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EATING OUT & RECIPES BY NOI
 

Mu’s Katsu

By Christopher Sujarit
Nimman Soi 8 has become THE destination for a variety of food for locals and expats looking to avoid the riff raff of markets- there’s the Burmese restaurant, Organic Veggie, the Pork Bone Soup place, Anchan Vegetarian Restaurant, and now there’s Mu’s Katsu. Go to Nimman Soi 8 for honest, cheerfully priced, convenient fresh food served in a comfortable setting.
Mu’s Katsu serves generous portions of handmade, freshly breaded Katsu (chicken, pork, shrimp or cheese) with an appetizingly intriguing twist. You can have your freshly fried Katsu with carefully cooked rice or spaghetti and a choice of savory Japanese curry, healthy Miso, tangy marinara, or decadent cream sauce. Mu’s offers a deliciously priced combo set (149THB), complete with a delicious salad with Japanese sesame dressing, green tea, and your choice of two desserts: a crispy “deep fried Toblerone” or a cup of berry- topped pannacotta. Say it with me now, “deep- fried Toblerone or berry pannacotta.”
All this may seem to spell heavy, but I go to Mu’s when I want something freshly prepared, and made to my taste. The Katsu is never greasy; sometimes the stuff at the fried chicken food stalls seems covered in grease and has been sitting out all day. The owner of Mu’s Katsu and his wife and growing daughter (~2 years) lovingly and studiously serve their growing clientele day after day, from early lunchtime (11am) to late (9:30pm). He’ll custom make your Katsu the particular way you want (his English is dee maak).
Alongside your Katsu, you can help yourself to a cup of Pickled Vegetables (radish and carrots) in the “traditional“ Japanese style. As with the vinegar with peppers, I usually use half of the cup of vegetables to balance and bring out all the fried goodness of the Katsu. He lets me indulge on the condiments and seasoning in pure peace.
Another secret of Mu’s Katsu… someone is donating up-to-date Vogue magazines for your reading pleasure. Eating fried food while looking at models has to be one of the most fulfilling activities you can do. They also have fast internet, aircon and play Disney Movies on their LCD TV.
If you’re wondering what the what is Katsu?!, I completely endorse Wikipedia-ing it. You will be left extremely hungry. Then head over to Mu’s Katsu to eat the real deal. Katsu basically means cutlet, but with a refined Japanese spin. Oishii maag maag!
Mu’s Katsu is located on Nimman Soi 8, just on the left side of Hillside 2 Condominium. Hours are lunchtime (11am) until late (9:30pm). A full Katsu set with salad, green tea, and dessert is only 149THB. Katsu Spaghetti alone starts at 89THB. (08) 8407- 3355. www.facebook.com/MusKatsu. Photo by Noel Lindquist.


 

RECIPES BY NOI: Sen Mee Nam Pla Krapong

Thin rice noodles in canned fish soup.

This used to be quite the luxury a long time ago and somehow even now it still is. Imagine, 15 years ago in a village which is far away from everything called ‘Chiang Khong’ It was difficult to find a shop and more difficult to have some money for buying things. Canned fish and thin rice noodles had to be ‘imported’ from Bangkok. They were extremely expensive, I remember 1 can of fish was 10 Baht and the noodles were 5 Baht a pack. So some people would just use the fresh fish that they can find instead of canned fish
I must say the soup from canned fish is much more delicious. So let’s get some for the recipe!
We always start cooking by pounding chili paste. This time we need dried chilies, garlic, shallots, lemongrass, kaffir lime leaves and salt.
And then we need thin rice noodles, canned fish (as much as you want), minced pork, tomatoes, sliced cabbage, deep fried chili, kaffir lime leaves, coriander and spring onions.
First step, stir fry the chili paste in a few spoonfuls of cooking oil. Then add minced pork and keep on cooking until the pork is cooked. Add the canned fish but it is better to roughly mash them before adding. Pour a liter of water and let it boil. Add tomatoes, kaffir lime leaves and some salt to taste then remove from the heat. Eat with sliced cabbage, deep fried chilies, coriander and spring onion.
Here’s a small secret: I add minced pork which normally the others won’t do but it helps give it more taste and makes the soup not too watery. It should be the meat with skin, no bone. Tomatoes can be added or not as you prefer and other noodles such as Kanom Jeen or rice noodles are also acceptable.


 
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EATING OUT

RECIPES BY NOI