"Ruen Mai" (Maharaj Rd, Krabi); the setting is tranquil with water features and manicured lush tropical garden. It is a popular local eating haunt and after trying the food, we can understand why.
The beautiful presentation and outstanding quality of the food at Ruen Mai, inspired us to take a look behind the scenes. The kitchen was large and airy, with stainless steel benches. It was clean and well maintained, despite a couple of cats to dodge underfoot. The working sections of the kitchen were split into 5 sections : wok, deep fry, curries, salads and one girl responsible for making nam prik. The working atmosphere was relaxed yet productive.
Nam Prik is an important part of a Thai diet ; basically it is a chilli dip consisting of palm sugar, fish seasoning, garlic and lime juice. Variations include adding shellfish or beetle. Always accompanied by raw vegetables and fresh herbs which may include; beetle leaf, seaweed and thai eggplant ( amongst others ). Good as a starter or a healthy snack.
NAM PRIK KUNG SOD
In a mortor pound ; 5 birdseye chilli, 2 tsp shrimp paste; make to a smooth paste consistancy.
Add: half tbsp palm sugar, 15ml lime juice. mix until palm sugar is dissolved.
Add: 2 tbsp poached shrimp (baby prawn), 1 finely chopped shallot. crush and mix lighty with pestle.
Serve with beetle leaf, snake beans, coriander , thai eggplant or omelette.
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