'Ruen Mai' restaurant (Maharaj Rd, Krabi) came highly recommended for an authentic dining experience. From an extensive menu covering the complete repertoire of Thai cuisine our selections included;
"Yam Tua Pu" (wing bean salad).
Blanched wing beans, chilli, kaffir lime leaf, pomello and cooked prawns were tossed thru a dressing of lime juice, fish sauce, shrimp paste and sugar.
Finished with toasted coconut, shallot , flossy prawn and served with roasted cashew nuts and a boiled egg for balance.
80 Baht ; $2.85 AUD.
"Yam Makeur Poa" (roasted eggplant and coconut milk salad).
The flesh of charred eggplant (skin removed), was poached in coconut milk, garlic, chilli, fish sauce and sugar. The poached eggplant and sauce was then tossed with shallot, coriander, mint, chilli and crispy shallot.
Served with a boiled egg and fresh cucumber.
80 Baht ; $2.85 AUD.
"Kaeng Prik Neva" (ball tearing beef curry).
" Possibly the hottest curry we have ever had!"
Thin slices of beef were fried in red curry paste with palm sugar, fish sauce and kaffir lime leaf. Fresh bunches of whole green pepper corns, red birdseye chilli and long green and red chillies added.
This dry curry had a small pool of juice at the bottom of the dish. Every mouthful was searingly hot, but very addictive. Boy didn't we pay for it the day after!
90 Baht ; $3.20 AUD.
We enjoyed the food so much we returned the following day to take a look around the kitchen and try a few more dishes. Another stand out was:
"Gaeng Som Pla" ( Sour orange fish curry).
A gaeng som doesn't use coconut cream and is based on tamarind. It seems almost 'unmasked' and quite sharp, fragrant and hot. On this particular occasion there were large pieces of snapper, lemongrass, tomato, kaffir lime leaf, chilli and a local flower; Sesban, which had a stumpy green stem and a white and orange tinged bulb.
90 Baht ; $3.20 AUD
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