Freshly shucked oysters are quick-cured in a solution of tamarind paste and fish sauce. The acidic bath locks in the freshness and natural sweetness of the oysters, while gently firming up their texture. The oysters are then mixed with minced ginger and kaffir lime zest, and served with a drizzle of kaffir lime juice, fresh and crispy fried shallots, and coriander leaves.
All these elements represent a flavor layer with corners staked at different flavor locations, dressing the oysters and supporting their sweetness with additional features such as the astringency of the pungent ginger, the kaffir lime’s aromatic sour bitterness, the sweetness of crispy fried shallots, and the waxy-herbaceous notes of the fresh coriander leaves.
Cured oysters are a traditional Siamese delicacy which, along with other strong-sour or salty pickled ingredients, often replaced chili relishes in balancing the overall taste intensity distribution of the Siamese samrub. In fact, a similar version called “haawy e-rohm daawng khem (หอยอิ่รมดองเค็ม)” appeared in Lady Plean Passakornrawong’s cookbook Maae Khruaa Huaa Bpaa (ท่านผู้หญิงเปลี่ยน ภาสกรวงศ์ตำราแม่ครัวหัวป่าก์).
Despite the venerable provenance of this dish, it is contemporary and sophisticated in taste and appearance – I would recommend serving this dish as a starter or as an appetizer with a well-chilled glass of dry champagne.
c1949 Quick-cured oysters with ginger and kaffir lime zest by Maawm Ying Soophaa (หอยนางรมดอง กับข้าวพรทิพย์ โดย หม่อมหญิงสุภา พ.ศ. 2492; haawy naang rohm daawng)
Despite the venerable provenance of this dish, it is contemporary and sophisticated in taste and appearance.
Seasoned rice dishes have been a staple of rice-consuming societies almost since the first grains were cultivated. Adapted according to local resources, traditions and individual preferences, seasoned rice dishes are relished and savored across all walks of life. Within Siamese society, these dishes offer insight into the flavor instincts and eating habits across all demographics, revealing which food items were locally available and valued.
In this delicious seasoned rice recipe from the kitchens of the daughter of King Chulalongkorn, Princess Yaovabha Bongsanid (พระเจ้าบรมวงศ์เธอ พระองค์เจ้าเยาวภาพงศ์สนิท) (1884-1934), the Princess uses a variety of common preserved and inexpensive ingredients, clearly drawing inspiration from the cuisine of the Central Plains with nods to the rural and coastal living atmosphere.
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Practical and kitchen-tested recipes with a mix of theory, history, psychology, and Siamese culture tidbits.
Access to Thaifoodmaster’s constantly growing library of prime professional classes, articles, recipes and videos on Siamese culinary topics, available nowhere else in English.
Gain access to NEW MONTHLY masterclasses as they become available.
1-1 support from Hanuman to help you achieve your professional Thai culinary goals
The opportunity to join a monthly live two-hour videoconference where I can answer your questions.
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When you design or build a new menu for an event or restaurant or even prepare for dinner with friends.
Finally !
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