Monthly Archives: February 2016

This is Thailand

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Nam prik kapi with all the fixings on the countertop at Krua Aroy Aroy

In the country that believes in ghosts that mess up the plumbing, in spirits that live in the trees, in black magic that can be thwarted by a few trips to the temple, you can also stumble upon a free meal. Like, literally stumble, while buying handkerchiefs for your dad and doilies for your dining table. A pair of shopkeepers, doing nothing more than taking their midday break. A tableful of food, brought from home, cooked by shopkeeper Sukanya’s mother from her very own recipe. A short conversation that leads to my favorite line of questioning: “Do you know about nam nueng?” “Would you like to have a taste?” “There’s so much food; can you help out? It’s unlucky to eat alone.” Who do they take me for?

kanombueng

Homemade Vietnamese-style nam nueng at a shop in OP Place

Of course I stayed, of course I ate. I ate fully half of everything they had. Sukanya’s mother makes skewers and skewers of the pork meatballs, spending a good week to mix and cook the pork meat mix and several days to put together the dipping sauce, enriched with grilled pork liver and ground roasted peanuts. The sauce is what makes it — it is delicious. And although the shop, Mai Mai (which is leaving OP Place for a new location on Rama IX in May), sells a cutesy collection of linens and whatnot, they could do a good side-business with this nam nueng. Is there anything better than home-cooked food, slaved over by someone’s mother? Is there anyplace else where I could bumble into someone’s lunch, welcomed and fed like a friend and not some rando buying placemats? I suspect not. This is Thailand.

Thailand is also the country where you can be going about your regular day-to-day business only to find yourself surrounded by throngs of screaming girls at the Skytrain, bellowing at someone you can’t even see and forcing you to ask the guard what all the fuss is about. “It’s a Korean pop star,” he says, and, of course, it makes sense. My own daughter obsessively watches a string of Korean boys on Youtube all day long, doing things like wearing wigs and walking into doors. My daughter thinks it’s hilarious. It only reminds me of how old I’ve become, where I’m now that person, bewildered by her daughter’s choices in entertainment. And then I remember that it’s probably karma for Duran Duran.

Duran Duran’s music was good enough. It was passable, like how One Direction songs are considered passable and people debate with a straight face the merits of Niall’s or Harry’s songwriting skills. Duran Duran’s music was a bit like that, but with better musicianship and the most ridiculous, ludicrous lyrics ever recorded. Do you remember them? The “Union of the Snake?” “New Moon on Monday?” I dare you to reread “The Reflex” lyrics. Tell me that it isn’t a cocaine-fueled Pictionary game gone wrong. Tell me what Simon Le Bon is singing about, and I will quit writing forever.

The music wasn’t really the point though. It was really about five English angels come down to earth from a heaven called Birmingham. There was the little one, in the mold of all boy bands who have a little one. There was the cute quiet one who was shy. The androgynous one. The outgoing front man. But the prettiest one of all was John Taylor, the bassist. There is no debate about this. It’s simply a fact. And although I eventually grew and matured, and ditched my glasses and braces and changed my hair, John Taylor did not marry me. No, he chose some other woman, WHO WAS ONLY A FEW MONTHS OLDER THAN ME. And what did that woman do? She started hanging out with Courtney Love.

Unsurprisingly, they broke up. John found a very sensible woman, who was ALSO NOT ME. And this woman, she married one of the Strokes. Later, she said in an interview that she could, finally, enjoy listening to the music of her significant other. I found that a not very nice thing to say about her ex-husband. Especially since (even though Julian Casablancas was cute), the Strokes were overrated and John Taylor is a great bassist. Also, he should have picked me.

Maybe she regrets what she said. I regret what I once said, about Krua Aroy Aroy (corner of Silom and Pan Roads, 02-635-2365). I regret it so much I’m not even going to link to it. I wrote it ages ago, when this blog first started. I hadn’t been back since. But one day, meandering through the backstreets of Silom for an assignment, I found myself back there, and instead of passing it by for a quick avocado toast at Luka, I sat down.

What turned me off on my last visit, the laminated menus, the pad Thai, the salad kaek (peanut sauce-drenched greenery that is an iffy dish even under the best of circumstances) — all of that was gone. No one was there to hurry my order, no one to hover over my table as I perused a “menu”. There were specials written in Thai on a chalkboard, dishes and curries set out on the counter, and a bored-looking old woman staring off into the middle distance. Everything was as it should be in the Thai street food world.

I ordered a plate of kanom jeen (fermented rice noodles) slathered in an Indian-style yellow chicken curry with a side of ajad (cucumber-chili relish), and although it wasn’t really a proper thing to order — kanom been is usually eaten with nam ya, or nam prik, or maybe gang kiew wan — the man at the counter didn’t blink an eye. The curry was well-seasoned, the kanom jeen fresh, the chicken tender enough to fall apart from the slightest pressure of a spoon. And maybe it was the heat, or the quiet, or the pleasure of just being somewhere on my own, but my lunch made me happier for having eaten it. It’s all anyone really asks for, from a lunch, and it was at a place that I thought I disliked. This is Thailand.

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Chiang Rai Interlude

The ingredients for saa pak, a Northern Thai salad

The ingredients for saa pak, a Northern Thai salad

It’s been a while since I posted, and for that I apologize. I have an excuse: I have been working, and so unused to actually having to do something productive with my days that I have been unable to do almost anything else. Whatever free time I have had lately has been spent eating and obsessing over Beyonce’s “Formation” video. Writing anything beyond what I’m being paid for has been too tiring to contemplate.

Of course, that doesn’t mean that I didn’t have the time for a quick weekend jaunt up to Chiang Rai. Because if the opportunity presents itself to taste my aunt Priew’s cooking yet again, obviously I will take it. And my friends will take it too! We all headed up to Chiang Rai, determined to eat as much of our way through my hometown as possible.

One of our first stops was at Chiwit Tamada (“ordinary life” in Thai), which I’ve always thought was a strange name for this place. That is because it is not ordinary at all. It is frankly beautiful, a burgeoning restaurant/cafe/spa/Ralph Lauren ad that now takes up two renovated colonial-style houses by the river, set in lush gardens that would make any green thumb weep in appreciation. As a result, everyone and their second cousin who has ever trekked up to the Golden Triangle wants to go there, and the line is out of this world. To snag a table here without a reservation, be prepared for a long wait, for either a seat or for your food. All the same, the fact that it remains so packed — in a town where the locals are usually too cheap to eat out — says something about how truly transporting the surrounds are.

Lunch at Chiwit Thamada

Lunch at Chiwit Tamada

Naturally, no trip up North is a trip well trodden without some khao soy. We thought we might try something new by darkening the door at Sarika, a Muslim curried egg noodle specialist located on the way to the airport. Here, the broth is extremely thin — more like a regular bowl of soup noodles and less like a curry — which makes it a lot less satisfying for those of us who are drawn to the dish for its coconut milk-enriched taste. A lot more popular with our table was the khao mok gai, a Thai-Muslim chicken biriyani  that actually had some flavor in the turmeric rice and in the chicken meat, thanks to a healthy smattering of deep-fried shallots, a sweet chili dipping sauce and a bracing oxtail soup metallic with chilies.

Sarika's chicken biryani

Sarika’s chicken biriyani

But of course the main event was aunt Priew’s house. I have a couple of dishes I request every time I go there, and this time, aunt Priew was kind enough to give a cooking demonstration of both. One dish, saa pak, is only available in the cold season and incorporates 12-15 different types of (mostly seasonal) greens, including mango leaves, slivered Thai eggplant, macerated water olives and a very tart local tomato that is hard to find anywhere else. What really makes this dish, however, is the dressing: the flaked flesh of a grilled fish (in this case, tilapia), with the pounded flesh of roast chilies, shallots and garlic. It’s a real labor of love to make this dish because it’s so time-consuming.

Saa pak

Saa pak

The other dish I always request is gang pak pung, a sour, clear soup based on a broth brewed from sour fermented sausage (naem) and bulked up with the (again seasonal) bud-like vegetable known as pak pung. Aunt Priew tells me the most important part of this dish, surprisingly, is the naem used to flavor the broth, not the vegetable itself.

The main ingredients for gang pak pung

The main ingredients for gang pak pung

The finished ingredient looks like this:

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The table was heaving with plates of food by the time aunt Priew was finished cooking. Besides the vegetable salad and sour soup, we also had nam prik nam pak, a chili dip of pureed pickled vegetables that I’ve written about before:

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Then there is gang gradan, said to have been invented when someone set out a soup during the “intense” Chiang Rai cold season and awoke to find that soup frozen through. Being a cost-conscious Northerner, they cut it into slices and served it. Voila, gang gradan.

In actuality, I think this dish has Chinese origins. The dish resembles the jelly kha moo (pig’s trotter terrine) that my husband’s Chinese-Thai family likes to eat at family gatherings, garnished with Tabasco and, of course, lots of Maggi. My friend Tawn tells me his father is fond of making a dish known as moo nao (“cold pork”), which has Teochiew origins. There are probably variations of this dish all over the world.

ganggradan

For dessert, we had something that my father is always requesting from aunt Priew: khao niew na nga (black sesame sticky rice), which is a two-parter: the rice itself, mixed with roasted black sesame seeds, and the accompaniment, blocks of pulverized sesame mixed with sugarcane juice for a very, very slight and fleeting sweetness.

sesamerice

No meal is complete, of course, without some moo yaw (steamed Vietnamese-style pork pate), sai oua (Northern Thai sausage) and sticky rice. Completely stuffed, we managed to toddle our way back to our rooms at the Wiang Inn, but not before a long walk downtown in an attempt to feel less like walking sai oua ourselves.

Addicted to that feeling of fullness, I have since been consoling myself by stuffing my face with more food than I’ve had in weeks. I hope that this means I’m turning a corner, and that the wintertime blues will soon be behind me. I have Chiang Rai to thank for that.

We are already planning our next trip up North:

Northern Thai sausage at Wannapa

Northern Thai sausage at Wannapa in “downtown” Chiang Rai

 

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