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Central Plains and Bangkok Cuisine

น้ำพริกลงเรือต้นตำรับ ; Naam phrik lohng reuua
Central Plains and Bangkok Cuisine

Naam Phrik Lohng Reuua (Boat Embarking Chili Relish), Relish of Fermented Shrimp Paste Sauce with Sweet Pork Condiment and Crispy Deep-Fried Fluffy Fish – (น้ำพริกลงเรือต้นตำรับ ; naam phrik lohng reuua)

Naam phrik lohng reuua (น้ำพริกลงเรือ) – Literally translated as “boat embarking chili relish”, this particular boat seems to have drifted a long way from port and these days, the actual dish served in Thai restaurants is far away from the original version. We want to tell you the real story behind this dish and to present you with the original version’s recipe in its true character – as if the boat is still moored at the dock.

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gaaeng muu yaang gap gluay dip ; แกงหมูย่างกับกล้วยดิบ
Traditional Recipes

Old-Fashioned Thai Red Curry of Grilled & Smoked Pork Neck and Unripe Green Bananas (แกงหมูย่างกับกล้วยดิบ ; gaaeng muu yaang gap gluay dip)

Thai red curry is a broad term describing any curry that is red in color, although variations exist among the dish’s ingredients or their ratios. Today’s menu features a Thai red curry paste to which we add higher quantities of coriander root and kaffir lime zest; this creates a more aromatic character that will enhance the smokiness of the grilled pork meat and the mild sweetness of the unripe green bananas.

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ขนมจีนญี่ปุ่น; Khanohm jeen Yee Poon
Traditional Recipes

Fermented Rice Noodles, Shrimp and Pork Appetizer Dressed with Fried Chili Jam and Peanuts
(ขนมจีนญี่ปุ่น; Khanohm jeen Yee Poon)

Khanohm jeen yee poon is an appetizer consisting of a small roll of fermented rice noodles laid on a green lettuce leaf and topped with a slice of cucumber and cooked shrimp and pork belly, dressed with sour-sweet and salty fried chili jam, sprinkled with roasted peanuts and decorated with coriander leaf and a thin julienne of fresh red chili pepper. A squeeze of fresh lime juice is applied just before eating the dish.

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แกงรัญจวน ; gaaeng_ranjuaan
Traditional Recipes

Beef Curry Seasoned with Fermented Shrimp Paste Chili Sauce (แกงรัญจวน ; gaaeng ranjuaan)

Gaaeng Ranjuaan is spicy, sour, sweet and salty beef curry seasoned with no more than fermented shrimp paste chili sauce. It should be served steaming hot, and must possess three distinct flavors, similar to fish Tom Yam soup. These modest ingredients and an intensely-flavored curry emerge from a story about love, things lost in translation and…leftovers.

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ม้งกรคาบแก้ว กับ ม้าฮ่อ ; mohng gaawn khaap gaaeo + maa haaw
Traditional Recipes

Galloping horse & Crystal Dragon – Fruits Served with Sweet and Savory Peanut Sauce (มังกรคาบแก้ว กับ ม้าฮ่อ ; mohng gaawn khaap gaaeo + maa haaw)

Sweet and sour fruit slices are served with a nutty, sweet-savory peanut sauce condiment that balances the fruits’ natural tartness, and decorated with coriander leaves and julienned fresh long red pepper for a sophisticated finish. The paste-like condiment is typically made from the Three Kings of Thai cuisine (coriander root, garlic and ground white pepper) fried together with chopped shallots, minced pork belly and shrimp meat, along with crushed roasted peanuts, and seasoned with fish sauce [or salt], and palm sugar.

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Rose-petal-salad ; ยำกลีบกุพชกะ
Central Plains and Bangkok Cuisine

Rose Petals Salad (ยำกลีบกุพชกะ ; yam gleep goop cha ga)

Chef Thapakorn Lertviriyavit (Gorn) brings us a rare perfumed and colorful starter [salad] dish that was rediscovered in a cookbook written by a former governor of Nakhon Ratchasima (พระยานครราชเสนี – สหัด สิงหเสนี), which contained a recipe that called for rose petals, called ‘Yum Gularb’ or ‘Rose Petal Salad’. But I’d prefer to rename it, ‘Yum Gleep Kuppatchka’. You will soon understand why….

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