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Kanom Jeen: The traditional recipe served


Jul 04, 2019

Kanom Jeen: The traditional recipe served


Jul 04, 2019

The traditional recipe served with refreshing Kra-ton Pui Fai Loy Kaew, exclusively at Spirit Jim Thompson

Spirit Jim Thompson is proud to present “Kanom Jeen Spirit Jim Thompson” meticulously crafted by Chef Montri Virojnvechapant with the finest ingredients and to the traditional recipe. The menu features an array of rare dishes including Rice Noodles with Coconut Milk Sauce (Kanom Jeen Sao Nam), Rice Noodles with Aromatic Mung Bean Sauce (Kanom Jeen Nam Prik), Rice Noodles with Fresh Prawn Sauce (Kanom Jeen Kung Sod) and Rice Noodles with Crab in Southern Curry Sauce (Kanom Jeen Nam Ya Pu Pak Tai), along with Fluffy Santol Fruit in Syrup (Kra-ton Pui Fai Loy Kaew), delicately prepared to deliver its uniquely smooth sweet and salty taste, and a selection of Jim Thompson signature herbal drinks. The set is available from the 1st of July until the 30thof September, 2019.
 

Spirit Jim Thompson is bringing back the distinguished set menu of Thai traditional “Kanom Jeen” recipes, an exceptional delicacy that begins with the mild-flavored Rice Noodles with Coconut Milk Sauce (Kanom Jeen Sao Nam), rice noodles with Jang Lon or clown featherback fish balls floating in coconut milk that has been freshly boiled and simmered until the texture is smooth and creamy. It’s complemented by a selection of side dishes including ground dried shrimps, medium-boiled eggs, shredded ginger, thinly sliced garlic, diced pineapple, sliced ​​lime, sugar and chili fish sauce. These ingredients are blended together to offer a leading sweet taste from the sugar that contrasts with the salty chili fish sauce, with the sweet-and-sour diced pineapple cleansing the palate and aiding digestion along with shredded ginger and sliced garlic reducing the fat from the smooth coconut milk.


Rice Noodles with Aromatic Mung Bean Sauce (Kanom Jeen Nam Prik) is an authentic chili paste-based sauce made with golden beans (peeled mung beans) that are roasted, soaked, steamed and pounded, then mixed with sliced snake fruit or sour salacca, kaffir lime juice and kaffir limes for a distinctive aroma, before sliced fresh shrimp is added and the sauce is topped with chili oil for a beautiful look and feel. It’s served with chopped banana flowers, fried and blanched vegetables such as morning glory, polyscias, coral vine flowers and frangipani flowers, battered and deep fried for a crispy finish. The blanched vegetables, meanwhile, include bean sprouts, morning glory and more, as well as fresh banana blossoms and deep-fried krill for a luscious bite.
 


 


Rice Noodles with Fresh Prawn Sauce (Kanom Jeen Kung Sod), an astonishingly rare dish made to a traditional recipe, originated in the reign of King Rama V. One of the Princes did not like Kanom Jeen Nam Prik and Kanom Jeen Nam Ya and so the royal kitchen created Kanom Jeen Kung Sod, to be eaten with clown featherback fish cakes on the side. The ingredients of this special sauce are shallots, red goat peppers, green goat peppers and green bell peppers, grilled and cut into small pieces, mixed with chopped bird chilies and finely grilled bite-sized nun shrimps, seasoned with fish sauce, lime juice and sugar for a sour, salty and sweet taste and garnished to perfection with coriander before being served and enjoyed immediately.


Rice Noodles with Crab in Southern Curry Sauce (Kanom Jeen Nam Ya Pu Pak Tai) is made with crab meat and Southern chili paste and complemented with a selection of seasonal vegetables from the South that enhance the spicy flavor of the chili paste in the sauce and which include lotus stems, bitter beans, cucumbers, garnicia cowa leaves and more. 

To end the meal is the savory dessert Fluffy Santol Fruit in Syrup (Kra-ton Pui Fai Loy Kaew), made with premium santol fruits that have been freshly harvested without any bruises. The delicate dish is made by peeling the skin of the fruits, removing the outer layer and peeling the inner layer until only the fluffy part attached to the seeds is left, then scooping out the seeds to remove the astringent lines and scooping out the fluffy part. It’s then cut into pieces and left to soak in salt water overnight, allowing the fruit to absorb the salty taste. The water is then squeezed out and the fruit is soaked for a second time overnight, this time in syrup, to achieve a rich sweet and salty taste. The dessert is topped with crushed ice to add some freshness and served with Jim Thompson signature herbal drinks.
 

The set of Kanom Jeen Spirit Jim Thompson is priced at THB 950+, available from the 1st of July until the 30th of September, 2019.

The daily number of Kanom Jeen Spirit Jim Thompson is limited. Contact us and reserve one day in advance at Spirit Jim Thompson, Soi Somkid, close to Chidlom BTS Station.

Tel: 0-2017-7268–9061-962-3636 Email:
[email protected]

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