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).
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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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.
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.
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.
In the Central Plains of the Kingdom, fermented rice noodles are inextricably linked to a dish known as naam yaa. Composed of a dense, coconut-based minced fish curry, the dish is infused with layers of salted fish and possesses the distinctive, invigorating and purifying notes of fingerroot. Typically, naam yaa is served with fresh lemon basil as the herb of choice along with an array of side dishes collectively known as meuuat khanohm jeen (เหมือดขนมจีน). These include blanched bean sprouts seasoned with a touch of turmeric for color, fresh lemon basil leaves, thinly sliced three colored chilies, and ground chili for added heat. More elaborate versions will add blanched Chinese bitter gourd slices, batter-fried young morning glory shoots, and fresh shrimp minced and fried with its tomalley in pork lard, as well as crispy-fried shallots as the finishing touch.
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Practical and kitchen-tested recipes with a mix of theory, history, psychology, and Siamese culture tidbits.
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.