สูตรยำต่าง ๆ Archives

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.

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.

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.

Thai Salads, The Professional Chef's Guide เรื่องยำๆ

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.

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.

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.

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.

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.

The Earliest Printed Recipe for Papaya Som Tum (ส้มตำมะละกอ; sohm dtam ma la gaaw)

Sohm dtam ma la gaaw, the first printed Siamese recipe for som tum — a Central Thai papaya salad with dried shrimp. Tamra Khraawp Lo:hk, 1929.

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.

ยำส้มฉุน

ที่ท่านขุนฯ นำ "ส้มฉุนมารื้อฟื้น หรือนำมาให้รู้จักก็เพราะ ไม่อยากให้ตำรับ "ส้มฉุน" หายไป ก็ทั้งอย่างประเภทคาว ในที่นี้จะขอเรียกเป็น "ยำส้มฉุน" เพื่อให้ดูแยกกันกับ "ส้มฉุน" ที่เป็นอาหารหวาน ว่าเป็นตำรับคนละอย่างกัน ถึงจะชื่อเดียวกันก็เถอะ อาศัยกระแส "นิยมไทย" กลับมา ไม่ว่าจะการแต่งกายที่หันมาเน้นผ้าไทย และ อย่างไทย กันมากขึ้น ด้านการกีฬา คนไทยก็ได้รับการยอมรับในแวดวงกีฬาระดับโลกมากขึ้น เช่น แบดมินตัน เป้าบิน ฟุตบอลพรีเมียร์ลีก กอล์ฟ พีจีเอทัวร์ ฯลฯ ทำให้คนไทยตื่นตัว แม้กระทั่งวงการละคร การนำเสนอเรื่องราวสังคมย้อนยุค สมัยเก่าก็มีมากมายหลายเรื่อง ออกมาไม่ขาดตอน คนไทยยังจำบท "ส้มฉุน" ชื่อตัวละครเด็กไทยจอมซน ผู้มีบทบาทอยู่ใกล้ชิดนางเอก ตัวนำเรื่องอย่าง 'แม่นายนกยูง' คนในสมัยอยุธยา ที่หลงยุคมาในปัจจุบัน ในนวนิยายเรื่อง "เรือนมยุรา" ที่ผลิตออกมาเป็นทั้งภาพยนต์และละคร ได้อย่างไม่ลืม นี่ก็มีนัยมีกระแสว่าจะมีการนำกลับมาทำเป็นละครใหม่อีกครั้งหนึ่ง เหล่านี้ล้วนสร้างกระแส "นิยมไทย" กลับมาในสังคมปัจจุบันอีกเช่นกัน

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.

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.

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

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.

Shan-Style Asian Pennywort Salad (ผักหนอกโก้; Phak Naawk Goh)

This Shan-style salad exemplifies both technical and compositional simplicity. The salad is prepared using a vigorous hand-squeezing technique, known as go:h (โก้) in the Shan language. This blending method, which bruises the ingredients and releases their aromatic moisture, is often used to pair the sharp taste of medicinal fresh herbs – which can carry an immediate bitterness and a certain level of astringency – with earthiness and tartness.

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.

Three Companions Fish Salad (พล่าปลาสามเกลอ; phlaa bplaa saam gluuhr)

Phlaa bplaa saam gluuhr: three grilled fish — smoke-dried, dried, and snakeskin gourami — with a tableside herb dressing. Jeeb Bunnag, 1933.

Small Salad (ยำเล็ก; yam lek)

Yam lek, a Thai-Muslim vinegar-dressed salad with cucumber, mint, and bruised bird's eye chili. From the Islamic Cookbook, 1933.

Duck and Cabbage Salad (ยำกระหร่ำปลีเนื้อเป็ด; yam graram bplee neuua bpet)

Duck and Cabbage Salad featuring shredded roasted duck, dried squid, and tender cabbage with a balanced sour-sweet dressing. From Maawm Ying Soophaa's 1949 manuscript.

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