‘Coconut milk scented, fermented fish soft taste’. It’s a flavor caption to get a good allude to the special curry bowl menu that we’re going to talk about today. fermented fish in coconut milk soup’ The menu name may not be familiar. It is a menu that uses the main ingredients of the local area with a unique smell and is popularly used to make the dishes of our northeastern people like ‘fermented fish’.
Fermented Fish of Baansomtum has been carefully selected in all kinds of ways, from fish selection, we use ‘ Gourami ‘ to cook and separate the claws until we get the good quality fermented fish sauce. intense aroma Noir taste is unique. But before we delve into the appeal of this dish, many people are fascinated by it when they taste it. Let’s get to know the key objects of this bowl.
Fermented Fish Journey
‘Fermented fish’ or ‘dagfish’ In Isan, comes from the word ‘dag’, which means ‘break’. That’s due in most cases. Making fermented fish is preferable to small fish such as Jullien’s Mud Carp, and Gourami, but if you use large fish such as snakehead or catfish, they must be cooked or made smaller before being fermented with salt, ready to be added to roasted rice or bran, packed in jars or containers with a tight lid, fermented for 7-8 months so that they can be eaten or eaten or cooked.
Thailand adopts the culture of the Mon and Khmer people. According to de la Luber’s archives, French diplomats have come to negotiate religion and trade. At one point, I talked about making fermented fish in Siam. This shows that Thailand’s fermented fish-eating culture dates to ancient times.
From “fermented fish broth” to “fermented fish in coconut milk soup”
With the uniqueness of fermented fish. Somtum House with aroma It’s not pungent, it tastes mellow, and it has a nous in it, which even people who don’t like fermented fish can eat, so we came up with the idea of developing a menu based on fermented fish ingredients that are not just made. ‘Som Tum’ or ‘Yum’
‘Fermented Fish with Coconut Milk’ presents a traditional menu of Isan people such as ‘fermented fish’, also known to some as ‘fermented fish’. Since we see the value of this dish that has long been around the Thai Isaan couple, we want to spread this interesting eating culture to future generations and taste Bansomtum, so we will not wait to adapt this delicious bowl to the restaurant’s style.
Thai Recipe Tips
To become the perfect curry bowl for soaking up the empty curry sauce. Without feeling too intense or eating it with sticky rice. And the steamed rice is still delicious. So, we chose coconut cream well. When simmered with cooked fermented fish, it will produce a fragrant curry sauce, although the hero of the bowl is ‘fermented fish’, the ingredients are important ingredients that, if not mentioned, will not be as good. Local vegetables and a variety of Thai herbs are ready to create unexpectedly mellow colors.
Herbs we have chosen to use: Kaffir lime leaves, lemongrass, shallots, freckles, as well as jinda peppers, Lao peppers, chili peppers, and bell peppers to add a splash of color. This includes covering the pungent smell of fermented fish and adding a mellowness to the curry juice, lentils, bamboo shoots, eggplants, and high-fiber vegetables, which, in addition to being rich in nutrients and vitamins, add a crunchy touch to this bowl of curry.
It’s a better match.
Another important part is equally interesting. Before coming out as a curry bowl for everyone to sample. There is still one main component left: ‘meat’. When it comes to curry dishes, most people expect fish fillets, so we look at the old local fish like ‘broadhead catfish’ as an attractive option. Hard to find. It is firm and not fishy.
‘Domestic fowl’ is the next raw material we choose. If you’re going to use some meat to make a curry dish, surely domestic fowl is one of the first choices. With a touch of firm texture, it comes with deliciously cheeky skins, and finally, with ‘braised beef ‘ that the meat line must not miss, from the abdominal meat it inserts a lot, the flavor is rich. Bring until the curry juice absorbs into the beef and makes the curry sauce more mellow.
