茄狗砧 01 试窑 .. 2559 徽氛 28 ┖押氛 628

Miracle Thai Agriculture

DanaiHuntrakul E-mail : [email protected]

The Belly ofPhotharam

Photharam is a districtin Ratchaburi Province, 80 km west of Bangkok onThanon Phetchakasem Highway 4 (AH2), or by Southbound train (it has a remarkable station). The town is on the east bank of Mae KlongRiver bend. From a small community since late Ayutthaya Era, being the trading post between Ratchaburi-Ban Pong and Kanchanaburi Province; it grew into a sizeable and active town-port.

Tourist attractions in this small and quiet town besides its "belle" include "Wat KhanonShadow Play" dated from the old capital; two-century old mural paintings in the main shrine of Wat Kongkaram temple; an old market alley conserved with teak houses and living museum.

Photharam is indeed quite a destination.But, I went to Photharam in search of its antiquated recipe; for freshwater fish of Mae Klong - void of industry pollutions- renderingfood chain to fishes. Thus I was interested in its cuisine, of fresh market and local recipe.

Fresh market here starts well before dawn. At four a.m. hundreds of vendors swarm the roadsides and island. Retailers of meat: beef (only 2), lots of pork and chicken (no duck) set stalls on the street and in the market hall. By eight all road stalls are gone for traffic; leaving only some fish and vegetable, and groceries.

Fish here are fresh and amazingly large, caught free or bred from cage in the river here, or from nearby Suphan Buri Province. They are: naked catfish, great white sheatfish, redtail catfish, striped catfish, striped catfish, spotted featherback, serpenthead, catfish, Nile tilapia, and common carp. Smaller ones are mud carp, marginatus, etc.

A lady chef inheriting recipes and traditional tips in details from her mom and grandma told me, that some fish in the market are not so popular; such as the Mekong giant catfish or red tilapia for their flesh are not delicate but too costly for folks.

Fresh fish can be cooked into delicious dishes; just spare the seasoning to subdue the fish flavour by sugar, oyster sauce or seasoning powder; with accompanied vegetable of just-right proportion. Cooking methods can be stir fry, deep fry,steam, in clear soup, tamarind soup, or hot and spicy soup. It can cast a menu; just choose the fish you like.

The menu at the River View Resort kept me short on decision. Finally I opted for hot &spicy soup of naked catfish head; with its chewy skin and savoury flesh, and revitalizingbroth.

The other one was "Sizzling Fried of Redtail Catfish" thickly sliced, fried in fiery bird chili pounded with Thai garlic and pepper corn, seasoned with just a bit of salt and soy sauce; with shredded fingerroot, kaffir lime leaf, sweet basil and red chili; and broth of pork back ribs and pandanus leaf.

If you want a taste, just call "Mae Paed" at (087) 046-6265 for riverside table booking.


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崃瑜醚呛汀氰 寿得崤惺汛疏枪寡楣 堕窑爻淞杳匍檬崤忻匍ㄑ』眯烈翅砰 和′弧缁枨隆颐嗷盆 堕彝乱 怨驼 玮访. 艘崃栳魂 (087) 046-6265 氛杳脏峭渺窃 谜释渺 ㄐㄍр店忻粤归鱼碎

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