EATING OUT & RECIPES BY NOI
Jagajee on Nimman
The selection of tapas varies from month to month and
while you can check Jagajee’s Facebook page, you needn’t
worry that the changing menu will mean anything other than
you need to go back regularly to try the owner’s newest
By Heather Allen
The first time my friend stepped into the tapas
restaurant called Jagajee on Nimmanhaemin she exclaimed, “If
it weren’t for the signs in Thai, I would think I was in
Europe!” The long bar showcases the various tapas dishes on
the menu, which changes monthly. The range of tapas dishes
often offer a variety of fusion Thai-Western flavors, with
chef and owner Vin Threeprom recommending his divine
specialty, pureed cashews with roasted red pepper.
The dishes range in flavors, goulash, hummus, anchovies,
even potato salad at times. The bar offers reasonably priced
tasty red and white wines, mixed drinks and their specialty,
Prosecco. Bar Fry next door, from the same owner, offers a
selection of tasty, if not quite so healthy French fries
with various dips, sauces and condiments for 60-70 Baht. The
seating is casual, in the tapas bar itself stools line up
alongside the bar which has a glass front showing off the
tapas, or you can sit outside Bar Fry, again on stools at
larger tables. The owner is friendly and eager to introduce
you to his dishes, offering recommendations in excellent
English, and apparently German since he lived in Germany for
many years before returning to Thailand.
The atmosphere is casual yet friendly and open with cheerful
staff checking on you to make sure everything is good and
the owner topping up the plates of bread when needed. Two
people could easily get by with 4-5 dishes, we were four and
had about 8-9 dishes. Oregano chicken, pesto pasta,
anchovies, hummus, gulasch, and several more. And two of the
cashew puree! The price per dish is a very reasonable 50
Bar Fry proper is on Nimmanhaemin soi 15 while Jagajee
fronts on to Nimmanhaemin directly across from Hillside 3.
The restaurant is closed on Mondays, open in the evenings
Tuesday- through Sunday. A great place to stop by for
delicious food in a casual atmosphere, we all gave Jagajee
four thumbs up!
RECIPES BY NOI
Banana blossom curry with pork
Banana is a
universally useful plant (as well as bamboo). I have cooked
banana stalk curry before but today I choose banana blossoms
to cook with pork. For me, I prefer chicken but pork is also
delicious. Banana blossom is slightly astringent. Most of
the women in my village who just gave birth to their babies
will eat this curry at least once because it helps to
produce breast milk!
Pli or Banana Blossom curry, a Northern specialty
Banana blossom also helps you resist Anemia and is good for
functions of the blood system because it has high iron and
reduces sugar in the blood so it’s perfectly good to cook
for diabetics, and because it has fiber it reduces the
symptoms of Gastritis and alleviates digestive system
First you must make the curry paste which consists of about
10 dried chilies, a stalk of lemongrass, 2 cloves of garlic,
2 shallots, 1 tsp of shrimp paste, 3 tsp salt. Pound
together until it forms a paste.
Now to make the curry!
500 g of chopped banana blossoms, take only young petals or
hearts from young small trees, chopped banana blossom need
to be soaked in water with lime juice to avoid discoloring.
300 g of pork or pork ribs (chicken or fish will work too)
5 to10 cherry tomatoes.
Stir fry the curry paste in the cooking oil with very low
heat until it gives a good smell, be careful don’t let it
burn! Add the pork and stir fry for a short time until it is
braised. Pour in 500 ml of water and bring to a boil without
When the pork is well cooked add the banana blossom and
tomatoes, remove from heat when the banana blossoms become
tender, add chopped acacia pennata, pepper vine leaves and
parsley. Fish sauce to taste. Serve with rice.
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