สูตรยำต่าง ๆ Archives

Grilled beef and mangosteen (or grape) salad with mint dressing, by Princess Jongjittanom Dissakul (ยำเนื้อย่างกับมังคุดหรือองุ่น; yam neuua yaang gap mangkhoot reuu angoon)

This grilled beef salad with luscious mangosteen (or grapes) is seasoned with a crisp, cooling dressing of fermented shrimp paste and mint. The mangosteen’s tropical character – a flavor redolent of many other fruits – dominates its fruity essence and is a perfect complement to both the grilled meat and the lingering, sour-salty-sweet, minty dressing. Furthermore, citrusy notes of thinly sliced lemongrass and kaffir lime leaves, coupled with richness of thickened coconut cream, unite the caramelized, meaty elements with the dish’s fruity spectrum.

c1949 Quick-cured oysters with ginger and kaffir lime zest by Maawm Ying Soophaa (หอยนางรมดอง โดย หม่อมหญิงสุภา พ.ศ. 2492; haawy naang rohm daawng)

c1890 Fresh roselle salad with acid-cured shrimp (ยำผลกระเจี๊ยบ อย่างท่านผู้หญิงเปลี่ยน ภาสกรณ์วงศ์ ร.ศ.๑๐๘ ; yam phohn gra jiiap;)

ยำกลีบกุพชกะ - ตำนาน "ดอกกุหลาบ" กับ เรื่องรัก 14 กุมภาพันธ์ แบบไทย ๆ

สูตรทำยำกลีบกุพชกะ อย่าง พระยานครราชเสนี - วันแห่งความรัก 14 กุมภาพันธ์นี้ ข้าพเจ้าเปลี่ยนความคิดใหม่แล้ว แทนที่จะพาครอบครัวไปฉลองข้างนอก เปลี่ยนมาฉลองที่บ้านดีกว่า จะลงปรุงอาหารคาวหวานจากดอกกุหลาบหลาย ๆ ตำรับให้เป็นธีม (theme) ดูท่าคงจะมีเรื่องเล่า จากดอกกุหลาบแดงช่อนั้นของแม่ลูกสาวข้าพเจ้าในโต๊ะอาหารเป็นแน่แท้... คิดแล้วก็ขับรถไป ฮัมเพลงไป เบา ๆ

Passion Fruit Flower Salad (ยำดอกเสาวรส; yam daawk sao wa roht)

Passion Fruit Flower Salad, a delicate mix of floral elements with shredded pork, shrimp, and toasted coconut. From Jeeb Bunnag's 1933 Cookbook of Rice Companion Recipes.

Exotic Beef Salad (ยำเนื้อวัวพิศดาร; yam neuua wuaa phit daan)

Exotic Beef Salad featuring grilled tenderloin with daikon radish, roasted peanuts, and coconut. From Maawm Ying Soophaa's 1949 Thai royal cuisine manuscript.

Citrus-Infused Crumbled Duck Egg Yolk Salad (ไขเค็มพล่า; Khai Khem Phlaa)

This vibrant salad combines the richness of crumbled duck egg yolks with the zesty notes of citrus and aromatic herbs. Set against a backdrop of aromatics, the crumbled essence of cured duck egg yolks glow in a delicate orange-gold shade, evoking a shimmering sunlit dawn. The cured yolks bestow a rich, briny base that acquires even deeper undertones when seasoned with fish sauce and sugar. This base takes on a luxuriously silky texture, reminiscent of a finely whipped mousse, when mixed with juices of lime and kaffir lime, which also give the mix a crisp, clean citrusy finish.

Pork Liver Salad with Lemongrass (ยำตับหมูกับตะไคร้; yam dtap muu gap dta khrai)

Pork liver salad with lemongrass from Maawm Ying Soophaa's 1949 manuscript. Multiple blanching removes gaminess before mixing with aromatic lemongrass, toasted coconut, and peanuts.

Santol Salad (ยำกระท้อน; yam gra thaawn)

Yam gra thaawn, tart santol salad with pork, shrimp, and crushed peanuts. Fruit is salt-soaked and air-dried to reduce bitterness. Jeeb Bunnag, 1933.

Dulda (ดุลด๊ะ; doon da)

Dulda, a raita-style yogurt salad with duck egg, mint, and coriander, from Hibrahim Haji Rocheedee Bin Dtwan's Islamic Cookbook, 1933.

Roasted Tomato Salad, or Banana Chili Salad (ยำมะเขือเทศ (หรือพริกหยวก); yam ma kheuua thaeht)

Yam ma kheuua thaeht: flame-roasted tomatoes, peeled and seeded, dressed with ground dried shrimp and madan. Lady Gleep Mahithaawn, 1949.

Yam "Goliath Special" (ยำ "โกไลพิเศษ"; yam go:h lai phi saeht)

Yam Goliath Special: eight boiled proteins — shrimp, pork, squid — dressed with pounded coriander root and garlic. Delicious Side Dishes, 1935.

Bean Sprout Salad (ยำถั่วงอก; yam thuaa ngaawk)

Bean Sprout Salad featuring blanched sprouts tossed with pounded roasted peanuts and coconut in a coconut cream-vinegar dressing. From Ibrahim's Islamic Cookbook, 1933.

ส้มตำไทยข้าวโพด

Bangkok's markets are busy from dawn until dusk, sometime even stay open when most of the city is asleep. Normally, the traffic of shoppers and crowds of office workers hurrying their way masks the busy stretch of shops and food stalls, making it difficult to pay close attention to details. Earlier this year, however, a strange silence had fallen on the city, civil unrest brought life in the city of angels to an eerie standstill, Bangkokians elected to stay home, and shops closed their doors.

Gravid Female Sea Crab and Egg Roe Salad with Dried Squid, Cucumber and Roasted Peanuts (ยำนางปู; yam naang bpuu)

Gravid Female Sea Crab with Roe Salad features crab meat, roe, and roasted peanuts in a balanced sour-sweet-salty dressing. From Princess Supha's 1949 royal cookbook.

ยำแหนมข้าวทอด

The dish was introduced to me by a street vendor in forsaken part of town some twenty years ago. Auntie Yai was a true character. She was wearing intensive makeup and I still remember her talkative hilarious manner. I and other customers waiting in line were regularly subjected to nonstop "interrogations" or "interviews". I must admit I enjoyed the peek into other people lives while waiting over an hour for her mouth watering curried rice croquettes. I loved how the pungent, vibrant swirl of ginger was setting off the fermented pork sourness just perfectly, how the nutty crunch of those peanuts was balanced by the vivid tone of fresh herbs.

ก้อยปลานิลหลวงพระบาง

A marvelous Luang Prabang style fish salad recipe (Koi Pla), which is very easy to prepare and even though it looks simple, its flavors are complex and clever.

Fresh fish fillet is sliced into thin strips which are quick blanched in lemongrass infused boiling water - a cooking method that presenting it’s natural flavors with an uplifting citrusy notes. The white fish slices are then mixed with, deep golden brown caramelized mix of fried garlic, shallots and lemongrass, which are not just visually pleasing but also add a unique sweetness and richness to the dish.

ยำขมิ้นขาวกุ้งเค็ม

This dish brings yet another angle to celebrate the essence of Thai cuisine. The Thais dare pairing ingredients, which at first seem to be unmatchable, strong players with opposite characteristics, white turmeric and salted prawns, and guess what? It works beautifully! The pairing actually has the intention to enhance the differences in flavor and texture, creating a playful dish, both in taste and in presentation. The delicate thin cut white turmeric juliennes with its crunchy-apple like texture matched well with the just made salted prawns chunks which still maintain some of their intrinsic sweetness.

Khaao man sohm dtam and the first-ever recorded recipe for papaya salad (ข้าวมันส้มตำ)

Green Mango Salad with Puffed Fish (ยำมะม่วงปลาฟู; yam ma muaang bplaa fuu)

Yam ma muaang bplaa fuu, green mango salad with snakehead fish grilled, air-dried, then lard-fried until puffed. Jeeb Bunnag, 1933.

Yam of Beef Innards (ยำเครื่องในโค; yam khreuuang nai kho:h)

Yam khreuuang nai kho:h, beef innards cleaned with slaked lime and dressed without coconut. From Maawm Sohm Jeen's Tamra Gap Khao, c. 1890.

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