DINING OUT - RECIPES BY NOI
A little bit of the South in the North
By Shana Kongmun
I am an admitted hard core fan of
Southern Thai food. The spicier the better and so it is
often difficult for me to find the requisite spice here in
Chiang Mai, a land of a gentler, less spicy eating people.
Northern food has a different range of tastes and flavors,
vegetables and herbs and far less spicy than in Southern
I ran into a young man who was serving up some very tasty
Southern style food at the Royal Project Fair in December
and finally had a chance to try his food at Promenada
recently. Don’t be put off from trying the food based on my
love of spiciness; there are many dishes on offer and many
of them not spicy at all.
This is a traditional style lunch place with pans of
different dishes on display, giant pots of soup on the stove
and a nice touch, a fresh veggie station for people to stock
up on the sliced cucumber, green beans and other vegetables
typical of Southern lunch places.
It is possible to order a larger bowl or plate of curry,
gaeng som, klua king, soup or any other dish on offer or
order it “rad khao” as I did which is poured over rice. They
gave me a small individual size bowl with delicious,
coconut- creamy, spicy pork curry and I also had a small
dish of cooked squid with kapi (shrimp or fish paste), lime
juice, cilantro, chilies and shallots. The squid was tender
and not overcooked as is often the case, the curry spicy and
creamy as it should be.
There is a nice little eating area behind the food where the
veggie station is. I had the two dishes, rice and a bottle
of water for the grand price of 60 baht. I don’t know if the
restaurant is open at night but if you are at Promenada
during the afternoon, they are there all afternoon. Great
place to stop in for lunch and then pop over to Rimping for
your grocery shopping or wander around Promenada and enjoy
the shops, or see a movie for a peaceful afternoon.
RECIPES BY NOI: Nam Phrik Makua Som
(Roasted tomato chillipaste)
Why Nam Phrik again? Because there are so many Nam Phrik
recipes to write about! If I were to start writing a book
about it, it might be the biggest book ever and might take
half time of my life. Luckily, most of Nam Phrik Recipes are
easy. The main ingredients are just a fews things; chilis
(dried or fresh, garlic, shallots and salt. The additional
ingredients are what give the Nam Phrik its name.
In this recipe, we use roasted tomatoes. So we call it Nam
Phrik Makua Som. The ingredients are exactly the same but
for the addition of the roasted tomato, the most important
First pound the chili, garlic and shallots together. Then
add salt and roasted tomato. That‘s it!
We can make Nam Phrik with Pla Ra (fermented fish), grilled
fish, boiled eggs, galangal, ginger, fermented soy beans,
bamboo shoots, Cap Moo (deep friend crisp pork skins) even
grilled frogs, crickets, hornet larvae, tadpoles etc. The
list is nearly endless! Thanks and love to all my fans, I
appreciate your feedback and if you have any recipes you
would like to learn about please email the editor to let me
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