‘Yam Ya Nat’ is a traditional dish from Phuket, passed down through generations as part of the ‘One Province, One Menu’ initiative to honour local cuisine. The key ingredients of this dish are Ya Nat (Phuket pineapple) and Phuket shrimp paste.
Supawadi Phaipak, Director of the Ministry of Culture’s Strategy and Cultural Monitoring Group, along with Somsak Sophanon, President of the Phuket Provincial Cultural Council, earlier this week joined an event to highlight and promote the new ‘chosen dish’.
Joining the pair were Nattapol Sangkrak from the Baan Khian Community Tourism Enterprise, which hosted a cooking demonstration of the Yam Ya Nat dish.
“This project focuses on preserving and promoting nearly forgotten local dishes, developing them into key foods of the province,” said Ms Supawadi.
“Yam Ya Nat is a simple yet unique dish that has been part of Phuket’s culinary tradition for a long time. It uses ingredients easily found in the region, like Ya Nat (Phuket pineapple), a fruit that holds a GI (Geographical Indication) status, mixed with grilled Phuket shrimp paste, shallots, chilies and herbs. This dish is both healthy, aiding digestion and body balance, and easy to make,” she added.
An official report of the event gave the following instructions so people could prepare the dish themselves:
Cooking Instructions
- Slice the pineapple (Ya Nat) and cucumber into thin, 2-3cm pieces.
- Grill the shrimp paste until fragrant.
- Pound the anchovies (Pla Ching Chang).
- Slice shallots, chilies, spring onions, and coriander.
- Fry cashew nuts for garnish.
- Crush the pineapple with shrimp paste, shallots, anchovies, and cucumber.
- Add chillies and season with a little sugar and salt.
- Garnish with fried cashews, coriander, and spring onions.
Tips
- Use only Phuket pineapple for its perfect balance of sweetness and crispiness.
- The pineapple should not be too ripe to maintain the salad’s tangy flavour.
- Use high-quality shrimp paste and grill it to bring out the aroma.
- Toss the pineapple with shrimp paste first, as the pineapple’s acidity balances the saltiness.
- Must use good quality baked ’Pla Ching Chang’ because it will have a sweet taste and not be too salty.
“This dish, which has been eaten for generations, is at risk of disappearing. It is important to preserve and pass it down, as it represents Phuket’s cultural and culinary wisdom,” Ms Supawadi said.
“Unfortunately, younger generations in Phuket are less familiar with this dish, and few restaurants serve it. However, with the current trend of health-conscious eating, ‘Yam Ya Nat" is a great fit, offering both tradition and health benefits,” she said.