Relishes are perhaps one of the most ancient forms of Thai food. Served with rice and some fresh vegetables normally picked from fences around the house. However, Thai simplicity is never blend.
nam phrik phao is designed to store well, almost indefinitely, and The Thai touch of ancient wisdom guarantees that besides being nutritionally balanced it is very delicious and clearly possesses its own unique personality.
Sand Ginger (Kaempferia galanga), commonly known as kencur, aromatic ginger, cutcherry or resurrection lily, is known in Thai as praw haawm (เปราะหอม) or waan haawm (ว่านหอม)
Sand ginger has a peppery camphory taste. It is one of four plants known as galangal, and is differentiated from the others by the absence of stem and dark brown rounded rhizomes, while the other varieties all have stems and pale rose-brown rhizomes.
It is belongs to the ginger family and can be found primarily in open areas in southern China, Taiwan, Cambodia and India, but is also widely cultivated throughout Southeast Asia.
The first Thai restaurant in London was opened during the 1960’s by HRH Princess Jurairat Nasiriman (1910-2000) (พระเจ้าวรวงศ์เธอ พระองค์เจ้าจุไรรัตนศิริมาน), the granddaughter of HRH King Mongkut (Rama IV). Princess Jurairat chose to offer this salad on the menu and named it “Salad of Thai Milkweed Flower”. (Other names: Cowslip creeper, Telosma Cordata).
This fresh and tasty salad is so vibrant and easy for us to enjoy, it takes in the very basic flavors, sweet, salty, hot and sour and wrap them in a creamy coat of reduced coconut cream. The milkweed flower buds retain their crunchiness and their pleasant fragrance with only a gentle and very quick blanching in sweet boiling water.
This recipe comes all the way from India through the northern Burmese border. The masala spice mix is still sold in small packages with retro looking prints that seem to forever exist.
There is no way in a recipe to communicate what’s going on in here; a thick red chili paste marinate, that bursts in orange turmeric color, provides the perfect seen to the tender, almost falling apart, pork meat.
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.
If you want to start some real Thai cooking going at your home, have the time and access to all the ingredients, than 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.
Mung beans, or green beans as they are known in Thailand, are ovoid in shape, and green in color.
They are generally eaten either whole (with or without skins), as bean sprouts, or used in cooking – mostly in Thai desserts. Mung beans are green with the husk and called in Thai thuaa khiaao (ถั่วเขียว), when dehusked they are light yellow in color and referred in Thai as Golden Beans (thuaa thaawng ; ถั่วทอง)
Here is a rustic sour soup recipe that is very light on ingredients.
The broth is made by boiling dried smoked and lightly grilled freshwater fish. It is seasoned to the sour spectrum of the palate with the use of no more than tamarind. Semi ripe tamarind fruits were used in the early days as tamarind trees were grown in the backyard of almost every Thai home but tamarind water and leaves will just as well work a treat.