แกงไตปลาปลาดุกย่างโบราณ - Fermented fish innards curry is a dense curry made of fermented fish innards is dark coffee-brown in color – a salty, fiery hot dish, it grips the palate in an intense umami embrace. As the flagship dish in the repertoire of spicy southern Thai cuisine, it comes in different versions: some are water based; some have a base of coconut cream. But whatever the style, it is a fiercely hot dish that features both dried and fresh chilies.
Galangal (ข่า ; khaa)
Thai food recipes with Galangal (ข่า ; khaa)
Green curry, with its mellow, creamy green color and rich coconut base, has both fresh and mature flavors. Like new growth on plants, it brings brightness, youthfulness, spring and rebirth to the meltdown of flavors created in the curry paste.
The green curry paste uses mainly the same standard ingredients as Thai spicy-red curry paste: lemongrass, coriander roots, kaffir lime zest, galangal, garlic, shallots, white peppercorns, coriander seeds, cumin seeds, salt and kapi.
This eel curry includes a greater-than-usual quantity of aromatics used over three stages. First, the eel is cleaned and sliced into segments; then it is fried with a generous amount of lemongrass, galangal, kaffir lime leaves and shallots. These help to counter its muddy and somewhat iron-like odor, which disappears along with the liquids and the aromatics.
This eel curry recipe is adapted from the vintage book: “Gap Khaao O:H Chaa Roht” by Ging Ga Nohk) (กับข้าวโอชารส โดย กิ่งกนก – กาญจนาภา พ.ศ. 2485). This rare book was written in 1942 during WWII, a period of global turmoil in which Thailand was invaded by the Japanese. That same year marked a decade from the ending of absolute monarchy rule in 1932, and one generation away from the peak of the Siamese culinary renaissance that flourished in the court of King Rama V (1868-1910): a nostalgic era for its children who are still with us to remember and reflect on those times.
This profoundly spicy, chestnut-colored pork curry radiates a pungent slow-burning heat from generous amounts of roasted black pepper, along with long peppers and naughty charred dry chili peppers. The curry’s aroma is concentrated even further by roasting the ingredients prior to pounding them - a process that shaves the high notes of the curry and provides a low-pitched intensity that lasts far beyond each bite.
If we could strip away the spices, the seasonings, the vegetables and the herbs from savory dishes we could uncover their naked flavor profile core. There, we would encounter a strong savory-umami, sometimes coupled with other basic elements of smoke and fat. This flavor core is, for us humans, the sought-after taste of protein; our first sip of mother’s milk, and the primal experience of burned game meat on the fire.
Today we would like to highlight a powerhouse for umami creation: the fermentation process. We will focus on fermented fish innards from southern Thailand (dtai bpla ไตปลา), one of about a dozen fermented products used in the country. We will show you how chefs for the capital’s elite, as early as or, before the reign of King Phra Phutthaloetla Naphalai (Rama II, 1767-1824), harnessed its wild nature and created a dish similar to what we present today - a salad with infused fermented fish innards dressing.
Also known as: gaaeng jeen juaan (แกงจีนจ๊วน), or gaaeng juaan (แกงจ๋วน).
Gaaeng jeen juaan is a coconut-based red curry. With primary ingredients of chicken, light green banana chili peppers and peanuts, it is similar to Massaman curry (matsaman); and scented with the sweet aroma of dry Indian spices such as cumin, mace, nutmeg, clove, star anise and cinnamon. Pineapple adds sweetness and a thin layer of tartness. The sweet and sour flavors are echoed by the addition of fresh sugarcane juice and a squeeze of bitter orange juice (sohm saa). To enhance the aroma and texture of the curry, roasted grated coconut is added to the curry paste.
Each leaf-wrapped parcel is a kaleidoscope of flavors and richness, textures, aromas and sensations. Fresh green-earthy-chlorophyll-herby-tobacco-peppery wild betel leaves enfold bursts of flavor from nutty roasted peanuts and crispy roasted coconut matches, the umami of savory dry shrimp, pungent-sweet diced shallots, small ginger cubes with a warm bite, sour and bitter unpeeled lime cubes, citrusy perfumed diced bitter orange (som za), naughty whole fresh tiny bird’s eye chilies, and small slices of the sharp and sour dtaling bpling (Averrhoa bilimbi, a relative of the carambola/starfuit). All of which is blended with a thick paste of sweet-sour and salty palm sugar and tamarind sauce.
The miang kham takes every taste bud on a fascinating pleasure trip through sweetness, saltiness, sourness, bitterness, and umami, piquancy, sharpness and spiciness, with an array of textures that slowly subside as the journey ends, leading to a familiar post orgasmic expression, a smile and the desire for more.