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Kaeng som

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Kaeng som
Traditionalkaeng somwithdrumstickpods
Place of originLaos,Malaysia,Thailand
Region or stateCentral,Southern Thailand,Northern Malaysia,Laos
AssociatedcuisineLaos,Malaysia,Thailand
Serving temperatureHot
Main ingredientsFish and vegetables
VariationsLaoKaeng som,MalaysianAsam rebus,ThaiKaeng som
Other informationUsually served with steamedrice
Kaeng som kung dok khaeis a version with shrimps anddok khae,the flowers of theSesbania grandiflora
A traditional and basickaeng som plafrom Southern Thailand

Kaeng som,gaeng som[1](Thai:แกงส้ม,pronounced[kɛ̄ːŋsôm]),Asam rebus,orThai/Lao/Malaysian sour curry[2]is a sour and spicy fish curry or soup with vegetables popular in Southeast Asia.[3]The curry is characteristic for its sour taste, which comes fromtamarind(makham). The recipe usespalm sugar(Thai:น้ำตาลปี๊บ,namtan pip) to sweeten the curry.

Preparation

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A paste callednam phrik kaeng som[4]is prepared as a base for the curry, to which water and the ingredients are added. The preparation of this paste includesshrimp pasteandshallotsand all the ingredients are pounded with amortar and pestle.This paste can be made from dry red chillies and one made from fresh red chillies. Some recipes state that large chillies should be used, others preferbird's eye chilies.[citation needed]

Fish orshrimpmay be used as the basic ingredient. Preferred fish are those that keep their consistency after boiling, such asChanna striataor other equivalent marine fish in coastal locations. One variant usesfish eggs.[5]Kaeng somis usually served with steamedrice.[citation needed]

Traditional vegetables used in household preparation includedrumstickpods (marum), greenpapaya,andSesbania grandifloraflowers (dok khae), including the red variant of the flower inkaeng som dok khae daeng.Other locally available vegetables are used in the traditional versions such asIpomoea aquatica(phak bung) andNeptunia oleracea(phak krachet).[6]

History

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Following the popularization of the dish, currently the favored vegetables includecauliflower,daikon,cabbage,chinese cabbage,carrot,long beansandasparagus,as well ascha omomelet.[citation needed]

The versions using shrimp instead of fish are more popular;kaeng somwith shrimp and cha-om omelet is now a standard dish in Thailand. Other types may includepineappleor seafood. The common point, however, is thatcoconut milkis not used in this sour curry.[7]

Believed that this type of sour soup was developed from the ancient food sinceAyutthaya periodwas called"Kaeng ngao ngod"(แกงเหงาหงอด). Which is a food that is similar tokaeng somtoday, assumed that it was adapted from thePortuguese soupbyMaria Guyomar de Pinha,a Japanese-Portuguese-Bengali woman who was the chief of king's kitchen in the royal court ofKing Naraiperiod.[8]

Variants

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  • Southern Thailandhas its own sour curry, which is locally calledkaeng som,but in the rest of Thailand is calledkaeng lueang( "yellow curry" ) orkaeng som phak tai( "southern Thaikaeng som") to differentiate it from the central Thaikaeng som.It differs from the central Thai dish through its use of tamarind paste,assam fruit(som kaek) and lime juice[9]to achieve the sourness,turmeric,which gives it a yellow color,garlic,shallots.The main characteristics of the southern variant is the use of turmeric and that it very spicy, sour and salty.[citation needed]
  • InKelantan,theMalaysianstate adjacent to Thailand, the Kelantanese-Thai dishkaeng som no mai dongis a version ofkaeng somwith pickledbamboo.[10]
  • Lao cuisinehas a dish calledkaeng somwith different ingredients; a version of it has pork[11]andkaeng som plais a fish soup that includeslemongrassandmushrooms.[12]
  • InChonburi Province,a version ofkaeng somis made usingkaffir limeas the souring agent andSolanum aculeatissimumeggplants (Thai:มะเขือเปราะ;makhuea pro).[13]
  • InPrachuap Khiri Khan Province,there is a variant of the dish using fresh chili andOcimum tenuiflorum(กะเพรา), a type of basil leaves.[14]
  • Kaeng som kai wanis a kind ofkaeng somwith chicken instead of fish.[15]

See also

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Notes and references

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  1. ^Thaifood: Gaeng Som - Sour Curry - many styles
  2. ^Sanitchat, Jam.The Everything Thai Cookbook Includes Red Curry with Pork and Pineapple, Green Papaya Salad, Salty and Sweet Chicken, Three-Flavored Fish, Coconut Rice, and hundreds more!.2nd ed. Cincinnati: F+W Media, 2013. Print.
  3. ^"Thai Sour Curry (Central Style)".Archived fromthe originalon 2010-12-19.Retrieved2012-02-06.
  4. ^nam phrik kaeng som
  5. ^Gaeng som with fish eggs
  6. ^Nutritional composition of traditional Thai foods used local vegetablesArchived2012-12-12 at theWayback Machine
  7. ^Kaeng Som (Sour Thai Curry with fish)
  8. ^"ตำรับครัวนารี: แกงเหงาหงอด ตำรับกรุงศรีอยุธยา"[Tamrab Krua Naree: Kaeng ngao ngod Ayutthaya recipe].TPBS(in Thai). 2017-01-12.
  9. ^"แกงเหลืองสายบัวปลากะพง - Southern Thai Spicy Sour Yellow Curry with Lotus Stems and Sea Bass- gaaeng leuuang lai buaa bplaa ga phohng".2016-07-14.Retrieved2016-07-15.
  10. ^"Slow food Malaysia".Archived fromthe originalon 2011-12-28.Retrieved2012-02-06.
  11. ^Laotian Pork Cabbage Sour Soup - Kaeng Som Kalampi
  12. ^Phatoke Lao DermArchived2012-07-19 atarchive.today
  13. ^อาหารไทยริมทะเล. พิมพ์ครั้งที่ 2. กทม. แสงแดด. 2552. หน้า 68-70
  14. ^อาหารไทยริมทะเล. พิมพ์ครั้งที่ 2. กทม. แสงแดด. 2552. หน้า 72
  15. ^Singapore unofficial food - (Thai) kaeng som kai wan
  16. ^Tastefood - Asam pedasArchived2012-01-03 at theWayback Machine
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