the chilies’ intensity, creating a rounded, multi-layered flavor profile; nonetheless, the chilies remain the star ingredient, gently complemented by the spices.
Conversely, Muslim-influenced curries, such as massaman curry, prioritize spices over chilies. Spices like cardamom, nutmeg and mace take center stage, while the chilies provide subtle background heat rather than being the primary flavor. In these curries, the focus is on the rich, warm and complex aromas created by the blend of spices, which is a defining characteristic of many Muslim dishes.
Moreover, Siamese cuisine favors using rehydrated dried chilies in curries for their depth; this depth is highly appreciated, along with the complexity, and comparatively milder heat of the rehydrated dried chilies. As well, the harsh grassy notes of fresh chilies are not favored; they’re referred to in Thai as “green rank” or “men khiaao (เหม็นเขียว)”. Muslim curries often use fresh green chilies, tempering their vibrant, grassy taste with dry spices and thus shifting the flavor from bright and fresh to more subdued and earthy tones, resulting in a dish that is perceived to be layered, despite the burst of fresh chilies.
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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Practical and kitchen-tested recipes with a mix of theory, history, psychology, and Siamese culture tidbits.
Access to Thaifoodmaster’s constantly growing library of prime professional classes, articles, recipes and videos on Siamese culinary topics, available nowhere else in English.
Gain access to NEW MONTHLY masterclasses as they become available.
1-1 support from Hanuman to help you achieve your professional Thai culinary goals
The opportunity to join a monthly live two-hour videoconference where I can answer your questions.
one year access for the price of 3 days in-person training.
You will get everything you need to:
When you design or build a new menu for an event or restaurant or even prepare for dinner with friends.
Finally !
Master your Thai cooking skills and expand your repertoire.