Sawaddee ka welcome to hot thai kitchen so today is a very very special episode I'm doing something
I've never done before I am making a recipe from a Thai cookbook that was first published in 1952
and I've never even done this recipe before so we're going to do this together a life and we'll
see how it turns out so here's the story this is why I'm doing this a couple of weeks ago a
hot Thai kitchen fan sent me a copy literally like a photocopy of an old Thai cookbook called
everyday Siamese dishes and there's how old this book is it's still referring to Thai as Siamese as
those of you who didn't know Thailand used to be called Siam and so Thai used to be Siamese
this particular copy the third publishing but the earliest date that I can find for this title was
1952 it's written by sick pants oneth Gooden she's actually the granddaughter of King Rama
the fourth so just as a reference we are right now our current king is King Rama the tenth and
King Rama the ninth just passed away in 2016 and what's even special they literally brought me
to tears when I opened this book the photos were taken by King Rama the night there are
only about three photos in here but he shot them and he selected them it's all sort of described
in the introduction of the book so it's such a special book this is also the very first high
cookbook written in the English language and in the introduction she talks about how there has
there's no Thai cookbook written in English and so in order to sort of teach foreigners about
Thai cuisine she wanted to write this book oh this is such a gentle thank you so much 1y which is I
hope I got your name right who sent this to me and so the recipe that I wanted to try today I want to
try something that one I haven't tried before to is an ancient recipe that's sort of disappearing
you know a recipe that's no longer made very often so I am going with a dish called my heart so my
name's horse and haw means I don't actually know what it means but according to this book it means
galloping so I think it's probably an old word that's no longer your soul galloping horses and
it's a little appetizer but I've never made nor have I ever had it it's not something easy to find
so let's do this together and see how it turns out ok so let's take a look at the ingredient
list first so I've got here half a kilo of pork it says lean and fat mix unfortunately the sword
didn't have any fat regular ground pork so this is a SUIM ground pork that's okay I'll add extra
large castor sugar now caster sugar nowadays means superfine granulated white sugar I don't know if
that is what she meant because castor sugar the way we mean it today probably didn't exist in
Thailand in either case I'm going to defy this recipe a little bit and use palm sugar because I
think that the flavor is really going to be good a point of interest it doesn't tell me how much
castor sugar to use so we're just going to have to guess rambutan rambutan pan I think that's a typo
or oranges so rambutan in case you didn't know is this red hairy fruit absolutely delicious I can't
find fresh so I'm living you as canned it's one of those fruits that can pretty well I've also
got some oranges well in Thailand oranges are closer to mandarin oranges so I've got these
it's calling for Nam flower written phonetically so this was before Nam fly was translated to fish
sauce so fish sauce right here 3 tablespoons of roasted peanuts coarsely ground I find it really
interesting that it specifies how much pork how much peanuts and how much garlic but not how much
sugar and how much fish sauce so it's almost like the seasoning that's your job to figure
out which kind of makes an assumption that you know what this is supposed to taste like alright
let's get started the first thing to do is chop the pork fine done and then crush garlic and fry
in about 2 to 3 tablespoons of lard let's get two to three tablespoons of lard in there normally in
Thailand I know when they say lard it's actually large that you render from pork that you have but
since we have conveniently packets Lars come to think of it it's probably doesn't have as good
of a flavor because when you render pork fat you fry the pork you get some of the pork flavor in
the lard as well and lard actually used to be used a lot in Thailand for cooking and then let's see
what I'm supposed to do next add pork peanuts and seasoning and that's it that's all it tells me to
do I love reading these old cookbooks even English cookbooks which you can find a hundred years old
cookbooks and they give like no detail and they just kind of assume yours open you roughly know
what you're supposed to do I'm going to stop it there because I know that if it's actually brown
it will be bitter so golden smells really good i'm going in with half a kilo pork which is a lot of
work okay I'm just going to add a little bit of them fly in there since it doesn't tell me how
much okay so I'm just going to cook this until the pork is all slit up and not in big chunks okay so
now I'm going to add my caster sugar or palm sugar now I know just based on what I know about this
dish that you have to add quite a bit of sugar in order for the filling to be sticky enough to roll
into a ball so it's going to be pretty sweet but let's do it a little at a time and then of
course you want to cook up all the liquid here oh and let's add the peanuts at this point as well
so we can better judge the consistency of the filling the eye thing is interesting that they
gave you measurements for everything except the season because when I write recipe the seasoning
measurement is like the most important thing that you want to get right because it really affects
the flavor profile the flavor balance of the whole thing right okay so it's pretty dry right now
we're gonna turn it off and just give it a taste to see where we're at flavor-wise I know that when
it's hot the sugar will not hold us together so be able to judge the stickiness of it once it's cool
which is kind of an inconvenience but definitely needs more fish sauce it's pretty sweet already
I'm a little concerned whether it will sort of hold together when it's cool so I'm going to
add stools in a bit more of sugar and hope for the best alright so I'm going to let this cool in the
meantime let's prep the basis for our galloping horses assembly time so here's the filling that's
cooled down it's not really holding together but at the same time the recipe doesn't indicate that
it should hold together so maybe it's not supposed to maybe back in the day it didn't hold together
and the whole holding together thing is a modern thing I added a little more sugar to try to get
it to be stickier but it's not really working this doesn't look like enough peanuts but we'll
see Lucy I'll go with it it's pretty tasty though it's sweet a little salty not bad so now in terms
of fruit I also I'm going to add some pineapple because that's one that the kind of fruit that
I see most people use nowadays if they make my haul it's staying in the recipe cut each rambutan
in two and remove the sea well the seats already gone because it's canned so I'm just going to cut
this in half maybe only one piece this doesn't look like it's going to work see I'm actually
surprised it calls for rambutan because I imagine this dish being good with fruits at a sour like
orange and pineapple but rambutan does generally oh this ones are generally very sweet Pat extra
syrup from the rambutan and ramekins even the fresh ones are very juicy so even if you didn't
use canned I would imagine you'd have to still dry it off a little bit so now the oranges are
a little bit of an interesting thing it is saying separate them according to their natural section
which I did cutting them open on the back and lay them flat on a serving dish skin downward
so I think cutting them open in the back in half and then laying them open skin downward and then
you get like a little you know base for your filling and so cute and then it just says to
fill each piece of fruit with the pork mixture and decorate tastefully tastefully my friends so don't
be tacky focus with picked coriander leaves and chillies now it's pretty crumbly so I'm going to
do my best to mush it together so that it kind of stays okay that's kind of holding together
you know what this reminds me of especially the pineapple reminds me of Hawaiian pizza when you've
got pork and fruit okay now I really really think it's important to get the pork really fine because
otherwise the big pieces are really getting in the way so I have filled all my little fruits
and they don't look super cute domain now I'm going to garnish tastefully with some chilies
didn't specify which kind so I'm going to add some Thai chilies because it could use a little spicy I
think and picked coriander leaves how cute is that okay making these reminds me so much of
my catering days or you're making tiny little bites of everything which one to try I really
want to try the orange let's see how I can pick this up ah okay so it does hold together well I
was like a little orange taco I'm so excited it worked Oh boom well at first I thought the
pork is super sweet but it really needed to be that sweet in order to not clash with the
sweetness of the orange they would really work well if people you've got an orange that's too
sour and you don't want to get it fresh this is perfect I'm really intrigued by the Ramba candle
it's okay I don't love it as much because it doesn't have the tartness to balance which means
I'm going to really love pineapple mmm if you love Hawaiian people like the pineapple ham combination
I'm going to really love that we all know kind of one part goes together really well that was
super fun I hope you found that interesting and I'm gonna give you a copy of the recipe as is
and I'll add my note you know I was trying to think about okay who is the audience for this
book it might have been for foreigners living in Thailand because given that such a small
amount of detail that she gives it's as though she assumed the reader knows exactly what this
should look like should taste like but they just need a little bit of guidance with how
to make it so maybe it was foreigners living in Thailand or I'm not sure so the recipe will
be on Hawkeye kitchen calm and if you can bake you definitely sell me a photo I'd love to see
it if you've had this before let me know if you like it or if you have your own recipe you can
share that with me as well and you can follow me on Facebook Twitter or Instagram definitely
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