c1949 Salad of grilled pork and coconut-cooked pumpkin by Maawm Ying Soophaa (ยำฟักทองกะทิ ตำราการปรุงอาหารยำ หม่อมหญิงสุภา พ.ศ. 2492; yam fak thaawng Gathi)

จัดทำโดย หนุมาน
Salad of grilled pork and coconut-cooked pumpkin by Maawm Ying Soophaa

Describing this salad in words transforms flavors and texture into language; thus, if you’re not familiar with salad flavor re-layering terms, you can quickly review them here, as this is the foundation for the technique described here.

this content is locked

เนื้อหานี้ถูกล็อค

สมัครสมาชิก เพื่ออ่านเพิ่มเติม. ลืมรหัสผ่าน? 

Incorrect username or password.

New account

Incorrect username or password.

The wonted flavor character of Siamese salad dressing is typically composed of short, layered phrases of flavor – sour, salty and sweet – at varying intensities. In this salad, using the most common ingredients, a simple division between the sweet and the sour-salty elements creates a dish with a new and unique figurative character. Furthermore, this abstract flavor line correlates taste with its equivalent texture; sharp and pointed on the sour side, but smooth, cozy and comforting on the sweet side.

Thin slices of medium- to well-done grilled pork neck are acid cured in a sharp sour and salty dressing, then rolled in thin flakes of roasted peanuts that bind to the meat like hedgehog spikes. The pork and peanuts are arranged on a bed of soft pumpkin slices cooked in soothing coconut cream, which thickens slightly into a naturally sweet and comforting white and yellow-orangey cushion for the meat. Last, thin threads of cooked chicken breast are used to garnish the salad.

pork-pumpkin-salad-illustration

When you take a bite of this salad, you get an uninterrupted sense of how the dish’s opposing flavors and contrasting textures reconnect. As you chew, the sour-salty pork and its crispy peanut spikes merge with the rounded and creamy pumpkin for a surprising final salad character.

Salad of grilled pork and coconut-cooked pumpkin by Maawm Ying Soophaa
c1949 Salad of grilled pork and coconut-cooked pumpkin by Maawm Ying Soophaa (ยำฟักทองกะทิ ตำราการปรุงอาหารยำ หม่อมหญิงสุภา พ.ศ. 2492; yam fak thaawng gathi)
In this salad, using the most common ingredients, a simple division between the sweet and the sour-salty elements creates a dish with a new and unique figurative character.
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 20 mins
Cook Time 35 mins
Course Salad
Cuisine Thai
Servings 4

Ingredients
  

  • 100 g pork neck meat (สันคอหมู) grilled to medium and cut into thin slices.
  • 30 g chicken breast (อกไก่) cooked and pulled into thin threads
  • 1 1/2 cups pumpkin (ฟักทอง) cooked and sliced into equal shape bite-size pieces.
  • 1 cups coconut cream (หัวกะทิ)
  • 1/4 part granulated sugar (น้ำตาลทราย)
  • 2 tablespoons unsalted roasted shelled peanuts (ถั่วลิสงคั่ว) flaked
  • fresh red and green Thai bird’s eye chilies (phrik kee noo) (พริกขี้หนูแดง และ เขียว) optional, sliced crosswise into thin slices

Seasoning:

  • 1 part lime juice (น้ำมะนาว)
  • 1 1/2 parts fish sauce (น้ำปลา)

Instructions
 

Prepare the peanuts:

  • Using a sharp knife, thinly slice the roasted peanuts into flakes of a uniform thickness; set aside.

Prepare the chicken:

  • Cook the chicken breast in boiling water.
  • Once cooked, remove the chicken and pull the meat into threads while the chicken is still warm. Set aside.

Prepare the pumpkin:

  • Remove pumpkin seeds and cut the pumpkin pulp into equal bite-sized pieces. Peeling is optional.
  • In a pot, combine the pumpkin pieces with middle coconut cream, add the sugar, and bring to a gentle simmer.
  • Keep simmering until the pumpkin pieces are almost fork-tender.
  • Turn off the heat and allow to cool to room temperature. The pumpkin will continue to cook from the residual heat. Set aside.

Prepare the grilled pork:

  • Slice the pork neck meat into 1/2” (1.5 cm) steak cut. Rub the pork with fish sauce.
  • Charcoal grill the pork over low heat until medium done. As you grill, from time to time toss a handful of grated coconut over the hot charcoal to smoke the meat.
  • When the pork is cooked, allow to rest before slicing it into thin, bite-sized pieces.

Prepare the salad dressing:

  • Combine fish sauce with lime juice at a 1:1 ratio to create a sharp sour salty dressing.
  • Optional – add fresh chilies cut crosswise into thin slices.

Assemble the dish:

  • Place the cooked pumpkin on a serving plate.
  • Toss the sliced pork with the salad dressing and let it sit for a couple of moments until the meat is fully cooked.
  • Roll the pork slices in the flaked peanuts, one at a time, making sure the peanuts cover the pork on all sides before placing them on the pumpkin.
  • Drizzle some of the remaining coconut cream and salad dressing on top of the dish, being careful not to wash off the peanuts from the pork.
  • Garnish with the chicken threads and serve.
Keyword Thai salad (ยำ และ พล่า)
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 30 Masterclasses, over 150 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:

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!