สูตรยำต่าง ๆ Archives

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.

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.

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.

Young Jackfruit Salad (ยำขนุนอ่อน; yam kha noon aawn)

Young Jackfruit Salad featuring tender jackfruit stir-fried with coconut cream and aromatic herbs and dressed with chili jam. From Maawm Ying Soophaa's 1949 manuscript on Thai salad recipes.

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.

Trinarong salad with ruby pomegranate seeds, translucent pomelo segments, and golden fried shallots glistening with lime dressing on a white plate

c1935 Trinarong Salad - Thai Three-Fruit Yam from Pathum Thani (ยำตรีณรงค์; yam dtreen rohng)

Central-style Thai salad combining pomelo, rose apple, and pomegranate with shrimp, chicken, and pork. From Ms. Booree Thohnsak's 1935 Pathum Thani memorial cookbook.

ยำทวาย

This recipe would probably change your perception about the term "salad", maybe because its dressing has a multi layered, curry-like personality, rather than the common sour vinaigrette-like dressing, or maybe because it takes some good few hours to prepare, somewhat longer than simply opening a bag of hydroponic greens.

This salad is the fruit of the dedication of court ladies from aristocratic households, that for centuries perfected and elaborated on the art of cooking through detailed and calculated process, to create sophisticated dishes that are not only delicious but also very healthy and visually pleasing.

These ladies made a very large commitment for small things, and they attended all their time and efforts to make minor things better and getting the small things just right.

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.

Enhanced Fried Garlic with Bird's Eye Chilies and White Peppercorns (กะเทียมเจียวรสสูง; grateam jiaao rot suung)

Enhanced Fried Garlic, garlic pounded with bird's eye chilies and white peppercorns, fried in lard as a universal flavor enhancer. From Mom Ying Supha, 1949.

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.

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.

Salad of smoked grilled duck breast with roasted shallots and bitter yellow eggplants (พล่าอกเป็ดรมควันกับมะเขือเหลืองและหอมเผา ; phlaa ohk bpet rohm khwan gap ma kheuua leuuang lae haawm phao)

Chinese Water Chestnut Salad (ยำแห้วจีน; yam haaeo jeen)

Chinese Water Chestnut Salad combining crisp water chestnuts with seafood and pork in a salty-sweet-sour dressing. From Jeeb Bunnag's 1933 cookbook.

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.

ยำดอกขจร

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.

Yam Jin Gai: A Symbol of Tradition and Family Unity (ยำจิ๊นไก่; yam jin gai)

In the mountainous region of Northern Thailand, the people share a profound connection with the spirits inhabiting the land, trees and rivers. This bond extends to ancestral spirits residing within their homes, providing protection and guidance to the family. It is believed that food is not only shared among the living but also with those who preceded us, bridging the gap between the natural world and the ethereal realm of the spirits. It is in this context that yam jin gai (ยำจิ้นไก่) holds a special significance. Once a delicacy served only on special occasions, this soup-like salad has come to symbolize the enduring bond between the people of Northern Thailand and their ancestral spirits. Families pay homage to their ancestors with offerings of food, fostering a sense of unity and connection that transcends mortality and even the present; although the dish is included on the menus of many restaurants, its roots remain grounded in the spiritual landscape of the northern forests.

Royal-Style Roselle Bud Salad (ยำผลกระเจี๊ยบเสวย; yam phohn gra jiiap sa weeuy)

Royal-Style Roselle Bud Salad combines wine-ruby roselle buds with pork and crispy aromatics in a bitter orange dressing. Components remain separate until serving, per Maawm Ying Soophaa's 1949 manuscript.

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.

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.

Spicy Salad with Crispy Fish and Bird's Eye Chili (ยำปลากรอบกับพริกเม็ดเล็ก; yam bplaak raawp gap phrik met lek)

Yam bplaak raawp gap phrik met lek - smoke-dried fish salad with fried aromatic herbs and salt-tempered bird's eye chilies. Jeeb Bunnag, 1933.

ไตปลาทรงเครื่อง

สูตรทำไตปลาทรงเครื่อง - อาหารชาวใต้ที่กล่าวได้ว่าเป็นเหมือนสัญญลักษณ์ บ่งบอก หรือเป็นสื่งชี้วัดว่านี่คือ ความเป็นภาคใต้โดยเฉพาะเมื่อเอ่ยถึงก็คือ "ไตปลา" ซึ่งความจริงแล้ว ไม่ได้มีแค่การปรุงอาหารเป็นได้แต่ แกงไตปลา ที่คุ้นเคยเท่านั้น ความนิยมเดิม ๆ แต่โบราณนั้น ไตปลา เป็นอาหารประเภทน้ำพริกหรือเครื่องจิ้มต่างหาก ดังนั้นคราวนี้ thaifoodmaster ขอพามารู้จักไตปลาในแบบเครื่องจิ้ม เพื่อให้สอดคล้องกับหลักฐานดั้งเดิมของอาหารชนิดนี้มาแต่ครั้งต้นกรุงรัตนโกสินทร์กันดีกว่า

ลักษณะทางภูมิศาสตร์ของภาคใต้ของไทยมีอิทธิพลกำหนดวัฒนธรรมประเพณีของชนพื้นเมืองมานาน ด้วยความเป็นคาบสมุทรติดชายทะเลถึงสองฝั่ง คือทะเลอันดามันและทะเลจีนใต้ จึงอุดมสมบูรณ์ด้วยทรัพยากรธรรมชาติทางทะเล คือสัตว์น้ำ มะพร้าว พืชผักเขตร้อน เป็นต้น ลักษณะทางภูมิอากาศ ก็มือิทธิพลเช่นกัน คือเรื่องของ การเป็นเขตมรสุม ฝนตกชุก อากาศเปลี่ยนแปลงบ่อย อาหารชาวใต้จึงนิยมใส่สมุนไพรเยอะ รสชาติจัดจ้าน และปรุงง่ายไม่กรรมวิธีซับซ้อนมากนัก ใช้หลักการถนอมอาหารด้วยการตากแห้งและหมักเกลือสมุทรหลายอย่าง เช่นกะปิ ไตปลา น้ำบูดู หรือ ตากแห้ง ที่กล่าวมาจึงเป็นเหตุผลตอบโจทย์วัฒนธรรมอาหารอย่าง แกงเหลือง ไตปลา น้ำพริกเครื่องจิ้มต่าง ๆ ได้ คราวนี้มาดูกันถึง "ไตปลา"

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