Cuisine Focus – Isaan – Fiery Both In Spirit And Taste

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Thai food with a newer twist, this is how others firstly describe Isaan cuisine. Many of us are accustomed to eating and appreciating Thai recipes, which are naturally spicy. However, Isaan cuisine is somewhat different.

Isaan refers to the Northeastern part of Thailand. With its topography very much associated to Laos and Cambodia, its people are of Lao descent. This cuisine is considered to be distinct and separate from that of central or southern Thai food. And while many have tasted the exciting flavors of such dishes, Isaan offers a hotter, spicier menu which is something that even the Thais attest to.

Isaan is one region characterized as isolated and overlooked. Neither coastlines nor beaches appear in said place leaving it as one of the country’s poorest regions. Since Isaan was enriched by influences of Cambodia, Thailand and Laos, its cooking has drawn inspiration from the multi-cultural changes brought by various people. And from these did the locals of Isaan decide to produce a type of cooking that is very well their own.

Isaan cuisine can trace its roots from Lao cuisine with its influence heavily absorbed by the commonly served food. And because the region is closely associated with Thai cooking, much description and comparison are also made. One example of a dish with said reference to Thai cuisine is the ‘som tam,’ a kind of spicy salad made from papayas. Comparatively, this dish is also prepared by the Thais but is made with dried shrimps while apparently, the Isaan people love to prepare this type of salad making use of mudfish or preserved crabs. A number of dishes which are considerably Isaan are Roast chicken, sticky rice and a variety of spiced meat served with salad and raw vegetables basically known as larb. This cuisine also serves exotic recipes dealing with rather unusual or rarely used ingredients but for the adventurer, such provides an array of alternatives.

Ingredients Utilized in Isaan Cuisine

Meat:

Chicken, Pork, Beef

Seafood:

Crab, Mudfish, Shrimps

Vegetables:

Green Papaya, Chili peppers, Cabbage

Seasonings, Herbs and Spices:

Fish sauce, Garlic, Lemon, Mint

These ingredients are not exhaustive as the list merely represents the ones being used in creating the traditional and popular dishes served the Isaan way. Meaning, others can be used and considered as well.

Presently, there have been establishments offering Isaan cuisine. It is because of these that we can finally taste and have a bite of famous Isaan salads and other meals. A number also offers a mix of Isaan and Thai dishes since the characteristics are very similar in certain ways.

Isaan may happen to be an isolated, desolate place but with the fiery spirit of its people, they found ways to represent their identity through food. It is never easy to adapt and be creative with what’s available yet the Isaan people prove many critics wrong. With the limited resources, it is also surprising that Isaan cuisine became visible, teaching us that food is all about taste and adaptation.

Authentic Isaan Recipes

Gai Yaang (Barbecued Chicken)

Recipe Source: thaicov.org

Ingredients:
1		large chicken
2 tsp		sugar
1-1/2 tbsp		garlic powder
1/2 tsp		salt
1/2 tsp		turmeric
1 tbsp		fish sauce
1/4 tsp		curry powder
1/2 tsp		black pepper
1 tbsp		minced lemon grass
4 tbsp		coconut milk
1-1/2 tsp		Golden Mountain sauce (can sub soy sauce)

Method:

Cut chicken in half with sharp cleaver. Mix all ingredients except chicken in deep mixing bowl. Place chicken in bowl with other ingredients and turn until completely coated. Let chicken marinate in sauce for at least 4 hours.

Place chicken on hot grill. Baste with remainder of sauce from bowl when cooking.

Turn every 10 to 15 minutes. Grill until done. Serve with barbecue sauce.

Ho Mok Gai Sai No Mai

(Chicken and Bamboo Wrapped with Banana Leaves)

Recipe Source: joysthaifood.com

Ingredients:

1 cup chicken or fish
5 red onions
4 tbsp. lemongrass cut finely
5 red chili peppers (as many as you like)
4 galingales
1 cup basil (mang luk)
1/2 cup fermented fish juice
2 tbsp. fish sauce
2 cups bamboo
1 and 1/2 cup green leaves juice
3 tbsp. uncooked sticky rice
4 big pieces of banana leaves (12×7 inches)
1 cup mushroom
tooth pick (the clean one! please!

Method:

1. Ground onions, lemongrass, galingale, and red chili peppers together to make paste.

2. Scrape bamboo with fork. In the pot, mix chicken with the paste from above.

3. Then add shredded bamboo, mushroom, green leave juice, fermented fish juice, fish sauce and
basil. (see the pictures)

4. Turn up the side which has lighter color. Put two leaves together and turn the each soft edges to a different way.

5. Next, add stuff on the leaves and wrap it. (see how to wrap on my cooking video)

6. Stick the leaves together with toothpick.

7. Steam for 20 minutes.

Image Credit: ediblyasian.info

thaicov.org

joysthaifood.com

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