Bangkok’s markets are busy from dawn until dusk, sometimes even stay open when most of the city is asleep. Normally, the traffic of shoppers and crowds of office workers hurrying their way masks the busy stretch of shops and food stalls, making it difficult to pay close attention to details.
Earlier this year, however, a strange silence had fallen on the city, civil unrest brought life in the city of angels to an eerie standstill, Bangkokians elected to stay home, and shops closed their doors.
Among the closed shops, with only soldiers scattered around, I saw a woman carrying her mobile food stall on her shoulders in two baskets dangling from a long bamboo pole.
There was something compelling about this lonely figure going on selling her dish in the empty streets. As I approached her, feeling sympathy to her or maybe just plain hunger, I discovered with very much curiosity this delicious dish that was so satisfying amid the general grim of the comatose city.
A twist of the well-known som tam recipe of papaya salad, in this dish gelatinous waxy white corn kernels, replace the green papaya. The unique starchy texture of the corn is enjoying a backdrop of tangy refreshment from the lime juice, a truly innovative interpretation of the classic dish that uses accessible ingredients.
Spicy Som Tam Salad of Gelatinous White Corn สูตรทำส้มตำไทยข้าวโพด
Hanuman from Thaifoodmaster
A twist of the well known som tam recipe of papaya salad, in this som tam recipe, gelatinous waxy white corn kernels replace the green papaya. The unique starchy texture of the corn is enjoying a backdrop of tangy refreshment from the lime juice, a truly innovative interpretation of the classic dish that uses accessible ingredients.
With a knife slice off the cooked corn kernels. ใช้มีดฝานข้าวโพดออก
To a wood or clay pestle and mortar throw one clove and garlic and as much chilies as you like. Wood or clay pestle and mortar are preferred because they absorb flavors, and improve the dish flavor as they age. ใส่กระเทียม พริกขี้หนู ลงในครก
Lightly crush the chilies and garlic, the finer you pound the chilies, the hotter the final product will become. ตำพริก และ กระเทียมพอแตก
Add dried shrimp that have been pounded lightly in advance, work the shrimp lightly. ใส่กุ้งแห้งลงไป และ ตำต่อไป
Add freshly roasted unsalted peanuts and break them roughly keeping quite large pieces for a nice crunch. เติมถั่วลิสงคั่วลง และ ตำพอแตก
Squeeze the juice of couple of lime wedges, if you measure add just under one tablespoon of lime juice. บีบน้ำมะนาวลงไป
Throw in the lime peels as well squeezing the last drops of juice and releasing some also the aroma and bitterness of the oils in the pestle and mortar. ถ้าชอบสามารถใส่เปลือกมะนาวที่บีบแล้วลงไปก็ได้
Add fish sauce. ใส่น้ำปลาลงไป
Add palm sugar. เติมน้ำตาลมะพร้าวลงไป
Carefully dissolve all the sugar. ละลายน้ำตาลมะพร้าวให้หมด
Cut couple of cherry tomatoes into rough and uneven slices. หั่นมะเขือเทศสีดาใส่ลงไป
Crush the tomatoes in the pestle and mortar, releasing their juices. บุบมะเขือเทศพอแตก
Cut in 2-3 longbeans into 1cm (1/2”) slices, give them a quick and light bruising mix. หั่นถั่วฝักขาวเป็นชิ้น ยาวประมาณ 1 ซม ใส่ลงในครก และบุบพอแตก
Add the cooked corn. ใส่ข้าวโพดข้าวเหนียวลงไป
give everything a last light work in the pestle and mortar, make sure that the juices penetrate the corn kernels. Do not over work. ตำเคล้าให้เข้ากัน
Garnish with carrots julienne and Serve with sticky rice, fresh vegetables and salted duck egg. ตักใส่จาน โรยหน้าด้วยแครอทซอยบาง ๆ เป็นเส้น เสริฟกับข้าวเหนียวร้อน กับ ไข่เค็ม
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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.
Gaeng som recipe: Sour curries are without doubt one of Thai cuisine all-time favorites, free from foreign influence and with many regional variations they present a complex balance of four flavors while using only few ingredients, all find a pleasing harmony in one dish.
There are the sourness of the tamarind paste, the saltiness of the fermented shrimp paste and fish sauce, the natural sweetness of the prawns and the vegetables and of course the peppery heat from the chilies. This easy curry paste is as rich as it is simple; the flavor offers a world of depth in a truly innovative combination of flavors.
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.
One of the charms of street food is that it finds you rather than you finding it. Therefore you are usually in the perfect mood to embrace it.
This treat along with other sweets are traditionally presented on tricycle drawn trays that are protected from insects and pollution by a transparent nylon tent and light up by a single light bulb.
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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.