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

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.

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.

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.

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Prep Time 20 mins

Cook Time 35 mins

Course Salad

Cuisine Thai

Servings 4

Ingredients

  

1x2x3x

• 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)

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