A simple yet fun version of lohn relish is presented by Lady Plean’s granddaughter-in-law, Mrs. Samaknantapol (Jeep Bunnag) (นางสมรรคนันทพล, จีบ บุนนาค), in her 1933 book Sam Rap Raawp Bpee (สำรับรอบปี). In this tasty lohn relish, Jeep Bunnag starts by simmering dried shrimp and garlic paste with coconut cream. Before she continues to add the minced shrimp meat, she first draws sweetness and sourness by simmering slices of salacca and diced young and mature hairy-fruited eggplants. After the shrimp meat is added and cooked, she seasons the relish with the usual suspects – fish sauce, tamarind paste and palm sugar. However, she further diversifies the sour roof with the playful fruitiness of a trio of citrus juices: lime juice, bitter orange juice and green mandarin juice.
Serve with:
Fresh vegetables, banana blossom (หัวปลี), ginger (ขิง), white turmeric (ขมิ้นขาว), young leaves
A simple yet fun version of lohn relish is presented by Lady Plean’s granddaughter-in-law, Mrs. Samaknantapol (Jeep Bunnag) (นางสมรรคนันทพล, จีบ บุนนาค), in her 1933 book Sam Rap Raawp Bpee (สำรับรอบปี).
Peel and de-vein the shrimp. Cut into small pieces. Wash and pat dry the sliced shrimp meat.
Squeeze the shrimp tomalley from the heads; add it to the shrimp.
On a cutting board, use a knife to mince the shrimp together with the tomalley. Set aside.
In a pestle and mortar, pound the dried shrimp and garlic to a smooth paste. Set aside.
Thicken coconut cream in a saucepan over medium-low heat, reserving a small amount for the garnish. Do not allow the cream to separate into fat.
Add the dried shrimp-garlic paste, then cook it to remove the raw garlic taste.
Add the salacca and the diced green and yellow hairy-fruited eggplants. Continue a constant stirring, being careful not to let the coconut cream separate into fat!
Add the minced shrimp and the shallots. Keep simmering until the shrimp meat is fully cooked.
When the shrimp are cooked, taste and season to a sour-salty-sweet profile. Start by adding fish sauce; when you are satisfied with the saltiness, add the same amount of fish sauce as palm sugar and tamarind paste. Taste and adjust the flavors.
Turn off the heat and add the citrus juices at the ratios indicated.
Pour into a serving bowl. Garnish with thinly sliced three colored chilies – red, green and yellow – along with sliced shallots and a drizzle of the thickened coconut cream.
Keyword chili relish, naam phrik, nam prik (น้ำพริก), lohn (หลน)
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This lohn recipe is made using fresh river prawns. The recipe was altered by Lady Plean Passakornrawong (ท่านผู้หญิงเปลี่ยน ภาสกรวงศ์) to provide an alternative to lohn recipes that used pla ra-like fermented shrimp products called กุ้งเจ่า (goong jao) and กุ้งจ่อม (goong jaawm).
Lohn of salted duck eggs is a smooth, rich and creamy relish with a vibrant three-flavor profile of sour-salty-sweet. Unlike other lohn relishes, it does not contain any overbearing fermented ingredients, making it easy to enjoy, and it does not require an acquired taste.
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.
Stocked with a contemporary brew of umami-rich ingredients, this ancient, bright and slightly sour coconut-based shrimp and tomato curry demonstrates how simple – yet clever – flavor-layering techniques can spotlight the shrimp and the spectacular savory tomatoes over the curry background.
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When you design or build a new menu for an event or restaurant or even prepare for dinner with friends.
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