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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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- 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)
- 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.
- Serve as a condiment as an element in various samrub sets.
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.
Thai Chili Jam – This is a chili jam similar to what is commonly sold under the name of roasted chili paste (naam phrik phao; น้ำพริกเผา). It is widely used as a condiment in salad dressings, soups, and seasoning for stir-fried dishes. I like to have control over my pantry ingredients, so I always use homemade naam phrik phao. Furthermore, since it is a basic ingredient used in so many dishes, anything less than the best will drastically impair the quality of your dishes.
Sour-Sweet Savory Crispy Rice Vermicelli with Bitter Orange (Mee Krob) (หมี่กรอบส้มซ่าทรงเครื่อง ; Mee Graawp)
mee graawp sohng khreuuang (หมี่กรอบทรงเครื่อง), is an exquisitely regal dish of crispy rice vermicelli. The delicate noodles strands are washed and dried, then fried to a crisp light-golden hue. They retain their brittle crunch and airy texture even after being stir-fried with a clinging sticky sauce that encases the noodles in a thin layer of sheen. This sauce, mixed into the noodles together with other ingredients such as thin slices of pickled garlic and bitter orange peel, impart the dish with a light, fresh sweet and sour, and slightly salty and citrusy glaze.
This soup dish features crispy rice vermicelli noodles, a chicken broth that has a three-flavor profile infused with the aroma of bitter orange, and a plethora of other ingredients such as crispy fried tofu, chicken, pork, crab and pickled garlic.
In Thai, the phrase mee naam baan raat thuut refers to a rice vermicelli noodle soup in the style of the Ambassador’s house. The dish was not new when it appeared in the 1956 book Snacks, Tea Nibbles, Hors D’oeuvres and Drinking Food (ตำราอาหารว่าง – เครื่องน้ำชา และ เครื่องเคี้ยว หรือ กับแกล้ม) by Jeeb Bunnag (จีบ บุนนาค), as noodle dishes were often the preferred ingredient for light meals or snacks. In Grandparents Recipes: 100 Years Old Recipes (จานอร่อยจากปู่ย่า สูตรโบราณ 100 ปี), a volume printed in 2014 that highlights recipes from the kitchens of fifteen prominent families, a similar version of the dish is referred to as mee naam baan bpaak naai leert (หมี่น้ำบ้านปาร์คนายเลิศ) and is associated with Nai Lert.
c1941 Old-Fashioned spicy curry of chicken with young chilies (แกงเผ็ดแบบโบราณอย่างคุณถนอม ปาลบุตร พ.ศ. 2484 ; gaaeng phet baaep bo:h raan)
This is a classical Siamese spicy curry that displays a spicy, salty and sweet flavor profile, and uses common curry ingredients such as pea eggplants and young green chilies with an interesting dry spice profile.