Ningnong`s recipes

🥥 Lhon Kati Vegan Mushroom:
History of a Creamy Relish

The history of Lhon Kati Vegan Mushroom is a three-step journey: from ancient royal cuisine to the modern plant-based movement.

1. The Royal and Regional Origin: Lhon (The Base)

• When: The concept of Lhon dates back to the Ayutthaya (14th-18th century) and Rattanakosin periods, and is deeply rooted in Central Thai cuisine (the region around Bangkok).

• What: Lhon is a type of thick, savory, coconut milk-based relish or dip. It falls into the broader category of Nam Prik (chili dips), but unlike fresh, watery Nam Prik, Lhon is characterized by its cooking process. The ingredients are simmered slowly in thick coconut cream (kati), creating a creamy, slightly curdled, rich texture.

• Traditional Protein: Classically, Lhon always contains a protein base, most famously Lon Tao Jiew (using fermented soybean paste) or Lon Pla Khem (using salted fish). The original protein served to provide the intense savory, umami element.

• The Purpose: Lhon is not a main course; it is an essential side dish served with a tray of fresh, blanched, and pickled vegetables (pak sod), which are dipped into the rich relish.

2. The Ingredient (Mushroom)

• Traditional Use: While mushrooms were always part of the Thai diet, they were rarely the main focus of a classic Lhon because the dish relied on fish or paste for its traditional flavor intensity.

• The Modern Substitution: In the mid-to-late 20th century, and especially in the 21st century, mushrooms became the perfect plant-based substitute. Mushrooms provide a firm texture and a natural umami flavor that closely mimics the savory depth traditionally supplied by fermented beans, shrimp, or fish.

3. The Modern Dish: Vegan Mushroom Lhon 🍄

• The Movement: The specific combination of Mushroom and the Vegan label is a very modern culinary evolution, driven by global and local trends:

  • Health and Diet: The rise of vegetarianism, veganism, and flexitarian diets both in Thailand and internationally.

  • Culinary Innovation: Thai chefs adapting classic dishes to fit modern dietary restrictions while retaining the essential creamy, balanced, and aromatic flavor profile of the original Lhon.

In short: Lhon Kati Vegan Mushroom is a 21st-century plant-based adaptation of a centuries-old, Central Thai royal-style coconut-cream relish, where umami-rich mushrooms replace the traditional fermented seafood/fish protein.

This recipe creates a luxurious, savory-sweet relish without fermented beans or animal products. The finely chopped mushrooms and tofu stand in for the traditional minced meat or fish, providing a meaty texture and deep umami.

🌱 Ingredients

• Coconut Milk: 1 can (400 ml) of good quality, full-fat coconut milk.

• Mushrooms (Cremini/Shiitake): 100g, finely minced or pulsed in a food processor to a coarse mince.

• Firm Tofu: 100g, finely crumbled (to mimic minced texture).

• Vegan Umami Boost: $1$ teaspoon of Mushroom Powder or $1/2$ teaspoon of concentrated Vegan Bouillon Paste/Powder (to replace the saltiness and depth of salted fish).

• Shallots: 3 large, thinly sliced.

• Garlic: 4 cloves, minced.

• Palm Sugar: 2 to 3 tablespoons, finely chopped or shaved.

• Tamarind Paste/Juice: 1 to 2 tablespoons, adjust to taste for tanginess.

• Aromatics: 1 stalk of Lemongrass, smashed and sliced into $1$-inch pieces.

• Kaffir Lime Leaves: 4 to 5, torn to release their fragrance.

• Chilies ($\text{Prik Chi Faa}$): 2 to 3 large, mild chilies, sliced diagonally (optional, for color).

• Seasoning: Thin Soy Sauce or salt, to taste (used to adjust the final saltiness).

👩‍🍳 Instructions

1. Sauté the Base: Pour about $1/4$ cup of the coconut milk into a medium saucepan or small pot. Heat over medium-low heat until the coconut cream separates and a small amount of oil glistens on the surface.

2. Add Aromatics: Add the sliced shallots and minced garlic to the pot and sauté gently until they soften and become fragrant, about $2-3$ minutes.

3. Cook the 'Mince': Add the finely minced mushrooms and crumbled tofu to the pot. Stir well and cook until the mushrooms release their moisture and it evaporates, about $3-5$ minutes.

4. Simmer and Season: Pour in the remaining coconut milk. Bring the mixture to a very gentle simmer (do not boil hard). Add the palm sugar, tamarind paste, and the vegan umami powder/paste. Stir until the sugar is dissolved.

5. Infuse and Thicken: Add the sliced lemongrass, torn kaffir lime leaves, and sliced chilies. Continue to simmer gently, stirring occasionally, for $5-8$ minutes. The Lhon should thicken slightly to a creamy, relish-like consistency.

6. Final Adjustment: Taste the Lhon and balance the flavors. It should be rich, savory, slightly sweet, and tangy. Adjust the final saltiness with soy sauce as needed.

7. Serve: Remove and discard the lemongrass pieces. Transfer the Lhon to a small serving bowl. Serve warm with steamed rice and a large platter of fresh, crunchy vegetables for dipping (such as cucumber, cabbage wedges, or blanched long beans).