茄狗砧 01 ⊙孤衣 .. 2558 徽氛 27 ┖押氛 606

Miracle Thai Agriculture

Danai Huntrakul E-mail : [email protected]

Crow Chili Dip - Ma Suwaree Wangthong Version

Crow Chili Dip is hard to come by these days. Few make it any more. Even at remote fresh market where there used to be "made to order" dip, the vendors are just gone, along with the crow bird.

Worse. The recipe has been adulterated many times over, until neither the look nor the taste resemble crow chili dip. There are added - grilled mackerel, serpent head fish and crunchy dried fish. Vegetables in the dip include, now, Turkey berry and cherry tomato.

To call this act an evolution would not be totally wrong. But to completely tear up the authentic recipe while using its ancient name imposes an irritation. In another case someone posted a recipe for Nam Prik Aong (Northern meat and tomato dip) on the net, but using red chili paste. When asked, he said it was his home recipe. The matter went to a northerner, the author of the dip; "pissed" was a mild reaction. So, this simply calls for one"s conscience.

The original Crow Chili Dip came from far and faraway folks. They use very few ingredients, but they know how to utilize each natural flavour, and how to conjure them into a good dish, and nutritious at that.

Ingredients are - shrimp paste grilled in banana leaf wrap, garlic and red and green bird chilies; all roughly pounded; then wrapped in banana leaf, along with cooked rice, bundled in loincloth tied to the waste on to any trek. Side vegetables are aplenty in the countryside. At places far from sea with no shrimp paste, salt is used instead.

How simple, unpretentious; but worthy of a local wisdom!

That relates to our title here: Crow Chili Dip - Ma Suwaree Wangthong Version. Last month"s end I drove to visit relatives in the North, stopped by in Phitsanulok, and cooked with my sister. She used to run a restaurant, with recipes and skills inherited from her mom, my aunt.

That day she said the menu must have a dip. In haste she would summarily make it; the version not available anywhere else.

Ingredients are another "Mates Trio": shallot, garlic and sweet pepper, separately seared in a wok (in haste - instead of grill) and roughly pound. All were fried in minimal oil, minced pork added, seasoned in three flavours: sour from lime, salty from fish sauce, and hot of pepper. No sweet.

Side vegetable was cucumber.

But it was good, with freshly cooked rice.

I"d rather omit my contribution to the menu. It"s like "carrying coals to Newcastle".

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