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= Taeng Mo Pla Haeng = Taeng Mo Pla Haeng (Thai: แตงโมปลาแห้ง) is a traditional Thai cuisine that has been prevalent in Thai culinary heritage from the Ayutthaya era to the early Rattanakosin era. The name Tang Mo means watermelon, and Pla Haeng means dry fish. This menu has been mentioned as "Phat Pla Haeng Taeng U Lit" (Thai: ผัดปลาแห้งแตงอุลิต) in historical book "Jot Mai Het Khwam Thong Krom Luang Narinthra Thevi"(Thai: จดหมายเหตุกรมหลวงนรินทรเทวี) which mentioned dried fish with watermelon as part of the menu prepared for the Royal Ceremony of the Enshrinement and Celebration of the Emerald Buddha at Wat Phra Sri Rattana Satsadaram (Thai: วัดพระศรีรัตนศาสดาราม) in the year 1809.[2]

Ingredients and benefit

 * Snakehead fish

From a nutritional perspective, snakehead fish is considered a functional food due to its rich amino acid or high-quality protein and fatty acid content. Amino acids like glycine, lysine, and arginine may contribute to its pharmacological benefits, and fatty acids such as arachidonic acid, palmitic acid, and docosahexaenoic acid are present. Snakehead fish extracts from muscle, skin, and mucus are believed to exert their effects through bioactive molecules, enhancing wound healing and patient satisfaction.[3]


 * Garlic

Garlic offers a myriad of health benefits. It boosts the immune system, protecting against colds and flu, with daily consumption of two chopped garlic cloves being particularly effective. Additionally, it helps reduce high blood pressure, a major risk factor for heart disease and can be incorporated into your diet or taken as supplements. Garlic also lowers cholesterol levels by 10 to 15 percent, making it beneficial for those at risk of heart disease. Moreover, it may aid in preventing colon cancer and possesses antibiotic properties, combating infections and bacteria. Garlic's high antioxidant content may help prevent Alzheimer's and dementia. Lastly, it can enhance athletic performance and serve as a detoxifying agent against harmful environmental compounds.[4]


 * Watermelon

Watermelon is a hydrating fruit that helps maintain hydration and promotes a feeling of fullness. It's rich in nutrients like vitamins A and C and contains antioxidants such as lycopene and cucurbitacin E. While it may have anticancer effects, more research is needed. Watermelon may improve heart health by reducing blood pressure and cholesterol levels due to lycopene and citrulline. It also has compounds that reduce inflammation and oxidative stress, potentially preventing diseases. Lycopene's antioxidant properties in watermelon may help prevent macular degeneration. Additionally, the citrulline in watermelon can enhance exercise performance and reduce muscle soreness, and it supports hair and skin health while aiding digestion with its fiber and water content.[5]


 * Shallots

Shallots are a nutritional powerhouse, loaded with vitamin A, vitamin B, and vitamin C, minerals like potassium and manganese, and dietary fiber. They contain immune-boosting peptides that aid in cancer prevention, support heart health by regulating blood pressure and reducing free radical damage, and facilitate detoxification processes in the body. Shallots also contribute to brain health, lower inflammation, and have antimicrobial properties for fighting allergies and infections. Their rich antioxidant content safeguards against oxidative stress and related chronic disorders. Additionally, shallots have a soothing effect on nerves, reducing stress and promoting emotional well-being. Including red shallots in your diet enhances overall health.[6]


 * White pepper

White pepper offers an array of health benefits, thanks to its antioxidant-rich composition that fights free radicals, potentially lowering the risk of heart disease, diabetes, and obesity. Enriched with piperine, it provides anti-inflammatory properties, easing chronic inflammation and muscle cramps. White pepper aids digestion by stimulating gastric acid production and improving intestinal muscle activity, making it valuable for those with anorexia. It may also have cancer-preventive qualities, countering free radicals, preventing prostate and colon cancer through capsaicin, and contributing to prostate health. Moreover, it helps lower blood pressure, promoting cardiovascular well-being and reducing the risk of heart attacks and strokes. With capsaicin's blood vessel-relaxing effects, white pepper can alleviate headaches and relieve joint and spinal pain, all while benefiting respiratory health by decongestant nasal passages preventing colds and coughs, and exhibiting antimicrobial properties.[7]


 * Vegetable oil

Vegetable oils are calorie-dense, comprising various fats, including heart-healthy monounsaturated and polyunsaturated fats, some with omega-6 fatty acids but requiring balance with omega-3 to prevent inflammation; some oils like wheat germ and sunflower are rich in vitamin E and plant compounds for cell protection and anti-inflammatory benefits, and when used in moderation and as part of a balanced diet, oils with high smoke points can be a heart-healthy replacement for saturated fats in cooking while emphasizing the importance of portion control to manage caloric intake and avoid potential weight gain.[8]


 * Salt
 * Sugar

Preparation

 * Prepare watermelon by selecting a ripe and juicy watermelon and ensuring it is thoroughly washed. Slice it into square pieces with bite-sized squares. Arrange the watermelon squares on a plate and refrigerate them to enhance crispness and coolness.
 * Dried Fish can be prepared by grilling on an open flame or baking with snakehead fish.
 * Grilling Method: Place the dried fish on an open flame or grill, ensuring it is cooked until fragrant, crispy, and slightly charred.
 * Baking Method: Alternatively, preheat the oven to 350°F (175°C) and bake the dried fish for approximately 20-25 minutes until fragrant and crispy. After that, remove the flesh from bones and skin, then grind or blend it into a fine texture, setting it aside.


 * Frying the dried fish in a heated pan, add vegetable oil, followed by the dried fish. Cook until the mixture becomes crispy and golden brown color to enhance its flavor and aroma. Add fried shallots, garlic, sugar, and salt into the pan, then stir the mixture until well combined. Salt balances the flavors, while sugar gives a sweetness that pairs well with the savory fish. Remove the pan from the heat and transfer the prepared mixture to a bowl.


 * Combine the watermelon and dried fish. Retrieve the chilled watermelon pieces from the refrigerator, arrange them aesthetically on a serving plate, and sprinkle the dried fish on top.[9][10]

Background information
Taeng Mo Pla Haeng has been popular with people in royal cuisine since the King Rama IV period. People enjoyed them as afternoon snacks during summer to help them feel refreshed. Watermelon is suitable for consumption in hot weather because according to traditional Thai medicine principles, it is a cooling food and contains high water content.[11] The origin of this menu is uncertain, but it is believed to be inspired by “Melon Prosciutto Wrapped” or salted pork with melon, a recipe introduced by European traders who engaged in trade with the wealthy residents of Hanthawaddy Kingdom and Ayutthaya Kingdom during that period. In the Ayutthaya era, there was a low consumption of pork among the populace. On the other hand, dried fish is a staple found in every household kitchen.[12]  This widely consumed option probably had an influence on the change in cooking around that time from salted pork to dry fish.

Variants

 * Within the rich tapestry of Thai cuisine, one can discover a range of dishes sharing similarities with "Taeng Mo Pla Haeng". These recipes have similar toppings, albeit with slight ingredient variations, offering a diverse culinary experience. Notably, this distinctive topping is often paired with coconut-flavored sticky rice, an integral component of Thai gastronomy. This shows the adaptability and creativity inherent in Thai culinary traditions, where traditional recipes are thoughtfully modified to create unique and flavorful combinations, enriching the dining experiences of those exploring the diverse world of Thai cuisine.
 * Sticky Rice with dried fish topping “Khaoniao Na Pla Haeng” (Thai: ข้าวเหนียวหน้าปลาแห้ง)

Sticky rice with dried fish topping is a Thai sweet. This dessert involves sticky rice paired with different toppings, resulting in diverse names depending on the chosen topping. Popular options include dried fish, shrimp, and egg custard, creating a rich array of flavors for dessert enthusiasts.[13]

The preparation begins by finely grating both coconut and shrimp, then thoroughly combining them. In a mortar, crush black peppercorns until coarse, followed by coriander roots and garlic, until well mixed. Add vegetable oil and blend the ingredients. In a golden wok, sauté the mixture of vegetable oil, coriander roots, garlic, and black peppercorns until fragrant. Introduce the prepared shrimp and grated coconut, stir-frying over low heat until the shrimp are thoroughly cooked. Season the blend with sugar and salt, ensuring an even distribution of flavors. Add a touch of orange food coloring for slight color enhancement and stir-fry over low heat until the mixture dries out, approximately 20-25 minutes. Finally, garnish the dish with finely sliced kaffir lime leaves and serve it alongside sticky rice.[14]


 * In Thai culinary traditions, snacks and side dishes made from fruits, such as "Taeng Mo Pla Haeng," are well-liked for their digestive benefits and as light meal options. The delightful and revitalizing flavors of these fruits serve to enhance appetite. Additionally, Thailand has another fruit-based snack known as "Ma Hor" (Thai: ม้าฮ่อ) exemplifying the diverse range of such offerings in the country.
 * Mahor

Mahor is a traditional Thai snack that combines sweet and salty flavors, resembling the taste of stuffed sago balls, and incorporates a tangy fruit element, usually pineapple. When pineapple is not available, sweet green oranges are used as a substitute, referred to as "Mangkorn Kab Kaeo."(Thai: มังกรคาบแก้ว) Alternatively, sour mangoes or guavas are employed to add a tangy twist. This treat is typically made during religious festivals and important ceremonies, especially within Thai-Mon communities.[15] Historically, ancient Thai people devised this filling to counter the intense sourness of fruits, allowing for a more palatable experience.


 * In Cambodia, there is a similar dish “Trei Ngeat Ovlek”, dried fish served with plain rice, watermelon, and ripe mangoes.[16]