Rambutan and Pork Soup with Crab Meat – Gengjeut Gorn Gaew

I N F O Once again, this recipe comes from Thanpuuying Pliang Pasonagorn.

Literally it means “excellent morsels” or possibly “precious jewels”. Most elaborate dishes from the palaces of Siam were given fantasy names, meant to amuse and seduce with their poetic allusions.

Rambutans are well suited to serve as a “shell” in this soup. They are relatively easy to seed, not too tender for stuffing, and can be cooked without loss of flavor. I’ve always thought rambutans tasted bland – in contrast to their sensational appearance – so I don’t think such treatment ruins them.

Recipes like this place a lot of emphasis on intricate presentation and refined techniques, and require a lot of time and skill from the cook.

That’s what made Siam’s palace cuisine so remarkable – the triumph of craftsmanship over efficiency.

If time is short, rather than foregoing this beautiful recipe, consider this by simply forming the minced pork into small dumplings and letting them steep in the soup with the seeded rambutans.

T H E R I T I N G To begin the paste: pound the ingredients one by one until they form a smooth paste. Place ground pork in a large baking bowl, mix with paste and season with soy sauce and sugar. Form mixture into a ball, remove and toss repeatedly in baking bowl. Repeat, bi

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