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Emerald Yam (ยำมรกฎ; yam maawn goht)
Emerald Yam (ยำมรกฎ; yam maawn goht)
Emerald Yam (ยำมรกฎ; yam maawn goht) - A historical Thai recipe from Dtam Raa Gap Khao Naree Napparat (ตำรากับเข้านารีนพรัตน์).
angel
Angel Visiting the Chamber: A Salad of Pomelo, Pork Skin and Shrimp with Chili Jam Dressing, circa 1920s (ยำนางฟ้าเยี่ยมห้อง; yam naang faa yiiam haawng)
The name of this dish, yam naang faa yiiam haawng (ยำนางฟ้าเยี่ยมห้อง), translates to ‘Angel Visiting the Chamber Salad’ in English. This celestial salad, which originated in the 1920s, is a playful chili jam-based salad that combines the textural gradients of pomelo, with its citrusy bursts, chewy cooked pork skin, and the sweet and slightly resilient cooked shrimp meat. The pomelo’s citrusy notes are further amplified with thinly sliced lemongrass and kaffir lime leaves sliced into hair-thin juliennes. I like to adjust the sourness and sweetness of the chili jam-based dressing based on the acidity of the pomelo. As our aim is to achieve a final sour-salty and sweet flavor profile, a sour-salty dressing is suggested if the pomelo is sweet, while a salty-sweet dressing pairs better with a sour pomelo.
Yam of Beef Innards (ยำเครื่องในโค; yam khreuuang nai kho:h)
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.
Santol Salad (ยำกระท้อน; yam gra thaawn)
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.
Small Salad (ยำเล็ก; yam lek)
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.
Bean Sprout Salad (ยำถั่วงอก; yam thuaa ngaawk)
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.
Dulda (ดุลด๊ะ; doon da)
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.
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.
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.
peanut-bar-salad
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)”.
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.
Phla of Fresh Transparent Shrimp (พล่ากุ้งฝอยสด; phlaa goong faawy soht)
Phla of Fresh Transparent Shrimp (พล่ากุ้งฝอยสด; phlaa goong faawy soht)
Phlaa goong faawy soht, raw transparent shrimp dressed whole and unpeeled with mint, from Maawm Sohm Jeen's Tamra Gap Khao, c. 1890.
Duck and Cabbage Salad (ยำกระหร่ำปลีเนื้อเป็ด; yam graram bplee neuua bpet)
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.
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.
Deluxe Cucumber Salad (ยำแตงกวาทรงเครื่อง; yam dtaaeng gwaa sohng khreuuang)
Deluxe Cucumber Salad (ยำแตงกวาทรงเครื่อง; yam dtaaeng gwaa sohng khreuuang)
Deluxe cucumber salad of bias-cut cucumber, boiled pork belly, shrimp, and sea crab in a three-flavor dressing. From Princess Jongjittanom, 1978.
smoked grilled duck salad
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 (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.
Sea Crab Phlaa with Crisp-Fried Potato (พล่าปูทะเล; phlaa bpuu tha laeh)
Sea Crab Phlaa with Crisp-Fried Potato (พล่าปูทะเล; phlaa bpuu tha laeh)
Sea crab phlaa dressed sour-sweet with pounded garlic and chili, tossed with flower-cut cucumber and topped with fried potato. From Puang Bunnag, 1931.
Passion Fruit Flower Salad (ยำดอกเสาวรส; yam daawk sao wa roht)
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.
Spicy Salad with Crispy Fish and Bird's Eye Chili (ยำปลากรอบกับพริกเม็ดเล็ก; yam bplaak raawp gap phrik met lek)
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.
Green Mango Salad with Puffed Fish (ยำมะม่วงปลาฟู; yam ma muaang bplaa fuu)
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.
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