Best 2 Yam Met Mamuang Himaphaan From The Drinking Food Of Thailand Recipes
**Yam Mamuang Himaphan: A Culinary Journey Through Thailand's Sweet, Sour, and Spicy Symphony**
In the heart of Thailand's culinary landscape lies a dish that tantalizes taste buds and captivates the senses: Yam Mamuang Himaphan, a delectable salad that harmoniously blends sweet, sour, and spicy flavors. This vibrant dish, also known as pomelo salad, is a symphony of textures and colors, featuring juicy pomelo segments, crunchy peanuts, aromatic shallots, and a medley of herbs. The tangy dressing, a masterful balance of fish sauce, lime juice, and palm sugar, elevates the salad to an extraordinary level, leaving a lingering sensation of zest and refreshment. Whether served as an appetizer or a main course, Yam Mamuang Himaphan is a testament to Thailand's culinary prowess and a true delight for food enthusiasts seeking an authentic taste of the region.
**Additional Information**
Inside the article, you'll find a collection of recipes that celebrate the versatility of Yam Mamuang Himaphan. From the classic version to innovative variations, these recipes offer a tantalizing array of flavors and textures to suit every palate.
* **Classic Yam Mamuang Himaphan:** This recipe provides a step-by-step guide to creating the traditional pomelo salad, ensuring that you capture the authentic taste and balance of flavors.
* **Spicy Yam Mamuang Himaphan:** For those who crave a fiery kick, this recipe incorporates chilies and additional spices to create a tantalizingly spicy version of the salad.
* **Sweet Yam Mamuang Himaphan:** If you prefer a sweeter profile, this recipe uses ripe mangoes and a generous amount of palm sugar to create a sweet and tangy salad.
* **Vegetarian Yam Mamuang Himaphan:** Cater to vegetarian preferences with this meatless version of the salad, which replaces fish sauce with a flavorful combination of soy sauce and tamarind paste.
CASHEW CHICKEN (KAI PHAT MET MAMUANG HIMAPHAN)
I used this recipe in Thai cooking class. Everybody love this recipe and they want to cook for their family at home.
Provided by Faa3959
Categories One Dish Meal
Time 55m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Wash and Dice chicken, pepper, green onion, onion.
- Cut the white part of green onion to small pieces and cut about 1 inch the green part.
- Dice Onion.
- Marinade Chicken with 2 Tbs of Oyster sauce for 30 minutes.
- Fry Chicken with 2 Tbs of oil until The Chicken has no pink anymore.
- Take it out and leave it and drain all the liquid.
- Mix the sauce, mix ketchup, the rest of oyster sauce and vinegar in a bowl.
- Fry garlic with 2 Tbs of oil until golden do not burn. Add onion fry for about 1 to 2 mins, add cashew.
- Add chicken and pepper.
- Add sauce.
- Then add green onion.
- Serve with rice.
Nutrition Facts : Calories 957.8, Fat 69.1, SaturatedFat 13.4, Cholesterol 128, Sodium 1142.5, Carbohydrate 37.5, Fiber 3.7, Sugar 15.7, Protein 51.6
YAM MET MAMUANG HIMAPHAAN FROM THE DRINKING FOOD OF THAILAND
Fried cashews with salt, chiles, and green onions ||| Text excerpted from BOOK © 2017 by Author ||| Read more about this recipe in the directions
Provided by Food.com
Categories Thai
Time 17m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- A little more about the recipe:.
- Bangkok's Lam Sing Pla Tong is part bar, part music hall, and part cabaret. It's on a busy strip that comprises a sort of entertainment district for people from Isaan (Northeast Thailand), who make up a good portion of the working class in the city. All of the city's cab drivers, primarily men from Isaan, seem to know the place. The crowd is a mix of construction workers, also primarily men from Isaan; women; and kathoey, men who dress flamboyantly like women.
- Before you pass through the dark door, a gentleman brusquely pats you down to make sure you're not packing. Sadly, in this atmosphere, acts of passion-fueled violence are not uncommon. You join the rabble in the audience, dodging inebriates and noting the visiting dignitaries-and I don't mean heads of state. Amid the shit show, they're the ones with the cherry tables, expensive whiskey, and many admirers who crowd around hoping for handshakes. On a stage that looks as if it's been plastered with glitter, a band plays almost nonstop, and a varying cast of characters-nearly a dozen different singers who later reappear as backup dancers and, sometimes, end up pouring your drinks-perform deafening renditions of songs that everyone but you seems to know. The music is morlam and lukthung, mournful songs depicting the hardships of country living or ribald stories of love. The numbers are highly choreographed. Some particularly happy customers show their appreciation by stuffing money into shirt collars and waistbands.
- A couple of friends, two longtime expats and enthusiastic explorers, put me onto this place, which they stumbled into while on the prowl for duck laap. As soon as I got to Bangkok-or at least, after a few plates of laap and some deep-fried duck bills at a restaurant next door-I went to experience Lam Sing Pla Tong for myself. The night before I flew back to the States, I went again. I came for the fun. I came back for the cashews.
- To sustain us that first night, my entourage and I ordered a few dishes from the menu, a typical booze-friendly collection of fried stuff and salads but with an Isaan bent. What got me was a plate of fried cashews, aggressively salted and tossed with roughly chopped green onions and fresh red chiles in chunks big enough to inspire alarm. I spent the rest of the night shoveling down this salty, spicy, crunchy snack between slugs of beer.
- Since then, I've ordered the dish every time I've spotted it. Sometimes what I receive is a variation that's closer to yam (or so-called Thai salads), complete with fish sauce, lime juice, raw shallots, and ground pork. The version at Lam Sing Pla Tong reflects the dish at its simplest. And it's the one I like best.
- SPECIAL EQUIPMENT:.
- A deep-fry thermometer.
- A large spider skimmer (recommended).
- MAKE THE CASHEWS:.
- Pour the oil to a depth of 1/2 inch / 12 mm into small saucepan, set over medium heat, and heat to 325°F / 165°C Use the thermometer to test the temperature, measuring the oil at the center of the vessel and carefully stirring the oil occasionally to ensure a consistent temperature. Line a bowl with paper towels or newspaper and put it near the stove.
- Carefully add the cashews to the hot oil and cook, stirring constantly, until light golden brown, 1 to 2 minutes. Keep in mind that the cashews will get a shade or two darker once they leave the oil. Using the spider or a slotted spoon, transfer the cashews to the prepared bowl to drain. Immediately season the cashews with the salt, tossing them as you season.
- Transfer the nuts to a plate and sprinkle on the green onions and chiles. Serve warm.
- Recipe courtesy of THE DRINKING FOOD OF THAILAND by Andy Ricker.
- Get the book here: https://www.amazon.com/POK-Drinking-Food-Thailand-Cookbook/dp/1607747731/.
Nutrition Facts : Calories 682.2, Fat 70.4, SaturatedFat 10.2, Sodium 588.2, Carbohydrate 12.1, Fiber 1.2, Sugar 2.1, Protein 5.4
This delicious Thai dish is a harmonious balance of sweet potatoes, aromatic shrimp, and refreshing mango. The combination of textures and flavors creates a mouthwatering experience that will tantalize your taste buds.
Tips for Making Yam Mamuang Himaphan:
- Choose the right sweet potatoes: Select firm and smooth sweet potatoes that are free from blemishes or bruises.
- Use fresh shrimp: For the best flavor and texture, use fresh shrimp that is peeled and deveined.
- Make sure the mango is ripe: A ripe mango will be slightly soft to the touch and have a sweet, juicy flavor.
- Use a sharp knife: A sharp knife will help you make clean, even cuts when slicing the sweet potatoes, shrimp, and mango.
- Don't overcook the sweet potatoes: The sweet potatoes should be cooked until they are tender but still slightly firm.
- Use a light hand with the dressing: The dressing should enhance the flavor of the ingredients without overpowering them.
- Serve immediately: Yam Mamuang Himaphan is best served immediately after it is made, while the ingredients are still fresh and crisp.
Conclusion:
Yam Mamuang Himaphan is a delightful and refreshing Thai dish that is perfect for a light lunch or dinner. The combination of sweet potatoes, shrimp, and mango creates a symphony of flavors and textures that will leave you wanting more. Give this recipe a try and experience the vibrant flavors of Thailand in your own kitchen.
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