1 cupcoconut creamGood pinchof salt600 gmfresh kanom jin noodles or 500gm dried kanom jin noodles2 cupsfinely chopped pineapple1 cupshredded young ginger1 cupshredded green mango, from about 1 small green mango2-3 tbspsliced garlic (young, new-season garlic is best)½ cupcoarsely ground dried prawns5 or sobird’s eye chillies (scuds), chopped (more or less, to taste)Dashof fish sauceDressing1 cupwhite sugar1 tspsalt4 tbspfish sauce5-6bird’s eye chillies (scuds), pounded or finely slicedSqueezeof lime juice
First make the dressing by simmering the sugar with 1 cup of water, the salt, fish sauce and scuds for a few minutes until slightly reduced. Remove from the heat and add the lime juice. As it cools, the dressing will thicken a little. It should taste quite sweet and salty and just a little tart and spicy. Allow to cool completely.
Simmer the coconut cream with a good pinch of salt until slightly thickened but not separated. Put to the side to cool.
To serve, wrap each skein of noodles around the fingertips to form a scroll and place in a bowl, allowing two skeins per person. Top with the pineapple, ginger, green mango and sliced garlic. Spoon over the dressing and sprinkle with the ground dried prawns and chillies. Drizzle over a dash of fish sauce.
To finish, spoon over the simmered coconut cream.
Note This recipe is from Thai Street Food by David Thompson,
published by Penguin Lantern ($100, hbk), and appeared in the
November 2009 issue of Australian Gourmet Traveller. The specialty
ingredients used in these recipes are available from Asian
supermarkets and Asian greengrocers. David Thompson's recipes are
reproduced here without Gourmet Traveller style changes.
"This is a clean, refreshing dish that was originally devised
about 150 years ago, to be offered to monks in the hot season.
However, it is now served in markets throughout Thailand
year-round, especially during hot weather. It is particularly
popular where pineapples are grown, around Phetchaburi and a little
further south. All the ingredients are served at room temperature
and a spoonful of each item - as much or as little as desired - is
sprinkled over the noodles. Some stalls offer variations such as
tart, green hog apples (makrok) or sour cucumbers (madan) in place
of the green mango, according to the season and the region. Some
fancy cooks will even add some sour snakeskin pears (salak). I have
come across old recipes that propose pomelo too, but I have never
seen this on the streets."
At A Glance
Serves 4 people
At A Glance
Serves 4 people
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