Gaeng som: A belly-warming Southern Thai dish
This dish, inherited from Banyen’s late grandmother, makes an appearance at least twice a week on their dinner table at home.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at periuk.my.
Ingredients
- 10 big dried red chillies, soaked in hot water
- 8 fresh red chilies, roughly chopped
- 5-6 bird's eye chillies (more if you prefer it spicier), roughly chopped
- 3-4 stalks of lemongrass, bottom white part only
- 1 whole head of garlic, peeled
- 3-4 shallots, peeled and roughly chopped
- 2″ piece of fresh turmeric, peeled
- 2″ piece of fermented shrimp paste (belacan)
- 250ml water
- 125ml tamarind juice
- Salt to taste
- 1 tsp sugar
- 1 cup pineapple, chopped into small wedges (optional)
- 1 small bunch water spinach/kangkung (optional)
- 400g any firm white fish pieces (eg mackerel/tenggiri)
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