Bitter gourds have long been prized in Asia for a trait considered a defect in cucumbers: bitterness. We tend to believe that anything bitter is medicinal and, in this case, we could be correct. The bitter gourd is said to cure a wide range of ailments – from gastrointestinal conditions to cancers, and from diabetes to HIV.
Also known as bitter melons, bitter gourds are pale green, with an irregular, warty surface. Typically, they are eaten following an initial treatment to remove some of the bitterness; often they are stuffed, to complement their somewhat eccentric bite.
The soup I bring you today has an excellent balance of flavors, with the bitterness of the gourd lingering only as a closing resonance. It feels rather refreshing on the palate, clearing the taste buds for the next bite.
Ladies and gentlemen, please welcome this delightfully healthy and flavorful dish: an outstanding clear soup of bitter gourd stuffed with pork and glass noodles.
Clear Soup of Bitter Gourd Stuffed with Pork and Glass Noodlesต้มจืดมะระยัดไส้หมูสับ ; dtohm jeuut mara yat sai muu sap
Hanuman
This soup has an excellent balance of flavors, with the bitterness of the gourd lingering only as a closing resonance. It feels rather refreshing on the palate, clearing the taste buds for the next bite.
With a spoon, remove the seeds and sprinkle them generously with salt. Leave for about 20 minutes, allowing the salt to draw out some of the bitterness.
Wash, and set aside.
In a pestle and mortar, pound the garlic, coriander roots, white pepper, sugar and salt into a fine paste.
Mix the pork and the coriander-garlic paste, along with the softened rice vermicelli and the carrots; season with light soy sauce and oyster sauce. Mix well.
Stuff the bitter gourd pieces with pork filling. When the gourds are stuffed, tap them with your hands on both sides to secure the filling.
Bring the stock to boil, add the dry shiitake mushrooms, and place the stuffed bitter gourds in the pot.
Cook until the bitter gourds are soft.
Season with light soy sauce.
Serve in individual bowls; garnish with the coriander leaves and sprinkle white pepper to finish.
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Our ancestors, the early humans, had to base their food selection only on their senses. Sweet was energy, umami indicated the presence of proteins and saltiness was the sign for the much needed minerals. Generally, they avoided sour taste because it represented rotten or spoiled food, and bitter was the taste tonics and remedies were made of, and yes, it is now confirmed that bitter gourds are good for you.
This recipe is adapted from a recipe I obtained from a jungle food restaurant in Kanchanaburi province. The paste is a downgrade of a phrik khing paste – it omits the coriander roots and shallots. In addition, the recipe substitutes the fermented shrimp paste (kapi) with maawn fermented fish paste (กะปิมอญ; gabpi maawn), which is a popular ingredient among the Mon-Burmese population of the western province. The lack of shallots eliminates any sweetness that might impair the sharpness and heat of the dish. Furthermore, a double hit of citrus notes from holy basil are infused into the dish: from the holy basil flowers added to the paste and the holy basil leaves added to the curry.
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.
Smoked duck stuffed with a mackerel and chestnut filling is a dish that defies cultural boundaries. An exemplar of blended culinary influences, featuring inviting colors and an elegant presentation that serve as a prelude to the complex flavors and textures that await, the dish is an eloquent testament to the cooking style of Mrs. Samaknantapol (Jeep Bunnag, who went by the pen name “the granddaughter of Maae Khruaa Huaa Bpaa”). In the 1930s. Mrs. Jeep Bunnag published her first cookbook. Following in the footsteps of her revered grandmother-in-law, Lady Plean Passakornrawong, she continued to document the art of Siamese cuisine through the treasured books she published and was known for her ability to merge culinary traditions into beautiful and innovative dishes that represent an era.
The rich, dark color of the smoked duck’s skin is visually striking and appetizing, evoking a sense of indulgence and luxury. The smoky flavors that permeate the meat reflect our deep connection to primal cooking techniques, a fascinating juxtaposition to the refined presentation of the dish. When the smoked duck is sliced, its succulent pink meat is revealed, surrounding the golden filling of chestnuts and mackerel.
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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.