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This is a modern version of a classic sweet meat threads condiment that often complements chili relishes or is served as a side dish in classic Siamese samrub meals. In the past, it was a method of preservation that allowed the meat to be kept (and then consumed) for an extended period of time. It was common to use salted beef or pork. The salted meat was washed, then grilled before it was pounded, pulled into thin threads and fried with sugar.
This recipe uses cooked pork, which is pulled into thin threads and marinated with sugar before deep frying crispy. I have found that, for the modern palate, a crispy yet soft texture is preferable.
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Ingredients
- 500 gr pork hip meat (เนื้อหมูสะโพก) or beef
- 1 cup shallots (หอมแดง) thinly sliced
- neutral tasting cooking oil (น้ำมันพืช) for deep-frying
To pre-cook the meat:
- 3 pieces star anise (โป๊ยกั๊ก) (S9)
- 2 pieces cinnamon stick (อบเชย) (S8)
- 2 tablespoons Shaoxing Chinese cooking wine (เหล้าจีน)
- 5 slices ginger (ขิง)
To marinate the meat:
- 1 1/4 cups brown sugar (น้ําตาลทรายแดง)
- 1/2 teaspoon sea salt (เกลือทะเล)
- 1 tablespoon fish sauce (น้ำปลา)
- 4 tablespoons light soy sauce (ซีอิ๊วขาว)
- 2 tablespoons sesame oil (น้ำมันงา)
- 2 teaspoon galangal powder (ข่าป่น)
Instructions
- Trim the fat and membrane off a piece of pork hip meat. Thoroughly discarding these parts from the meat will make it easier to pull the meat into thin threads after it is cooked.
- In a large pot, bring water to a boil with the spices and aromatics, the star anise, cinnamon stick, and slices of ginger.
- Add Shaoxing Chinese cooking wine.
- Add the meat and cook it thoroughly for about 40 minutes.
- Remove the meat and allow to cool down a bit.
- Pull the meat into threads while the meat is still warm.
- Mix the meat with all the ingredients of the marinade.
- Let it rest for half an hour.
- Fry in neutral-tasting cooking oil on low heat.
- When the meat begins to change color, add the sliced shallots.
- Keep frying until the shallots turn golden and the meat becomes crispy.
- Strain.
- Serve as a condiment as an element in various samrub sets.
Naam Phrik Lohng Reuua (Boat Embarking Chili Relish), Relish of Fermented Shrimp Paste Relsih with Sweet Pork and Crispy Deep-Fried Fluffy Fish – (น้ำพริกลงเรือต้นตำรับ ; naam phrik lohng reuua)
Naam phrik lohng reuua (น้ำพริกลงเรือ) – Literally translated as “boat embarking chili relish”, this particular boat seems to have drifted a long way from port and these days, the actual dish served in Thai restaurants is far away from the original version. We want to tell you the real story behind this dish and to present you with the original version’s recipe in its true character – as if the boat is still moored at the dock.
c1933 Sour bilimbi fruit and crispy candied peanut salad with pork, shrimp and pork fat (ยำตะลิงปลิง ; yam dtaling bpling)
A candied peanut bar might be considered an unlikely ingredient for an old-fashioned Siamese-style salad. Yet, peanut bars were familiar to the Siamese as early as the Ayutthaya period and were part of a broader set of Teochew Chinese sweets called, in Thai, “khanohm janap (ขนมจันอับ)”.
Yam Sohm Choon Mango Salad with Sweet Pork Condiment, Fermented Shrimp Paste, Shallots, and Crispy Deep-Fried Fluffy Fish (ยำส้มฉุน ; yam sohm choon)
Yam sohm choon is a sour green mango salad served with grilled fermented shrimp paste; roughly chopped shallots; sweet pork condiment, deep-fried fluffy grilled catfish and seasoned with fish sauce, palm sugar and lime juice and topped with deep-fried dry chilies cut into small pieces.
If you follow Thai movies and TV dramas, you probably remember Sohm Choon, the adorable boy ghost character from the period romance movie Reun Mayura (1997), which was a love story between a beautiful woman and a handsome man living in different periods of time.
This laap dish offers a slightly different way to use the phrik laap seasoning mix. It is added to an aromatic paste made from roasted chilies, galangal, roasted shallots, and roasted garlic. The paste is enriched with coriander seeds, makwen and laap spices mix, which introduces the desired smoke and umami intensifying elements to the dish.
Salad of bitter orange peels, shrimp, poached pork belly and pork skin, roasted peanuts, golden deep-fried crispy shallots and garlic with sweet and sour tamarind dressing.
(ยำผิวส้มซ่า ; yam phiu sohm saa)
This salad recipe is adapted from the book “Maae Khruaa Huaa Bpaa” (แม่ครัวหัวป่าก์), published in 1971 as a memorial for Jao Jaawm Phit (เจ้าจอมพิศว์). Jao Jaawm Phit was the daughter of Thanpuying (Lady) Plean Passakornrawong, who was a pioneer of noble Thai cuisine.
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