This vibrant salad combines the richness of crumbled duck egg yolks with the zesty notes of citrus and aromatic herbs.
Set against a backdrop of aromatics, the crumbled essence of cured duck egg yolks glow in a delicate orange-gold shade, evoking a shimmering sunlit dawn. The cured yolks bestow a rich, briny base that acquires even deeper undertones when seasoned with fish sauce and sugar. This base takes on a luxuriously silky texture, reminiscent of a finely whipped mousse, when mixed with juices of lime and kaffir lime, which also give the mix a crisp, clean citrusy finish.
Incorrect username or password.
Incorrect username or password.
In a playful touch, thin slices of lemongrass, kaffir lime leaves, shallots, garlic and juliennes of young ginger add layers of citrusy and allium flavors. Furthermore, bitter orange peel and segments of bitter orange fruit contribute vibrant pops of bitter-sweet tartness. Last, thinly sliced bird’s eye chilies provide gentle spikes of heat and a sprinkle of coriander leaves and red chili slivers adorn the top with a snap of color and herbal aroma.
Based on a 1933 recipe by Mrs. Samaknantapol (Jeep Bunnag) (นางสมรรคนันทพล, จีบ บุนนาค), this dish can be served as a salad or relish in traditional Samrub menu designs. While it’s called pla (salad), it has a relish-like texture and its preparation and bright citrus aroma is reminiscent of the kapi pla relish (กะปิพล่า; gabpi phlaa) recipe from Princess Jongjittanom Dissakul (อาหารของโปรด ของหม่อมเจ้าจงจิตรถนอม ดิศกุล).
Add your own recipe notes
You must be a member to use this feature
Ingredients
- 3 raw salted duck egg yolk (ไข่แดงเค็มดิบ) crumbled to almost powder (add some of the whites if not salty enough)
- 1 tablespoon lemongrass (ตะไคร้) thinly sliced
- 1/2 tablespoon kaffir lime leaves (ใบมะกรูด) sliced into hair-thin juliennes
- 1 tablespoon shallots (หอมแดง) thinly sliced
- 1/2 tablespoon Thai garlic (กระเทียมไทย) thinly sliced
- 1 tablespoon young ginger (ขิงอ่อน) sliced into thin juliennes
- 1/2 tablespoon bitter orange peel (som.saa)(ผิวนส้มซ่า) thinly sliced
- 2 tablespoons bitter orange (som.saa)(ส้มซ่า) sliced into segments
- three colors of chilies – red, green, yellow and chilies (พริกสามสี) thinly sliced
Seasoning:
- 1 part kaffir lime juice (น้ำมะกรูด)
- 1 /12 parts lime juice (น้ำมะนาว)
- 3/4 part granulated sugar (น้ำตาลทราย)
- 1 part fish sauce (น้ำปลา)
Garnish with:
- three colors of chilies – red, green, yellow and chilies (พริกสามสี)
- coriander leaves (ใบผักชี) ใบผักชี
Serve with:
- fresh vegetables (ผักสด)
Instructions
- Boil the duck eggs.
- Crumble the salted duck egg yolks.
- Combine the crumbled yolks with kaffir lime juice, lime juice, granulated sugar and fish sauce at the ratios indicated.
- Mix until a creamy consistency is achieved.
- If desired, include some of the minced egg whites.
- Add the aromatics – lemongrass, kaffir lime leaves, shallots, garlic, young ginger, bitter orange peel and bitter orange fruit segments. Reserve some of each to include in the toppings.
- Add Thai bird’s eye chilies.
- Garnish with julienned red long chili and coriander leaves.
- Serve with fresh vegetables
Salad of smoked grilled duck breast with roasted shallots and bitter yellow eggplants (พล่าอกเป็ดรมควันกับมะเขือเหลืองและหอมเผา ; phlaa ohk bpet rohm khwan gap ma kheuua leuuang lae haawm phao)
A pla (พล่า) style salad of smoked grilled duck with roasted caramelized shallots, bitter yellow eggplants, and aromatics. The duck is smoke-grilled to medium-well doneness. […]
Roasted Stuffed Duck Breast with Chestnuts and Mackerel (เป็ดยัดไส้เกาลัดรมควัน; bpet yat sai gaolat rohm khwan), circa 1935
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.
Duck laap, like other laap dishes, uses the whole duck, head to tail – including its meat, skin, internal organs, and bones. The recipe I provide below is modified for home-style cooking and uses duck parts; in the village environment, the duck is butchered and the bird is allowed to bleed completely, the blood is collected, and the bird is then cleaned and plucked.
This rich velvety relish highlights the creaminess of the salted duck egg yolks. It can be prepared in the same way using crab roe (ไข่ปู; […]
Rice Seasoned with Young Tamarind Relish, Sweetened Fish and Pickled Morning Glory (ข้าวคลุกน้ำพริกมะขามอ่อน ผักบุ้งดอง ปลาแห้งผัดหวาน และ ปลาดุกย่าง; Khaao Khlook Naam Phrik Makhaam Aawn Phakboong Daawng Bplaa Haaeng Phat Waan Lae Bplaa Dook Yaang)
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.
Get Access – Join Thaifoodmaster Today
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.