แกงต้มกะทิเนื้อโคเค็ม - In this dish, umami-charged, salted sun-dried beef is gently grilled over charcoal, adding smoke and caramelized elements that emerge in the core of the flavor profile, alongside the umami and the savor of fat. The meat is then cut into bite-size pieces, and slowly braised in thick coconut milk. The coconut fits perfectly onto the triangle of umami, fat and smoke. It brings its own umami and fatty shades, and introduces a rich sweetness that pairs seamlessly with the caramelized character of the grilled beef. The braising also rehydrates the beef and softens it. Bamboo shoots, shallots, galangal, lemongrass and kaffir lime leaves are added, perfecting the dish with a complementary sweetness, echoing the umami hues, and cutting citrusy notes while creating hidden astringent layers. The dish is finished with fresh chili peppers and hair-thin julienned kaffir lime for a fresh aroma and piquant bite.
Tom yum soup from the late 19th-century Siam to present days. Including a step-by-step recreation of tom yum soup with snakehead fish (dtohm yam bplaa chaawn, ตัมยำปลาช่อน) as recorded by Maawm Sohm Jeen (Raa Chaa Noopraphan) (หม่อมซ่มจีน, ราชานุประพันธุ์) in her book “Tam Raa Gap Khao” (ตำรากับเข้า), published in 1890 (2433 BE, 109RE).
Gaaeng Ranjuaan is spicy, sour, sweet and salty beef curry seasoned with no more than fermented shrimp paste chili sauce. It should be served steaming hot, and must possess three distinct flavors, similar to fish Tom Yam soup. These modest ingredients and an intensely-flavored curry emerge from a story about love, things lost in translation and…leftovers.
Dtom Jeaw Pla is a rustic and spicy fish soup that is far from being unsophisticated. There is something humble, genuine, and unpretentious about it, which makes you fall in love with it.
Its humble countryside charm and surfeit of tastes quickly placed it high on my personal list of favorite dishes.
The fresh essence of fish cooked to perfection melds with the earthy tones of the grilled ingredients, the eggplants, shallots, chilies and garlic. It has a heavenly silky broth with a scent of lemongrass, which is generously lifted up by a handful of fresh herbs, lemon basil, saw coriander and spring onions.
This Laotian dish is popular in the mountainous region of Luang Prabang, the magical city in the northern part of Central Laos.
It is a complex and mildly spicy stew, multi layered with flavors and textures, creating a unique, nutritious and delicious dish. It possesses a subtle harmony within a charismatic orchestra of flavors and textures; the taste of meat coupled with the sweetness of vegetables, opposing the bitterness of the greens and willingly surrendering to the aroma of fresh dill and fragrant lemon basil... but it's not all yet....
Today I will show you a unique, virtually instant dish to prepare. It is also a remarkable example of how Thai traditional cuisine is using local and natural ingredient in simple yet sophisticated way.
Sa Noh - aka Sesbania Javanica Miq. or Sesbania Pea is a tropical shrub which grows widely in the swampy areas of Thailand. The beautiful clusters of flaming yellow flowers decorate the waterways and canals during the hot humid summers and wet rainy seasons.
It will not be an overstatement to say that banana trees accompany Thai people from their birth to the afterlife. Starting with the decorative objects made out of banana leaves newborns receive to invite protective spirits, and continues their entire life with the endless uses for banana leaves, trunks and fruits; finally ending with the female spirit ghost, maae praai taanee (แม่พรายตานี), who resides in banana trees and Thai beliefs.