Originating in the early 1800s, Metropolitan Chili Relish is cheerful and complex, yet unassuming – a subtly epic relish composed of more than 20 ingredients, some of which are seasonal. The relative absence of this relish from contemporary menus could be attributed to its difficult-to-assemble ingredient list, coupled with a dwindling number of chefs who are adept at its preparation.
However, despite its intricate composition, the relish adheres to the same foundational culinary principles of other shrimp paste (kapi) chili relishes. Here, though, the savoriness is strengthened with smoke-dried fish, grilled shrimp and pork fat crackling; and the relish is seasoned to a citrus-infused, fruity, sour-sweet leading and salty to follow flavor profile, to which numerous sour and sour-sweet elements are mixed in – akin to a deep-rooted tree extending its branches to bear colorful fruits that shine in varying shades of a tartness.
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.
A century ago, modernity […]
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