Kaeng Som Seasoning Instant Soup / Delicious Thai Taste

Description

Kaeng som
is a sour and spicy fish curry or soup with vegetables popular in Southeast Asia.
The
curry is characteristic for its sour taste, which comes from tamarind(
makham
). The recipe uses palm
sugar
to sweeten the curry.
Fish or shrimp may be used as the basic ingredient. Preferred fish are those that keep their consistency after boiling, such as Channa striata or other equivalent marine fish in coastal locations. One variant uses fish
eggs.
Kaeng som
is usually served with steamed rice.
Traditional vegetables used in household preparation include drumstick pods (
marum
), green papaya, and Sesbania grandiflora flowers (
dok khae
), including the red variant of the flower in
kaeng som dok khae daeng
. Other locally available vegetables are used in the traditional versions such as
Ipomoea aquatica
(
phak bung
) and
Neptunia oleracea
(
phak krachet
).
The versions using shrimp instead of fish are more popular;
kaeng som
with shrimp and cha-om omelet is now a standard dish in Thailand. Other types may include pineapple or seafood. The common point, however, is that coconut milk is not used in this sour curry.
Believed that this type of sour soup was developed from the ancient food since Ayutthaya period was called
"Kaeng ngao ngod
" (
แกงเหงาหงอด).
Which is a food that is similar to
kaeng som
today, assumed that it was adapted from the Portuguese
soup
by MariaGuyomar
de Pinha
, a Japanese-Portuguese-Bengali woman who was the chief of king's kitchen in the royal court of King Narai period.
Let's
cook!! :
https://youtu.be/wEfsagK1D4A