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Comment: This draft requires better sourcing. Non-expert recipe blogs and social media posts are not reliable sources.I suggest looking though Google Scholar or reputable publications to find about history/culture of the dish, since Wikipedia is not just a recipe book. Ca talk to me! 15:32, 24 November 2023 (UTC)
- Comment: Wikipedia is an encyclopaedia, not a how-to guide or cookbook. I don't think the 'Preparation' section belongs here. Also, the 'Ingredients and benefit' section seems inappropriate in both tone and content. DoubleGrazing (talk) 11:26, 24 November 2023 (UTC)
Taeng Mo Pla Haeng (Thai: แตงโมปลาแห้ง) is a traditional Thai cuisine that has been prevalent in Thai culinary heritage from the Ayutthaya era to the early Rattanakosin era.[1] The name Tang Mo means watermelon, and Pla Haeng means dried fish. This menu has been mentioned as "Phat Pla Haeng Taeng U Lit" (Thai: ผัดปลาแห้งแตงอุลิต) in historical book "Jot Mai Het Khwam Thong Krom Luang Narinthra Thevi"(Thai: จดหมายเหตุกรมหลวงนรินทรเทวี) which mentioned dried fish with watermelon as part of the menu prepared for the Royal Ceremony of the Enshrinement and Celebration of the Emerald Buddha at Wat Phra Sri Rattana Satsadaram (Thai: วัดพระศรีรัตนศาสดาราม) in the year 1809.[2]
Ingredients edit
The main ingredients are watermelon and dried snakehead fish. Additional ingredients include garlic, shallots, and sugar.[3][4]
Preparation edit
Watermelon is cut into bite-sized squares and chilled. The fish is fried, grilled or baked, then ground into small pieces and fried with the shallots, garlic, sugar, and seasonings.[3][4]
Serving edit
The chilled watermelon cubes are served topped with the fish mixture.[3][4]
Background information edit
Taeng Mo Pla Haeng has been popular with people in royal cuisine since the King Rama IV period. People enjoyed them as afternoon snacks during summer to help them feel refreshed. Watermelon is suitable for consumption in hot weather because according to traditional Thai medicine principles, it is a cooling food and contains high water content.[5] The origin of this menu is uncertain, but it is believed to be inspired by “Melon Prosciutto Wrapped” or salted pork with melon, a recipe introduced by European traders who engaged in trade with the wealthy residents of Hanthawaddy Kingdom and Ayutthaya Kingdom during that period. In the Ayutthaya era, there was a low consumption of pork among the populace. On the other hand, dried fish is a staple found in every household kitchen.[6] This widely consumed option probably had an influence on the change in cooking around that time from salted pork to dry fish.
Similar dishes edit
Multiple dishes in Thai cuisine share similarities with "Taeng Mo Pla Haeng". These recipes have similar toppings, albeit with slight ingredient variations, offering a diverse culinary experience. Notably, this distinctive topping is often paired with coconut-flavored sticky rice, an integral component of Thai gastronomy. This shows the adaptability and creativity inherent in Thai culinary traditions, where traditional recipes are thoughtfully modified to create unique and flavorful combinations, enriching the dining experiences of those exploring the diverse world of Thai cuisine.
An example is Sticky Rice with dried fish topping “Khaoniao Na Pla Haeng” (Thai: ข้าวเหนียวหน้าปลาแห้ง)
Sticky rice with dried fish topping is a Thai sweet. This dessert involves sticky rice paired with different toppings, resulting in diverse names depending on the chosen topping. Popular options include dried fish, dried shrimp, and egg custard, creating a rich array of flavors for dessert enthusiasts.[7] For preparing topping, dried shrimp doesn't significantly deviate from the dried fish. Simply subrogate the dried fish with dried shrimp and incorporate grated coconut. All other constituent ingredients remain unchanged. The sole alteration lies in the consumption method, transitioning from pairing it with fruits to serving it with sticky rice.[8]
In Thai culinary traditions, snacks and side dishes made from fruits, such as "Taeng Mo Pla Haeng," are well-liked for their digestive benefits and as light meal options. The delightful and revitalizing flavors of these fruits serve to enhance appetite. Additionally, Thailand has another fruit-based snack known as "Ma Hor" (Thai: ม้าฮ่อ) exemplifying the diverse range of such offerings in the country. Mahor is a traditional Thai snack that combines sweet and salty flavors, resembling the taste of stuffed sago balls, and incorporates a tangy fruit element, usually pineapple. When pineapple is not available, sweet green oranges are used as a substitute, referred to as "Mangkorn Kab Kaeo."(Thai: มังกรคาบแก้ว) Alternatively, sour mangoes or guavas are employed to add a tangy twist. This treat is typically made during religious festivals and important ceremonies, especially within Thai-Mon communities.[9] Historically, ancient Thai people devised this filling to counter the intense sourness of fruits, allowing for a more palatable experience.
In Cambodia, there is a similar dish “Trei Ngeat Ovlek”, dried fish served with plain rice, watermelon, and ripe mangoes.[10]
References edit
- ^ May, Gabriel (November 8, 2019). "ปลาแห้งแตงโม อาหารว่างโบราณคลายร้อนของคนไทย". Candle Light. Retrieved September 30, 2023.
- ^ "แตงโมปลาแห้ง". Blockdit. November 23, 2022. Retrieved September 30, 2023.
- ^ a b c "ชวนมาทำ แตงโมปลาแห้ง หรือ ปลาแห้งแตงโม อาหารว่างชาววัง อร่อยสดชื่น ทำได้ไม่ยาก". Sgethai. Retrieved September 29, 2023.
- ^ a b c "วิธีทำ "แตงโมปลาแห้ง" ของว่างชาววังโบราณ". Wongnai Media. April 13, 2023. Retrieved September 29, 2023.
- ^ the Heartless, Pattie. ""ปลาแห้งแตงโม" เมนูอาหารชาววังที่มีมาตั้งแต่สมัย ร.4". Page (social media). Retrieved October 18, 2023.
- ^ "แตงโมปลาแห้ง". Blockdit. Retrieved October 18, 2023.
- ^ สโมรศุข, นางศรีไพร. "ขนมข้าวเหนียวหน้าปลาแห้ง". ศูนย์ข้อมลูกลางทางวัฒนธรรม. Retrieved October 18, 2023.
- ^ "สูตร ข้าวเหนียวเหลืองหน้ากุ้ง". It's Cooking Time. Retrieved October 18, 2023.
- ^ "'ม้าฮ่อ' อาหารว่างไทยโบราณ กับความเป็นมาที่น่าสนใจ". MATICHON ACADEMY. 23 June 2021. Retrieved October 18, 2023.
- ^ "Trei Ngeat Ovlek / Dried Fish with Watermelon and Mango". Cambodianess Thmey Thmey in English. Retrieved October 18, 2023.