Watermelon Dried Fish Thai Dessert

Watermelon Dried Fish Thai Dessert A snack menu that ancient people like to eat in the summer. that helps extinguish the heat and refresh With the juicy juice of watermelon It pairs well with the slightly salty taste of dried fish, which is a rare snack these days.

Watermelon dried fish, ancient dessert, royal dessert, which is a Thai wisdom that has been widely used since the Ayutthaya period. and is still inherited from each other until the early Rattanakosin As recorded in the Krom Luang Narintorn Devi Archives, it is considered a banquet food for the celebration of the Phra Phutthamanee Rattana Maha Patimakorn Phra Kaew Morakot. and celebrating Phra Sri Rattana Satsadaram Temple in the reign of King Rama 1 is a big event By inviting monks to feed up to 2,000 photos a day. Other food in the event that is still known today is chicken panang. Stir Fried Pork with Shrimp Fried eggplant, omelette, meatballs, boiled shrimp, etc. Haven't been on Thai food for a long time. From this archive, we know that the watermelon dried fish menu is so popular that it is made to offer to monks in the royal ceremony of the Somdej Phra Phuttha Mani Rattana Maha Sculptor of the Emerald Buddha. The perfect novelty is hard to find, but the process of making it is not as difficult as you think.

Material

- Sliced watermelon

- 500 grams of snakehead fish fillets

- 1/2 cup sliced shallots

- 1/2 cup granulated sugar

- 1 teaspoon of salt flowers

- Vegetable oil

How to make Thai dessert, dried fish with watermelon (Thai dessert recipe)

1. At first, bring snakehead fish to mix with salt. Then put it in the sun for about 3-4 days until the fish is dry. Then grill the fish on a charcoal stove over low heat.

2. Then cut the grilled fish into pieces. Then pounded until fluffy.

3. Heat a pan, add vegetable oil, and fry shallots using low heat until golden brown.

4. Then mix the pounded fish with sugar, salt and fried shallots and mix well. Then cut the watermelon into bite-sized pieces. Arrange on a serving plate garnished with cooked dried fish powder and ready to eat.

Name	Pla Haeng Tangmo
Category	Traditional Thai Refreshing Snack, Royal-Style Thai Appetizer, Summer Snack
History	Pla Haeng Tangmo is an old Thai summer snack with a long history in royal-style Thai cuisine. It is mentioned in historical records connected to the celebration of the Emerald Buddha and Wat Phra Si Rattana Satsadaram during the reign of King Rama I, showing that this dish once appeared in important royal ceremonial meals.
Cultural Significance	Represents Thai culinary wisdom in pairing seasonal fruit with savory dried fish to create a refreshing, balanced summer snack
Distinctive Features	Juicy watermelon served with fluffy seasoned dried fish, sugar, salt, and crispy fried shallots
Taste	Refreshing, sweet, lightly salty, aromatic, and savory
Texture	Juicy watermelon contrasted with fluffy dried fish and crispy fried shallots
Main Ingredients	Watermelon, snakehead fish, shallots, sugar, fleur de sel, and vegetable oil
Recipe Ingredients	Watermelon pieces, 500 g snakehead fish, 1/2 cup sliced shallots, 1/2 cup sugar, 1 teaspoon fleur de sel, and vegetable oil
Dried Fish Preparation	Rub snakehead fish with salt, sun-dry for 3-4 strong sunny days until dry, then grill slowly over charcoal. Tear the grilled fish into pieces and pound until fluffy.
Fried Shallot Preparation	Fry sliced shallots over low heat until golden and crisp, then drain well before mixing with the dried fish.
Serving Method	Cut watermelon into bite-sized pieces and top with seasoned dried fish just before serving
Key Technique	Grill the fish slowly until fragrant, pound it until fluffy, and add the topping to the watermelon only right before eating
Best Season	Summer, when watermelon is especially refreshing
Occasions	Royal-style Thai meals, summer refreshments, traditional Thai food events, and elegant appetizers
Difficulty Level	Moderate

Frequently Asked Questions (FAQ)

Q: What is Pla Haeng Tangmo?

A: Pla Haeng Tangmo is a traditional Thai snack made by serving juicy watermelon with fluffy seasoned dried fish, sugar, salt, and fried shallots.

Q: Why is Pla Haeng Tangmo considered a summer snack?

A: Watermelon is naturally juicy and refreshing, making it ideal for hot weather. The sweet and savory dried fish topping adds flavor balance and makes the snack more satisfying.

Q: What kind of fish is used for Pla Haeng Tangmo?

A: Traditional recipes commonly use snakehead fish because its firm texture works well when dried, grilled, shredded, and pounded until fluffy.

Q: Why is fried shallot added?

A: Fried shallot adds aroma, crispness, and a gentle sweetness that enhances the dried fish topping and pairs well with watermelon.

Q: When should the dried fish topping be added to the watermelon?

A: It should be added just before serving so the topping stays fluffy and does not become soggy from the watermelon juice.

Q: Is Pla Haeng Tangmo a dessert or a snack?

A: It is best described as a traditional Thai snack or appetizer. Although watermelon adds sweetness, the dried fish gives it a savory character.

Q: What makes Pla Haeng Tangmo unique?

A: Its uniqueness comes from the contrast between cold juicy watermelon and savory fluffy dried fish, creating a refreshing yet flavorful balance.

Q: Is Pla Haeng Tangmo difficult to make?

A: The steps are not complicated, but the fish preparation requires time, especially salting, sun-drying, grilling, and pounding it until fluffy.