According to my mummy (who, by the way, is Thai), the key to making the perfect “yum” (the classic Thai salad) is in the way you balance its three basic flavours: sour, salty and sweet.
Mushrooms are not the most common base ingredient for “yum”, but we have an excess of them in our fridge as my dad randomly bought a load the other day (apparently intending to cook them himself which would have been something to see as I have never seen him cook!) A typical “yum” often consists of Thai vermicelli noodles and minced meat – usually chicken or pork. However, the seasoning ingredients – almost always the most important component in Thai cooking – remain the same.
Sugar is nearly always one of these key seasoning ingredients in Thai food. I know – this can seem rather strange for someone who was brought up on Western cooking styles. If you’re not a fan of sugar in savoury food – or are being super-duper healthy – it is possible to omit it from dish. Although this might mean the “yum” is losing one of its basic flavours – and therefore some of its authenticity – I think it actually tastes pretty good, if a little different.
So how did I get on making my version of the traditional Thai salad seasoning? Well, as you can probably tell from the recipe…I kept it very simple. (This is Recipe #1 after all and so I am still definitely a cooking-noob). And it was a success! It goes nicely as can an accompaniment to other dishes (we had it with red curry) or as a light meal in its own right.
PS – The mushroom – wiping tip is my mum’s. Apparently the mushrooms get too wet if you soak them. (I know, I thought it sounded a bit weird too!)
Happy munching! xx
Serves 3-4
Ingredients
500g mushrooms
2 cloves garlic
1 coriander root
Handful chopped celery (optional)
Fresh chillies (the quantity depends on how spicy you would like it – use 1-2 if you prefer it less hot or 3-4 if you’re going for a more authentic Thai taste)
1 chopped spring onion
1 tablespoon coriander (or less if you’re not a big coriander fan)
Fish sauce (nahm-pla), to taste
Lemon juice, to taste
Sugar, to taste
Method
Wipe the mushrooms with wet tissue paper (no need to soak them). Chop them in half and steam them for up to 5 minutes.
Crush the garlic, coriander roots, fresh chillies and celery (if using) with a mortar and pestle. Flavour with fish sauce, lemon juice and sugar, tasting as you go along.
When the mushrooms are ready, put them in a bowl with the chopped spring onion and coriander and add in the crushed garlic-chilli-coriander root mixture. Keep tasting and add more sugar/lemon juice/fish sauce as you see fit.
I Learn to Cook Fresh. 