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"YAM SAI" of Andaman Sea

"YAM SAI" of Andaman Sea photo
Salad using G. salicornia.
"Yam Sai" is not unique to Yoh Island; it also a popular addition to local menus in Trang and Krabi province of the Andaman Sea, but the species of the seaweed and the ingredients are different. Ms. Malee Chaytui, a local person on Sukorn Island, explained that Andaman style "Yam Sai" uses boiled "Sai Hin" (Gracillaria saliconia) and is cooked in the same way as the normal salad but has more shrimp paste and roasted coconut. Some people add dried or boiled shrimp. This dish is usually prepared and served at ceremonies.