Do you remember hearing the ocean through a large conch shell when you were a kid? This stylish yet simple dish is made from only a few ingredients and will dip your taste buds in flavorful, rich, and creamy ocean essence, like that conch shell.
In the southern provinces of Thailand, those bordering the sunny beaches of the Andaman sea, one can find yet another type of fermented shrimp product, “liquid fermented shrimp” (gabpi naam ; กะปิน้ำ).
liquid fermented shrimp paste (กะปิน้ำ)
It is made from small transparent marine shrimp with tiny black eyes called kheeuy dtaa dam (เคยตาดำ). The shrimp are mixed with salt before left to ripe in the sun for three days. The result is a young product that well preserves the ocean flavors with dominant saltines and a tang of sourness, and is spot patterned by the shrimp distinctive black eyes.
Steaming is an important cooking technique in Thai cuisine. The food cooks in the vapor of the steaming liquid rather than the liquid itself, preserving both its flavor and its nutritional value.
Give steaming a place in your culinary repertoire and please try this dish either with the suggested liquid fermented shrimp, fermented shrimp paste, or even salted anchovies.
beat the eggs with the coconut cream นำไข่ไก่ตีรวมกันกับหัวกะทิ
strain นำไข่ไก่ที่ตีเสร็จแล้วไปกรอง
Add the liquid fermented shrimp ใส่กะปิน้ำลงไป
Pour into individual serving dishes เทส่วนผสมที่ได้ลงในภาชนะสำหรับนึ่ง (ภาชนะนึ่งจะต้องมีฝาปิด ถ้าไม่มี สมารถใช้กระดาษฟอล์ยแทนได้
steam covered for 12 minutes on medium-low heat นำไปนึ่งในหม้อนึ่งประมาณ 12 นาที โดยใช่ไฟปานกลาง และ น้ำจะต้องไม่เดือดมากนัก
top with shallots, chilies and spring onion, and keep steaming for another minute เสร็จแล้วโรยหน้าด้วย หอมแดงซอย ต้นหอมซอย พริกขึ้หนูซอย และ ถั่วฝักยาวซอยบาง ๆ จากนั้นนำไปนึ่งต่ออีกประมาณ 1 นาที
garnish with crispy fried garlic and serve immediately รยหน้าด้วยกระเทียมเจียว เป็นอันเสร็จ
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This is an aromatic stew that leans into the sweet spectrum of the palate. An all-time Thai favorite, moo palo was introduced locally by the Chinese-Cantonese and Tae Chiew immigrants who flocked to the Kingdom in the early nineteenth century.
The name of this dish originates from two Chinese words: pah ziah and lou.
สูตรทำข้าวคลุกกะปิของ หม่อมเจ้าจงจิตรถนอม ดิศกุล – Rice Seasoned with Shrimp Paste Recipe – Each of the dish’s components is separately prepared and set aside, and mixed individually for each serving. A pleasant harmony of several flavors is created – complex and profound in taste, the dish is a stunning display of confidence. There are many variations of this dish: I have chosen to publish the version described by Prince Johngjit thanaawm Disagoon. This is the very same version prepared for King Chulalongkorn the Great during his unforgettable trip to Italy.
In the Thai language, lon (lohn; หลน) means to simmer. In this ancient style dip, minced pork and fermented shrimp paste, along with smoked-charred dry fish, chilies and other aromatics, are slowly simmered in rich coconut cream to create a deep, multi-layered – yet subtle and silky – dip; a dip which is then lightly seasoned with just palm sugar and fish sauce. The dip is served with an array of fresh and fried vegetables, tempura-like cakes, crispy small fishes or tiny transparent salt-water shrimp. For a dish with so many subtle flavors, there is surprisingly little fuss.
I love my food very spicy and I’m very generous with all things chili. People like me who also enjoy spicy food, in part, love it because It’s a truly a food & mood issue. Chilies are known to boost endorphin levels in the body and that makes us feel better. Maybe that’s the reason why marketers get my immediate attention simply with red packaging and the naughty smile of the devil holding to the brand name logo of their products.
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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.
one year access for the price of 3 days in-person training.
You will get everything you need to:
When you design or build a new menu for an event or restaurant or even prepare for dinner with friends.
Finally !
Master your Thai cooking skills and expand your repertoire.