สูตรยำต่าง ๆ Archives

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

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.

Faux Frog Salad – A Salad of Coconut Braised Chicken with Young Coconut and Chili Jam Dressing (ยำกบเทียม; yam gohp thiiam)

Faux frog salad is a rich, elegant dish featuring tender chicken braised in coconut cream and young coconut flesh with a chili-jam based dressing. Utilizing an old-fashioned salad assembly technique – the ‘mix and layer’ – this is a visually striking salad with alternating layers of reds and whites. The name of this vintage dish – Faux Frog Salad – could be a reflection of the swinging social norms in Siam during the roaring twenties, a period of significant social change; as the country sought to navigate the challenges of modernization, Siamese society was shifting its dietary preferences away from the frog, once a common, versatile and popular ingredient. Thus, through the desire for distinction, chicken, an ingredient often compared to the taste of everything, was preferable to frog.

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.

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.

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.

c1949 Salad of grilled pork and coconut-cooked pumpkin by Maawm Ying Soophaa (ยำฟักทองกะทิ ตำราการปรุงอาหารยำ หม่อมหญิงสุภา พ.ศ. 2492; yam fak thaawng Gathi)

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

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.

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.

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)

c1933 Sour bilimbi fruit and crispy candied peanut salad with pork, shrimp and pork fat (ยำตะลิงปลิง ; yam dtaling bpling)

A candied peanut bar might be considered an unlikely ingredient for an old-fashioned Siamese-style salad. Yet, peanut bars were familiar to the Siamese as early as the Ayutthaya period and were part of a broader set of Teochew Chinese sweets called, in Thai, “khanohm janap (ขนมจันอับ)”.

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.

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.

Dressed Shrimp and Salt-Pressed Jellyfish (ยำกุ้งแท่; yam goong thaae)

Yam goong thaae, a royal Thai salad featuring shrimp and salt-cured jellyfish with multiple textures and proteins. From Maawm Ying Soophaa's 1949 manuscript.

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.

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.

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.

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.

"กุ้งแนม" หรือ "กุ้งซ่อนกลิ่น" - ตำรับเครื่องว่างที่สืบทอดมาตั้งแต่ต้นกรุงรัตนโกสินทร์

ตำรับเครื่องว่างที่สืบทอดมาตั้งแต่ต้นกรุงรัตนโกสินทร์: "กุ้งแนม" หรือ "กุ้งซ่อนกลิ่น". ลักษณะพิเศษของการทำ "กุ้งแนม" นั้น วิธีการหลักคือ การทำให้เนื้อสัตว์สุกโดยใช้น้ำมะนาวหรือน้ำส้ม Thaifoodmaster จะขอนำตำรับของ ท่านผู้หญิงเปลี่ยน ภาสกรวงศ์ มาบันทึกเอาไว้ ณ ที่นี้ สำหรับให้ท่านผู้อ่านลองนำไปทำดูนะขอรับ...

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.

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