Today’s menu will feed 30 – 40 hungry guests and will take more than 7 hours to complete. It is tasty and filling and requires tedious preparation and meticulous attention to detail.
You are probably correct. We do not cook it at home every day. We serve it on special occasions such as ordination ceremony, for example, or a house blessing ceremony, where one expects many guests to arrive, and wish to please them all.
I usually spread the preparation to two or three days and leave the assembly of the dish for the last couple of hours before guests arrive.
The sweet leading sour coconut cream-based sauce, enriched and thickened with fragrant freshly roasted peanuts and golden beans is a wonderful coat to dress the sweet shrimp meat. The aromatics are being extracted in every possible way, by roasting, and frying, boiling and reducing, pounding, and grounding. All the culinary methods are being fully employed to guarantee an absolute real first-class dish.
If you want to start some real Thai cooking going at your home, have the time and access to all the ingredients, then I really want you to try this dish. The building blocks of flavors work so well here and it will open you a great window to see the beginning of what is possible in Thai cuisine.
Rice Noodles with Shrimp and Aromatic Coconut Sauce (khanohm jeen naam phrik goong; สูตรทำขนมจีนน้ำพริกกุ้งสูตรมหาเด็ด)
Hanuman from Thaifoodmaster
The sweet leading sour coconut cream based sauce, enriched and thickened with fragrant freshly roasted peanuts and golden beans are a wonderful coat to dress the sweet shrimp meat. The aromatics are being extracted in every possible way, by roasting, and frying, boiling and reducing, pounding and grounding. All the culinary methods are being fully employed to guarantee an absolute real first class dish.
Roast on low heat with constant stirring. คั่วต่อไปเรื่อย ๆ
Because the shallots are faster to cook, add them when the garlic peel begins to get a golden color. เนื่องจากว่ากระเทียมจะสุกช้ากว่าหอมแดง เราก็เอาหอมแดงมาลงคั่วเป็นอย่างสุดท้าย
Continue roasting until the garlic is soft and the shallots are done ใส่หอมแดงซอยบาง ๆ ประมาณ 1 ถ้วย และคั่วให้หอม
In a mortar and pestle pound everything to a fairly fine paste, set aside. นำเครื่องปรุงทั้งหมดที่คั่วมาเรียบร้อยแล้วมาโขลกด้วยกัน โขลกค่อนข้างละเอียด เสร็จแล้วพักไว้
Set a non stick saucepan over low heat and add coconut cream นำหัวกะทิ 1/2 กิโลกรัมลงไปเคี่ยวในกระทะด้วยไฟอ่อน
Reduce the coconut milk with constant stirring to prevent burning. the coconut oil will start to float on top ค่อย ๆ คนและเคี่ยวต่อไปเรื่อย ๆ แรก ๆ กะทิจะแตกมัน
continue to reduce the mixture until the white stuff coagulates and clear coconut oil floats to the surface. เคี่ยวต่อไปเรื่อย ๆ จนกะทิจะกลายเป็นน้ำมันขิ้โล้ ใส ๆ (น้ำมันมะพร้าว)
use the oil in the saucepan to fry the rest of the ingredients. Start with the shallots, as they contain higher water content and will take longer to fry. นำหอมแดงซอยบาง ๆ ประมาณ 2 ถ้วยมาลงผัดกับน้ำมันมะพร้าวที่ได้มาจากการเคี่ยวหัวกะทิ
on a very low heat with constant stirring fry until the shallots become transparent เจียวต่อไปเรื่อย ๆ
keep frying on low heat, stir often คอย ๆ คนไปเรื่อย ๆ
Add dry chili powder ใส่พริกแห้งคั่วป่นลงไป
Fry until both garlic and shallots looks crispy. <em>be careful not to burn</em> the mixture it will become bitter! Set aside. พอสุกได้ที่แล้วให้ปิดไฟ และพักไว้
Method: Combine the dishเมื่อทำเครื่องหอมทั้งสองชนิดเสร็จเรียบร้อยแล้ว เราก็มาทำน้ำพริกกันได้แล้ว
Bring the coconut milk to a boil in a large pot over a medium heat. stir often to prevent burning ใส่หางกะทิประมาณ 2 กิโลกรัมลงในหม้อแล้วตั้งไฟอ่อน ๆ ให้เดือด
Add roasted and ground golden beans พอหางกะทิเดือดแล้วให้นำถั่วทองคั่วที่เตรียมไว้ ประมาณ 1 ถ้วยใส่ลงไป
cook the beans for about 10 minutes, stir often เคี่ยวด้วยไฟอ่อน และค่อย ๆ คนไปเรื่อย ๆ เพื่อไม่ให้กะทิติดหม้อ
Add salt. It helps to bring out the flavors of any dish เกลือป่นประมาณ 2 ช้อนชา ซึ่งเกลือจะช่วยเรียกรสชาติของอาหารให้ออกมามากขึ้น
Mix and boil everything together until you are sure that all the seasoning are evenly distributed and the palm sugar fully dissolved เคี่ยวไปเรื่อย ๆ จนเครื่องปรุงทั้งหมดละลายเข้ากันดี
Mix well and bring to a boil (I know… I could use a larger pot) คนต่อไปจนกะทิเดือด (หนุมานเพิ่งจะคิดได้ว่าน่าจะใช้หม้อใบใหญ่กว่านี้ตั้งแต่แรก 555)
In a mixing bowl, mix the shrimp meat with some of the boiling sauce, to allow better mixing of the meat and prevent the formations of lumps ตักน้ำกะทิจากในหม้อมาผสมกับเนื้อกุ้งประมาณ 1/2 กิโลกรัมในถ้วย เพื่อที่เนื้อกุ้งจะได้ไม่จับตัวเป็นก้อน
Add the shrimp mix and stir well นำเนื้อกุ้งที่ได้ใส่ลงไปในหม้อ
When the shrimp are cooked, add the fried aromatic paste เมื่อเนื้อกุ้งสุกแล้ว ในนำเครื่องหอมเจียวใส่ตามลงไป
Mix well and bring again to a boil คนต่อไปจนเดือด
Add roasted and ground peanuts ใส่ถั่วลิสงคั่วปดหยาบ ๆ ประมาณ 2 ถ้วยลงไป
Squeeze the juice out of 4-5 kafir limes. Add both juice and fruit นำลูกมะกรูด 4-5 ลูกมาคั้นน้ำ เสร็จแล้วให้ใส่ลงไปในหม้อทั้งน้ำและลูก
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.
Bitter gourds have long been prized in Asia for a trait considered a defect in cucumbers: bitterness. We tend to believe that anything bitter is medicinal and, in this case, we could be correct. The bitter gourd is said to cure a wide range of ailments – from gastrointestinal conditions to cancers, and from diabetes to HIV.
Also known as bitter melons, bitter gourds are pale green, with an irregular, warty surface. Typically, they are eaten following an initial treatment to remove some of the bitterness; often they are stuffed, to complement their somewhat eccentric bite.
Here is a quick, tasty dish that allows me to be genuinely emotional: from the tears I shed each time I chop the mountain of shallots…to my delighted grin when I behold the beautiful, deep amber color flaunted by the chicken after less than 15 minutes of preparation – a hue that one might expect to see only in a gourmet magazine photo…
This is an aromatic stew that leans into the sweet spectrum of the palate. An all-time Thai favorite, moo palo was introduced locally by the Chinese-Cantonese and Tae Chiew immigrants who flocked to the Kingdom in the early nineteenth century.
The name of this dish originates from two Chinese words: pah ziah and lou.
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Listen to the Thai name pronunciation
Get Access – Join Thaifoodmaster Today
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.