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 initial treatment to remove some of the bitterness; often they are stuffed, to complement their somewhat eccentric bite.
The soup I bring you today has an excellent balance of flavors, with the bitterness of the gourd lingering only as a closing resonance. It feels rather refreshing on the palate, clearing the taste buds for the next bite.
Ladies and gentlemen, please welcome this delightfully healthy and flavorful dish: an outstanding clear soup of bitter gourd stuffed with pork and glass noodles.
Clear Soup of Bitter Gourd Stuffed with Pork and Glass Noodlesต้มจืดมะระยัดไส้หมูสับ ; dtohm jeuut mara yat sai muu sap
Hanuman
This soup has an excellent balance of flavors, with the bitterness of the gourd lingering only as a closing resonance. It feels rather refreshing on the palate, clearing the taste buds for the next bite.
With a spoon, remove the seeds and sprinkle them generously with salt. Leave for about 20 minutes, allowing the salt to draw out some of the bitterness.
Wash, and set aside.
In a pestle and mortar, pound the garlic, coriander roots, white pepper, sugar and salt into a fine paste.
Mix the pork and the coriander-garlic paste, along with the softened rice vermicelli and the carrots; season with light soy sauce and oyster sauce. Mix well.
Stuff the bitter gourd pieces with pork filling. When the gourds are stuffed, tap them with your hands on both sides to secure the filling.
Bring the stock to boil, add the dry shiitake mushrooms, and place the stuffed bitter gourds in the pot.
Cook until the bitter gourds are soft.
Season with light soy sauce.
Serve in individual bowls; garnish with the coriander leaves and sprinkle white pepper to finish.
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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 recipe is adapted from a recipe I obtained from a jungle food restaurant in Kanchanaburi province. The paste is a downgrade of a phrik khing paste – it omits the coriander roots and shallots. In addition, the recipe substitutes the fermented shrimp paste (kapi) with maawn fermented fish paste (กะปิมอญ; gabpi maawn), which is a popular ingredient among the Mon-Burmese population of the western province. The lack of shallots eliminates any sweetness that might impair the sharpness and heat of the dish. Furthermore, a double hit of citrus notes from holy basil are infused into the dish: from the holy basil flowers added to the paste and the holy basil leaves added to the curry.
In the Central Plains of the Kingdom, fermented rice noodles are inextricably linked to a dish known as naam yaa. Composed of a dense, coconut-based minced fish curry, the dish is infused with layers of salted fish and possesses the distinctive, invigorating and purifying notes of fingerroot. Typically, naam yaa is served with fresh lemon basil as the herb of choice along with an array of side dishes collectively known as meuuat khanohm jeen (เหมือดขนมจีน). These include blanched bean sprouts seasoned with a touch of turmeric for color, fresh lemon basil leaves, thinly sliced three colored chilies, and ground chili for added heat. More elaborate versions will add blanched Chinese bitter gourd slices, batter-fried young morning glory shoots, and fresh shrimp minced and fried with its tomalley in pork lard, as well as crispy-fried shallots as the finishing touch.
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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.