Swimming Rama (พระรามลงสรง) is not something you see often in restaurants these days. From what I understand, it’s a dish that blends Thai-Chinese and Indo-Malay Muslim influences. Traditionally, it’s made with blanched meat—like pork, chicken, or shrimp—and vegetables such as water spinach, Chinese cabbage, or bok choy. It’s topped with a peanut sauce that’s similar to satay, but lighter and not as thick.

In my version, I slow-cook beef in coconut milk to make it extra tender. Since the sauce can be quite rich, I serve it with pickles and a spicy noodle salad to help balance the flavors and keep the meal from feeling too heavy.

#foodstr #siamstr