ดอกโสนเป็นพันธุ์ไม้พื้นบ้านของไทย พบได้ง่ายตามแหล่งที่ชื้น ๆ ต่าง ๆ เช่น ตามริมคลอง ริมบึง มีลักษณะดอกสีเหลืองสวย และยังได้เป็นดอกไม้ประจำจังหวัดพระนครศรีอยุธยาอีกด้วย ดอกโสนสามารถกินได้ทั้งแบบสด ลวก หรือ ทอด ก็ได้ ส่วนมากจะใช้ทานเป็นผักเคียงของน้ำพริกต่าง ๆ
ดอกโสนอุดมไปด้วยสารแคโรทีน ซึ่งสามารถนำมาใช้เป็นสีผสมอาหารในการทำขนมไทยต่าง ๆ ได้ คณะสัตวแพทย์ของจุฬาลงกรณ์มหาวิทยาลัย ได้มีการวิจัยว่าดอกโสนเหมาะสมที่จะนำมาทำเป็นอาหารเสริมในอาหารของไก่ เพราะว่าจะทำให้ได้ไข่ไก่ที่มีสีแดงสวยที่ตลาดต้องการ
เมนูในวันนี้ที่หนุมานจะมานำเสนอคือ “ต้มยำกุ้งทอดมันดอกโสน” ซึ่งรสชาติความหวานอมขมของดอกโสนนั้น สามารถเข้ากันได้ดีกับความหวานของเนื้อกุ้งและความแซบของต้มยำอีกด้วย หรือแม้กระทั่งทอดมันดอกโสนเปล่า ๆ ยังสามารถทานเป็นอาหารว่างได้อีก
เนื้อหานี้ถูกล็อค
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Ingredients
ingredients – fried sanoh flower cakes (yield: 1012 pcs)
- 150 g minced shrimp meat (เนื้อกุ้งสับ) about 1 cup
- 150 g Sesbania flowers (ดอกโสร) about 3 cups
- 1 chicken eggs (ไข่ไก่)
- 1/2 teaspoon sea salt (เกลือทะเล)
- 1 tablespoon light soy sauce (ซีอิ๊วขาว)
- 1/2 tablespoon oyster sauce (ซอสน้ำมันหอย)
- 1 tablespoon all-purpose flour
ingredients tom yum soup
- 10 tiger prawn (กุ้งกุลาดำ) head on / shell on / tail intact
- 4 shallots (หอมแดง)
- 3 lemongrass (ตะไคร้)
- 4 cm long 1.5″ galangal root, thinly sliced
- 3 tablespoons fish sauce (น้ำปลา)
- 200 g straw mushrooms (เห็ดฟาง) or oyster mushrooms, cut into quarters
- 5-6 dried red long chili (phrik chee fa) (พริกชี้ฟ้าแห้ง)
- 5-15 fresh bird’s eye chili (kee noo suan) (พริกขี้หนูสวนสด) depending on your spiciness level preference
- 3-5 kaffir lime leaves (ใบมะกรูด)
- 2 sawtooth coriander (ผักชีฝรั่ง)
- 3 tablespoons lime juice (น้ำมะนาว)
- 6 fried sesbania flowers cakes (ทอดมันดอกโสร)
- 4 cups water (น้ำเปล่า)
Instructions
method – fried SaNoh flower cakes
- In a mixing bowl mix the SaNoh flowers, ground shrimp meat and egg.
- Add salt.
- Add light soy sauce.
- Add oyster sauce.
- Add all-purpose flour.
- Mix all the ingredients well.
- Rub your hands with oil. Using your hands, shape and flatten the SaNoh mix into cakes of the desired size. Set aside.
- Heat oil in a pan. When it is hot, use a fork to carefully lift the SaNoh cakes. Lower them one by one into the pan to fry.
- Fry until the SaNoh cakes are deep golden in color.
- Remove cakes from the pan, and drain any excess oil.
- The outsides of the cakes are crispy; the insides are moist and soft. You are probably tempted to eat half of them right now, even before preparing the tom yum.
method – tom yum soup
- Roast the dry chilies over low heat until they are slightly charred. Set aside.
- Prepare the prawns: discard their legs; peel and devein them. Squeeze and collect the fatty tomalley from the heads. Do not throw away the shells and heads. Set aside.
- Bruise the shallots and one stalk of lemongrass.
- In a pot, bring water to a boil. Add the shallots and lemongrass.
- Briefly and lightly, cook the prawns for 10-15 seconds until only 60% done.
- Remove the half-cooked prawns from the pot and set aside.
- Add the prawn heads and shells to the pot; cook just until the shells turn orange. Mix and press them, but do not cook more than three minutes – any more will increase the risk of upsetting the delicately sweet taste of the broth. Strain the broth, and discard everything but the liquids.
- Bruise the remaining lemongrass and galangal.
- Add the lemongrass and galangal to the clear broth.
- Season with 1 tablespoon of fish sauce.
- Add the straw mushrooms, and cook for couple of minutes until the mushrooms are done.
- Add the roasted dry chilies to the pot.
- Return the prawns to the pot.
- TURN OFF THE HEAT before seasoning to ensure that the flavors remain crisp and fresh.
- Crush the bird’s eye chilies; keep them intact, to ensure that they float nicely.
- Add the crushed chilies to the soup.
- Add the hand-torn kaffir lime leaves.
- Add the roughly chopped saw coriander.
- Season with lime juice.
- and the remaining 2 tablespoons of fish sauce.
- Transfer the soup to a serving dish.
- Just before serving, add the fried SaNoh flower cakes. Enjoy your meal!
Rice Seasoned with Young Tamarind Relish, Sweetened Fish and Pickled Morning Glory (ข้าวคลุกน้ำพริกมะขามอ่อน ผักบุ้งดอง ปลาแห้งผัดหวาน และ ปลาดุกย่าง; Khaao Khlook Naam Phrik Makhaam Aawn Phakboong Daawng Bplaa Haaeng Phat Waan Lae Bplaa Dook Yaang)
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.
Khanohm Jeen Naam Ngiaao – Shan-Style Tomato Broth over Fermented Rice Noodles with Pork, Chicken Feet and Chicken Blood Cakes (ขนมจีนน้ำเงี้ยว)
A popular noodle dish originating from the Northern region of the Kingdom, khanohm jeen naam ngiaao (ขนมจีนน้ำเงี้ยว) is characterized by its light – yet profound – multi-layered broth. This hearty broth includes an assortment of proteins braised with the dried pollens of cotton tree flowers, and Northern Thai sour cherry tomatoes (มะเขือส้ม); the tomatoes infuse the broth with a subtle tartness that refreshes a full-bodied profile comprising a multitude of fermented ingredients.
The naam ngiaao broth is served over fermented rice noodles and features minced pork, and braised baby back pork ribs with their tender meat clinging to the bone. As well, there are succulent, slow-cooked whole chicken feet, and cubes of slightly bouncy, mauve-hued chicken blood cakes. Served alongside the soup are various toppings, which can include shredded cabbage, bean sprouts, chopped coriander leaves, and spring onions, while dark red chili oil and glossy, charred-fried dried bird’s eye chilies offer a fiery intensity dialed up to your preferred spiciness. In addition, I like to add wok-smoked sour cherry tomatoes and broom-like, crispy-fried dried cotton tree pollen for a surprising textural contrast.
Though the dish is often described as “Shan style”, the word ‘ngiao’ was a derogatory expression for the Shan people. As the disparaging – and outdated – label suggests, the recipe might reflect societal biases and prejudices; thus, at least from the culinary perspective, the ‘ngiao’ in the name of the dish may simply be a nod to the flavors or ingredients favored by The Shan, rather than a claim of authenticity – which could also explain why the dish is based on a Siamese curry paste.
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