The banana flower salad called yam hua plee gets its sourness from tamarind. The sour-hot soups called tom yam are generally made with lime juice, but a regional variant native to Samut Songkhram made with mackerel uses madan instead and is called pla thu tom madan. Nam prik makham sot, for example, is made with tamarind fruit, and nam prik madan gets its sourness primarily from the madan fruit. Lime is used to make nam prik dishes sour, but in some of them the chief sour ingredient is some other fruit with the lime used only as an auxiliary seasoning.
PLING RECIPE SKIN
For khanom jeen nam prik and kaeng massaman, the sourness should come from kaffir lime juice, and the crisp-fried noodle dish called mee krawp is flavoured with the skin of the rough-peeled citrus called som sa. The sour-hot-salty sauce eaten with fried fish, too, should be seasoned only with tamarind. They don't work, for example, in kaeng som, which should be made with sour tamarind.
However, limes are not appropriate for use in every dish that requires sourness. Limes are at the top of the list because in addition to their intense sourness there is the added attraction of the fragrance their peels release when they are squeezed. There are many of these, including pineapple, lime, kaffir lime, the shiny green fruit called madan in Thai, sour tamarind, starfruit, certain unripe oranges, the tiny sour tomatoes called makheua prio, the ultra-sour cucumber-shaped fruit called taling pling, rosella fruit and leaves, and the southern citrus called som khaek. Heat can come from different kinds of chillies, including the fiery prik kee nu, the less potent prik chee fa, or dried chillies that have been ground or pounded, as well as from other spicy ingredients.īut there are even more ways to give a dish a sour bite, because the sourness comes from vegetables or fruits whose flavour and acidity differ. But the ways to make food spicy or sour are many. The sour-hot salads called yam in Thai include all four tastes, with the sourness kept from becoming too prominent.Īmong these four basic tastes, saltiness usually comes from nam pla or plain salt and sweetness from palm or cane sugar. For sourness, there are the soup-like kaeng som and its southern Thai version known as kaeng lueang, kaeng khua-type curries like kaeng phet pet yang, the pineapple and horseshoe crab egg curry called kaeng khua sapparot kap khai maeng da, and kaeng moo sam chan kap pak boong (a curry made from pork belly meat and the shoots of a morning glory-like vine). Salty dishes include tom khem recipes in which fish like mackerel or carp are cooked in a salty broth.
Note: Frozen dumplings are available in most supermarkets if you don’t have time to make them.PUCKER UP: ‘Taling pling’ is a super sour fruit that you won’t find in the local market. Remember, do not stir after dumplings have been added to pot. Working with one strip at a time, hold strip over pot, pull it in half, and drop into the boiling stock. Let it air-dry for a minute or two while you return your attention to the boiling pot at the point at which you add the canned soup to the chicken mixture. Dust a good amount of flour onto dough board and rolling pin. Batter will feel as if it is going to be tough. Work mixture with fingers from center of bowl to sides of bowl, incorporating small amounts of water at a time. Beginning in center of flour, dribble a small amount of ice water. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes. Shake the pot gently in a circular motion to submerge dumplings in stock. If desired, you can thicken the stock at little by mixing 2 tablespoons cornstarch with 1/4 cup of water and adding it to the stock. Add cream soup to chicken and continue to boil. Prepare dumplings and set them aside for a few minutes. Remove skin and bones at this point, along with bay leaves. Place chicken, celery, onion, bay leaves, bouillon and House Seasoning in water and cook at a low boil for 30 to 45 minutes, until meat begins to fall off the bones.
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