Vintage Dish REDISCOVERED

Delve into Pla Haeng Tang Mo, a surprising classic appetiser with roots in the Ayutthaya Kingdom

Words: Sarita Urupongsa

The ongoing renaissance in traditional Thai cuisine means long-lost recipes are being rediscovered and reimagined for modern palates.

One such dish is Pla Haeng Tang Mo, an unlikely but delicious combination of watermelon and dried fish that dates back to the Ayutthaya Kingdom (1351-1767), when it was a popular summer delicacy.

Pla Haeng Tang Mo serves as a piquant appetiser for a scrumptious meal, with its delightful blend of refreshing watermelon and sweet-salty dried fish. The starkly contrasting textures and flavours of crispy dried fish and juicy melon tease the tongue for a unique and memorable culinary experience.

The secret to crafting a perfect Pla Haeng Tang Mo lies in the careful preparation of ingredients, especially the dried fish, which is typically made with salted snakehead murrel or a local substitute. The dried fish is grilled until it is golden, crispy and fragrant before being dipped in water and then steamed. After steaming, the skin and bones are removed and the flesh is pounded into a fluffy texture. The pounded fish is then roasted until it’s thoroughly dry and golden, before being seasoned with palm sugar, fried garlic and fried shallots and served with refreshing bite-sized pieces of watermelon.

Pla Haeng Tang Mo can also be paired with steamed or sticky rice for a more substantial meal.