This Shan-style salad exemplifies both technical and compositional simplicity. The salad is prepared using a vigorous hand-squeezing technique, known as go:h (โก้) in the Shan language. This blending method, which bruises the ingredients and releases their aromatic moisture, is often used to pair the sharp taste of medicinal fresh herbs – which can carry an immediate bitterness and a certain level of astringency – with earthiness and tartness.
The Shan cuisine is known for its incorporation of fresh herbs and a great appreciation of the medicinal properties found in these greens. In this salad, the pennywort contributes a distinct herbal bitterness, attributed to its asiaticoside content, a triterpenoid compound that has been studied for its anti-inflammatory and wound-healing properties. This bitter note is tempered by the fermented soybean cake, which adds a yeast-like, earthy savoriness due to its rich amino acid profile. The tartness of the tomatoes serves to counterbalance the bitterness, while the shallots also mitigate the bitterness by adding a layer of pungency delivered by their sulfur compounds.
The use of the go:h (โก้) mixing technique ensures that all the diverse flavors in the salad are thoroughly blended, and contributes to a well-rounded flavor profile – presenting a salad that is both intensely flavorful yet remarkably light.
Shan-Style Asian Pennywort Salad (ผักหนอกโก้; Phak Naawk Goh)
Enjoy the Shan-Style Asian Pennywort Salad (ผักหนอกโก้; Phak Naawk Goh), a straightforward dish that combines the distinct bitterness of pennywort with the earthy flavors of fermented soybean and the sharpness of shallots for a fresh, balanced meal.
Slice the tomatoes: Dice the tomatoes into small pieces.
Slice the pennywort: Slice the leaves of the pennywort into thin strips.
Crush the peanuts: In a mortar and pestle, roughly crush unsalted peanuts that have been shelled and roasted.
Making the seasoning mix
Grill the soybean cake: Grill one round sheet of fermented soybean cake over an open flame.
Pound the soybean cake: After grilling, pound the soybean cake in a mortar and pestle until it becomes a powder.
Mix the seasoning: Combine the soybean cake powder with dried Thai bird’s eye chilies, rock salt, peanuts, and Northern-style fermented shrimp paste.
Assembling the salad
Mix the main ingredients: In a large bowl, combine the chopped shallots, sliced tomatoes and crushed peanuts.
Add the pennywort: Add the sliced Asian pennywort to the bowl.
Add the seasoning paste: Mix in the seasoning paste you prepared earlier.
Drizzle sesame oil: Add a small amount of sesame oil for extra flavor.
Apply the hand-squeezing technique: Using your hand, mix and squeeze the ingredients. This technique helps to releases the natural moisture from the ingredients.
Serve with
Serve with steamed mackerel: If you like, you can serve the salad with steamed mackel.
Keyword Thai salad (ยำ และ พล่า)
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A popular noodle dish originating from the Northern region of the Kingdom, khanohm jeen naam ngiaao (ขนมจีนน้ำเงี้ยว) is characterized by its light – yet profound – multi-layered broth. This hearty broth includes an assortment of proteins braised with the dried pollens of cotton tree flowers, and Northern Thai sour cherry tomatoes (มะเขือส้ม); the tomatoes infuse the broth with a subtle tartness that refreshes a full-bodied profile comprising a multitude of fermented ingredients.
The naam ngiaao broth is served over fermented rice noodles and features minced pork, and braised baby back pork ribs with their tender meat clinging to the bone. As well, there are succulent, slow-cooked whole chicken feet, and cubes of slightly bouncy, mauve-hued chicken blood cakes. Served alongside the soup are various toppings, which can include shredded cabbage, bean sprouts, chopped coriander leaves, and spring onions, while dark red chili oil and glossy, charred-fried dried bird’s eye chilies offer a fiery intensity dialed up to your preferred spiciness. In addition, I like to add wok-smoked sour cherry tomatoes and broom-like, crispy-fried dried cotton tree pollen for a surprising textural contrast.
Though the dish is often described as “Shan style”, the word ‘ngiao’ was a derogatory expression for the Shan people. As the disparaging – and outdated – label suggests, the recipe might reflect societal biases and prejudices; thus, at least from the culinary perspective, the ‘ngiao’ in the name of the dish may simply be a nod to the flavors or ingredients favored by The Shan, rather than a claim of authenticity – which could also explain why the dish is based on a Siamese curry paste.
Multiple ingredients in a salad can produce structural noise and clutter that will disrupt the salad’s rhythm, resulting in a confusing disharmony. Therefore, it is […]
A pla (พล่า) style salad of smoked grilled duck with roasted caramelized shallots, bitter yellow eggplants, and aromatics. The duck is smoke-grilled to medium-well doneness. […]
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.
Naaw go:h, a Shan-style seasonal salad, is a dish commonly made by the Shan people during the rainy season, using freshly foraged ingredients. Consisting of shredded, cooked bamboo shoots and herbs with a glossy, earthy-like dressing, the salad reflects the moist soil from which the bamboo sprouts after the rains. The use of whole, elongated Vietnamese coriander leaves and sliced, angular young ginger leaves visually mirrors the structure of the bamboo plant.
The dressing for this salad is prepared by frying a paste in pork lard or cooking oil; the paste includes roasted dried bird’s eye chilis, roasted garlic, powdered soybean cake and salt and, occasionally, roasted shallots or a small piece of fresh turmeric are incorporated. This mixture bestows a harmonious blend of salty-spicy, rich, and nutty undertones upon the salad, complemented by a subtle yeasty essence.
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Gain access to NEW MONTHLY masterclasses as they become available.
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When you design or build a new menu for an event or restaurant or even prepare for dinner with friends.
Finally !
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