Salad of Thai milkweed flower buds (yam daawk khajaawn ; ยำดอกขจร)

By: Hanuman
🔊 Listen to the Thai name pronunciation

The first Thai restaurant in London was opened during the 1960’s by HRH Princess Jurairat Nasiriman (1910-2000) (พระเจ้าวรวงศ์เธอ พระองค์เจ้าจุไรรัตนศิริมาน), the granddaughter of HRH King Mongkut (Rama IV). Princess Jurairat chose to offer this salad on the menu and named it “Salad of Thai Milkweed Flower“. (Other names: Cowslip creeper, Telosma Cordata)

This fresh and tasty salad is so vibrant and easy for us to enjoy, it takes in the very basic flavors, sweet, salty, hot, and sour, and wraps them in a creamy coat of reduced coconut cream. The milkweed flower buds retain their crunchiness and their pleasant fragrance with only a gentle and very quick blanching in sweet boiling water.

this content is locked

Unlock exclusive content!

Log in now or become a valued subscriber 

Login

Forgot password? 

Incorrect username or password.

New account

Incorrect username or password.

This classy food is cooked in less than 10 minutes and the princess presents it with an extra crunch of deep-fried sweet shallots and garlic and pleasantly decorates it with fresh red long chili juliennes and reduced coconut cream.

Everything you need to lift your spirits.

Besides being tasty and very easy to make, its cooking philosophy teaches us to be humble with our actions so not to obstruct the final goal, and to preserve the fundamental characters of the ingredients we use.

Salad of Thai milkweed flower buds
No ratings yet

Add your own recipe notes

You must be a member to use this feature

Add to Collection Add to Shopping List
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Salad
Cuisine Thai
Servings 4

Ingredients
  

Salad Dressing

  • 1 piece Chinese garlic (กระเทียมจีน) medium size
  • 5-6 pieces fresh bird’s eye chili (kee noo suan) (พริกขี้หนูสวนสด)
  • 1 1/2 tablespoons lime juice (น้ำมะนาว)
  • 1 1/2 tablespoons fish sauce (น้ำปลา)
  • 1/2 tablespoon granulated sugar (น้ำตาลทราย)
  • 1/3 cup coconut milk (หางกะทิ) reduced to about 4 tablespoons

Instructions
 

Method

  • In boiling water, cook the shrimp until just done, for about 1-2 minutes.
  • Peel the shrimp and slice them halfway. Remove the black vein. Set aside.
  • In the same water, cook the pork until done, for about 1-2 minutes. Set aside.
  • Add granulated sugar to clean water and bring to the boil.
  • Place the flower buds on a strainer and dip the flowers in the sweetened boiling water three times, 1-2 second each time.
  • Transfer the flowers immediately to an ice bath, Strain and set aside

Method Salad Dressing

  • In a small saucepan over low heat bring the coconut cream to a boil, mix it constantly and keep stirring until the coconut cream thickens and small oil drops appear on its surface. Set aside and cool to room temperature.
  • In a mortar and pestle pound the garlic to a smooth paste, add chilies and roughly bruise them
  • Add lime juice
  • Add fish sauce
  • Add granulated sugar

Method Combine Salad

  • In a serving bowl, mix the cooked shrimps, the cooked pork and salad dressing
  • Add the blanched milkweed flower buds, mix well
  • Add half of the reduced coconut cream (about 2 tablespoons)
  • Add crispy deep fried garlic and shallots, toss everything gently to mix
  • Decorate with the rest of the reduced coconut cream and fresh red long chili juliennes
  • Serve immediately
Tried this recipe?We’d love to see it – tag it #THAIFOODMASTER on Instagram! Please leave a comment to let us know how it was!

Get Access – Join Thaifoodmaster Today

Practical and kitchen-tested recipes with a mix of theory, history, psychology, and Siamese culture tidbits.

  • Get access to everything right away. Unlock more than 50 Masterclasses, over 250 recipes and Articles

    Access to Thaifoodmaster’s constantly growing library of prime professional classes, articles, recipes and videos on Siamese culinary topics, available nowhere else in English.

  • GET EXTRA - New Monthly Masterclasses and Recipes

    Gain access to NEW MONTHLY masterclasses as they become available. 

  • 1-1 support from Hanuman

    1-1 support from Hanuman to help you achieve your professional Thai culinary goals

  • Live Q&A Sessions

    The opportunity to join a monthly live two-hour videoconference where I can answer your questions.

  • Great Value!

    one year access for the price of 3 days in-person training.

You will get everything you need to:

  • To Get inspired

    When you design or build a new menu for an event or restaurant or even prepare for dinner with friends.

  • To Satisfy your curiosity.

    Finally !

  • To Master Your Craft

    Master your Thai cooking skills and expand your repertoire.

It is truly brilliant with a revolutionary approach introducing aspects and concepts never broached by cookbooks.
Ian Westcott
Ian Westcott
Sourcing Wines for Discerning Private Clients
0 0 votes
Article Rating
Subscribe
Notify of

Previous:

Next:

11
0
Would love your thoughts, please comment.x
()
x
Get a Free copy of my eBook "49 Classic Thai Stir Fry Dishes"

Subscribe to our newsletter that will keep you up to date with stories and events taking place at Thaifoodmaster!