Maa ouan is a Thai appetizer with clear Chinese characteristics. It resembles the filling of khanohm jeep dumplings (ขนมจีบ), the crab and pork meat fillings of haawy jaaw (ฮ่อยจ๊อ), or the shrimp and pork meat mix of haae geun (แฮ่กึน). Minced pork and shrimp meat are seasoned with garlic, coriander roots, white peppercorns and salt, then mixed with duck egg and a bit of coconut cream, placed in small ceramic cups (thuay dta lai, ถ้วยตะไล), and steamed. It can be served either as a starter, an hors d'oeuvres, or even as a side dish to curries.
Shrimp – Tomalley (มันกุ้ง ; man goong)
Thai food recipes with Shrimp – Tomalley (มันกุ้ง ; man goong)
Sweet and sour fruit slices are served with a nutty, sweet-savory peanut sauce condiment that balances the fruits’ natural tartness, and decorated with coriander leaves and julienned fresh long red pepper for a sophisticated finish. The paste-like condiment is typically made from the Three Kings of Thai cuisine (coriander root, garlic and ground white pepper) fried together with chopped shallots, minced pork belly and shrimp meat, along with crushed roasted peanuts, and seasoned with fish sauce [or salt], and palm sugar.
Khao mao bueang and khao Mao Mee (ข้าวเม่าหมี่) are the only two known savory dishes from antiquity made from pounded unripe rice grains (ข้าวเม่า; khao mao). While khao mao mee (ข้าวเม่าหมี่) is still a well-known and widely available dish, very few people remember khao mao bueang. Therefore, we are pleased to reintroduce into the Thai culinary repertoire the delicious khao mao bueang.