Incorrect username or password.
Incorrect username or password.
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.
Add your own recipe notes
You must be a member to use this feature
- Prepare the curing brine by mixing equal parts of freshly squeezed thick tamarind paste and fish sauce.
- If using fresh oysters, shuck them with an oyster knife and remove them from their shells; discard the liquids and transfer the oysters to a bowl.
- Marinate the oysters in the brine. Allow to rest for about five minutes, or until the oysters turn whitish in color and firm up.
- Remove the oyster from the brine and transfer them into a mixing bowl.
- Toss the oysters with the minced ginger and kaffir lime zest.
- Transfer the oysters to a serving dish or serve them in the shell.
- Squeeze a few drops of kaffir lime juice over each oyster, for aroma only.
- Garnish with hand-picked coriander leaves, kaffir lime zest, fresh shallots thinly sliced lengthwise, crispy fried shallots, and hair-thin julienned ginger.
c1949 Salad of grilled pork and coconut-cooked pumpkin by Maawm Ying Soophaa (ยำฟักทองกะทิ ตำราการปรุงอาหารยำ หม่อมหญิงสุภา พ.ศ. 2492; yam fak thaawng Gathi)
The wonted flavor charact […]
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.
Kaffir lime chili relish and vegetables blanched in pork lard (น้ำพริกมะกรูดกับผักตีน้ำมัน ; naam phrik magruut gap phak dtee naam man)
This relish is based on t […]
c1949 Fermented rice noodles with multi-sour aromatic chicken sauce by Lady Gleep Mahithaawn (ขนมจีนน้ำพริกไก่ อย่างท่านผู้หญิงกลีบ มหิธร พ.ศ. 2492; khanohm jeen naam phrik gai)
Made with fermented rice […]