ไทย
Phuket – The Phuket Provincial Cultural Office and the Ban Khian Community Tourism Enterprise, led by Ms. Suphawadee Paipak, Director of the Cultural Strategy and Surveillance Group at the Phuket Provincial Cultural Office, Mr. Somsak Sopanon, President of the Phuket Provincial Cultural Council, and Mr. Natthaphon Sangkarak, Ban Khian Community Tourism Enterprise, jointly organized a demonstration of how to prepare the dish ‘Yam Yanat’ to promote local Phuket delicacies. This event was part of the project to promote and elevate local cuisine to cultural heritage and a symbol of Thai identity (Thailand Best Local Food) under the theme “Lost Taste” for the fiscal year 2024. The project focuses on collecting local dishes that are fading away, elevating and developing them into the signature dishes of the province.
The dish “Yam Yanat” has been a staple in Phuket kitchens for generations, with its recipe passed down through the years. The ingredients are easy to find, using local resources to create a simple yet distinctive dish that embodies the true wisdom and identity of Phuket.
Yam Yanat is made by mixing pineapple, also known as “yanat,” a fruit native to Phuket and recognized with GI status, with grilled shrimp paste (Phuket-style shrimp paste), shallots, and chili peppers, all of which are herbs and vegetables. This dish is not only flavorful but also healthy, aiding digestion and helping to balance the body.
“Yam Yanat” is a simple dish to prepare with the following steps:
– Slice the pineapple (yanat) and cucumber into thin pieces, about 2-3 centimeters long.
– Grill shrimp paste until fragrant, lightly pound the small dried fish (pla ching chang), slice shallots, chop bird’s eye chili, spring onions, and cilantro, and fry cashew nuts to sprinkle on top.
– Mix the pineapple with shrimp paste, shallots, dried fish, and cucumber. Add chili and season with a bit of sugar and salt. Sprinkle with fried cashew nuts, cilantro, and spring onions before serving.
Cooking tips:
– Use only Phuket pineapples, as they are perfectly sweet and crisp.
– The pineapple should be ripe but not overripe to enhance the sour taste of the dish.
– The shrimp paste must be high-quality and grilled beforehand to add more fragrance.
– Begin by mixing the pineapple with shrimp paste to balance the sour and salty flavors.
– Use good-quality dried small fish, as they are naturally sweet and not too salty.
Cultural and health significance:
Yam Yanat is a local dish at risk of disappearing and should be preserved and passed down. It is a part of the local heritage and wisdom that deserves to be carried on through generations. The dish is notable for being easy to prepare and has been enjoyed since the time of our ancestors. Unfortunately, younger generations in Phuket are not familiar with this dish, and it is not found in restaurants. Additionally, this dish is healthy and beneficial for the body, aligning with current consumer trends.
Source/Photos: Phuket Provincial Public Relation Office